Chicken Tikka Masala

This classic dish is packed full with all the flavor and spice combinations associated with Indian cuisine. Not to mention – it’s quick and easy to make! From its juicy pieces of grilled marinated chicken nestled in a creamy tomato sauce, to its smoky aromas filling up your kitchen – one thing’s for sure, this classic dish won’t let you down! So get ready become a master chef as we take on an amazing culinary adventure together.

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Chicken Tikka Masala



Prep time


Cooking time






  • For the Chicken Marinade

  • 1 cup plain yogurt or Greek yogurt

  • 2 tablespoons fresh lemon juice

  • 1 ½ teaspoons cumin

  • 1 teaspoon garam masala

  • ½ teaspoon red chili powder (not cayenne pepper)

  • 1 teaspoon salt

  • ½ teaspoons ground ginger

  • ½ teaspoons garlic powder

  • 1.5 pounds boneless, skinless chicken breast, cut into small bite-sized pieces

  • Tikka Masala

  • ½ cup chopped onions

  • 1 cup bell pepper, chopped

  • Coconut oil

  • 2 15 oz cans chopped tomatoes, blended

  • 1 cup coconut milk

  • 1 teaspoon garlic powder

  • 4 tsp Garam Masala

  • Salt, pepper to taste

  • Basmati rice

  • Naan


  • In a bowl, whisk together all the ingredients for the marinade; add the chicken and toss to coat. Let marinate for 15 minutes to 1 hour (ideally overnight in the fridge, if time permits.)

  • Warm oil in a large pan over medium-high heat. Once shimmering, add chicken pieces in batches. Let them fry, untouched, for 1 minute to develop a crust, then saute until browned for about 5 more minutes. Set aside and keep warm.

  • Heat a bit coconut oil in a pot (or use vegetable broth for oil free cooking). Fry the onions and bell peppers for about 5 minutes.

  • Add all ingredients like the chicken, blended tomatoes, coconut milk, garlic powder, and garam masala in that pot. Season with salt and pepper, bring to a simmer for 10 minutes.

  • Serve with basmati rice and naan!