Chicken Tikka Masala

No bland dinners here! This dairy-free, gluten-free Chicken Tikka Masala is pure comfort on a plate that's simple enough for a weeknight but delicious enough to feel like a restaurant-style meal. Tender pieces of chicken are marinated in creamy Greek yogurt, lemon juice, garlic, ginger, and warm Indian spices before being cooked in a rich tomato and coconut milk sauce. The result is a creamy, savory chicken dinner that's full of flavor without requiring complicated ingredients or techniques.

One of the best things about this homemade Chicken Tikka Masala is the balance of spices. Garam masala, cumin, coriander, turmeric, ginger, and garlic create plenty of warmth and depth, while crushed tomatoes add brightness and a touch of coconut sugar helps balance the acidity. Full-fat coconut milk makes the sauce creamy and smooth while keeping this recipe naturally dairy-free in the sauce. If you prefer a more traditional version, heavy cream can be substituted for the coconut milk.

This easy chicken dinner is also perfect for families because you can easily adjust the spice level. The recipe uses a small amount of cayenne pepper for gentle heat, but you can leave it out entirely for a milder Chicken Tikka Masala. Serve the creamy chicken and tomato sauce over fluffy basmati rice and pair it with warm naan or flatbread to soak up every bit of the flavorful sauce. Fresh cilantro adds a bright finishing touch.

Fun fact, while it's commonly believed that chicken tikka masala is an Indian dish, it's rumored to actually originiate in Glasgow, Scotland by a chef name Ali Ahmed Aslam. Supposedly, one of his customers complained that the chicken tikka was too dry. So, Chef Aslam added a tomato cream sauce to the dish, and the customer was pleased by the addition.There are a few other theories out there about the origin of chicken tikka masala, but this one is the most popular. Regardless of its actual origin, it's considered by many to be a national dish of the United Kingdom.

Frequently Asked Questions

Is Chicken Tikka Masala spicy?It can be, but this recipe is easy to adjust. The cayenne pepper provides a mild amount of heat, so you can reduce it or leave it out completely for a family-friendly version. Add extra cayenne or chili powder if you prefer a spicier dish.

How long should I marinate the chicken for Chicken Tikka Masala?Marinate the chicken for at least 30 minutes for good flavor and tenderness. If you have more time, you can marinate it for up to 8 hours in the refrigerator. Avoid marinating for significantly longer because the lemon juice can affect the texture of the chicken.

Can I use chicken thighs instead of chicken breasts?Absolutely. Boneless, skinless chicken thighs are an excellent substitute and tend to stay especially tender and juicy. Cut them into roughly 1-inch pieces and cook until they reach a safe internal temperature.

INGREDIENTS

For The Chicken Marinade:

1 1/2 lbs boneless, skinless chicken breast, cut into 1-inch cubes

3/4 cup Greek yogurt

1 Tbsp lemon juice

1 tsp cumin

1 tsp coriander

1 tsp garam masala

1 tsp salt

1/4 tsp black pepper

1 tsp fresh ginger, finely diced

2 tsp fresh garlic, minced

For The Sauce:

1 Tbsp extra virgin olive oil

2 Tbsp butter, divided

1 cup sweet onion, diced

1 Tbsp fresh ginger, finely diced

1 Tbsp fresh garlic, minced

1 1/2 Tbsp garam masala

1 tsp coconut sugar

1 tsp cumin

1 tsp coriander

1 tsp turmeric powder

1 (14.5 oz) can crushed tomatoes

1 tsp salt

1/4 tsp black pepper

1/4 tsp cayenne pepper

3/4 cup canned coconut milk

1/4 cup chicken broth, more if needed

1/4 cup fresh cilantro, chopped, for garnish

For Serving:

Naan bread, homemade flatbread, basmati rice

HOW TO MAKE

In a large bowl, combine chicken with all of the chicken marinade ingredients. Let marinate for at least 30 minutes.

Heat oil in a large, deep skillet over medium-high heat. 

Add the chicken in a single layer, working in batches if necessary. Cook for about 2–3 minutes per side, just until nicely browned and nearly cooked through. Set aside.

You don't need to cook the chicken completely at this stage, the sauce will finish cooking it.

Reduce the heat to medium and add 1 tablespoon of butter to the same skillet.

Add the onion and cook for 4-5 minutes, stirring occasionally, until softened.

Add ginger and garlic, and sauté for 1 minute, until fragrant.

Stir in garam masala, coconut sugar, cumin, turmeric, and coriander. Let cook for 1 minute.

Stir in the crushed tomatoes, salt, black pepper, and cayenne pepper. 

Turn heat to medium-low, and let simmer for 10-12 minutes, stirring occasionally. The sauce should become noticeably thicker and darker.

Stir in the coconut milk and chicken broth.

Return the chicken and any accumulated juices to the skillet. Simmer gently for 5-7 minutes, or until the chicken is cooked through and the sauce has thickened to your preferred consistency.

Turn off the heat and stir in the remaining 1 tablespoon butter. Taste and adjust the salt and cayenne as needed.

Garnish with fresh cilantro, and serve with basmati rice and Naan or flatbread.