Best-Selling Indian Dish: Why Chicken Tikka Masala Tops the List

Chicken Tikka Masala has a story almost as rich as its famous sauce. If you’ve walked into an Indian restaurant—anywhere from downtown Chicago to a food stall in Delhi—you’ve definitely seen this dish high on the menu. This isn’t just a random pick; year after year, Chicken Tikka Masala pulls in the most orders, making it the undisputed best-seller among Indian dishes everywhere.

So, what makes this creamy, tangy, slightly smoky dish sell like hotcakes? It’s got the perfect combo: tender chicken in a spiced tomato sauce that's rich without feeling heavy. The bonus? It’s not as tricky to cook at home as you might think. Grab a handful of everyday spices, some yogurt, and canned tomatoes—you’re basically set. Families love it because even picky eaters usually go back for seconds, and it’s way easier to prep than it looks.

• The Big Winner: Chicken Tikka Masala
• A Quick Look at Its Global Takeover
• Why Everyone Loves It
• Easy Tips to Nail It at Home
• Veggie Twists and Other Variations
• Beyond Chicken Tikka: Close Runner-Ups

The Big Winner: Chicken Tikka Masala

Walk into almost any Indian restaurant outside India, and you’ll find chicken tikka masala sitting right at the top of the “most popular” section. Some foodies even joke it’s the UK’s true national dish—proof of how far it’s traveled from its Indian roots. Even if you’ve never set foot in India, you’ve probably eaten it at least once because it sells like no other Indian dish, especially in North America, Europe, and Australia.

This classic dish is basically chunks of grilled or roasted chicken, usually marinated in yogurt and spices (tikka), mixed into a tomato cream sauce that’s seriously hard to mess up. No bones, no mystery—just juicy, flavorful bites swimming in a sauce that begs for naan or rice. It’s the friendly face of Indian cuisine, perfect for beginners or anyone suspicious of too much heat. Restaurants love it because it works for nearly everyone, from adventurous eaters to folks looking for "something not too spicy."

But this isn’t some old dish handed down for centuries. Food historians say chicken tikka masala probably got its major start in the UK, made by South Asian chefs wanting to please everyone’s taste buds. The sauce became creamier, a bit sweeter, and less spicy, compared to classic Indian curries. Suddenly, you had a dish that felt Indian—but with an edge that worked for western diners too.

Now, it’s a common “gateway dish” for people new to Indian cuisine. Once you’re hooked on those flavors, you’re likely to try more. Even busy home cooks appreciate it: this dish shows up in meal kits, freezer aisles, and every Indian recipe blog out there. It works for weeknight dinners, parties, or that craving when nothing but rich, saucy comfort food will do.

A Quick Look at Its Global Takeover

Chicken tikka masala didn’t just blow up in India. The real surprise is how it became a household name in places like the UK and the US. London is often called the dish’s second home—back in 2001, a British foreign secretary even joked that chicken tikka masala was now a “true British national dish.” That wasn’t just talk. UK supermarkets report it as one of their top ready-meals year after year, outselling other Indian cuisine options by a mile.

America caught on fast too, especially in big cities with lots of Indian restaurants. You’ll find chicken tikka masala on every Indian restaurant menu from New York to San Francisco. The dish even pops up in frozen food aisles at major grocery stores—Trader Joe’s, Walmart, and Costco all have their own versions.

Here’s a quick snapshot of its global popularity:

The reason behind this takeover? It’s approachable—nothing too spicy, but it’s full of flavor. In fact, when people think of Indian food, chicken tikka masala is usually the first thing that comes to mind. The creamy tomato sauce feels familiar to fans of pasta or stews, so it’s easy for new eaters to try.

Why Everyone Loves It

When you look at the list of popular Indian dishes, chicken tikka masala easily stands out, and not just because of how often it’s ordered. There’s a real reason this dish keeps popping up on menus everywhere—from fancy restaurants to tiny neighborhood joints.

First, it’s all about that sauce. The blend of basic Indian spices like cumin, coriander, garam masala, and turmeric makes it flavorful, but not overpowering. Add cream or yogurt, and the sauce turns mild and slightly tangy, so even folks who don’t handle a lot of heat in their food still enjoy it. It sits right in that sweet spot: tasty enough for spice lovers, but mellow enough for newcomers.

• Chicken tikka masala is rich but not greasy, thanks to the grilling or roasting of marinated chicken chunks (the “tikka” part) before tossing them into the sauce.
• You can swap the chicken for paneer or chickpeas, and it still works, making it a hit among vegetarians, too.
• Many restaurants report that about 40% of their Indian entrées sold are some form of tikka masala. Talk about universal appeal.

What’s cool is that it’s also comfort food in places like the UK, where it’s been called the country’s “true national dish”—that’s seriously saying something for a food that originated in South Asia. Chicken tikka masala adapts easily to local tastes, which fuels its popularity and explains why people worldwide can’t get enough.

Whether you eat it with naan, rice, or just scoop it up with a spoon, chicken tikka masala offers the kind of crowd-pleasing taste that hooks people with the first bite. It’s no wonder you see plates wiped clean whenever it’s served.

Easy Tips to Nail It at Home

If you've ever wanted to make chicken tikka masala but worried it was too complicated, you’re not alone. Here are some practical shortcuts and must-do’s to get restaurant-quality results in your kitchen—minus the stress.

• Marinate Your Chicken: Don’t skip the marinade. Mix plain yogurt, lemon juice, fresh ginger, minced garlic, and a good pinch of garam masala. Let it sit for at least 30 minutes, but if you can plan ahead, a couple of hours in the fridge is even better. This step makes the chicken insanely tender.
• Get the Char: Want that classic smoky flavor? If you don’t have a grill, just broil the chicken chunks in your oven on high for about 8-10 minutes, turning halfway. You’ll get those tasty little charred spots that make the difference.
• Sauce Cheater's Move: Don’t stress over peeling and pureeing tomatoes. Use canned tomato puree. It’s not cheating—it’s smart, and it gives you a consistent flavor and color.
• Spice Game: Standard pantry spices—cumin, coriander, paprika, turmeric—do the job. Don’t worry if you’re missing “authentic” blends. A teaspoon of smoked paprika goes a long way for flavor.
• Cream It Up: Heavy cream gives that signature rich mouthfeel, but coconut milk or Greek yogurt work if you want it lighter or dairy-free.
• Finish with Butter: Just a tablespoon of butter stirred in at the end gives it a silky finish and rounds out the flavor, like you’d get at a good Indian restaurant.

Keep in mind, most restaurant portions are bigger than homemade—typically around 300 grams per serving, with about 350-400 calories, depending on cream and butter. Here’s a quick table to help you eyeball your own portions:

Once you’ve tried making chicken tikka masala at home, you’ll see how simple it gets the second time. Pair it with fluffy basmati rice or store-bought naan to round off a weeknight meal into something special—no fancy techniques needed.

Veggie Twists and Other Variations

If you think chicken tikka masala is just for meat eaters, think again. Tons of home cooks and restaurants offer veggie versions that are just as comforting. Paneer tikka masala is the obvious swap—cubes of Indian cottage cheese soak up all that spicy, creamy sauce, and it’s a hit with vegetarians. Even my picky neighbor, who usually won’t touch anything without meat, keeps asking for seconds of this version.

Want something dairy-free? Try cauliflower tikka masala or toss in firm tofu. Roasted cauliflower brings a nice bite, and tofu soaks up those classic Indian flavors. If you’re looking to use up what’s in your fridge, you can’t go wrong with peas, mushrooms, or potatoes tossed into the tikka masala sauce. Just keep the rest of your technique the same, and you’ll nail it.

Some folks go next level and make their own vegan tikka masala by swapping regular yogurt and cream for unsweetened coconut milk or plant-based yogurt. Honestly, the flavors hold up—it stays rich, with a little sweetness that works great with the spices.

Here’s a quick cheat sheet for swapping things out:

• For paneer, cut it into cubes and pan-fry until golden.
• For tofu, press it first to remove water, then lightly fry or bake before adding to the sauce.
• Chopped, roasted cauliflower needs about 20 minutes in a hot oven before it’s perfect for stirring in.
• Use plant-based dairy subs for a creamy but lighter sauce.

Out in the world, it’s not just vegetarians who order these versions. According to a survey from a big Indian restaurant chain in the UK, over 35% of their tikka masala orders were for paneer or veggie options in 2024. That says a lot!

Beyond Chicken Tikka: Close Runner-Ups

Chicken tikka masala may have the spotlight, but a few other Indian dishes are making serious waves on menus everywhere. When you’re talking about the most ordered plates in Indian restaurants, names like Butter Chicken (Murgh Makhani), Biryani, and Paneer Butter Masala are always close behind.

Butter Chicken is so popular that it sometimes outranks tikka masala in big cities. Its sauce is a bit sweeter, loaded with cream and butter, and usually less spicy. It’s really just comfort food in a bowl, and even kids who turn up their nose at spicy food will usually give this one a try. According to a survey by the National Restaurant Association of India in 2022, butter chicken made up nearly 18% of non-vegetarian orders in North Indian restaurants—pretty impressive for one dish!

Biryani, especially chicken or mutton versions, is massive across India and in global Indian eateries. What’s special about biryani is its layers of spiced rice and meat or veggies. It’s the go-to when families get together or people want something heartier than curry. And you’ll find street vendors from Hyderabad to London doling out this dish. Here’s a simple breakdown:

• Hyderabadi Biryani: Uses raw marinated meat and basmati rice cooked together—big, bold flavors.
• Kolkata Biryani: Mildly spiced, has potatoes in it (yes, potatoes!), and a more delicate aroma.
• Lucknowi (Awadhi) Biryani: Everything cooked separately, then layered—super fluffy rice, fragrant spices.

For vegetarians, Paneer Butter Masala is the big star. Rich tomato gravy, cubes of paneer (that’s Indian cottage cheese), and finished off with butter. Indian restaurants everywhere report that paneer dishes make up nearly 35% of their vegetarian orders. Try swapping chicken for paneer if you want the same creamy goodness without meat.

If you want the cold, hard numbers, check out this quick stat from Zomato’s 2023 restaurant report:

That’s a pretty clear idea of why these dishes keep popping up on most-ordered lists year after year.

"Indian food’s global popularity just proves that comfort dishes like butter chicken and paneer, with their bold flavors, appeal to almost everyone, everywhere." – Madhur Jaffrey, Indian food writer

If you want to mix things up, sub in veggies or tofu for meat, or try a biryani with local ingredients. These big sellers aren’t complicated—they just hit all the right spots: flavor, comfort, and enough variety for anybody’s taste buds.