Chicken Tikka Masala Recipe: The Definitive Guide to Britain's Favourite Indian Curry
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The Curry That Conquered the World
Chicken Tikka Masala is the most ordered Indian dish in Britain and one of the most popular curries globally. Whether it was invented in Glasgow or adapted from a Punjabi recipe, the combination of smoky grilled chicken in a rich, creamy tomato sauce is undeniably irresistible. The good news: it's entirely achievable at home, and with the right spices and technique, your version will rival any restaurant.
This guide covers the complete recipe — marinade, tikka, and masala sauce — with exact measurements, timings, substitutions, and the pro tips that make the difference between a good CTM and a great one.
Understanding the Two-Stage Process
Chicken Tikka Masala is a two-stage dish: first you make the tikka (marinated, grilled chicken), then you make the masala sauce and combine them. Skipping or rushing either stage is the most common reason home versions fall short.
- Stage 1 — Tikka: Marinate, grill/char until slightly smoky. The char is non-negotiable — it's what gives CTM its distinctive depth.
- Stage 2 — Masala sauce: Rich onion-tomato base, cream, and a precise spice sequence. The sauce should be smooth, vibrant orange-red, and deeply aromatic.
Complete Chicken Tikka Masala Recipe
Serves 4 | Total time: 1 hour 30 minutes (plus 4–8 hours marination)
Stage 1: Chicken Tikka
Marinade ingredients:
- 700g boneless chicken thighs (thighs stay juicier than breast under high heat), cut into 4cm pieces
- 1 cup thick yoghurt
- 2 tbsp ginger-garlic paste
- 1½ tsp Phoran Kashmiri Red Chilli powder (for colour and mild heat)
- 1 tsp Phoran Coriander powder
- 1 tsp Phoran Cumin powder
- ½ tsp Phoran Turmeric
- 1 tsp Phoran Garam Masala
- 1 tbsp oil
- Juice of ½ lemon
- 1 tsp salt
Marination method: Mix all marinade ingredients. Score the chicken pieces lightly with a knife (helps marinade penetrate). Coat thoroughly, cover, and refrigerate minimum 4 hours — overnight is significantly better.
Grilling method:
- Oven grill: Thread on skewers or place on a wire rack. Grill at 220°C for 18–22 minutes, turning once at 10 minutes. The chicken should have dark char spots — not burnt, but visibly charred.
- Stovetop: Heat a cast iron pan until smoking. Cook chicken pieces in batches (don't crowd) 3–4 minutes per side until charred. Rest 5 minutes before adding to sauce.
- Air fryer: 200°C for 14–16 minutes, turning halfway. See our Air Fryer Indian Recipes guide for more tips.
Stage 2: Masala Sauce
Sauce ingredients:
- 3 tbsp butter + 1 tbsp oil
- 2 large onions, finely chopped
- 1 tbsp ginger-garlic paste
- 400g tomato puree (or 5 medium tomatoes, blended)
- 1½ tsp Phoran Kashmiri Red Chilli powder
- 1 tsp Phoran Coriander powder
- ½ tsp Phoran Turmeric
- 1 tsp sugar
- 1 tsp salt
- 150ml fresh cream (or cashew paste for a richer texture)
- 1 tbsp kasuri methi (dried fenugreek leaves), crushed
- ½ tsp Phoran Garam Masala (finishing)
Sauce method:
- Heat butter+oil in a heavy pan on medium heat. Add onions, cook 15–18 minutes until deep golden — don't rush.
- Add ginger-garlic paste, cook 3 minutes until raw smell disappears.
- Add Kashmiri chilli, coriander, and turmeric. Stir 1 minute on medium heat.
- Add tomato puree. Cook on medium-high heat, stirring occasionally, until oil separates — 12–15 minutes. The sauce should be thick and dark.
- Cool slightly and blend to a smooth sauce. Return to pan.
- Add ½ cup water, sugar, and salt. Bring to simmer.
- Add grilled chicken tikka pieces. Simmer 8–10 minutes.
- Stir in cream. Simmer 3–4 minutes.
- Turn off heat. Add crushed kasuri methi and garam masala. Stir, cover 2 minutes.
- Garnish with a cream swirl and fresh coriander. Serve with naan or basmati rice.
Substitutions Guide
- No chicken thighs? Use breast, but reduce grill time by 3–4 minutes and don't overcook — breast dries out faster
- No fresh cream? Use full-fat coconut cream for a dairy-free version, or thick yoghurt stirred in off the heat
- No kasuri methi? Use a small amount of fresh fenugreek leaves, or omit — the dish will still be good but will lack the distinctive restaurant aroma
- No oven/grill? Pan-char on a cast iron skillet — the char is essential, don't skip it
- Vegetarian version? Replace chicken with paneer or firm tofu, marinate and grill the same way. See our Paneer Butter Masala recipe for a similar sauce technique.
The 6 Pro Tips for Restaurant-Quality CTM
- Marinate overnight: 4 hours is the minimum; overnight is transformative. The yoghurt tenderises the chicken and the spices penetrate deeply.
- Get the char: The smoky char from grilling is what separates CTM from a plain chicken curry. Don't skip it or cook at too low a temperature.
- Blend the sauce smooth: Restaurant CTM has a silky, smooth sauce. Blend after the tomatoes are fully cooked — this is non-negotiable for the right texture.
- Kashmiri chilli for colour: Regular red chilli gives heat but not the vibrant orange-red colour. Kashmiri chilli gives colour with mild heat — use it generously.
- Kasuri methi last: Crush between your palms to release the oils, add off the heat. This single ingredient is responsible for the distinctive restaurant aroma.
- Garam masala off the heat: Always the last spice, always off the heat. See our Definitive Guide to Garam Masala for why timing matters.
Frequently Asked Questions
Is Chicken Tikka Masala Indian or British?
Both, in a sense. Chicken tikka is authentically Indian — a Punjabi dish of marinated, grilled chicken. The creamy tomato masala sauce is believed to have been developed in Britain (possibly Glasgow in the 1970s) to suit British palates that preferred a saucier dish. Today it's made across India and the world, and has been fully absorbed into Indian restaurant cooking.
Can I make CTM without a grill or oven?
Yes — use a cast iron pan or heavy skillet on the highest heat your stove can produce. The key is getting the pan smoking hot before adding the chicken, and cooking in batches so the chicken chars rather than steams. The char is essential — don't skip it even if you have to do it in a pan.
Why is my CTM sauce too thin/watery?
The tomatoes weren't cooked long enough. Cook the tomato puree until you see oil separating from the sauce — this takes 12–15 minutes on medium-high heat. Undercooked tomatoes leave excess water in the sauce. If it's still thin after adding cream, simmer uncovered for 5–10 more minutes.
Can I make CTM ahead of time?
Yes — CTM actually improves overnight as the spices deepen. Make the sauce and tikka separately, combine and refrigerate. Reheat gently with a splash of water. Add the cream and kasuri methi fresh when reheating for the best result. Keeps refrigerated for 3 days.
What's the best rice or bread to serve with CTM?
Basmati rice (plain or jeera rice) is the classic pairing. Butter naan or garlic naan for bread. For a complete feast, add a simple dal and raita. See our Complete Biryani Guide for rice cooking techniques.
