Chicken Tikka Masala is widely regarded as the most popular dish served at Indian restaurants in the United States — and interestingly, it wasn’t actually born in India. The dish is generally thought to have been created in a London curry house, which explains why you won’t find families in India passing down traditional Tikka Masala recipes. A small confession: this dish was tricky to photograph beautifully, but its flavor more than makes up for any photographic shortcomings.
Despite the photos, this recipe is a family favorite. It’s rich in flavor but simple to prepare: tender chicken pieces in a tomato-spice sauce finished with creamy coconut milk for balance. Traditional recipes often use heavy cream, but coconut milk is a delicious, lighter substitute that I prefer. If you like to prep ahead, make the sauce the night before, then broil or roast the chicken just before dinner, reheat the sauce, combine, and serve — an effortless, weeknight-friendly strategy that saves time without sacrificing taste. This homemade sauce easily outshines any jarred alternative.
I like to serve this with Indian Basmati Rice and Peas and a simple green side — green beans, sautéed spinach, or a crisp salad all work well. Plain steamed rice is also perfect if you prefer to keep things minimal. The one specialty spice to look for is garam masala: a warm, sweet-spicy blend (not hot) typically made from coriander, cardamom, cinnamon, cloves, bay leaf, nutmeg, ginger, pepper, and cumin. These spices are aromatic, comforting and have anti-inflammatory properties, making this dish especially inviting as the weather cools.
If you have time, you can toast whole spices and grind your own garam masala for even brighter flavor, but a good store-bought blend works well and saves time. Most grocery stores carry it, so it’s an easy pantry purchase.
For canned or jarred tomatoes, I prefer BPA-free options when possible. Many canned tomatoes contain BPA in their lining; alternatives such as boxed tomatoes or tomatoes packed in glass are better choices when available. Pomi boxed tomatoes are a common BPA-free option, though not organic. If you can find organic tomatoes in glass jars, that’s ideal for both flavor and peace of mind.
Traditional chicken tikka masala starts with chicken marinated in yogurt to tenderize it, then broiled or grilled to get some char. If you prefer not to use yogurt or don’t want to grill, you can roast or broil plain seasoned chicken, or even use cubed roasted chicken from a rotisserie — the sauce will still be delicious. Authenticity is optional here: do what’s easiest for you and your family.
Chicken Tikka Masala
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Ingredients
- 3 boneless, skinless chicken breasts
- 1 Tablespoon sea salt, divided
- ½ teaspoon ground coriander
- ½ teaspoon cumin
- ½ cup plain whole yogurt
- 2 Tablespoons ghee, clarified butter or unrefined coconut oil
- 1 large onion, finely diced (you can do this in a food processor)
- 4 cloves garlic, minced
- 1 2- inch piece fresh ginger, peeled and grated
- 1 ½ Tablespoons garam masala
- 2 pounds fresh peeled and seeded tomatoes, diced (or the equivalent of boxed or jarred tomatoes, about 28 ounces)
- 1 Tablespoon maple sugar, coconut sugar or natural cane sugar
- 1 cup coconut milk, preferably full-fat (you can use the whole can if you want the sauce to be creamier)
Instructions
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Place the chicken in a dish. In a small bowl, mix 1 teaspoon salt, ground coriander and cumin. Sprinkle the chicken with the spice mixture, pour the yogurt over the chicken, and turn to coat thoroughly. You can marinate for several hours in the refrigerator if desired.
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Preheat the broiler on high and position the oven rack on the second level. Line a baking sheet with foil.
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Place a metal cooling rack on the foil-lined baking sheet and arrange the chicken on the rack. Broil 5–7 minutes per side until lightly charred but not burned, and until the chicken is cooked through. Remove and set aside.
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In a large skillet over medium-high heat, melt the ghee (or clarified butter/coconut oil). Add the diced onion and cook until tender and starting to brown. Stir in the garlic, grated ginger, 2 teaspoons salt and garam masala.
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Add the diced tomatoes and continue cooking, scraping up any browned bits from the bottom of the pan for extra flavor.
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Stir in the sugar, lower the heat, and simmer about 5 minutes until the sauce thickens slightly. Pour in the coconut milk and stir to combine.
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Cut the cooked chicken into chunks and stir into the sauce until heated through. Taste and adjust seasoning if needed. Serve over basmati rice.
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