This Chicken Tikka Masala is spicy, creamy, full of flavor, and super tasty! You’ll want more than just one serving! My easy and tried recipe helps you make it better than restaurant-style at home. I also give you many ways to grill the chicken – in the oven, air fryer, on a griddle, or skillet. Making this delicious curry is simpler than you think. Serve it with fluffy Basmati Rice, Cumin Rice, or with Butter Naan, Roti, Chapati, Paratha, or any Indian flatbread you like.
This Tikka Masala sauce comes from a classic curry shop recipe. It’s not fancy or gourmet – it’s the bold, bright orange curry you dream about after a night out at 2 a.m. I make this tikka masala in big batches because it freezes really well. I personally use more cayenne pepper for extra heat, but this easy recipe uses just 1 teaspoon, so it’s perfect for those who like it mild.
Restaurant-Style Chicken Tikka Masala Recipe (Better Than Takeout!)
Prep time: 25–30 minutes
Cook time: 30–40 minutes
Serves: 4–5 people
This Chicken Tikka Masala is spicy, creamy, smoky, and full of bold flavors! The dish is made in two parts: juicy chicken tikka and a rich, flavorful masala gravy made with both makhani (butter) gravy and onion-tomato masala. Let’s get started!
Chicken Tikka Recipe
Chicken Tikka Ingredients
1st Marination:
- 500 gm chicken thighs (boneless)
- Salt to taste
- Kashmiri red chilli powder – 1 tsp
- Lemon juice – 1 tsp
- Ginger garlic chilli paste – 2 tbsp
2nd Marination:
- Mustard oil – 2 tbsp
- Kashmiri red chilli powder – 1 tbsp
- Turmeric powder – ¼ tsp
- Garam masala – 1 tsp
- Cumin powder – 1 tsp
- Black salt – 1 tsp
- Chaat masala – 1 tsp
- Kasuri methi – 1 tsp
- Salt – a pinch
- Ginger garlic chilli paste – 1 tsp
- Hung curd – ¼ cup
- Live charcoal + ghee (for smoking)
- Oil as needed for cooking
Simple Chicken Tikka Method:
- First Marination: In a bowl, mix the chicken with salt, red chilli powder, lemon juice, and ginger garlic chilli paste.
Massage well and let it sit for 10–15 minutes.
- Second Marination: In another bowl, mix mustard oil with chilli powder and whisk until the color bleeds out. Add the rest of the marinade ingredients. Coat the chicken pieces with this mixture and marinate for at least 30 minutes.
- Smoke the Chicken: Place a piece of hot charcoal in a small bowl, place it in the center of the chicken, pour some ghee over it, and cover for 3–4 minutes to give it a smoky flavor.
- Cook the Chicken: Skewer the marinated chicken (keep the marinade aside). Heat oil in a pan and cook the chicken on all sides until done and tender. Drizzle some melted butter and char briefly over an open flame for that tandoori-style texture.
You can serve the grilled chicken tikka as a starter with green chutney, onion rings, and lemon. Sprinkle chaat masala before serving
But we’ll now move on to make the chicken tikka masala curry.
Chicken Tikka Masala Gravy
The rich gravy is made by combining two flavorful sauces:
Simple Chicken Masala – Makhani (Butter) Gravy Base
Ingredients:
- Oil – 1 tbsp
- Cumin seeds (jeera) – 1 tsp
- Bay leaves (tej patta) – 2–3
- Green cardamom (elaichi) – 3–4 pods
- Onions – 2 medium
- Tomatoes – 6–7 medium, chopped
- Garlic – 8–10 cloves
- Ginger – 1 inch
- Green chillies – 3–4
- Coriander stems – 1 tbsp
- Kashmiri red chillies – 8–10
- Cashews – ⅓ cup
- Salt, turmeric – ¼ tsp, chilli powder – 1 tsp, kasuri methi – 1 tsp
- Water as required
Method:
- Heat oil in a pan. Add cumin, bay leaves, and cardamom.
- Add onions, cook till lightly golden.
- Add tomatoes, garlic, ginger, green chillies, coriander stems, red chillies, and cashews. Cook on high heat for 4–5 minutes.
- Add water (300–400 ml), cover, and cook for 15–20 minutes on medium heat.
- Cool down, remove bay leaves, and blend into a smooth puree. Set aside.
Onion-Tomato Masala Gravy
Ingredients:
- Ghee – 2 tbsp
- Cumin seeds – 1 tsp
- Chopped garlic – 2 tbsp
- Green chillies – 2–3 (chopped)
- Onions – 3 medium (chopped)
- Turmeric – ½ tsp
- Kashmiri red chilli powder – 1 tbsp
- Ginger garlic chilli paste – 1 tbsp
- Cumin powder – 1 tsp
- Coriander powder – 2 tsp
- Tomatoes – 3 medium (chopped)
- Salt to taste
- Honey – 1 tbsp
Final Ingredients:
- Prepared chicken tikka
- Fresh cream – 2–3 tbsp
- Butter – 1 tbsp
- Kasuri methi – 1 tsp
- Garam masala – a pinch
- Julienned ginger, slit green chillies, chopped coriander
Method:
- In a pan, heat ghee, add cumin seeds, then garlic. Cook till golden.
- Add green chillies and onions. Cook until golden brown.
- Lower the flame, add turmeric and chilli powder, splash hot water to avoid burning.
- Add ginger garlic paste, stir for 1–2 mins. Then add spices and tomatoes.
- Add salt, stir, cover, and cook for 10–15 minutes until oil separates.
- Add the prepared makhani gravy and leftover marinade, stir and cook for 4–5 mins.
- Add the chicken tikka (remove skewers), mix gently.
- Finish with cream, butter, kasuri methi, garam masala, ginger, green chillies, and fresh coriander.
Serving Suggestion
Serve your Chicken Tikka Masala hot with Butter Naan, Roti, Paratha, or steamed Basmati rice or Jeera rice. Garnish with a little cream and chopped coriander for that final restaurant-style touch.
Try Our Chicken Lollipop Recipe – Restaurant Style in Home.
What is Chicken Tikka Masala?
- A classic curried dish with soft, char-grilled chicken chunks.
- Simmered in an aromatic, creamy onion-tomato-based gravy.
- “Tikka” means a piece or chunk; chicken is marinated in spiced yogurt and grilled.
- The gravy (masala) is rich, smoky, and flavorful.
Origin:
Originates from Northern India, where tikka kebabs are grilled in a tandoor.
- Typically served with Cilantro Chutney and Mint Chutney.
- The dish in its saucy form is considered a fusion Indian-British curry, made popular by Indian chefs in Britain.
Chicken Tikka Masala vs. Butter Chicken:
- Chicken Tikka Masala: Spicier, made with boneless chicken, includes chopped onions, and is cooked in oil (with minimal butter).
- Butter Chicken: Milder, smoother, often includes bone-in chicken, cooked in a buttery tomato sauce with no onions.
- Butter chicken has sweet undertones and is low on spice compared to tikka masala.
Expert Tips for Perfect Chicken Tikka Masala
1. Blend vs No Blend (Tomatoes):
- Canned Tomatoes: Blend them to reduce acidity.
- Fresh Tomatoes: Optional blending—chunkier gravy if unblended.
2. Yogurt:
- Use Greek yogurt or strained/hung curd.
- Avoid runny yogurt—it dilutes the marinade and flavors.
- Yogurt helps:
- Tenderize chicken
- Prevent drying out during grilling
- Add depth of flavor
3. Red Chilli Powder:
- Use Kashmiri red chilli powder for low heat and rich color.
- Indian chilli powder = 100% ground red chilies (spicy).
- Alternatives: Paprika, smoked paprika—adjust quantity to taste.
4. Chicken Thighs vs Breasts:
- Thighs: Juicier and need less marinade time.
- Breasts: Require minimum 8 hours of marination to avoid drying.
- In a rush? Marinate for at least 3 hours.
5. Cooking Tikka on Skillet or Pan:
- Ensure the marinade is thick—not runny.
- Runny marinade causes masala to fall off the chicken and pool in the pan.
- For best results, grill or pan-sear with minimal moisture.
Bonus Tip (from the bottom of the image):
- For restaurant-style flavor, grill tikkas with bell peppers and onions.