If there is one Chicken Tikka Masala recipe that truly captures the heart of Indian cooking, this is it. Tikka Masala is one of those dishes that instantly comes to mind when you think of rich, flavourful Indian food — a delicious blend of marinated and grilled chicken, cooked in a creamy, spiced tomato sauce. Served with rice or naan, it is a comforting meal loved by millions across the world.
At Dilchad, we are dedicated to crafting our Tikka Masala using the same time-honoured recipe, ensuring that every bite brings the authentic, rich flavours of India to your plate.
History of Tikka Masala
The origins of Tikka Masala have long been debated. Some believe it comes from India, influenced by Mughlai cuisine, which is known for its rich, spiced gravies and grilled meats. Others claim it was created in the UK, particularly in Glasgow, Scotland, during the 1970s. According to a popular story, a South Asian chef in Glasgow added a creamy tomato sauce to grilled chicken to appeal to British tastes, giving birth to Chicken Tikka Masala as we know it today. Regardless of its true origins, the dish has become a global favourite, symbolizing the fusion of Indian and British culinary traditions.
Step by step process of tikka masala
Ingredients
For the Chicken Tikka:
- 500g boneless chicken (thighs or breast), cut into cubes
- ½ cup yoghurt
- 1 tbsp lemon juice
- 1 tsp salt
- 1 tsp red chilli powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tbsp ginger-garlic paste
- 2 tbsp oil (for grilling or frying)
For the Masala (Gravy):
- 2 tbsp butter or oil
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp paprika or Kashmiri red chilli powder (for colour)
- ½ cup heavy cream or coconut milk
- Salt to taste
- ½ cup water (adjust for desired consistency)
- Fresh coriander leaves for garnish
Step 1: Marinate the Chicken
- In a bowl, mix yoghurt, lemon juice, salt, red chilli powder, turmeric, garam masala, and ginger-garlic paste.
- Add chicken cubes and coat them well.
- Cover and refrigerate for at least 1 hour (overnight for better flavour).
Step 2: Cook the Chicken
- Heat oil in a pan or grill pan.
- Cook the marinated chicken on medium heat until charred and cooked through (about 8–10 minutes).
- Set aside.
Step 3: Prepare the Masala (Gravy)
- Heat butter or oil in a pan.
- Add chopped onions and sauté until golden brown.
- Stir in ginger-garlic paste and cook until fragrant.
- Cook until the oil separates after adding the pureed tomatoes.
- Add cumin, coriander powder, garam masala, paprika, and salt. Mix well.
- Pour in water and let it simmer for 5 minutes.
Step 4: Combine Chicken & Gravy
- Add the grilled chicken to the gravy and mix well.
- Pour in the heavy cream and let it simmer for 5 minutes.
- Adjust salt and consistency as needed.
Step 5: Serve
- Garnish with fresh coriander leaves.
- Serve hot with naan, roti, or basmati rice.
Common Mistakes to Avoid When Making Tikka Masala
Tikka Masala is all about bold spices, creamy textures, and perfectly cooked protein, but a few missteps can throw off the balance. Here’s what to watch out for when making this classic dish:
1. Not Marinating the Chicken Long Enough
Marination is key! If you rush this step, the chicken won’t absorb the flavours properly. Let it sit for at least a few hours (overnight is even better!) to ensure juicy, flavour-packed bites.
2. Using Low-Fat Yoghurt for Marination
Full-fat yoghurt helps tenderize the chicken and gives it that rich, creamy texture. Low-fat versions can be too watery and won’t coat the chicken well, affecting both flavour and texture.
3. Overcrowding the Pan While Cooking Chicken
If you pile too many pieces into the pan, they’ll steam instead of getting that charred, smoky flavour. Make sure every piece has a beautiful sear by cooking it in batches
- Skipping the Grilling or Searing Process
The magic of Tikka Masala comes from the smoky, grilled flavour of the chicken. If you skip grilling or searing, you’ll miss out on that extra depth of taste. A hot grill, oven, or pan does the trick!
5. Not Cooking the Masala (Gravy) Properly
The masala base needs time to cook so the raw taste of the tomatoes disappears. Simmer it until the oil separates from the sauce—this means the spices and flavours have blended well.
Find the tikka masala sauce recipe here for making the sauce in easy way.
6. Adding Too Much Cream Too Soon
Cream should be added at the end, not the beginning. If you add it too early, it can separate or dull the flavours of the spices. Finish with cream for a smooth, luscious texture.
7. Using Canned Tomatoes Without Adjusting Flavour
Canned tomatoes can be too tangy or slightly metallic. If you’re using them, balance the flavour with a pinch of sugar and let them cook down properly for a more natural taste.
8. Overcooking the Chicken in the Gravy
Once your chicken is cooked and coated in the sauce, don’t let it simmer for too long—it can become dry and rubbery. Just a few minutes to absorb the flavours is enough!
9. Not Using the Right Spices
Tikka Masala depends on a perfect spice mix—skimping on garam masala, cumin, and coriander powder will leave the dish tasting flat. Use fresh, aromatic spices for the best results.
10. Ignoring the Final Garnish
That last touch matters! A sprinkle of fresh coriander, a drizzle of cream, or a squeeze of lemon juice adds extra flavour and makes the dish look irresistible.
Popular Variations of Tikka Masala
Tikka Masala has evolved over the years, with different versions popping up to suit various tastes and dietary preferences. While the classic remains a favourite, there are plenty of creative twists that make this dish just as delicious.
Here are some of the most popular ones:
- Chicken Tikka Masala – The original and most-loved version, made with juicy, marinated chicken cooked in a rich, creamy tomato-based sauce. It’s the one you’ll find in almost every Indian restaurant!
- Paneer Tikka Masala – A vegetarian favourite that swaps chicken for paneer (Indian cottage cheese), making it just as indulgent and flavourful. Perfect for those who love a cheesy, melt-in-your-mouth experience.
- Lamb Tikka Masala – A heartier option featuring slow-cooked, tender lamb, which soaks up all the spices beautifully. It’s rich, comforting, and absolutely delicious.
- Vegan Tikka Masala – A plant-based twist, using coconut milk or cashew cream for that creamy texture, along with tofu, chickpeas, or vegetables for a satisfying bite.
- Spicy Tikka Masala – For those who love heat, this version turns up the spice level with extra chili, black pepper, and green chilies. It’s bold, fiery, and full of flavour!
- Seafood Tikka Masala – A coastal-inspired variation that features prawns, fish, or scallops, adding a light, fresh twist to the creamy masala sauce.
No matter which version you try, Tikka Masala always delivers that perfect balance of bold spices and creamy comfort. Whether you’re a fan of the classic or love experimenting with new flavours, there’s a Tikka Masala for everyone!
Health Benefits of Tikka Masala
Tikka Masala isn’t just a delicious, comforting dish that satisfies your taste buds—it also provides a variety of health benefits that might surprise you! This iconic dish is made with protein-rich, marinated meat or paneer, simmered in a creamy, tomato-based gravy infused with aromatic spices like turmeric, cumin, and coriander. These ingredients not only enhance the dish’s rich and bold flavours but also contribute essential nutrients that can support your overall well-being. From boosting immunity and aiding digestion to providing a good source of protein and antioxidants, Tikka Masala is more than just a feast for the senses—it’s a meal that can be both nourishing and satisfying when enjoyed in a balanced way.
Are You in London?
If you’re in London and find yourself craving a rich, creamy, and flavourful Tikka Masala, we’ve got just the place for you! At Dilchad, we bring you the authentic taste of this iconic Indian dish, made with a perfect blend of spiced marinated protein, aromatic spices, and a creamy tomato-based gravy. Whether you’re a lifelong fan or trying Tikka Masala for the first time, we promise you’ll be hooked after just one bite.
Our doors are open every day from 12 PM to 11 PM, so whether it’s lunch, dinner, or a late-night craving, we’ve got you covered. Our restaurant’s warm ambiance, paired with authentic and freshly prepared dishes, guarantees a dining experience you won’t forget.
Frequently Asked Questions
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1. What is chicken tikka masala made of?
Chicken tikka masala is made of two parts. The tikka is boneless chicken marinated in full-fat yoghurt, lemon juice, ginger-garlic paste, and spices including red chilli powder, turmeric, and garam masala, then grilled or pan-seared until charred. The masala gravy is made with butter, onions, pureed tomatoes, ginger-garlic paste, cumin, coriander powder, garam masala, paprika, and heavy cream. The grilled chicken is added to the sauce and simmered together to create the final rich, creamy dish.
2. What is the difference between chicken tikka and chicken tikka masala?
Chicken tikka is simply marinated chicken pieces that are grilled or cooked in a tandoor until charred and smoky — it is a dry dish served on its own or with chutney. Chicken tikka masala takes that same grilled chicken and adds it to a rich, creamy tomato-based gravy made with spices and cream. In short, tikka is the starting point and masala is the finished curry dish. Tikka masala is saucier, creamier, and typically served with rice or naan.
3. How long should you marinate chicken for tikka masala?
You should marinate the chicken for a minimum of 1 hour, but overnight marination gives the best results. The yoghurt and lemon juice in the marinade work together to tenderise the chicken and allow the spices to fully penetrate the meat. If you are short on time, even 2–3 hours will make a noticeable difference. Rushing the marination is one of the most common mistakes — the longer the chicken sits in the marinade, the juicier and more flavourful your tikka masala will be.
4. Can I make chicken tikka masala without cream?
5. Where did chicken tikka masala originate?
6. Is chicken tikka masala healthy?
7. Where can I try authentic chicken tikka masala in London?
