Tomato Sauce Chicken (Tikka Masala)

A from-scratch, allergy-friendly version of tikka masala sauce that's doable for any busy parent.

Course Dinner
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 meals


To Prepare the Sauce

  • 4 tbsp olive oil
  • 1 medium onion roughly chopped
  • 4 cloves garlic
  • 1 tbsp fresh ginger (I use three Dorot cubes)
  • 3 tbsp garam masala
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 3 tbsp corn starch
  • 2 28 oz cans tomato sauce

To Serve

  • 1.5 lbs chicken breast cubed
  • 2 cups rice cooked
  • cilantro chopped, optional


To Make the Sauce

  1. Heat olive oil over medium heat in a large skillet.

  2. Add the onions, whole garlic cloves, ginger and other seasonings. Cook, stirring occasionally, until the onions are translucent, about 10 minutes.

  3. Sprinkle corn starch over the mixture and cook an additional 2-3 minutes.

  4. Transfer the mixture into a blender. Add tomato sauce. Blend until fully incorporated.

To Store

  1. Divide cooled sauce into four two-cup containers. Freeze if not using right away.

To Serve

  1. Thaw sauce.

  2. Heat 1-2 tbsp olive oil. Saute cubed chicken, stirring occasionally, until cooked through.

  3. Add sauce to chicken and stir to combine. Simmer 5-10 minutes.

  4. Serve over rice with optional chopped cilantro.