America's Favorite Indian Dish: What Surprised Everyone

Ask just about anyone in the U.S. what Indian dish comes to mind first, and chicken tikka masala wins nearly every time. It's not just a random guess—delivery apps, restaurants, and surveys back it up. This creamy, spiced, tomato-based dish gets ordered more than anything else, beating out classics like samosas and biryani by a mile.

But here’s something wild: chicken tikka masala probably wasn’t even born in India. Most food historians think it started in the UK, where chefs making Indian food for British tastes added tomato and cream to tandoori chicken. The dish clicked with Americans for the same reasons—mild spice, creamy sauce, and super familiar chicken. Honestly, it’s not that different from tomato soup with grilled chicken, but way more fun.

• Why Chicken Tikka Masala Wins
• What Makes It So Popular?
• How to Make Chicken Tikka Masala Simple
• More Favorites You Should Try
• Tips for Easy Indian Cooking at Home

Why Chicken Tikka Masala Wins

It’s not just hype—America's favorite Indian dish really is chicken tikka masala, and the stats are actually kind of wild. A 2023 Grubhub report listed it as the #1 ordered Indian food in both New York and Los Angeles. Yelp’s most reviewed Indian dishes in the U.S.? You guessed it. Even Indian restaurants in tiny towns almost always have it on their menus.

So, why do Americans reach for it first? It’s all about balance. The dish is rich and creamy with a mild kick, which sweeps away the fear of “spicy” for folks nervous about Indian food. Plus, it uses chicken breast or thigh, which almost everyone already likes. And, let’s be real—if you like tomato soup or creamy pasta sauces, you’re halfway to loving chicken tikka masala already.

• The sauce blends tomato, cream, onion, and classic Indian spices like garam masala and cumin. No weird ingredients.
• It pairs perfectly with rice or naan, which are familiar sidekicks for American eaters.
• It’s become a go-to comfort food at home and in restaurants, even outselling American classics like fried chicken in some city restaurants.

Here’s a side-by-side comparison of Indian menu favorites in a bunch of U.S. cities (based on DoorDash’s 2024 food trends report):

No fancy explanations needed. Americans just love how easy it is to enjoy this dish. It’s not intimidating, it doesn’t have bones, and the flavors feel both fresh and familiar. In other words, chicken tikka masala is the MVP, and the numbers prove it.

What Makes It So Popular?

This dish didn’t just fall into America’s lap by accident. Chicken tikka masala nails a perfect mix of flavors that work for a lot of American palates—creamy, tangy, and lightly spicy, but never overpowering. It’s easy to see why folks keep coming back to it. Most people won’t eat a dish if it seems too unfamiliar, but there’s nothing weird about juicy chicken covered in sauce. That’s comfort food 101.

When you break it down, there are some solid reasons chicken tikka masala stays at the top of menus and takeout orders:

• It uses chicken breast or thighs, which everyone knows and (usually) likes.
• The sauce is tomato-based, a flavor Americans love—think pizza and pasta.
• The spices are bold but not intense, so you get a gentle heat and a burst of taste without that "too spicy" moment.
• Cream and butter make it super rich, so it feels indulgent and filling.
• It pairs well with rice or naan, both simple sides that people recognize.

Check out how chicken tikka masala stacks up on delivery platforms in the U.S. This table shows 2024 data pulled from three major services:

There’s another angle here: chicken tikka masala is often one of the first Indian foods people try. Restaurants list it near the top of the menu on purpose because they know it’ll sell. Plus, it’s not hard to adjust the recipe for different diets—swap the cream for coconut milk to make it dairy-free, or switch up the protein.

How to Make Chicken Tikka Masala Simple

Too many people think making chicken tikka masala at home has to be some big, complicated thing. It really doesn’t. You don’t need fancy gear or a two-day marinade to get the same creamy, spiced flavor you get from your favorite takeout spot. Here’s how to keep it simple but still delicious.

1. Use boneless, skinless chicken thighs or breasts. Thighs are juicier, but breasts work fine if that’s what you have.
2. Skip the grill or tandoor. Just brown your chicken in a hot pan on the stove. You’ll still get good flavor—no need to fire up the whole kitchen.
3. Easy marinade. Mix plain yogurt, garlic, ginger, a squeeze of lemon, and a few teaspoons of garam masala or curry powder. Let it sit for 15-30 minutes while you prep other stuff. Don’t stress if you don’t have every spice—store-bought blends work.
4. Simple sauce: Start with onion and a can of crushed tomatoes. Add garlic, a bit of grated ginger, more garam masala, and salt. Simmer until thick. Then stir in a splash of heavy cream or even half-and-half. Coconut milk also works if you want to keep it dairy-free.
5. Toss the cooked chicken back into the sauce. Let it bubble together for a few minutes, and you’re done.

You don’t need to chase down rare spices. If you can find garam masala and cumin, you’re good. To make things easier, you can even grab a jar of tikka masala simmer sauce at most grocery stores—just brown the chicken, add the jar, and stir in cream at the end.

Serve everything over rice, scoop it up with naan, or even stuff it in a tortilla for a fun twist. You’ll get that creamy, tangy, spiced flavor Americans love, without spending all night in the kitchen.

More Favorites You Should Try

Okay, so chicken tikka masala might be America's favorite Indian dish, but there’s a whole bunch of Indian recipes people across the U.S. can’t get enough of. Butter chicken (murgh makhani) is a close runner-up. It’s creamy like tikka masala but with a slightly sweeter, buttery sauce. Want to go even milder? Butter chicken is usually it—no wonder it pops up on so many menus.

Next up is saag paneer. This one’s for anyone who wants a break from chicken. It mixes spinach with soft cheese cubes (paneer) and plenty of garlic. It might sound healthy, but the flavor is the real payoff. Then you’ve got samosas—no Indian food list is complete without them. These little pastry pockets stuffed with spicy potatoes and peas are the king of Indian snacks. Order records show samosas almost always make the top five appetizers at Indian restaurants across major U.S. cities.

For carb fans, naan is the bread everyone loves. Garlic naan, cheese naan, you name it—stats from Grubhub and DoorDash show naan gets ordered with nearly every Indian delivery. It’s soft, a bit chewy, and perfect for scooping up extra sauce.

Trying these classics at home is easier than you’d think. Prep some butter chicken or grab frozen samosas from the store—just heat them up in the oven, and you’re set. And if you’re nervous about cooking Indian food, some supermarkets carry ready-made masala sauces and fresh naan, so you don’t have to start from scratch. With these basics, you’re already halfway to a dinner that’ll impress everyone at your table.

Tips for Easy Indian Cooking at Home

Getting started with Indian food at home isn’t hard, but a few shortcuts and hacks can save a lot of hassle. The main thing? You don’t need fancy gadgets or a massive spice cabinet to nail most recipes. Focus on a few basics and you’ll be set to make dishes like America's favorite Indian dish—chicken tikka masala—in your own kitchen.

• Spice starter packs: If you’re not sure where to begin, grocery stores now sell Indian spice kits. These packs usually have the essentials—cumin, coriander, turmeric, chili powder, and garam masala. You can handle 90% of easy Indian recipes with those.
• Premade sauces: Don’t sweat making sauce from scratch every time. Brands like Maya Kaimal, Patak’s, and Trader Joe’s have jarred tikka masala and curry sauces that taste legit and save loads of time.
• Quick protein swaps: If you want something lighter or vegetarian, swap chicken for chickpeas or paneer. Both work great in the same sauces with barely any recipe changes.
• Rice shortcuts: Microwaveable basmati rice is your friend on busy nights. It’s ready in a couple of minutes and still has that fragrant kick that works with curries.
• Skip the naan struggle: You don’t have to make naan from scratch. Most supermarkets carry decent take-and-bake or frozen naan that only needs a few minutes to crisp up in the oven.

Keep in mind, American grocery shelves now stock a ton of the stuff you need for Indian cooking. According to a recent Food Marketing Institute report, the number of stores carrying international specialty items, including Indian sauces and spices, has jumped by almost 50% over the past five years. You really don’t have to hunt all over town anymore.

Finishing tip: Taste everything as you go. Indian dishes always taste better with little tweaks—maybe a hit of lemon, more salt, or some extra chili to turn up that flavor. That’s how restaurants get things just right—and you can, too, even on a busy weeknight.