Chicken Tikka Masala
Serves: 6
  • 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)
  1. Place chicken in a dish.  Mix 1 teaspoon salt, coriander and cumin together in a small bowl. Sprinkle the chicken breasts with spice mixture and pour the yogurt over the spiced chicken breasts.  Turn to coat well.  You can do this several hours in advance and refrigerate until ready to cook.
  2. Preheat broiler to high and set the oven rack on the second level.  Line a baking sheet with foil.
  3. Place a metal cooling rack on top of the foil-lined baking sheet and arrange the chicken on top of the rack. Broil for 5-7 minutes on each side until charred but not burned. Chicken should be cooked through.  Remove from oven and set aside.
  4. In a large skillet over medium-high heat, melt the ghee. Add onions and cook until tender and slightly browned. Stir in garlic, ginger, 2 teaspoons salt and garam masala.
  5. Add diced tomatoes and continue cooking and while scraping up the brown bits from the bottom of the pan.
  6. Add sugar, lower heat and simmer for about 5 minutes or until sauce has thickened.  Pour in coconut milk.
  7. Cut chicken into chunks (remember, it should be cooked through) and stir into sauce until heated through.  Taste for seasoning.  Serve with basmati rice.
Recipe by Pamela Salzman at