This is a chicken tikka masala recipe just like those you find at the best curry houses.
There's no doubt about it, chicken tikka masala is a firm favourite at Indian restaurants. The smooth, mild and creamy sauce is out of this world delicious. This is the recipe from my cookbooks The Curry Guy and The Curry Guy Bible but done in a curry house portion to serve 1 to 2 instead of for 4 as in the books.
Is chicken tikka masala Indian or British?
I get asked often in my curry classes how chicken tikka masala came to be in the first place.
British Indian restaurants prepare curries that are a lot different to what you'll find in India. That said, the past few times I visited India, I found chicken tikka masala on the menus just like those you find in the west.
Indian food made its way to the UK and we sent it back again with a British touch. Many chefs in India are now learning how to make BIR (British Indian restaurant) style curries like this chicken tikka masala for tourists and the curious.
Jump to:
- This is a chicken tikka masala recipe just like those you find at the best curry houses.
- Is chicken tikka masala Indian or British?
- What is the origin of chicken tikka masala?
- What do you serve with chicken tikka masala?
- What is this chicken tikka masala different to others?
- Ingredients
- How To Make Base Sauce and Chicken Tikka
- Step by step photographs
- Should you use ghee or oil...
- How do you add the base sauce?
- Flavour boosting ideas...
- Variations
- Substitutes
- Useful Kitchen Equipment
- Storage
- Top Tip
- FAQ
- Related
- Pairing
- How To Make Chicken Tikka Masala
What is the origin of chicken tikka masala?
There are many stories about the origin of chicken tikka masala. Some say that it is simply a curry house version of the world famous butter chicken which became popular in New Delhi back in the 50s. This could be true as the two curries are quite similar.
Another theory is that it was developed in a curry house in Glasgow. The story goes that a customer sent his chicken curry back because he found it too dry.
Wishing to please his customer, the chef added tomato soup and cream to the curry. Those were the days before the essential base curry sauce which is now used at all curry houses and in this chicken tikka masala recipe. The customer loved it and the curry was added to their menu.
There are many other stories and the real truth of its origin will probably never be known. One thing is certain... people love it worldwide now.
What do you serve with chicken tikka masala?
If you'd like to make this curry into a feast, you've come to the right place. You could just go for a side of Basmati rice or mushroom fried rice. You might also like to check out all these famous rice sides.
If you'd like to make naans, why not try one of these? Instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans (if you have a tandoor oven), or if you're cooking outdoors, karahi naans. Just as delicious are homemade chapatis.
Want to start your chicken tikka masala meal off with a bang? How about fried shop bought poppadoms or if you're feeling ambitious, make your own poppadoms from scratch and serve them with coriander chutney, red onion chutney, and/or tamarind chutney.
Why not try your chicken tikka masala along with another famous curry house curry like Chicken Madras.
What is this chicken tikka masala different to others?
Most Indian cookbooks and blogs show how to make chicken tikka masala using more authentic Indian cooking methods. Finely chopped onions are fried and water or stock added instead of using the base sauce.
Although this does make a good curry, it's nothing like the restaurant style chicken tikka masalas you find at curry houses. Using a base sauce is essential for getting the correct flavour and sauce texture.
I do have a one pot chicken tikka masala recipe that doesn't use base sauce which you might like to try and compare the two.
Ingredients
There are quite a few ingredients in an authentic chicken tikka masala. Get them prepared and ready before starting. You will find many different chicken tikka recipes below that you can try.
- ghee or rapeseed (canola) oil
- garlic and ginger paste
- sugar
- ground almonds
- coconut flour
- tomato puree or passata
- mixed powder
- tandoori masala
- paprika
- base curry sauce
- tandoori chicken
- single cream
- red food colouring powder (optional)
- Juice of one lemon
- Salt to taste
- dried fenugreek leaves (kasoori methi)
- garam masala
- coriander (cilantro)
See recipe card for quantities.
How To Make Base Sauce and Chicken Tikka
The Base Sauce
In order to get this chicken tikka masala to taste just like it does when you go out, you will need to do some forward planning. First, you will need to cook a base sauce and have it hot and ready to add to the curry. Following are a few methods you can try with the first and second options being the closest to how. base sauce is cooked at restaurants.
You can also freeze the base sauce for that last minute chicken chicken tikka masala craving. Just be sure to label and date it and freeze it in convenient sized containers. It will freeze for up to 6 months.
The Pre-Cooked Chicken
Although you could add raw chicken and let it cook through in the sauce, that isn't what curry house cooking is all about! By pre-cooking the chicken you will add another delicious layer of flavour. I have many chicken tikka recipes on this site but the following will all be delicious stirred into the tikka masala sauce:
Step by step photographs
Once you have your chicken tikka cooked and base sauce ready, you can cook this curry up in about 10 minutes. You will find substitutes for some of the ingredients listed below.
- Step 1: Heat the oil in a pan over a medium-high heat and stir in the garlic and ginger paste. Let it fry for about 30 seconds.
- Step 2: Stir in the ground spices, sugar, ground almonds and coconut flour and let it all sizzle for another 30 seconds.
- Step 3: Stir in the tomato puree or passata and bring to a simmer.
- Step 4: Then add about a ladle of base sauce and bring it to a simmer.
- Step 3: Stir in the chicken. Add more base sauce when the curry is looking dry and be sure to scrape any that caramelises to the sides of the pan back in for additional flavour
- Step 4: If adding food colouring, add it now. Remember to add more base sauce if the curry is looking dry or cook it down if it is too liquidy.
- Step 3: Stir in the cream and add the kasoori methi (dried fenugreek leaves) by rubbing them between your fingers over the top. Season with salt to taste.
- Step 4: Add lemon juice to taste and garnish with the chopped coriander. A spoonful of butter melted into the sauce is also a nice touch.
Should you use ghee or oil...
Although oil is usually used at curry houses, this chicken tikka masala recipe will benefit from the buttery flavour of ghee.
Ghee isn't used as much these days because it is more expensive. You can purchase small tubs of ghee that will last you for at least 20 curries.
How do you add the base sauce?
The base sauce should always be added in small amounts. The reason for this is simple: You want it to cook down and caramelise to the pan. As it does this, you scrape it into the pan for extra flavour. If you add too much base sauce at once, it is difficult, but not impossible to get that caramelisation.
I would like to mention here that you will not achieve caramelised sauce if you are using a non-stick pan because the sauce won't stick and sizzle.
Flavour boosting ideas...
Just like tandoori chicken add another layer of flavour to your chicken tikka masala, there are also other things you can do.
One of my personal favourites is to prepare my base curry sauce with chicken stock instead of water. Another way to really achieve excellent flavour when using tandoori chicken is to add the meat juices that accumulate under the cooked chicken.
You should also think about what else you might like to add. Chopped chillies, more salt, sugar, freshly roasted garam masala and lemon juice all help achieve a good combination of spicy, savoury, sour and sweet flavours.
Variations
If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.
- Other proteins - Although chicken is the most popular protein for a tikka masala curry, you could try others like I do in this salmon tikka masala or paneer tikka masala. Same sauce, just a different protein.
- Yoghurt - If you want to make a healthier version, try using less oil and substitute whisked yoghurt for the cream. It won't be curry house style but your chicken tikka masala will still be delicious.
- Spicy - Chicken tikka masala is known for being a mild curry. When you make it yourself, however there are no rules. Go ahead and add Kashmiri chilli powder to taste instead of or with the paprika.
Substitutes
I hope you try this chicken tikka masala exactly as written. That said, there are a few cheats you can get away with.
- Mixed Powder - Mixed powder is commonly used at curry houses. You can easily make it but if you don't have time, you could substitute a good quality curry powder.
- Tandoori Chicken - For best results, you will use one of my tandoori chicken recipes on this page. If you want to use up leftover cooked chicken, you could use that instead but you won't get the full flavour of tandoori.
- Coconut flour - This is used a lot in curry house style cooking. It just gives the curry a mild flavouring of coconut. You could substitute a tablespoon or two of thick coconut milk.
Useful Kitchen Equipment
You can prepare this chicken tikka masala recipe using whatever you have on hand. Following is some of the equipment I use;
A good blender: One of the things that makes British curries what they are is that smooth sauce. Although you could blend the base sauce in a countertop blender, I prefer using a hand blender for ease and less mess.
A good chef's knife: If you are using tandoori chicken tikka, as I suggest you do, a good, sharp chefs knife important. One excellent quality knife is much better than a selection of useless knives. You know the ones I'm talking about.
A stainless steel of aluminium pan: At curry houses, the pans of choice are aluminium. These are cheap pans that get fantastic results when cooking curry house style curries. Not only do they heat up really quickly but they are also not non-stick. As the curry sauce sizzles over the high heat, it caramelises to the pan. You can scrape those caramelised bits back into the sauce. We are talking delicious here!
Storage
You can store leftovers in the fridge for 3 to 4 days. Then just reheat in a pan over a medium heat. You can also use a microwave but I prefer the pan method.
This curry also freezes well for up to 3 months. If you are batch cooking, I recommend not adding the cream until you defrost and reheat the curry. Cream doesn't freeze well but if you have already added the cream, it will be fine.
Top Tip
Use your eyes, not the recipe when you are adding base sauce. Let it come to a simmer and scrape any that caramelises to the side of the pan back in for extra flavour. Add more base sauce if the curry is looking dry and cook it down if there is too much liquid.
FAQ
Yes! Traditional Chicken Tikka Masala uses grilled or broiled chicken for a smoky flavour. If you don’t have a barbecue or tandoor oven, you can use my stovetop method.
That is done with red food colouring powder. There is no substitute. The red food colouring has no flavour so it is added purely for presentation.
Related
Looking for other curry house style recipes? Try some of these:
Pairing
These are my favorite dishes to serve with [this recipe]:
How To Make Chicken Tikka Masala
All of the spice blends for this chicken tikka masala can be purchased at Indian grocers and online. I have provided links to my homemade blends if you would like to make them. I hope you do! If you don't want to go outside to grill the chicken tikka, you could also try my stovetop chicken tikka and air fryer chicken tikka. Looking for a chicken tikka masala recipe without the base sauce? You can try my One Pot Chicken Tikka Masala from my book 'The Curry Guy One Pot'.
For more ideas, please see notes.
Ingredients
- 3 tbsp ghee or rapeseed (canola) oil
- 1 tbsp garlic and ginger paste
- 1/2 tbsp sugar (more or less to taste)
- 1 tbsp ground almonds
- 1 tbsp coconut flour
- 70ml (1/4 cup) tomato puree
- 1 tbsp mixed powder
- 1 tbsp tandoori masala
- 1/2 - 1 tbsp paprika
- 300ml (1 1/2 cups) base curry sauce
- 300g (11 oz) tandoori chicken
- 100ml (scant 1/3 cup) single cream (more or less to taste
- 1 tsp red food colouring powder (optional)
- Juice of one lemon (optional)
- Salt to taste
- 1/2 tsp dried fenugreek leaves (kasoori methi)
- 1/2 tsp garam masala
- 2 tbsp chopped coriander (cilantro) to taste
Instructions
- Heat the ghee/oil in a frying pan over medium high heat
- When visibly hot, add the garlic and ginger paste and stir well to cook out the rawness.
- Stir in the coconut flour, sugar, ground almonds, mixed powder, tandoori masala and paprika and again stir well.
- Pour in the tomato puree and bring to a simmer. Then add about a ladle of base curry sauce. You will need to top this up from time to time. If the curry is looking too dry, add more base sauce. If too saucy, cook it down.
- Bring this all to a bubbling simmer and then add the pre-cooked tandoori chicken. Stir well to coat the meat with the sauce. Remember to add more base if it is looking dry. Scrape around the edges of the pan as the base sauce caramelises to the side. This will add a delicious flavour to your chicken tikka masala.
- Now add the food colouring if using.
- Continue stirring to colour the sauce adding more of the heated curry sauce when required
- Simmer for about a minute and pour in the cream.
- Stir in the fresh coriander, season with salt to taste and finish with a squeeze of lemon the dried fenugreek and the garam masala.
Notes
There is so much you can do with this chicken tikka masala recipe!
Proteins: You can substitute any protein you like for the chicken. Why not try this tikka masala sauce with slow cooked chicken? The cooking liquid can also be added in small amounts to the sauce for additional flavour.
You might also like to try this tikka masala sauce with tandoori lamb tikka, slow cooked meat, tandoori prawns, curry house style potatoes or marinated paneer.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 489Total Fat: 41gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 106mgSodium: 489mgCarbohydrates: 19gFiber: 4gSugar: 7gProtein: 14g
This nutritional info is just an estimate.
nettie moore says
Looks fabulous, I can't wait to try it! Nettie
Dan Toombs says
Thanks Nettie
I hope you like it. 🙂 My family sure does.
Andy says
When do I add the paprika? Also, no coconut or almonds in the recipe? Is that correct?
Thanks 🙂
Dan Toombs says
Hi
Thanks for noticing, add the paprika with the cumin and tumeric. There are no cocoonut or almonds in my recipe.
Thanks
Dan
Stig Salte Tidemandsen says
There are both coconut and almond in the recipe above. Did you add it recently?
Dan Toombs says
Yes, there are both in the recipe. Just double the quantity of one of them if you are missing one of them.
Thanks
Dan
Robert Parker says
Hi made this last night I put the paprika with other spice but can't see where you say to add it was I right to add them at that stage made Madras as well both went down really well
Dan Toombs says
Thanks Robert
Looks like I need to fix that. Great to hear both went down well. 🙂
Dan
Omar says
Also I think the recipe meant to call for cilantro bunch!
Ben says
How do you make the curry sauce
Dan Toombs says
Hi Ben
It takes some time to make a curry house style base sauce. Once done, however, you should be able to make your favourite curry house curries in about ten minutes. Here is a link to one of my base sauce recipes. https://greatcurryrecipes.net/2013/12/31/make-indian-restaurant-style-curry-sauce-large-batch/
Thanks,
Dan
Susan Stewart says
I made the large curry base and used a third each to make sagwalla, tikka masala and korma. Each were absolutely fab and just as you would get from an Indian restaurant. I couldn't get cashew paste so I substituted it with pumpkin seeds, toasted in oven then blitzed to get a paste and was just as good. I also substituted fenugreek leaves for cooked spinach with some fenugreek powder on it. I will never use another recipe again as these are definitely the best I have made. Thank you for sharing these with us
Dan Toombs says
Hi Susan
That all sounds great and amazing that you substituted the ingredients you couldn't get and it worked so well.
Thanks for letting me know.
Dan
liz says
this looks fantastic - my husband's favorite...maybe a Valentine's Day treat!
Quick question on your curry gravy: The recipe you link to makes "8 main course servings" - would one serving be the 3 c. you call for tikka masala?
Dan Toombs says
Hi Liz
Thanks for stopping by.
I have now corrected that. The sauce makes enough for approximately eight curries. Each of my British Indian restaurant (BIR) curries like this chicken tikka masala serves 3 to 4 people. The leftover curry gravy freezes very well.
Thanks for trying the recipe. Let me know how it goes. 🙂
MIchael Gardner says
I can't seem to find a garam masala recipe on your site - I have a a couple of versions I bought from Indian Grocers but they all seem to differ somewhat and I'd like to make my own as I'm buying a spice grinder next week (Yessss...) so I can also make your Tandoori mix and Curry Powder. Any hints?
MIchael Gardner says
Hi, found it in your "larder section" - cheers, Michael.
Dan Toombs says
Good luck with the spice blends. I thing you will find that they are far superior to anything you can purchase. 🙂
Dave Piggott says
Hi, I would like to make this recipe as it's my families favourite, tho some recipes I have seen talk about coconut, perhaps half a cup added at the end?
Love you site!
Thanks
Dave.
Dan Toombs says
Hi Dave
Thank you. I have read and tried hundreds of different chicken tikka masala recipes. It seems no two are the same. I love a bit of coconut in this curry. My kids aren't convinced so I leave it out. If you add 1/2 cup of coconut milk at the end it would taste great.
Jason says
I try this last night done this and the madras, previously done the gravy the night before, loved it was the best curry I have made, easy to follow steps and I'm beginner cook so must be easy. Thanks.
Dan Toombs says
Thank you very much Jason.
I'm really glad you liked it. It's comments like that that make all the blogging worth it.
Dan
Calogero Mira says
Madras are new to me.
Erafrey says
Thank you for taking the time to share this recipe, for the time it takes to develop this whole website, I have cooked this particular recipe and have not tasted better. I am sharing recommending to my family and friends, to come here for recipes and other information. Good on 'ya mate... well done 🙂
Dan Toombs says
Thank you very much Erafrey! It comments like that that make all the blogging worthwhile. I'm really glad you liked the recipe.
Gillian says
I made your chicken tikka Marsala this evening for the first time. It is absolutely lovely and so easy. Thank you.
Dan Toombs says
Thank you very much for trying the recipe Gillian. I'll keep the recipes coming. 🙂
Jon says
Dan,
Just to say thanks agian for your great recipes. Made Tikka Masala as above at my very first attempt and it was absolutely delicious.
Just as you've said, it tasted like a real British Indian Restaurant Curry.
Thanks!
J
Dan Toombs says
Thank you very much Jon for your nice words and feedback. I'm really happy you liked the recipes.
Dan
colin says
incredible! i love it
Remi says
Dan,
Love your curry sauce recipe and am busy experiementing with a range of flavours and textures. Thank you.
I found 2 versions of Ch. Tikka masala. Which one is your favouraite and the one I should cook for my family?
https://greatcurryrecipes.net/2011/05/23/how-to-make-chicken-tikka-masala-the-most-popular-restaurant-curry/
https://greatcurryrecipes.net/2012/01/31/how-to-make-chicken-tikka-masala-like-they-do-in-the-indian-restaurants/
Dan Toombs says
Hi Remi
Thanks for your question and leaving a comment.
The newer of the two chicken tikka masala recipes is closer to what you would find in an Indian restaurant. The other was written about a year ago and is much closer to authentic Indian cooking. Personally I think both are really nice but if you are going for the takeaway look and flavour, go with the latest version.
Michelle says
Wow - I'm so glad I found your site. I love it. Problem is that the sirloin steak I've been looking forward to all day suddenly doesn't seem so appealing!
Note to self... Do not look at anything on this website after the dinner's gone in. Ever! Even if it's that wonderful, low temperature cooked steak. The one that always cooks to perfection and looks like something out of an M&S food advert. Even if it's also going to have that amazing mushroom, chili, garlic, bacon and cream sauce! No. Don't do it. You'll just want curry instead!
Rosco says
Hi Dan,
Once again you are the man. I have been experimenting with cooking Curry for around 15 years now and the recipes on your website are far superior to any others. I cooked the Chicken Tikka Masala tonight and my wife & kids couldn't get enough.
Just wondering if you would have a recipe for Indian style Spiced & Grilled fish. An indian friend of mine which I have lost contact with now cooked it for us one night and it was amazing.
Thanks for sharing all your fantastic recipes, I look forward to future posts.
Regards,
Rosco
Metharb says
Pre cooking chicken is a restaurant time saver and should never be done at home !!
If you stop trying to be Indian take aways at home your food will enter another dimension.
Indian restaurant chef Birmingham UK
Dan Toombs says
I agree with you Metharb. I just want to explain how it is done in most Indian restaurants. Many people like that Indian restaurant flavour! I also have a lot of authentic Indian recipes on my site. 🙂
Dixya @ Food, Pleasure and Health says
I love chicken tikka masala and i am going to be trying your recipe soon! precooking chicken is a brilliant idea.
Dan Toombs says
Thanks. You don't have to pre-cook the chicken. Only if you're in a hurry. I love to cook it in a tandoor oven. Enjoy.
Kev says
Hi Dan ,just finished base and pre cooked chicken so that I can cook it later ,even at this stage house smells like a Birmingham Balti House.I make a similar base for baltis .One thing though when I liquidised the garlic and ginger I found that 1/2 pint of water was to much to make a paste .We are all looking forward to this one though
Dan Toombs says
Hi Kev - Thanks for trying the recipe. I do usually use less water when making pastes. I've found thought that it works ok in the curry sauce as it is cooked quite long and the water evaporates. That said, I will try less next time. 🙂
Thanks and I hope it all goes well for you.
Dan
Nixie says
oooh this looks good, I cannot wait to try and make it... I will get some ingredients sorted and give it a try - thank you for posting it up, I'm glad I've found your website! 🙂 Nixie
Dan Toombs says
Thank you Nixie. I'd really like to hear from you once you've had a chance to try it. 🙂
Ian Inglis says
Hi Dan, This dish looks great! One thing though, I'm not a fan of tomato puree as it seems to impart a 'burnt' flavour to dishes. Maybe I'm using an inferia type? I'm guessing homemade tomato paste would be ok instead? Could you let us know which brand of tomato puree you use? Many thanks 🙂 Ian.
Dan Toombs says
Hi Ian
I use Heinz which seems to work really well. I guess you could leave it out if you'd rather.
Dan
Annie says
Hi Dan,
Just got to tell you that your recipes are fabulous! The only problem is that we now eat so much curry, that my part of Hertfordshire has now moved to India! I want to get a spice grinder and not sure which type to buy. What would you recommend? Kind regards Annie
Dan Toombs says
Thank you very much Annie. Really glad you like the recipes.
I use a Krupps grinder and it works really well. Any good quality coffee grinder will do the job though. Don't spend more than about £20.00.
Thanks
Dan
Mick says
Hi Dan,
Thanks for all your endeavors mate, great job. Question, do you have the mint yogurt recipe famously served in the Indian restaurant with Shish Kebabs and Popadoms.
Much appreciated.
Mick
Dan Toombs says
Hi Mick.
Thank you. I do have the recipe but not typed. I'll do that for you shortly.
Dan
Rick says
@Dan Toombs,
Hi Dan,
I'm not supposed to have dairy. Instead of singe cream, what's my next best option for a replacement in your opinion?
Dan Toombs says
There is not really an alternative but you could use a dairy cream substitute. It won't have the same flavour but you could also try coconut or almond milk.
Thanks
Dan
Grant says
Hi Dan,
Living in New Zealand for 12 yrs, orig. from Zimbabwe, I have found very few C.T.Masalas that I like. I have been following yr blog for the past year and only now have I tried one of yr recipes. I decided to cook it for work last week for my monthly lunch contribution, what can I say, it was very very good, thank you 🙂 Please could you tell be what the cabbage does to it, I love your site and will be cooking much more recipes of yours in the future, thanks again for sharing your cooking skills.
Grant
Dan Toombs says
Hi Grant
Thanks very much for that. I'm really glad you tried and liked the recipe. The cabbage idea was given to me by the ex chef of my local tandoori recipe. It adds very little flavour but does thicken the sauce and it's nice to have the extra vegetables.
I think is does add to the sauce a little so if you have it on hand, use it. If not, don't let that stop you from making a batch.
Cheers
Dan
Natalie says
Hi Dan
You are a savior! Am a Scot now living in the USA and tried a few other recipes on the net with not a lot of sucess before coming across your site. My husband and my dinner party guests loved this! I am making it this weekend again (currently making your naans as a trial run) but the guests this weekend prefer milder curry - can you tell me how to make it milder if that isn't a silly question? Less curry powder? Thanks a lot in advance and well done on your fab site.
Dan Toombs says
Thank you Natalie. I'm really glad you liked the recipes. Yes, you're right... Just cut down on the chilli! 🙂
Dan
Lottie says
Hi Dan,
I've been searching for a while and can't track down fenugreek leaves. Is there anything I can substitute for them?
Thanks a lot
Lottie
Dan Toombs says
Hi Lottie - Just leave them out. They are nice but as long as the other ingredients are there, you won't miss the fenugreek.
Thanks
Dan
Shelj says
Hi ,
Just to say Lottie Fenugreek is called Methi in Punjabi so most asian shops will have it listed as that, hope this helps
simon says
Hi Dan, i have made about 5 different c t mos dishes and none of them have come close to yours, taste texture and presentation were all spot on. 5 stars from the wife too. Thanks.
Dan Toombs says
Thank you very much Simon. I love that kind of feedback. 🙂
Dan
Shelj says
Hi ,
Just to say Lottie Fenugreek is called Methi in Punjabi so most asian shops will have it listed as that, hope this helps 😉
sara wiltshire says
hello just wondering at what temperature the oven needs to be for the chicken to cook? 🙂
Euan says
Thanks so much, I have been living in China for a few years now and curry is my favourite meal but just can't seem to find a good curry anywhere in the place where I live...so thanks so much for sharing your skills. You're a legend! Just hope the ingredients will be easy enough to find! Keep up the good work!!! Bless you and your family. Wish you go from success to success!!!
Dan Toombs says
Thank you Euan. I hope you can find all the ingredients you need too. Keep in touch.
Dan
Louise says
Hey Dan
Cooked this one today........as a lover of Indian Cuisine and having been praised for my previous curries I am totally in awe of you recipes......I think I may have quite a hot chili powder because it came out much hotter than a takeaway tikka masala....but that was fine for me....I usually ask them to make mine hotter anyway.....my partner just added more yoghurt....I made it really red like a take away as well which is so pretty.....I know it is a British invention but it is one of my favourites.....Thanks again.
Regards
Louise
Neil says
Thanks for this! Tikka Masala in a jar just isn't right. Just put the chicken chunks in the fridge to marinate. It won't get 48hrs but it should get a good 16-18. Can't wait to get the sauce done and give it a try now.
Only had dried garlic and ginger so it won't be perfect but should still be tasty. Also didn't have clove powder but hoping I get away with it. Going to chuck in 1/2 cup of coconut milk at the end as per your suggestion.
Neil says
Update: Beautiful curry. Mild, creamy, perfect for my spiceaphobe mum. The chicken after 14hrs or so marinading was out of this world. My sauce ended up a little bitter. Not sure where I went wrong there, perhaps extra juicy lemons? but a tablespoon extra of sugar brought it around. I need to be more careful next time.
If I wasn't cooking for my mum after her foot op I'd have been happy just to use the gorgeous pre-marinade sauce but it was too hot for her. Make sure you give it a try anyone attempting this recipe!
Dan Toombs says
Thanks for that Nell. Great to hear you got the sauce just right in the end. It does take some experimentation from time to time.
Dan
Keith says
We as a family have just finished our first proper tikka masala meal from raw ingredients and not out of a jar! Firstly I would just like to say what a buzz I got from cooking it and my ten year old son helped and loved it too!
I marinated the chicked over night and it was out of this world and succulent, when removed from the oven it looked amazing, tandoori chicken!
The flavour was great but could be dabbled with to suit individuals tastes!
Our local curry house tikka masala is a lot sweeter than this version,
what would we add to get a sweeter taste?
sugar?, syrup? coconut?
I am thinking of throwing all three of them in next time!
That is what I love about curries, you just cannot be wrong!
Dan Toombs says
So true. Really glad you liked the recipe. Yes, sugar will do the job just fine. I don't have much of a sweet tooth but my kids do and they add sugar when cooking. Some chicken tikka masalas have coconut milk while others don't. I like to add it sometimes and it will make the curry sweeter.
Cheers
Dan
Adam D says
Hi Dan
I tried your chicken tikka masala from your e book last night. I found that curry was over-spiced even though i decreased the spices by 1/3. It differed significantly in taste from the tikka masala in Kris Dillon's The Curry Secret which I liked a lot (I'm new to BIR cooking). Yours has about five or six times more the quantity of total spices (cumin, coriander, curry powder, garam masala etc) as well as a more flavoured basic curry sauce. My questions:
Have you since revised this recipe at all?
Or do you have any advice on how I could amend your ebook tikka masala recipe?
Thanks.
Adam
Dan Toombs says
Hi Adam
It's all a personal thing. My recipe was shown to me by a chef whose food I really like. Why not leave all of the chilli out and then sprinkle it in slowly at the end or not at all.
Thanks
Dan
Andrew says
I loved the recipe, especially how you cook the chicken. I will be doing it this way all the time now.
The only thing for me was mine was very thick so I wondered if I did something wrong. I did try and cook it on a low heat but it was still thick. I wondered if I would be able to add some water to the tomato to achieve this so it looks a bit more like it does in the picture?
Tony says
Hi dan love this recipe, tried to make it red as in the picture I've put red dye in but I can not get it like yours , I've heard beetroot juice is good. Any ideas?
Dan Toombs says
Beetroot juice is a good alternative to red dye. You may want to use a little more. To be honest, I rarely colour it at all. There is no added flavour.
Dan
Jensen says
Looking to try this recipe, just a bit uneasy about adding marinade to the sauce.
Also can't find fenugreek leaves, will it matter much?
Thanks
Dan Toombs says
Hi Jenson
Don't worry about adding marinade to the sauce. Just be sure to cook it at a high temp for a few minutes so that it cooks all the raw chicken juices. If you can't find fenugreek leaves, try a pinch of fenugreek powder. Not too much though as it is a lot stronger than the leaves. You could leave it out too.
Dan
Zoe Hermitage says
Just made the marinade and put the chicken in and placed in the fridge for 48 hrs ready for my hubby on Wednesday and I'm sure I've used way too much fenugreek (only had powdered and used a couple of teaspoons) is there anything I can do to rescue it ! Really don't want to waste it by binning it.
Dan Toombs says
Sorry Zoe
It sounds like you did use too much. Fenugreek powder is quite potent. Double or triple the recipe. You may even need to make more than that. It freezes well though.
Dan
stacey says
hi iv'e just made this (this is the first curry iv'e made ) and when it was nearly done i tasted it and it was lovely! left on low heat to keep warm whilst rice finished cooking, and now the taste of lemon is over powering iv'e looked through the recipe again but i cant think what i have done wrong ? is there anyone with a bit of knowledge who can help me please? tanks stacey xx
Dan Toombs says
Hi Stacey
If you add a little water or stock and simmer a while longer, the flavour of the lemon will reduce. Hope this helps.
Dan
Sophie says
Hi Dan!
I just made your chicken tikka and it was the best curry I've made so far! I left out the red food colouring and used a vibrant red tandoori spice powder instead, which went on the raw chicken first before the rest of the marinade ingredients and it stained the chicken red. I also added some cardomon pods and a few whole cloves as I didn't have any ground cloves- just got to take them out at the end. Loved opening the oven to see my chicken looked just like the tandoori chicken from my local curry house!
Thanks so much for the recipe, I will be checking out your other ones!
Sophie
Dan Toombs says
Thank you Sophie. Great to hear the recipe worked out for you and that you added your own personal touch.
Dan
Sherrie peters says
Awesome recipe! Just like the Indian restaurants, Thank you
Dan Toombs says
Thank you Sherrie. Really glad you liked it.
Dan
Craig says
Hi there.
great recipe thanks.
Do you have a similar one that can be cooked in a slow cooker?
Dan Toombs says
Hi Craig
Slow cooker curries aren't as good but you could mix all these ingredients in the slow cooker. It will still be one heck of a lot better than a ready meal.
Dan
Kay says
Hi Dan, loving the Chesni, Dansak and now want to try CTMarsala, I was wondering if I could use the Curry Gravy Base and just add the spices and butter to that or would you advise not to.
Kindest Regards Kay
Ps. Converted my mum to Indian flavours and she even preferred your two Dishes I mentioned above to a shop bought third dish, saying definetly cook them two again for me but that one not keen on at all, I was well chuffed.
Kay says
I've just re-read your instructions and silly me you had answered my question in them. Senior moment no doubt.!!
Thank you for sharing your lovely recipes.
Regards Kay
Dan Toombs says
Hi Kay
Glad we got there in the end. 🙂
Dan
Dan Toombs says
Hi Kay
I have recently updated my CTM recipe with loads of step by step photos. These should answer all your questions.
Thank you.
Dan
ROSS says
I am the worst cook in the world , my family almost fainted when they tasted this awesome dish. Complete beginner in the kitchen but I followed the instructions and it turned out amazing. Thanks
Dan Toombs says
Great to hear Ross. Glad you and family liked the recipe.
Dan
dave says
if i want to make a bigger batch, do i just double everything
Dan Toombs says
Yes. There is quite a lot of sauce anyway so you could probably double the chicken but just make a little more sauce.
Dan
John says
I have been making my own curries for years, using online recipes, but somehow managed to miss yours.
I haven't even made any yet yet but I bought your book “How To Make British Indian Restaurant Style Meals” on the kindle, as I can tell just by reading the recipes they are going to be delicious.
I've just finished getting a batch of chicken tikka ready and marinading, will be making my first large batch of curry sauce on the weekend and thought I might try the tikka masala first up.
I noticed there are some differences between the online recipes and those in the book, which ones are more up to date ?
Also in the comments someone talks about adding the leftover marinade to the sauce, this step isn't mentioned in the recipe, so do you recommend this or not ?
Thanks
Dan Toombs says
Hi John
Thank you for purchasing my book. I try to update the book with the latest recipe. You can definitely use the leftover marinade to add more flavour. Just ensure that you bring it to a bubble so that any raw chicken is cooked off. I'm going to be updating all of my ebooks shortly with new recipes and photos. As you have already purchased it, the updates are free. 🙂
Thank you.
Dan
Sam says
It doesn't say anything about adding the fenugreek leaves or powder in this this.
Dan Toombs says
Hi Sam
Thanks for noticing. All fixed now. 🙂
Dan
Pomgolian Jen says
Thanks for your great website. I am a curry-loving Brit who has been living in Western Australia for the past decade and cannot find a good curry to match the amazing ones back home. I finally found your site yesterday and started out with the curry base gravy made into chicken korma (which was always my control dish for comparing new restaurants in the UK). It came out beautifully, mild, creamy and genuinely flavoursome. We ate far too much, it was so good, but went to bed fat but happy!
One thing to mention - my gravy and resulting korma sauce was slightly too bitter too. Funnily enough, salt counteracts bitterness, so make sure you add some salt (not just increasing the sugar too much) if anyone experiences this issue.
Thanks again for all your hard work. Next we will be trying this CTM which the children will LOVE! Jen
Dan Toombs says
Thanks so much Jen. Glad you liked the recipe. Good advice too. People are reading these recipes from all over the world so measure may be different depending on the product used. I really appreciate you feedback.
Dan
Darren says
When you say 4 tbsp garlic and ginger paste do you mean 4 of each or a combination ie say 2 of each?
Dan Toombs says
Hi Darren
It's two of each. Thanks. 🙂
Dan
rob says
Brilliant recipe and tastes amazing. But how do I now get rid of that curry smell? Been fighting it nearly a week now
John says
Your site is fantastic, im currently making this recipe over a couple days with my kids for a school project they're doing. so far so good - I can tell its going to be a pretty special curry this one! Thanks
Dan Toombs says
Hi John
That's great. Thanks for the kind words. Keep in touch and happy cooking.
Dan
Kayleigh says
Hi, have you got a recipe for a murghi masala please?
will says
You have paprika in the recipe ,but you don't say when to add it to the curry ,I add it with the other spices,hope its right, taste brilliant anyway cheers
kitty says
Hi there so interested in making the tikka curry.can you recommend a red dye to make that vibrant red colour with thanks ☺
Dan Toombs says
Hi Kitty
Thank you. I use a red food colouring powder by Balah. I've used others though with equally good results. Good luck and I hope you enjoy the recipe.
Dan
Annabelle says
Hi,
Is it ok to make the tikka masala sauce in advance and freeze it before adding the chicken?
Dan Toombs says
Hi Annabelle
Sure is. I do all the time. 🙂
Dan
Tom says
Just tried the base sauce and chicken tikka masala. Unbelievably good. Better than a lot of restaurants.
Dan Toombs says
Thanks Tom
Really glad you liked it. 🙂
Dan
Guillaume Kiefer says
Hey !
I tried a lot of BIR CTM from many sources but this one was by far the best I ever tried !!!
I'm from France and french indian restaurants never use coconut in their recipes..And CTM there is no more sugar than in other curries..I'm now convinced that coconut has not to be used in this recipe...And there is no need to add too many sugar too.
Dan Toombs says
Thank you very much Guillaume. I'm really glad you like the recipe.
Dan
Steve W says
New to your site. Made the base sauce already and looking forward to trying a Dhansak first although my son wants this CTM! Not sure who will win. Perhaps you could kindly point me in the right direction as I can't source all the spices from my local supermarket. There are lots of on line companies. Who do you find the best for quality and value?
Thanks again for the recipes.
Regards
Steve
Dan Toombs says
Hi Steve
Thank you very much. Try East End Foods. They have an online shop and their spices are excellent quality. There is a link to their shop on the right hand side of my shop. These are the spices I use.
Dan
peter ellis says
hi
im making your chicken tikka masala,and have made the base curry sauce,and am now marinating the chicken..will leave for another 24 hrs before finishing of the meal...as it makes allot of portions,will it be ok to cool and freeze for later dates
loving the dishes and will be trying many of them
thanks
peter
Dan Toombs says
Hi Peter
Thank you. The curry actually gets better if you leave it over night. It also freezes well for up to two months.
Dan
Sarah Von Bergen says
Thank you! Can't wait to use your recipe. Can you please tell me where you find the Indian spices?
Dan Toombs says
Hi Sarah
You can find Indian spices both online and also at Asian shops. They aren't difficult to come by in most places. Good luck.
Thanks
Dan
Thomas Taylor says
hello, I am doing this curry on Saturday for my birthday after finding you on internet, looks amaze balls, what base curry sauce to use though? im ordering all the stuff and unsure which base curry sauce to buy?
700ml heated base curry sauce?
regards
tom
Dan Toombs says
Hi Tom
My base sauce recipe is on my home page. There should have been a link to it. I'll get that fixed.
Cheers,
Dan
David Hagan says
I would put a quarter to a half of a block of coconut cream, gives it a stronger coconut flavour and texture and a big handful of ground almonds and I like a squeeze of lime instead of lemon for CTM.
Curry base is super, the cabbage makes a big difference.
D.
Dan Toombs says
Hi David
Good idea. I'm actually posting a new CTM recipe soon that includes those ingredients. 🙂
Dan
Holly says
The pictures look wonderful. I live in California and a small restaurant here has the most amazing chiken tikka masala I've ever had. I've tried many recipes to copycat it, but to no avail. The chef finally told me there are carrots and bell peppers in the gravy, so I was hopeful when I tried using your recipe since it includes the same. The photos you've posted also look really similar. I made the large batch base and it looked close to your photos, but not quite. My consistency turned out a bit clumpy, no matter how much I blended (using a handheld immersion blender).
As for the tikka masala recipe, the only thing I left out was the fenugreek and food color, and the end result was unfortunately not a beautiful looking sauce like yours. It was more paste like and quite thick.
I keep wondering where I went wrong!!
Dan Toombs says
Hi Holly
Sorry to hear that. Perhaps add a little more water next time and blend for longer. You really need to blend it until it is very smooth. There's no point rushing as you won't get the same result. Better luck next time.
Dan
Joe Smith says
Dan,
I certainly appreciate all the effort you've taken in order to perfect your recipes, and to publish them on this website for free. There are many food aficionados out there (myself included) who are never happy unless we prepare a dish which tastes authentic, and lives up to our perfectionist standards.
With that said, I look forward to trying your Chicken Tikka Masaala recipe, and believe the extra effort making the base gravy is often over looked because many people want things quick and fast, but don't understand that "clean cooking" requires work and time invested. I've tried several other online recipes which fall way short of an authentic/restaurant style Chicken Tikka Masala., perhaps because I've had some of the best out there.
A few questions for you, and I apologize ahead of time if you don't want other links to recipes included on your site, but I'm including these to help as reference points with my questions.
1) I've seen Chicken Tikka Masala made a number of ways, and one way of preparation includes the use of coconut and/or almond flour/powder. Have you tried using this method seen here? https://www.youtube.com/watch?v=_DSZarQUIu8
2) Referencing the above link, the chef uses a "masala" which he prepared by the use of several mixed pastes and spices. Have you tried this method, and if so would you recommend this route? I noticed you have a recipes for kashmiri and tandori masala recipes which would fit right into the referenced chef's method of cooking. Please elaborate on the following: https://www.youtube.com/watch?v=7sSjW3TR3U0
Thank you again and I look forward to your input.
Dan Toombs says
Hi Joe
I have so many chicken tikka masala recipes. In fact I have a recipe quite similar but not exact to what is in that video. This will be a much sweeter CTM than is presently on my site. I hope to get it all typed up soon.
Thanks
Dan
Mikeinstlouis says
Hi Dan,
I am glad to see that you are still answering questions on this website. I have been searching for the perfect chicken tikka masala recipe and I have probably tried about 25 different recipes that I have read online and none of them come even close to the chicken tikka masala that I have had in the restaurants here in the United States. Pretty much everywhere you go here in the United States, all of the chicken tikka masala dishes taste pretty much the same... this phenomenal flavor that I cannot reproduce at home. You have such good comments, it makes me want to renew my search because basically I have given up. I have even tried to befriend the guys that work in the Indian restaurants to get some tips, but they all pretty much give me the same vague recipes. I'm not sure if you can answer this question, and it may be a silly question, but is this recipe similar to the Indian restaurants in the United States or Great Britain? I've never eaten at a real British curry house, just one in New York City called brick road? which I really loved.
So I guess I am basically asking whether or not this tastes like the Indian curry restaurants in the United States. That's the tastes that I am looking for, and if I could make this stuff at home, you will be my new hero! Lol. It looks like you've made a lot of people happy with your recipes and I thank you in advance.
Mike in St Louis
Dan Toombs says
Hi Mike
Thanks for stopping by. Chicken Tikka Masala is a British invention. I'm from the US but have not yet tried a CTM in the US that is as good as what is made here. This recipe was given to me by some really popular chefs. The thing with CTM is there are so many recipes and interpretations. If you use my recipe and don't get the flavour you're looking for, try to think what it might be that it is lacking. My version is more savoury than others. There are some very sweet versions out there. The sweetness comes, of course from lots more sugar. The CTMs I've tried in the state also use block coconut which is used here in the UK by some chefs. Just add it to taste.
I hope you get a chance to try this. Please let me know what you think.
Dan
Jim says
Hi Dan
Followed this recipe pretty much to a T... but ended up with a bitter tasting curry! any ideas where I might have gone wrong??
When I added the spices to the ghee.. it went very dark brown and thick! And didn't smelt too pleasant really, but I'm perplexed!
I kinda of rescued it with lots of sugar and more cream, but it wasn't like the really nice mild creamy ones you get at a restaurant.
Any help greatly appreciated!
Dan Toombs says
Hi Jim
It sounds like your ghee might have been too hot and you burned the spices. That would make them go darker and also taste quite bitter. The bitter flavour could also be from when you added the garlic. Garlic burns easily and is very bitter when it burns.
Hope this helps.
Dan
Chris says
Hi Dan,
I love this site, thanks for all the work you put into it. I made the Tikka Masala last night using the base sauce (which is great). However, the end result tasted a little more like a korma than a tikka masala. I didn't get that tomato tang from it. Perhaps I needed more tomato paste?
I also didn't have Fenugreek leaves so Iused 1/2 teaspoon of Fenugreek powder. Do you think this might have thrown it off a little bit?
Thanks for all your hard work. I now have 3 jars of sauce in the freezer that'll keep us going for a few weeks and I'm so excited to try other recipes.
Best,
Chris
Dan Toombs says
Hi Chris
A little more tomato paste should do the trick. With regard to the fenugreek powder, it is a lot stronger than the dried leaves so it might have been a bit bitter. 🙂
Dan
James says
Hi Dan, I made this curry and it was very nice don't get me wrong! Between my family and friends was gone within the hour! However it just didn't feel completely like a chicken tikka masala. There were aspects in there but it seemed to be lacking something or other! It seemed to be lacking a kick and maybe wasn't sweet enough. Would you include coconut or add more spices to sort this out?
Dan Toombs says
Hi James
Thanks for your questions. I have made so many different chicken tikka masala recipes. I don't like them sweet but many people do. A few more tablespoons of sugar wouldn't be out of the question for some restaurants. Coconut could also be added. Usually any problems with a chicken tikka masala can be corrected by simply adding sugar or coconut.
I make mine mild though I prefer it spicy. A little more chilli powder will do that.
Thanks
Dan
Nate says
Hey, Dan! Great curry! If I were to make this for a party by either doubling, tripling, quadrupling, and so on, the curry batch size, would I multiply the ingredient amounts by 2, 3, 4, etc? Also, I'm planning on making this dish for a party of about 50, if not more, guests. How should I go about making the curry for that many people?
Dan Toombs says
Hi Nate. Thank you. Yes but also be sure to taste it along the way. At the end of the day, it needs to be perfect for your own taste. Just make the amount you need and adjust accordingly.
Cheers,
Dan
Nate says
Thanks, Dan!
Rennene Hartland says
Does this taste like the takeaway version ive been trying to find a recipe that will match that and haven't succeeded yet
Dan Toombs says
It's a good one. Using the prepared curry base sauce gives it the flavour and texture of an Indian restaurant style chicken tikka masala. 🙂
Dan
nitrous says
I was in Scottsdale, AZ a few weeks ago. Went to the Taj Mahal for dinner. Apart from the character that was the cook, he acknowledged that his secret was a great curry base. cooked for hours - a little bit goes a long way. I was surprised that it equally served my coconut korma as well as my CTM. I think it is the richness of the base PLUS the needed spices for the specific dish that makes it great!
Anyway, just thought I'd share my experience. the control over the spice/heat goes a long way to make my wife happy. She even takes left overs to work in the AM. Never did that will Curry's from a shop!
Dan Toombs says
Great to hear! The base sauce is the secret ingredient that makes a good curry awesome!
Thanks,
Dan
Mikeinstlouis says
I am not sure if this was answered, but I made the base sauce last night and getting ready to make this recipe in a few days. my question is about the double cream. In the United States we have heavy cream and whipping cream. Which do you recommend? Thank you so much
Dan Toombs says
Hi Mike
When I cook this recipe in the US, I usually use half and half. Hope this helps.
Dan
Kelly.C says
Hi Dan.
Firstly I would like to say thank you for sharing all of your wonderful recipes with us. I made the chicken tikka masala for the first time tonight. Made the base sauce last night.... followed your instructions to the word. I found the finished result to be vinegary . My husband and daughter thoroughly enjoyed it, but for me it was not sweet enough and I found the vinegar taste very over powering. How do you suggest I could tweek it more to my taste please ? Again thank you for sharing your knowledge with us. X
Dan Toombs says
Hi Kelly
As there is no vinegar in the recipe, it must be another acidic flavour that is not agreeing with you. Either the tomato paste you are using or the lemon. Many chicken tikka masala recipes are very sweet. Try adding more sugar to taste next time. I'm not a big fan of sweet curries but I know a lot of people love them and the sweetness could also mellow the acidic flavours. Hope this helps and thank you.
Dan
Richard Hannon says
Hi Dan,
Thanks for building a fabulous site. I have made a few different base sauce's before, but this one by far has to be the best one ever!
I made a large batch yesterday (I also made a large batch of garlic and ginger paste) and i have frozen it in ice cube trays like you suggested and its a brilliant idea too.
I made the this dish tonight and there was none left, absolutely cleared plates and happy faces.
Chicken korma and madras next!!!
Once again, thank you.
p.s.
Loving the new app too!! 🙂
Dan Toombs says
Hi Richard
Thank you very much. I love getting feedback like that. I'm really glad you are enjoying the recipes and app.
Cheers,
Dan
Stevie Mac says
HI Dan,
First class work, Made the sauce made the korma and masala and all turned out great and far better than my local takeaway CHEERS will be using this recipe for years now !!
Dan Toombs says
Thank you Stevie
Really glad you liked the recipes! I'll keep the recipes coming. 🙂
Thanks,
Dan
d says
Great recipies - Thanks! We knocked up a few of these last night after cooking a large batch of base and they were all great. Only this one tasted slightly burnt - I saw a comment above and wonder if it might have been the tomato puree? (It did however taste great today and not at all burnt?) Any idea what I did wrong?
Also I need to make a vegi version of this. Would it work with Paneer? Would I marinade it in your tandoori recipe? Or should I use another vegetable?
Thanks in advance
Dan Toombs says
Hi D
I'm not sure what is going on there. I have made this recipe many times and it doesn't taste at all burnt. It could be that you overcooked some of the spices or indeed the meat but I don't know without trying it. Better luck next time! Regarding your question about paneer, yes. You can marinate it in the same marinade. Either fry the paneer until brown and add it or you can also add it raw but just at the end of cooking. Raw paneer breaks up quickly so it needs to be added right at the end until heated through. This only takes a couple of minutes.
Thanks
Dan
Karen says
Over the other side of the world in oz and miss chicken tikka masala, your recipe was amazing I don't need to. One back home to get a curry now.
Dan Toombs says
Great to hear Karen. Thank you.
Dan
Sharon says
Hi dan,
I'm making this recipe what can I add to this instead of double cream ( trying to be a little healthier of late).
Regards
Sharon
Dan Toombs says
Hi Sharon
You could use single cream which is a little bit better. Another option would be to reserve the yoghurt marinade if you are making this recipe using one of my tandoori chicken recipes. Remove as much of the marinade from the meat before cooking it. Then stir it in at the end of cooking one tablespoon at a time. If you add it too quickly, it can curdle. Bring to a simmer to kill off any bacteria from the chicken. This works really well.
Hope this helps,
Dan
Ashton says
Hi Dan
Thanks for the recipy
Iv followed every step but iv tasted it and it's got a tang to it. Have you got any tips to get rid of the tang maybe more sugar?
Thank you
Dan Toombs says
Hi Ashton
That's the first I've heard that one. If you don't like the tang, perhaps leave the lemon juice out next time. If I could taste your version, I could probably figure it out. More cream might do the trick too. Many people like the CTMs quite sweet. If that is you, a little more sugar might help to.
Sorry I can't be more help.
Dan
Julia says
Oh my gosh, I could hug you for creating his recipe! I adore tikka masala, but the homemade versions just never quite live up to the curry house ones. Giving this a go asap!
Dan Toombs says
Thank you very much Julia! Hope you love the recipe. 🙂
Dan
Phill says
Hi, me again!
I decided to make this version tonight instead of the book version and it turned out really well and was really tasty. The only issue we had though was it tasted a bit 'bitty' as though the spices weren't dissolved correctly. Any idea where I went wrong? I feel I mis have shortened a step or maybe my ghee wasn't hot enough?
Thanks for the recipes, madras next time, after perfecting this obviously lol!
Regards,
Phill
Dan Toombs says
Hi Phill
Thank you. If it was a bit bitty, your spice blends were not ground finely enough. Try running them in the grinder longer. It is also not a problem to be a bit bitty! In Indian cuisine, the spice blends are often not ground finely. They are then cooked longer. It is a personal preference thing but if you grind for longer, it should solve the problem.
Thanks,
Dan
Ryley says
Very excited to try this. Already cooked up the base and am currently marinating the chicken for tomorrow. Looking forward to see how it tastes. I still have not been able to get a curry right. The marinades are always amazing but the sauce is just terrible. Hoping the prepared base fixes my problems.
I am worried though, I made your garam masala blend. I know this masala is normally bitter when its fresh roasted and blended and my blend is no exception. Your recipe calls for two tablespoons of the stuff and I'm wondering if that's going to be too much. Will the bitterness cook off during the simmer? It has a nice aftertaste but it is very bitter and it's possible I burned some of the whole spices. There is no apparent bitter taste in the base but that is a lot of gravy for only one tablespoon of garam masala. Any advice is welcome, I am ready to finally have a curry turn out right. Thanks for all the work you have put into this site. I cant wait to get going on some of your other recipes.
Dan Toombs says
Hi Ryley
Thank you for getting in touch. The bitter flavour often comes from slightly over cooked cumin. This shouldn't ruin your curry though. I recommend halving the amount you put in your sauce. As these are warming spices, more can be added later in cooking to taste. If you find that it is too bitter, you can always add a little (and I do mean a little) sugar to balance the flavours.
Good luck,
Dan
Dave Hallford-Nye says
Hi
I'm loving the book mate!!
I was always lead to believe tikka massala has cocunut in?
Speaking with 3 local restraints they all is cocunut milk /cream
Dave
Dan Toombs says
Hi Dave
Thank you very much. I'm really glad you are enjoying the book. Yes, it depends of the chef. Some use coconut and others don't. Some use coconut cream or milk and other us powder. It really depends on what you like. You can use any of these or completely leave it out.
Thanks,
Dan
Alan Crawford says
Excellent blog and recipe. Finding your site is a revelation! For the first time I've been able to make an 'authentic' tasting british curry house curry. I actually was cheeky and did an amalgamation of the Tikka Massala and Garlic Chilli recipes because I couldn't make my mind up - I basically followed the Tikka massala recipe, but started by frying garlic slivers as per the Garlic Chilli recipe and I added three fresh chillies towards the end before adding cream and butter. It was delicious!
Alan
Dan Toombs says
Thanks for that Alan. That's what this style of cooking is all about. Just mix in what you like. If it sounds good, it probably will be.
All the best, 🙂
Dan
Peter says
Hi,
Thanks for all your great recipes!
Where would you personally say your best and most recent update of your CTM recipe is? Here on the site, in your books, or in your app? I can see there are quite a few recipes on here, just trying to work out which one is the most recent one (and hopefully the best one! 😉 ).
Br,
Peter
Dan Toombs says
Hi Peter
They are all very authentic curry house style. My most recent is in my printed cookbook. It and the one on my app are my current favourites.
Thanks,
Dan
Mark says
Hi Dan, Thanks for this recipe. I have my base curry made up and in the freezer and my chicken tikka marinading until Fri night when its going to be curry night ABW !! .. I am very much a noob at this and I have been following your excellent instructions to the letter.
My quetion is, when I take the Chicken Tikka from the marinade to cook (will have to be in the hot oven) do I wash the excess marinade off or just pat down etc with kitchen roll.
Many thanks
Mark
Dan Toombs says
Hi Mark
Thank you. Don't wash the marinade off! Using your hands, remove as much as you can from the meat. Reserve the excess marinade. Then stir it into the sauce, one tablespoon at a time at the end of cooking. This will add a lot of nice flavour. Be sure to bring it to a simmer to cook off any raw meat juices. I add the marinade one tablespoon at a time because if you add it too quickly, the yoghurt will curdle.
Have fun with your curry feast!
Dan
James says
Hello,
Is it possible to make a curry just using the prepared garam masala plus garlic/ginger onions ect (fresh ingredients) rather than having to add more spices?
I'm trying to understand the variation and role of the garam masala here when often the extra spices feature in the mix anyway?
It would also be good to have a simple quick curry on hand
Dan Toombs says
Hi James
You could definitely just use garam masala in a curry. Cooking spices in different ways brings out different flavours. You won't be disappointed with just the garam masala You could always add more of another spice if you want to.
Thanks,
Dan
Victoria says
Hi Dan
Can I use the base curry sauce for this one?
Thanks!
Dan Toombs says
Sure can. The recipe calls for 700ml of base sauce. 🙂
Dan
Ashly says
Hello, I’m looking forward to trying this! I’m in the US and wonder if you might have recommendations on where to buy premade chicken tandoori tikka? Is there another name it gops by here? When I google it, I only see frozen chicken tikka masala. Thank you!
Dan Toombs says
Hi Ashly
Sorry but I really can't help you there. I make my own. There are a few good recipes for it on my site. 🙂
Dan
Kristine says
Hi Dan, my friends and I made this recipe whit lamb, and it taste amazing! The only thing me and my Husband thinks is that it could be a little bit spicier, can we just add a pinch of chili powder to make that happen?
Also, how long will it keep in the fridge? We got some leftover sause after all the meat was eaten, also have some leftover from the base curry sause, how long will it keep in the fridge? And how long in the freezer?
Dan Toombs says
Hi Kristine
Yes! Definitely add more chilli powder or even chopped fresh chillies to taste. The sauce will keep in the fridge for about three days. You can freeze it for up to three months.
Thanks,
Dan
Daren says
Hi, I bought your book and followed the recipes to the letter, however 2 times IV made this now the Currys has ended up bitter/sour. I tried adding sugar and coconut milk and cream on different occasions but always seems to have the same bitter taster. Any ideas what could be causing this.
Dan Toombs says
Hi Daren
Some people find certain spices very bitter. They just don't agree with them. The common problem spices are cumin, turmeric and fenugreek. Give these spices a try and you will probably find the flavour you don't like. Also, if you over cook them, they do tend to turn bitter. Hope this helps,
Thanks,
Dan
Rob says
This recipe produces the best Chicken Tikka Masala I have ever tasted.
THANK YOU, DAN!!!
Dan Toombs says
Hi Rob
That's great to hear! Thank you.
Dan
Gordan says
Think I burnt the spices, I reallyyy screwed up the whole thing, I made it so bitter; will defo cook the spices quicker next time! Probs just 15 seconds rather than 30.
Dan Toombs says
Hi Gordon
Or turn the heat down. Hope you have better luck next time.
Dan
louis says
Been making Indian dishes and stuffed nanns for 30 years ,2 or 3 times a month, everyone says they are good, and they are! Bought red and blue books on a whim last week, took a week and a lot of travel to get the missing spices, and I made this dish this evening, with some naaan (but made with tipo 00 flour), and it was amazing! Boiling the cabbage for the starter curry I thought this was a waste of time, how wrong I was. Looked complicated but was actually so simple . Perfect . Thanks alot!
Dan Toombs says
Hi Louise
Great to hear! Thank you so much.
Dan
Paul says
Great recipe, so thanks. Whenever I use coconut flour or almond it gives a slightly grain like texture to the the sauce. It seems a bit odd any ideas. Was thinking of using a grinder or coconut milk instead would this solve it without altering taste?
Dan Toombs says
Hi Paul
Coconut flour is usually used but there is no reason you can't use coconut milk. It will work fine.
Thanks,
Dan
Paul says
Ok I'll give that a try. Thanks
Kristal says
This looks amazing, I’m going to make this tomorrow for my moms birthday, my chirken is currently in the fridge marinating!
Dan Toombs says
Great to hear Kristal. Thank you. Hope you all enjoy the recipe.
Dan
James Trentham says
Do you by any chance know the carbohydrate content for say 1 serving? I assume it is relatively low as the only thing i can see is the tablespoon of sugar/4 per serving
Thanks for what looks like a great recipe
James Trentham says
Also calories of one serving? Apologies for the questions - just trying to work out if I can have on my low carb/high fat diet!
Dan Toombs says
Hi James
Sorry but I can't really help there. Yet! I'm writing a light cookbook that will show nutritional info. I'm having a nutritionist read through all the recipes to make it easier for people to choose their meals. I usually leave the sugar out of this one as I don't really have a sweet tooth. It should be pretty low in carbs too. 🙂
Thanks,
Dan
john says
Just bought your books last week and made this on Sunday. Absolutely brilliant. The rule in the book about spending an afternoon to get everything is a GOOD rule!. I spent saturday making up the basic sauce(lots now in the freezer) and the powders and then when Sunday came it was straight forward. I have even got the cook at my work to make this for the staff on Friday.
Going to make the garlic chilli chicken on Sunday!
Dan Toombs says
Hi John
That's great to hear! Thank you very much. I'm really happy you are enjoying the book too.
Thanks,
Dan
Marc says
Hi, I was wondering I follow your chicken Tikka recipe but use pork instead if it would work with this tikka Masala recipe, what are your thoughts on this?
Dan Toombs says
Hi Marc
Pork would work perfectly. Just make sure to cook it until nice and tender.
Thanks,
Dan
david says
hi i am in australia would like to buy book
Help me please
Dan Toombs says
Hi David
You can buy my books on bookdepository.com
Thanks
Dan
Leanne says
I made this yesterday and I have to say it’s the best curry I have ever tasted!!
I now have your Books on order and I cannot wait to make a different curry.
Thankyou so much for these recipes ❤️
Dan Toombs says
Hi Leanne
Great to hear and thank you for letting me know.
Dan
Dan Toombs says
Hi Leanne
Great to hear and thanks very much for your support.
Dan
Maya says
I've made this twice now and it's divine. My friend even told me that it tasted like something you could order in a restaurant. I've been trying to make restaurant-style curry for ages but they've never hit the mark until now. I'm going to purchase your e-book and try some of your other recipes. Think chicken lababdar is next on my list. Thank you for your wonderful recipes.
Dan Toombs says
Thanks very much, all so good to hear!
Dan
Keira Ball says
Can't wait to try this.
Dave Brown says
I'm confused. You mention garam masala in the ingredients, but then it isn't mentioned in the recipe. When do you use it?
Dan Toombs says
Thanks for noticing, I have changed the recipe. Sprinkle it on at the end with the fenugreek.
Dan
Tonje says
Thanks for the recipe!
Really wondering where I’m going wrong. I followed the recipe and only left out chilis and coriander yet it tastes exactly like my “failed” butter chickens :\ it tastes good but it’s not the omg this is good like I get in the restaurants. Wondering if Norwegian ingredients don’t work. Oh well, will just have to pay for the real goods then.
Dan Toombs says
I am sorry it didn't work for you. Maybe it was the ingredients you were using. I have a video on U Tube of me making it if you want to watch that and see if you're going wrong anywhere.
Dan
Peter says
I made this recipe (from the big book) last weekend for my sister and her husband. They have been all over the world the past 20 years or so and have eaten quite some curries. They said it was the best they had in years! So thanks for the recipe and the credits go to you!
Dan Toombs says
Great to hear your relatives enjoyed what you cooked.
Thanks very much for letting me know.
Dan
Dave Thegas says
I’ve tried at least three CTM recipes recently, none came close to a restaurant tasting version but this one is absolutely spot on. Full depth of flavour, same texture, I only added juice of half a lemon. We were having two different curries, kids coming to tea, Mrs.T tasted this sauce then told me to cook it again instead of the other one it is so good.
Can I upscale by doubling everything Dan or are some ingredients only 1.5x?
Dan Toombs says
You can upscale everything but be a bit careful with any hot spices, maybe add those to taste gradually.
I'm really glad you enjoyed my CTM recipe.
Thanks very much.
Dan
Kate says
Hello Dan - thanks for this recipe and sorrry I'm 10 years late to the party! I was wondering if you used the concentrated tomato puree like we get in tubes here in the UK or something else - in the video it looks looser than that, maybe more like passata that isn't concentrated?
Dan Toombs says
I don’t use that in my curry recipes. Use passata mixed with a bit of water.
Thanks very much
Dan
Craig says
Hello,
How do I make larger portions for my friends, like say for 8 people please .
Think I already asked the question but it wasn't answered
Dan Toombs says
Just scale up accordingly but be careful with any hotter spices, add those to taste.
Thanks
Dan
Pam Rodwell says
use this recipe for my curry every time since it was printed in the Daily Mail weekend magazine ages ago and had so many compliments like "this is better than the restaurants".
I follow the recipe to the letter.....no short cuts!
Dan Toombs says
Great to hear, thanks very much.
Dan
Darren Mclellan says
Hello Dan if making larger batches do I just multiply ingredients by the amount of servings
Dan Toombs says
Yes, you can do but be a bit careful with any hot spices, add those to taste.
Thanks
Dan
Madalaine says
This chicken tikka masala looks absolutely mouthwatering! I love how the rich, creamy sauce pairs perfectly with tender, flavorful chicken. The blend of spices sounds perfect for creating that signature bold taste, and it seems like the kind of dish that’s both comforting and satisfying. It’s great that this recipe makes it easy to recreate such a classic in your own kitchen. Thanks for sharing this delicious recipe—I can’t wait to try it myself!
Dan Toombs says
Thank you very much.
Dan
Lets do it Pakistan says
Absolutely love this! Chicken tikka masala is one of those dishes that never gets old — rich, creamy, and so comforting. I’ve tried a bunch of recipes, but there’s something about your curry house style that just hits different. The fact that you’ve scaled it down for one or two people is such a game changer too — perfect for a quick curry night without having to make a big batch.
Also, I’ve got both your books and they’re seriously my go-to whenever I’m craving a proper curry. Can’t wait to try this smaller portion version… looks like another winner from The Curry Guy!
Dan Toombs says
Thank you so much for buying my books and your support. Tikka masala is definitely a very popular recipe and one of my favourites too.
Dan