Chicken Tikka Masala

[The Curry Comfort Remix]

Rich, creamy, and deeply spiced. Tender chicken marinated in yogurt and spices, charred under the broiler, then simmered in a tomato-coconut cream sauce fragrant with garam masala. This is the tikka masala that needs no added sugar—because the natural sweetness of tomatoes and coconut cream is all it takes.

Ingredients

For the Chicken Marinade:
2 pounds (900g) boneless, skinless chicken thighs, cut into bite-sized pieces (pasture-raised preferred)
1 cup (240g) plain Greek yogurt
2 tablespoons fresh lemon juice
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1 teaspoon sea salt

For the Masala Sauce:
2 tablespoons (30g) ghee or grass-fed butter
1 large onion, finely diced
4 cloves garlic, minced
2 tablespoons fresh grated ginger
1 can (28 ounces/800g) crushed tomatoes
1 cup (240ml) full-fat coconut cream
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon sea salt
Fresh cilantro for garnish

Steps

Marinate:

In a large bowl, combine chicken, yogurt, lemon juice, garam masala, cumin, coriander, paprika, cayenne, and salt. Mix until every piece is coated. Cover and refrigerate for at least 2 hours or overnight for maximum flavor.

Broil Chicken:

Preheat broiler to high. Remove chicken from marinade and arrange on a foil-lined baking sheet. Broil for 8-10 minutes, flipping halfway, until charred in spots and cooked through. The char adds authentic tikka flavor. Set aside.

Make Sauce:

Heat ghee in a large pot or deep skillet over medium heat. Add diced onion and cook for 8-10 minutes until softened and golden. Add garlic and ginger, cook for 1 minute until fragrant. Stir in garam masala, cumin, turmeric, and salt. Cook for 30 seconds to toast the spices.

Simmer:

Add crushed tomatoes and coconut cream. Bring to a simmer and cook for 10 minutes, stirring occasionally, until slightly thickened. For silky sauce, use an immersion blender to puree until smooth. Add broiled chicken and simmer for 5 minutes to let flavors meld.

Serve:

Garnish with fresh cilantro. Serve over cauliflower rice or with grain-free naan for soaking up every drop of sauce.

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Make it Good For The Gut

Greek yogurt provides probiotics: Live cultures in the marinade tenderize chicken while delivering beneficial bacteria. Turmeric reduces inflammation: Curcumin in turmeric supports gut lining health and reduces digestive inflammation. Ginger soothes digestion: Fresh ginger reduces bloating and supports healthy gut motility.

Remix Options

Paneer Tikka Masala: Replace chicken with cubed paneer cheese for vegetarian version. Butter Chicken Style: Add 2 tablespoons tomato paste and extra ghee for richer, sweeter sauce. Extra Spicy: Double the cayenne pepper or add diced green chiles to the sauce. Slow Cooker: Add raw marinated chicken and sauce to slow cooker, cook on low 4-6 hours. Cashew Cream: Blend 1/2 cup raw cashews with water until smooth, add instead of coconut cream for different richness. Veggie Addition: Add cauliflower florets, bell peppers, or spinach during the final simmer. Grill Method: Thread marinated chicken onto skewers and grill over high heat instead of broiling.

Good To Know

Your Swaps Executed: This recipe swaps heavy cream for full-fat coconut cream (dairy-free, naturally sweet) and eliminates added white sugar entirely—the natural sweetness from tomatoes and coconut cream is all you need. Curry comfort without the sugar crash. No Sugar Needed: Traditional tikka masala recipes add sugar to balance acidity. Quality crushed tomatoes and coconut cream provide natural sweetness that makes added sugar unnecessary. Taste at the end—you won’t miss it. Garam Masala is Essential: This warming spice blend (cinnamon, cardamom, cloves, cumin, coriander) is the soul of tikka masala. Buy high-quality garam masala or make your own for best flavor. The Char Matters: Broiling creates charred edges that mimic traditional tandoor cooking. Those blackened spots add authentic smoky flavor you can’t get from pan-cooking alone. Coconut Cream vs Milk: Use full-fat coconut cream (the thick stuff), not coconut milk. Coconut milk is too thin and won’t create the rich, creamy sauce tikka masala demands. Sauce Texture: Blending the sauce creates restaurant-style silky smoothness. If you prefer rustic texture, skip the blending. Both are delicious. Make-Ahead Strategy: This tastes even better the next day after flavors meld. Make the full recipe, refrigerate for up to 4 days, or freeze for up to 3 months.