Chicken Tikka Masala Recipe: Creamy, Smoky Oven Grilled Tikka

Chicken Tikka Masala

When it comes to the most popular North Indian curries, Chicken Tikka Masala tops the list along with Murg Makhani and Kadai Murg. It is one of the most ordered side dishes in an Indian restaurant around the world.

Authentic Chicken Tikka Masala is usually made with chicken marinated in yogurt and a wonderful combination of spices, skewered and char grilled in a tandoor for incredible smoky flavours.

Grilling in an Oven

For the sake of making this recipe much easier for us to make at home, I have grilled the Chicken Tikka in an electric oven while keeping those amazing flavours and texture intact. Boneless chicken pieces suit best for the recipe, and marinating them helps to keep the meat juicy, tender, soft and succulent.

When it comes to Chicken Tikka Masala, the gravy should be thick and creamy. The base is prepared with a combination of pureed onions and tomatoes along with spices, which gives a creamy, rich texture, while freshly ground spices lend a wonderful aroma.

The authentic taste of Chicken Tikka Masala sprouts literally from the smoky flavour and the use of fresh ingredients and spices. Chicken Tikkas are basically cooked in a tandoor before adding them to the curry, which gives a smoky flavour. When you alter the method, what you lack in the curry is the smoky flavour.

To fake the smoky smell which gives an authentic taste and flavour to the Chicken Tikka Masala, I have given an easy method in Step 7 below.

History and Origin: From Glasgow to Global Fame

To understand the real Chicken Tikka Masala origin story, one must appreciate a delightful piece of culinary improvisation. While the dish carries the aromatic soul of traditional Indian spices, its journey to becoming a beloved global comfort food began far from the royal kitchens of the subcontinent.

The most famous account takes us back to the 1970s in Glasgow, Scotland, at the Shish Mahal restaurant. Legend has it that a customer returned a plate of traditional, tandoor roasted Chicken Tikka, complaining that the spiced meat was too dry for the British palate.

The clever chef swiftly concocted a velvety sauce using tomato soup, yogurt, and mild spices, pouring it over the grilled chicken. That brilliant twist transformed dry tikka into the world famous Chicken Tikka Masala recipe we know and love today.

However, purists will rightfully point out its deep roots in classic Indian cuisine. The dish is a direct relative of the iconic Punjabi Murgh Makhani (Butter Chicken), which originated in Delhi.

The traditional technique of marinating chicken in yogurt and spices before char grilling it in a clay tandoor remains the backbone of this recipe. The rich, gravy heavy adaptation simply bridged the gap between vibrant Indian spice profiles and Western preferences for hearty sauces, eventually earning it a spot as Britain's adopted national dish.

In 2001, the then British Foreign Secretary Robin Cook famously called it a true British national dish. Today it is ordered in Indian restaurants around the world and cooked with pride in home kitchens everywhere.

My Nostalgia and Memory

Cooking and serving classic dishes at home is always an art. Getting it perfected with a taste that equals the ones served in a restaurant was my all time target when it came to side dishes like Murg Makhani, Kadai Murg and Chicken Tikka Masala.

Simple nuances to get the flavour, creamy and rich texture along with soft and succulent meat is the secret behind the perfection of such curries. All the more, we can easily customise it to suit our palate, make it healthy and equally tasty.

Why You Will Love This Recipe

• No Tandoor Needed: The chicken tikka is grilled in an electric oven, keeping those amazing flavours and texture intact.
• Thick and Creamy Gravy: Pureed onions and tomatoes, finished with an almond or cashew and cream paste, give a rich, restaurant style texture.
• Soft and Succulent Chicken: Marinating the boneless pieces keeps the meat juicy, tender and soft.
• Freshly Ground Spices: A homemade spice powder gives a wonderful aroma you will not get from a packet.
• Smoky Tandoor Flavour at Home: A simple charcoal trick fakes the smoky smell of authentic tandoor cooking.
• Easy to Customise: Adjust the spice, sweetness and colour to suit your own palate.

Recipe Overview

• Cuisine: North Indian, Pakistani
• Recipe Type: Side Dish, Curry
• Yields: 1 Large Pan of Curry
• Servings: 6 Portions
• Difficulty: Medium
• Spice Level: Medium
• Author: SM @ Essence of Life - Food

Time Estimate

• Preparation Time: 15 to 20 Minutes
• Marination Time: 1 Hour or Overnight
• Cooking Time: 1 to 1½ Hours
• Total Time: 2 Hours 15 Minutes to 2 Hours 50 Minutes (with 1 hour marination)

How to Cook Chicken Tikka Masala: Step by Step Guide

Ingredient List

For the Chicken Tikka Masala:

• 500 g Oven Grilled Chicken Tikka Pieces
• 3 Onions (ground to a paste)
• 3 Tomatoes (pureed)
• 3 tsp Ginger Garlic Paste
• 3 tsp Coriander Powder
• 2 tsp Red Chilli Powder (Kashmiri)
• 2 tsp Freshly Ground Spice Powder (made below)
• 2 tbsp Kasuri Methi
• 2 tbsp Thick Yogurt (Curd)
• 3 tbsp Oil
• 3 tbsp Butter (half for the base, half for finishing)
• Salt to taste
• 1 tsp Sugar

For the Spice Powder:

• ½ tsp Fennel Seeds
• 6 Cloves
• 2 Bay Leaves
• 2 Cinnamon Sticks (1 inch each)
• 3 to 4 pods Green Cardamom (added while grinding)
• 1 Black Cardamom

To Soak and Grind:

• 8 to 10 Almonds or Cashew Nuts (soaked in warm water)
• 1 tbsp Fresh Cream

To Garnish:

• A few Coriander Leaves (finely chopped)
• A few strands Kasuri Methi
• 2 tbsp Fresh Cream (optional)

Method: Detailed Cooking Instructions

Step 1: Roast and Grind the Spice Powder

1. Dry roast the ingredients for the spice powder on a low flame until aromatic, except the green cardamoms (add them while grinding).
2. Grind it into a fine powder.

Pro Tip: Let the roasted spices cool slightly before grinding for a finer, evenly aromatic powder.

Step 2: Make the Nut and Cream Paste

1. Soak the almonds or cashew nuts in warm water for about 20 to 30 minutes.
2. Grind them into a fine paste along with the fresh cream.

Pro Tip: Cashew nuts give a milder, silkier finish, while almonds add a gentle nuttiness.

Step 3: Grill the Tikka and Prepare the Base

1. Cook the chicken tikka in an electric oven and keep it aside.
2. Grind the onions to a paste and puree the tomatoes.

Pro Tip: Do not overcook the tikka in the oven, as the pieces finish cooking gently in the gravy.

Want to perfect the chicken tikka first? My Oven Grilled Chicken Tikka recipe walks you through every step, from marinade to char, so your masala starts with perfect tikka.

Step 4: The Masala Base

1. Heat the oil and half of the butter in a pan and saute the ground onions and ginger garlic paste until fragrant on a low flame.
2. Add the tomato puree, kasuri methi and yogurt (curd) and mix well.
3. Leave this on a low flame for a few minutes until the raw flavour goes.
4. Add the leftover marinade from the chicken at this stage, if you have any.
5. Add the red chilli powder, freshly ground spice powder and coriander powder and saute until the oil separates from the gravy.

Pro Tip: Oil separating from the gravy is your signal that the base is cooked. Rushing this stage leaves a raw tomato taste.

Step 5: Simmer the Tikka in the Gravy

1. Add the oven grilled chicken tikkas to the gravy and leave it on a low flame for a few minutes.
2. Pour in the almond or cashew and fresh cream paste and mix well.
3. Leave this on a low flame for about 5 to 7 minutes.
4. Cook until the Chicken Tikka Masala reaches the desired consistency, adjusting it to your preference.

Pro Tip: If the gravy thickens too much, loosen it with a splash of hot water.

Step 6: Finish with Butter and Garnish

1. Melt the remaining butter in another pan and pour it over the gravy.
2. Garnish the Chicken Tikka Masala with finely chopped coriander leaves, a few strands of kasuri methi and a swirl of fresh cream if using.

Pro Tip: Crush the kasuri methi between your palms before sprinkling to wake up its aroma.

Step 7: Add the Smoky Tandoor Flavour (Optional)

1. When the Chicken Tikka Masala is ready, make a small bowl shape with aluminium foil, add a few tsp of oil or butter and place it on top of the curry (floating).
2. Heat a briquette of charcoal on an open flame until red hot and gently drop the hot charcoal into the aluminium foil bowl. Cover it immediately.
3. Cover the dish tightly. Remove the aluminium foil just before serving and discard it. The curry will be infused with the smoky flavour.
4. Serve the Chicken Tikka Masala hot.

Pro Tip: Handle the hot charcoal with tongs and keep the dish on a heat proof surface. Skip this step if you have no charcoal, as the curry is still wonderful without it.

Pro Tips and Notes

• Choice of Chicken: Boneless chicken pieces suit well for the recipe. Marinating the chicken pieces for a longer time yields juicy and succulent meat in the Chicken Tikka Masala.
• Colour: I have not used any food colouring. If preferred, you can add a few drops of reddish orange food colouring to the Chicken Tikka Masala.
• Spice Level: Adjust the amount of red chilli powder to suit your spice level. I have used Kashmiri chilli powder in the gravy, which is less spicy and gives a bright red colour.
• A Sweeter Gravy: You can grind some raisins or dates along with the onions for a sweeter taste. If doing so, avoid adding sugar.
• A Tangy Touch: If you prefer tanginess in the curry, add a few drops of lemon juice just before serving.
• No Kasuri Methi: Substitute it with ¼ tsp of dry roasted and powdered fenugreek seeds.

Serving Suggestions

Serve this creamy curry piping hot, spooned over fragrant rice or scooped up with soft, warm breads. A few strands of kasuri methi on top make the plate look as good as it tastes.

Storage Suggestions

• Refrigeration: Cool the curry completely, then store in an airtight container in the fridge for up to 3 days.
• Freezing and Thawing: It freezes well for up to 3 months in airtight, portion sized containers, though a cream and yogurt gravy may separate slightly. Thaw overnight in the fridge before reheating.
• Reheating: On the stovetop, warm over a low flame with a splash of water or cream, stirring gently without a hard boil. In the microwave, cover and heat in short bursts, stirring in between, until piping hot throughout. Reheat only the portion you need, and only once.

FAQ

Can I make chicken tikka masala without a tandoor?
Yes. This recipe grills the chicken tikka in an electric oven and keeps the flavour and texture intact. The optional charcoal trick in Step 7 brings back the smoky tandoor flavour.

What is the difference between chicken tikka masala and butter chicken?
Chicken tikka masala uses marinated, grilled chicken tikka simmered in a spiced onion and tomato gravy, so it tastes smokier and more robustly spiced. Butter chicken, or Murg Makhani, is generally milder, silkier and butterier.

How do I get a smoky tandoor flavour at home?
Float a small foil bowl with a little oil or butter on the finished curry, drop in a red hot charcoal briquette, and cover the dish tightly. Remove the foil just before serving.

Is chicken tikka masala kid friendly?
It can be. Reduce the red chilli powder or use mild Kashmiri chilli powder, which gives a bright red colour without much heat.

Is this chicken tikka masala gluten free and halal?
The ingredients as written are naturally gluten free, but check the labels of ready made spices and cream. Use halal certified chicken to keep the dish halal.

Can I freeze chicken tikka masala?
Yes, for up to 3 months in an airtight container, though a cream and yogurt gravy may separate slightly. Thaw overnight in the fridge and reheat gently, stirring well.

Recipes You Might Like From My Blog

• Butter Chicken (Murg Makhani): Silky, buttery and mild, the gentler cousin of this curry.
• Kadai Chicken Masala (Karahi Murg): A bold, freshly spiced North Indian classic with a rustic bite.
• Chicken Mandi with Rice: Smoky, fragrant and made for sharing.

A Pan of Rich, Smoky and Spicy Chicken Curry

Some curries are cooked, and some are coaxed. Chicken Tikka Masala is the second kind, built slowly from toasted spices, patient onions and a whisper of smoke.

Make it once and it will find a permanent seat at your table, ready for every celebration and every ordinary Friday that deserves one.