Rinse the basmati rice under cold water until the water runs clear. In a pot, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the rice is cooked. Fluff with a fork when done.

Sauté the Onions and Garlic

In a large pan, heat the cooking oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and cook for another minute until fragrant.

Cook the Chicken

Increase the heat to medium-high and add the seasoned chicken pieces to the pan. Cook until browned and cooked through, about 7-10 minutes.

Make the Sauce

Stir in the tomato sauce, garam masala, and peas. Bring to a simmer, then reduce the heat and stir in the heavy cream. Cook for an additional 5 minutes, allowing the flavors to meld. Adjust seasoning with salt and black pepper to taste.

Serve

Serve the chicken tikka masala over a bed of basmati rice. Enjoy!