Chicken tikka masala is famous worldwide but it needs to be made curry house style in order to be the real thing! Many cookbooks out there feature good copies but my method is the one used at the best curry houses.
I know because it's at the UK's best curry houses that I learned my recipes. In the above photograph - taken from my book 'The Curry Guy' you will notice two different chicken tikka masalas. Believe it or not, they both tasted exactly the same.
Red food colouring is used to give chicken tikka masalas their bright red colour. However, food colouring has no flavour so this is done purely for appearance. I tend to leave the food colouring out when cooking at home.
Tips on making the best chicken tikka masala for your personal taste preferences.
In order to make a chicken tikka masala right, you need a good base sauce, just as they use at the most famous curry houses. Here's my recipe.
Once you have that you need to decide how sweet you want your CTM. Many restaurants serve their tikka masala very sweet. I prefer mine to be more savoury. This is completely in your hands when you make your own. Just add more sugar if you want your curry sweeter.
Some chefs add coconut flour to their sauce. I add a little too. Not all chefs do though so if you aren't a fan of coconut, just leave it out.
Another thing to consider is how creamy you want you CTM to be. I don't add a lot of cream to mine but again, how much you add is down to your own personal preferences.
This is a scaled down version of the chicken tikka masala recipe in my cookbook
In my cookbook 'The Curry Guy', most of the curries were developed to serve four. The recipe you see here on my blog is a curry house portion but with a bit more chicken. I love tandoori chicken!
At curry houses, the portions served are usually to serve one person or perhaps a few more if shared around the table. That is what you will get with this recipe.
I mention in my book and will mention again here, this is a tikka masala sauce. I used chicken but you can use whatever main ingredient you like in the sauce. Lamb tikka masala or paneer tikka masala are both popular choices.
Can I upscale and freeze this tikka masala?
Yep. Go for it. Double or triple the recipe. Make it as large as you like.
For best results when freezing, however don't add the cream or butter. This can be done when you defrost and heat the sauce up to serve.
So then... Let's get started!
You will find many spicy and delicious recipes on my blog. Here are some you've got to try!
- Curry house style base sauce - Make a curry just like those at the best curry houses using this sauce.
- Lamb Bhuna from Scratch - This one is from my book 'The Curry Guy One Pot'
- One Pot Chicken Dhansak - from my book 'The Curry Guy One Pot
- Asian Honey Glazed Baked Salmon
- Sri Lankan Black Chicken Curry
- Peruvian Chicken - Pollo a la Brasa
- Korean Braised Beef Stew
- Dal Makhani - An Indian restaurant favourite!
- Tonkotsu Broth - When only the best will do. This one takes some time but it is just like you find at the best ramen restaurants!
- Tonkotsu Ramen - Use that homemade tonkotsu broth in this ramen!
- The Best Butter Chicken - Try it and you'll agree.
- Authentic Saag Recipe - This is so good
- Thai Beef Green Curry - Authentic recipe with homemade curry paste
- Air Fryer Chicken Biryani
- Cajun Mac and Cheese - The creamiest mac on the planet!
- One Pot Chicken Vindaloo
- Chicken 65 - One of my favourites. You might also like to try this air fryer chicken 65.
- One Pot Chicken Chilli Garlic Curry
- Homemade Sriracha Sauce - So much better than any sriracha you can purchase!
- Tandoori Chicken Tikka - Homemade is alway best and this recipe gets restaurant quality results.
Have you tried this Chicken Tikka Masala recipe?
If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.
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My New Chicken Tikka Masala Recipe
This is a chicken tikka masala just like you will get at the best curry houses. Tandoori chicken is normally used but you could add raw chicken and cook the curry longer. I strongly recommend making the chicken tikka though. It add to the flavour.
Ingredients
- 2 tbsp oil
- 1 tbsp garlic ginger paste
- 1 ½ tsp sugar
- 1 tbsp ground almonds
- 1 tbsp coconut flour
- 4 tbsp tomato puree
- 1 tbsp mixed powder
- 1 tbsp tandoori masala
- 1 tbsp paprika
- 350ml base sauce
- 300g pre-cooked chicken tikka
- 100ml single cream
- Juice of ½ lemon
- 2 tbsp coriander (cilantro) finely chopped
- 1 tsp cold butter
- Fenugreek methi
- ½ tsp garam masala
Instructions
- Heat the oil over medium-high heat in a frying pan and then stir in the garlic and ginger paste.
- Fry the garlic and ginger for about 30 seconds and then add the ground spices, sugar, coconut flour and ground almonds. Stir well.
- The ground spices will become dry and crumbly fast. This is your cue to add the tomato puree.
- Stir well to make the tikka masala paste.
- Now add a splash of base sauce. One or two ladles should suffice and stir it all up.
- Bring to a simmer, stirring only if the sauce is sticking to the pan. As the sauce simmers, you will see that it begins to caramelise to the sides of the pan. Stir this in for more amazing flavour.
- Add the chicken tikka and perhaps a bit more base sauce if needed and simmer until the chicken is heated through. A couple of minutes should be fine.
- Just before serving, add the cream. Then throw in the chopped coriander, the butter, lemon juice and garam masala. Try it and season with salt to taste.
Notes
The amount of base sauce used is a guide. If you want more sauce, add more base. If it is too runny, let it cook down until you are happy with the consistency.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 576Total Fat: 44gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 25gCholesterol: 102mgSodium: 177mgCarbohydrates: 36gFiber: 6gSugar: 23gProtein: 16g
Colin Andrews says
This is by far the best recipe. We have tried and better than our local curry house
I upscaled the portions by 3 and made more than enough for 4 people.
I think we have tried somewhere around 10 other sites/recipes before finding this one
Thank you for a brilliant curry that is like a restaurant meal
Dan Toombs says
Hi Colin
That is great to hear.
Thanks very much.
Dan
samantha says
Hi could you make this without the mixed powder and tandoori massala.
Dan Toombs says
Hi
You certainly could play with the recipe a but but you would need to replace them with maybe another curry powder mix for flavour.
Thanks
Dan
Juliette Russell says
What is mixed powder? Pleade.
Dan Toombs says
Hi
Mixed powder is just a type of curry powder. You can use any curry powder if you don't have any.
Thanks
Dan
samantha westwood says
could I use coconut milk instead of coconut flour.
Dan Toombs says
You could try using a little bit but the flour thickens it so you may have to use corn flour to thicken it instead.
Thanks
Dan
Dan Toombs says
Hi
You could try but it may not be as thick but should give a similar flavour.
Thanks
Dan
Emma says
Hi, I made this and loved it! It was delicious and can't wait to try more of the recipes now I've made the base curry sauce. One thing though, when I served it I found something in the sauce separated and left a watery liquid at the bottom of the plate, and I can't figure out what would have caused this. It tasted good but wasn't the best presentation, do you have any ideas where I may have gone wrong?
Dan Toombs says
HI Emma
I am glad you like the recipe.
I would suggest cooking it a bit longer to reduce more of the liquid
Thanks
Dan
Jamie says
Hi, this sounds like a nice recipe. However, I don't have any base sauce. What could I substitute it with?
Dan Toombs says
I know some people use a tin of carrot and coriander soup and they say that is a compromise. Obviously it is nowhere near as good as making the base sauce yourself.
Thanks
Dan
Laura says
Hi Dan, I am making this now... you mention fenugreek.in the ingredients list but don't mention it in the cooking instructions. How much and when do I add the fenugreek ease? Can't wait for your cook book to arrive the Madras was amazing.
Thank you
Dan Toombs says
You can just sprinkle it over the top at the end and stir it in.
Thanks
Dan
Paul says
If I want it pink when would I add the food colouring
Dan Toombs says
Hi
Add the food colouring at the end until you get the colour you are looking for.
Thanks
Dan
paula vance-daniel says
Hi can I have the recipe on how to make the base sauce please?
Dan Toombs says
Here is the recipe
Thanks
Dan
https://greatcurryrecipes.net/2019/10/08/instant-curry-house-base-sauce/
Fiona says
Hi Dan,
Just made it tonight including the base sauce, lengthy but well worth it!
Two things that jumped out at me.
1. The recipe states 300g of chicken in the ingredients but then in the method says add chicken tikka and cook for two minutes..... I used my common sense and cooked my ‘chicken’ ( 300g of raw diced chicken) for 20 minutes but why didn’t it say ‘cooked chicken tikka’ in the ingredients, someone might get food poisoning if they didn’t have cookery experience.
2. Mentions sugar and ground almonds but not when to add them.
If you add those to the other points others have asked I think the method and the ingredient list needs looking at Dan. Apart from tidying the two parts together to save lots of head scratching it really does make a delicious tikka masala.
Dan Toombs says
Thanks very much for pointing that out. I have changed the recipe to state pre cooked chicken tikka and also stated when to add the sugar and ground almonds.
I am glad you enjoyed the recipe anyway.
Dan
Simon says
Used this recipe for the first time yesterday. Quite possibly the best Tikka masala I have ever eaten and I agree, the mixed spice makes a huge difference. Thanks for sharing Dan,
Dan Toombs says
Hi Simon
Great to hear, thank you so much for letting me know.
Dan
Mark says
Great work, great chicken tikka masala, I add honey to sweeten up the ctm, exactly how many does this feed please?
Dan Toombs says
This should feed 4 people.
Thanks
Dan
Mags Whyler says
Hi Dan
How would I make a chicken tikka masala for 15 people.. it’s for a party. How do I upscale the ingredients please?
Dan Toombs says
Just scale up accordingly but be a bit careful with any hotter spices, add those upscaled to taste.
Thanks
Dan
Simon Dodd says
Hi Dan. I'm fairly new to cooking masala and other curries. You mention a cookbook. Is it pdf, or can I purchase an actual book. Either is fine but I definitely need your sauces in my life. Thankyou
Dan Toombs says
I have 7 published books and one more featuring one pot spicy dishes from around the world due out this October. I’d recommend The Curry Guy Bible to you which contains a good mixture of all my curries.
Thanks very much.
Dan
Jack Stephenson says
Hi,
This actually looks like the perfect recipe but what are you referring to when you say base sauce and mixed powder?
Dan Toombs says
All the restaurant style curries require a base sauce that can be found on my blog along with the recipe for mixed powder. You can also buy mixed powder in Asian shops.
Thanks
Dan
Katie Murphy says
Where is the recipe for the base sauce? I can’t see it anywhere. Thanks
Dan Toombs says
It’s on my blog, just type in base sauce in the search.
Thanks
Dan
will says
Pretty much bang on. I add a 1/4 block of creamed coconut because that's closest to out favourite restaurants taste. It's damn close!
Dan Toombs says
Sounds good.
Thanks very much.
Dan