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Tikka Masala (Chicken or Vegetable)

Tikka Masala

Oh my, this Chicken Tikka Masala recipe is better than many dishes I've had at restaurants. It's bound to satisfy anyone who craves a taste of India without having to go to a restaurant! It's fun to have such a good base so that you can make both chicken and vegetarian Tikka Masala dishes.

In this Chicken Tikka Masala recipe, I’ve reduced the preparation and cooking time dramatically by eliminating the need to marinate and grill the chicken. Instead you simply sauté the chicken in Sriracha and garlic.

If you want to use the sauce to make vegetarian Tikka Masala, you have many choices. You can use any combination of cauliflower, peas, carrots, red peppers and chickpeas. Sweet potatoes make a nice addition too. You can even use this sauce to make Paneer Tikka Masala. This sauce provides you with many options.

Here is how to make the Chicken Tikka Masala.

For the chicken:

cubed chicken

1 1⁄2 lbs organic boneless skinless chicken, cut in 1 inch cubes

1 tablespoon coconut oil or olive oil

1 tablespoon minced garlic

1 1⁄2 teaspoon Sriracha

For the sauce:

1 tablespoon coconut oil or unsalted butter

2 garlic cloves, pressed

1 teaspoon Sriracha

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon garam masala (buy in Indian market if possible)

1⁄2 teaspoon sea salt

1 (8 ounce) can tomato sauce

1⁄2 cup heavy whipping cream

1⁄2 cup coconut milk

1 1⁄2 tablespoons of brown sugar

1⁄4 cup chopped fresh cilantro

Make the sauce:

1. Melt coconut oil or butter on medium heat.

2. Add garlic & Sriracha; cook 1 minute.

3. Stir in coriander, cumin, paprika, garam masala & salt.

4. Stir in tomato sauce. Simmer 15 minutes.

5. Stir in cream, coconut milk and brown sugar; simmer to thicken - about 5 minutes.

6. Taste the sauce and adjust as necessary. You may want to add a little more Sriracha or brown sugar. I usually do add more brown sugar.

For the chicken:

1. Place coconut or olive oil in a large pan on medium heat.

2. Once pan is hot, add cubed chicken, garlic and Sriracha, turning occasionally, to cook through - about 8 minutes.

3. Add the cooked chicken to sauce and simmer for 5 minutes.

Garnish with cilantro.

I usually serve Chicken Tikka Masala with basmati rice, naan and steamed broccoli.

My family often comments that this is their favorite Chicken Tikka Masala. Make it this weekend. See what you think.

This recipe is adapted from the Chicken Tikka Masala recipe originally posted in the Chicago Tribune.


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