chicken Tikka(Murgh Tikka) masala recipe

What Is Chicken Tikka Masala?

Chicken tikka masala (also called murgh tikka masala in Hindi and Urdu) is a two-part dish. "Tikka" refers to boneless chicken pieces that are marinated in yogurt and spices, then char-grilled — ideally in a clay tandoor oven, but equally delicious from an oven or cast iron skillet at home. "Masala" is the rich, layered sauce of tomatoes, onions, cashews, cream and aromatic whole spices in which the roasted tikka is finished.

The defining character of a good chicken tikka masala is the contrast between the smoky, slightly charred chicken and the creamy, tangy, velvety gravy. That interplay is what makes it stand apart from every other Indian curry. The deep orange-red colour comes from Kashmiri chilli — it gives brilliant colour without sharp heat, which is exactly why we use it in hotels where we need to please a broad palate.

Origin of Chicken Tikka Masala — Who Invented It?

The origin of chicken tikka masala is one of the most debated topics in culinary history, and honestly, it is a debate I enjoy having at our hotel food festivals.

The Indian claim: Several food historians point to Kundan Lal Gujral of the legendary Moti Mahal restaurant in Daryaganj, Delhi as the creator of the dish. The story goes that leftover chicken tikka was simmered in a tomato-cream gravy to keep it moist and palatable — and a classic was born.

The Scottish claim: A strong counter-claim comes from Ali Ahmed Aslam of the Shish Mahal restaurant in Glasgow. The widely told story is that he improvised a sauce for a customer who found the chicken tikka too dry. That sauce — made from tinned tomatoes, cream and spices — became the template for what we know today.

The British-Bangladeshi angle: Food historians Colleen and Peter Grove suggest the dish was created in Britain, possibly by a Bangladeshi chef, making it a true product of culinary migration.

Whatever the origin — and I lean towards the Indian roots given the dish's deep connection to tandoor cooking — what matters is that chicken tikka masala is now enjoyed across every continent. In the UK it was even called the "unofficial national dish." In India it is murgh tikka masala. The world claims it equally.

Chicken Tikka Masala Ingredients

Good ingredients are non-negotiable. Here is what you need and why each one matters:

For the chicken marinade:
8 to 10 boneless chicken pieces (leg boneless preferred over breast — more moisture), 2 teaspoon Greek yogurt or hung curd, 1/2 teaspoon ginger garlic paste, 1/2 teaspoon cumin powder, 1/2 teaspoon garam masala, 1/3 teaspoon red chilli paste, 1/2 teaspoon red chilli powder, 1/3 teaspoon lemon juice, salt to taste.

For the tomato onion cashew puree:
3 medium tomatoes (roughly chopped), 1 large onion (sliced), 8 to 10 cashew nuts, 1 bay leaf (tez patta), 1/2 inch cinnamon stick (dalchini), 2 cloves (laung), 2 green cardamom (elaichi), 1/2 black cardamom (badi elaichi), 2 to 3 black peppercorns.

For the masala sauce:
2 medium onions (finely chopped), 1/2 teaspoon ginger garlic paste, 1/2 teaspoon Kashmiri chilli paste, 2 teaspoon yogurt (curd), 1/2 teaspoon red chilli powder, 1/4 teaspoon turmeric powder (haldi), 1/4 teaspoon coriander powder (dhania), 1/3 teaspoon garam masala, 1 teaspoon kasoori methi (dried fenugreek leaves — do not skip this), 2 teaspoon cooking oil, 1 tablespoon butter, 2 tablespoon heavy fresh cream, salt to taste, 1/4 teaspoon sugar (optional), fresh cilantro for garnish.

Chef's note on cashews: Cashews (kaju) are my secret for that restaurant-style velvety body. They replace the need for excessive cream and naturally thicken the sauce. Soaking them in warm water for 15 minutes before blending gives you an even smoother puree.

Chef's note on kasoori methi: Dried fenugreek leaves are what separates a good tikka masala from a great one. Crush them between your palms before adding — this releases the volatile oils and aroma. It is non-negotiable in a professional kitchen.

How to Make Chicken Tikka Masala — Step by Step

Step 1 — Marinating the Chicken

Wash and pat dry the chicken pieces thoroughly. Moisture is the enemy of a good char — wet chicken steams instead of searing. In a mixing bowl, add yogurt and whisk it smooth first, then add ginger garlic paste, cumin powder, garam masala, red chilli paste, red chilli powder, lemon juice and salt. Mix into a thick, even marinade.

Coat the chicken pieces completely and let them marinate for a minimum of 30 minutes. If you have time, 4 to 6 hours in the fridge gives dramatically better results. Overnight marination is what we do for banquet prep — the yogurt tenderizes the meat beautifully.

Step 2 — Roasting the Chicken Tikka

This is where the dish earns its name. Roast the marinated chicken in a preheated oven at 200°C (400°F) for 15 to 20 minutes on a wire rack or baking tray with a light brush of butter. Turn once halfway. You want those slightly charred, caramelised edges.

No oven? Use a heavy cast iron skillet (my personal preference for home cooking). Heat it until smoking hot. Add a drop of oil, lower the heat to medium-high, and lay the chicken pieces down removing excess marinade. Cook 3 to 4 minutes per side until deep golden-brown with some char. See the full guide at Chicken Tikka recipe.

Important: We only partially cook the chicken at this stage. It will finish cooking inside the masala sauce. Overcooking now means dry, rubbery chicken in the final dish.

More grilled and roasted chicken recipes you might enjoy:

• Tandoori chicken tikka kebab
• Tandoori chicken recipe
• Kandhari chicken tikka
• Chicken reshmi kabab

Step 3 — Making the Tomato Onion Cashew Puree

Heat 1 tablespoon oil on low flame. Add all the whole spices — bay leaf, cinnamon, cloves, cardamom and black pepper — and sauté for 30 seconds until they crackle and release their aroma. Add the sliced onions and fry until light golden.

Add the roughly chopped tomatoes and cook for 4 to 5 minutes until completely soft and mushy. Switch off the flame. Allow the mixture to cool fully — blending hot ingredients is dangerous and also produces a coarser texture.

Once cooled, discard the whole spices. Add the cashew nuts and blend everything into a very fine, smooth paste. The finer the puree, the silkier your final sauce. I always blend twice — once rough, then again for 2 full minutes. Keep aside.

Step 4 — Building the Masala Sauce

Heat 1 teaspoon oil and 1 tablespoon butter together in a heavy-bottomed kadai or deep pan. The combination of oil and butter raises the smoke point so the butter doesn't burn. Add finely chopped onions and fry on medium heat until soft and light golden brown — about 6 to 7 minutes.

Add ginger garlic paste and sauté until the raw aroma disappears — typically 2 minutes on medium heat. Add Kashmiri chilli paste and cook for 1 minute. Then add the yogurt and cook on medium flame, stirring constantly, until all the moisture from the yogurt evaporates and the oil starts to show around the edges.

Step 5 — Adding Spices and Tomato Puree

Now add the dry spices one by one: red chilli powder, coriander powder (dhania), turmeric powder (haldi), garam masala and salt. Stir well on medium heat for 30 to 40 seconds — this blooms the spices in the oil and onion base, which is essential. Raw spices added directly to the puree will give a flat, uncooked flavour.

Crush the kasoori methi between your palms and add it in. Pour in the tomato onion cashew paste and stir to combine everything.

Simmer on medium-low heat for 5 to 6 minutes, stirring every minute, until the sauce thickens visibly and oil begins to float on the surface. This is called "bhunna" in Hindi — the masala is properly cooked only when it reaches this stage. Do not rush it.

Step 6 — Finishing with Cream and Chicken Tikka

Stir in the fresh cream and the optional pinch of sugar. The sugar rounds out the acidity of the tomatoes and gives balance — we use it in hotel kitchens routinely, especially when tomatoes are sharply acidic.

Add the roasted chicken tikka pieces into the simmering sauce and cook together for 3 to 4 minutes on medium heat until the sauce coats the chicken thickly and you see it bubbling richly. If the sauce is too thick, add 2 to 3 tablespoons of warm water to adjust consistency.

Check the seasoning. Switch off the flame and transfer to a serving bowl. Garnish with a swirl of fresh cream, freshly chopped cilantro (coriander leaves / dhaniya patta) and optionally a slit green chilli.

Slow Cooker / Crockpot Chicken Tikka Masala

This is one of the most searched variations, and for good reason — the slow cooker produces an incredibly tender, deeply flavoured tikka masala with minimal effort. Here is my adapted method:

What to do differently for the crockpot: First, quickly sear the marinated chicken pieces in a hot pan for 2 minutes per side just for colour and Maillard reaction — this step dramatically improves the depth of flavour even in a slow cooker. Do not skip it.

Add the seared chicken into the crockpot. Separately sauté the chopped onions, ginger garlic paste and Kashmiri chilli paste in a pan for 3 minutes, then transfer into the crockpot. Add the blended tomato onion cashew puree, all the dry spices, yogurt, salt and kasoori methi directly into the pot. Stir to combine.

Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. In the last 30 minutes of cooking, stir in the fresh cream. The sauce will be thicker and the chicken will be fall-apart tender. Garnish with cilantro and serve.

Chef's tip for crockpot version: Chicken breast works well here because the long slow cook keeps it moist — the opposite of the high-heat method where breast dries out quickly.

Chicken Tikka Masala vs Butter Chicken — What Is the Difference?

This is one question I genuinely enjoy answering — because the confusion is completely understandable. Both dishes have a similar orange-red colour and creamy texture, so guests at hotel banquets often mistake one for the other. After 13 years in professional kitchens, here is the definitive breakdown:

Read the complete Butter Chicken (Murgh Makhani) recipe for the full side-by-side comparison.

Is Chicken Tikka Masala Healthy?

As a chef who works with nutritionists on hotel menu planning, this is a question I take seriously. The honest answer: homemade chicken tikka masala is a reasonably nutritious meal when prepared with portion control.

Here is what works in its favour: it is high in protein (34g per serving), uses anti-inflammatory spices like turmeric, ginger and coriander, and the tomato base provides lycopene. The yogurt marinade adds probiotics and helps keep the chicken lean and digestible.

What adds to the calorie count: the cream, butter and oil. The good news is these are all easily controllable at home. You can swap heavy cream for low-fat coconut milk or reduced-fat yogurt, reduce the butter by half, and grill instead of pan-fry the tikka. These swaps bring calories down significantly without compromising flavour if the spices are right.

Restaurant and ready-made versions (like Trader Joe's chicken tikka masala or Sukhi's chicken tikka masala) tend to be considerably higher in sodium and saturated fat compared to homemade, so reading the label is always worthwhile if you are tracking macros.

Chicken Tikka Masala Calories and Nutrition

Per serving (approximately 280g of homemade chicken tikka masala, based on this recipe serving 4):

Note: Nutritional values are approximate and will vary based on exact portion size, type of chicken cut and amount of cream/butter used.

Restaurant Style Chicken Tikka Masala — Chef's Pro Tips

After years of cooking this in banquet kitchens and à la carte service, here are the tips that genuinely make a difference:

1. Always use leg boneless over breast: Chicken leg has more intramuscular fat and connective tissue, which keeps it juicy even when char-grilled at high heat. Breast is leaner but dries out faster — if using breast, marinate overnight and pull off the heat the moment it is just cooked through.

2. The "oil separation" signal: The masala is properly cooked only when oil visibly separates and floats on the top and sides of the sauce. This tells you the tomatoes and onions are fully cooked through and there is no raw flavour left. Never skip this stage.

3. Never add cream on high heat: Add cream only after lowering the flame to medium or below. High heat will cause the cream to split and look greasy rather than silky.

4. The cast iron advantage: A heavy cast iron skillet for roasting the tikka adds a genuine smokiness that a non-stick pan simply cannot replicate. If you want to replicate the tandoor effect at home, cast iron is your best friend.

5. Smoke infusion (dhungar method): For an authentic tandoor smokiness at home, heat a small piece of charcoal directly on a gas flame until red hot. Place it in a small metal bowl in the centre of the finished dish. Drop a teaspoon of ghee on the coal, it will smoke instantly. Cover the pot immediately with a tight lid for 1 minute, then remove. This is the exact technique used in hotel tandoor sections.

6. Batch cooking the puree: In my kitchen I make the tomato-onion-cashew puree in large batches and refrigerate for up to 3 days or freeze for a month. It cuts down active cooking time dramatically on busy days.

Serving Suggestions

Chicken tikka masala is a main course dish. In a restaurant setting we always pair it with at least one Indian bread and a rice option on the side. My recommendations:

With Indian breads: Butter naan is the most popular pairing globally. Garlic naan, tandoori roti and lachcha paratha are equally excellent. At home, fresh phulka or whole wheat chapati also works beautifully.

With rice: Long-grain basmati rice — plain steamed or jeera rice (cumin rice) — is the ideal option. The subtle nuttiness of basmati complements the tangy masala without competing with it.

With accompaniments: A simple sliced onion salad with lemon, a dollop of fresh yogurt and green chutney on the side round out the meal perfectly.

RECIPE TITLE HERE

By Chef Mobasir Hassan

Published: Aug 12, 2019 | Updated: Mar 07, 2026

★★★★★

(5.0 from 1 vote)

⏱️ Prep: 60 min | 🍳 Cook: 25 min | 🍽️ Serves: 4

🖨️ Print Recipe 📌 Pin

Chicken tikka masala is a boneless chicken pieces that are marinated in yogurt and spices, then char-grilled — ideally in a clay tandoor oven, but equally delicious from an oven or cast iron skillet at home. "Masala" is the rich, layered sauce of tomatoes, onions, cashews, cream and aromatic whole spices in which the roasted tikka is finished.

Ingredients

• 8 to 10 boneless chicken pieces (leg boneless preferred)
• 2 teaspoon Greek yogurt or hung curd
• 1/2 teaspoon ginger garlic paste
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala
• 1/3 teaspoon red chilli paste
• 1/2 teaspoon red chilli powder
• 1/3 teaspoon lemon juice
• Salt to taste

For the tomato onion cashew puree:

• 3 medium tomatoes, roughly chopped
• 1 large onion, finely sliced
• 8 to 10 cashew nuts (kaju)
• 1 bay leaf (tez patta)
• 1/2 inch cinnamon stick (dalchini)
• 2 cloves (laung)
• 2 green cardamom (elaichi)
• 1/2 black cardamom (badi elaichi)
• 2 to 3 black peppercorns

For the masala sauce:

• 2 medium onions, finely chopped
• 1/2 teaspoon ginger garlic paste
• 1/2 teaspoon Kashmiri chilli paste
• 2 teaspoon yogurt (curd)
• 1/2 teaspoon red chilli powder
• 1/4 teaspoon turmeric powder (haldi)
• 1/4 teaspoon coriander powder (dhania)
• 1/3 teaspoon garam masala
• 1 teaspoon kasoori methi (dried fenugreek leaves)
• 2 teaspoon cooking oil
• 1 tablespoon butter
• 2 tablespoon heavy fresh cream
• Salt to taste
• 1/4 teaspoon sugar (optional)
• Fresh cilantro (coriander / dhaniya) for garnish

Instructions

1. Wash and pat dry the chicken pieces completely. Combine all marinade ingredients, coat the chicken evenly and marinate for minimum 30 minutes (overnight for best results).
2. Roast the marinated chicken in a preheated oven at 200°C for 15 to 20 minutes, or on a hot cast iron skillet for 3 to 4 minutes per side until golden and slightly charred. Keep aside.
3. Heat 1 tablespoon oil in a pan. Add all the whole spices and sauté for 30 seconds. Add sliced onions and fry until light golden. Add chopped tomatoes and cook until mushy. Cool completely, discard whole spices, add cashew nuts and blend into a fine paste.
4. Heat 1 teaspoon oil and 1 tablespoon butter in a heavy pan. Add finely chopped onions and fry until soft and golden. Add ginger garlic paste and sauté until raw smell disappears.
5. Add Kashmiri chilli paste and cook for 1 minute. Add yogurt and cook on medium heat stirring constantly until moisture evaporates.
6. Add all dry spices and crushed kasoori methi. Stir for 30 seconds. Pour in the tomato onion cashew paste and simmer for 5 to 6 minutes until thick and oil separates.
7. Stir in fresh cream and optional sugar. Add the roasted chicken tikka pieces and cook for 3 to 4 minutes until the sauce is thick and bubbling.
8. Check seasoning, garnish with fresh cilantro and a swirl of cream. Serve hot with naan or rice.

Chef's Notes

• Chicken leg boneless stays juicier than breast. If using breast, marinate overnight and do not overcook.
• Kashmiri chilli paste is used for deep colour, not heat. It is mild — cayenne or regular chilli powder can substitute.
• For a smokier flavour, use a cast iron skillet for the tikka and finish with the dhungar (charcoal smoking) method.
• Kasoori methi is non-negotiable for authentic flavour — crush it between your palms before adding.
• The masala is properly cooked only when oil separates visibly at the edges of the sauce.
• Add cream only on low-to-medium heat to avoid splitting.
• For a lighter version, replace cream with low-fat coconut milk or thick low-fat yogurt.
• 
  

📊 Nutritional Value

Nutrient	Amount
Calories	380 kcal
Protein	28 g
Fat	22 g
Carbohydrates	14 g

Course: Main Course | Cuisine: Indian

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Frequently Asked Questions about Chicken Tikka Masala

What is chicken tikka masala?

Chicken tikka masala is a popular Indian-origin dish of yogurt-marinated chicken that is char-grilled (tikka) and then simmered in a rich, spiced tomato-onion-cream gravy (masala). It is known for its deep orange-red colour, smoky aroma, and mildly tangy, creamy flavour. In India it is also called murgh tikka masala.

What is the difference between butter chicken and chicken tikka masala?

The most important difference is onion — chicken tikka masala uses it in two forms while butter chicken uses none. Tikka masala is tangier and mildly spicier; butter chicken is sweeter and richer. Butter chicken also uses significantly more butter and cream. Read the full comparison table in the section above.

How many calories are in chicken tikka masala?

One homemade serving (approximately 280g) contains around 725 calories, 34g protein, 53g fat and 29g carbohydrates. Ready-made or restaurant portions are typically higher due to additional cream, butter and oil.

Is chicken tikka masala spicy?

No — not by Indian curry standards. It is mildly spicy with a tangy and smoky character. The Kashmiri chilli used gives colour rather than heat. If you are spice-sensitive, reduce the red chilli powder and skip the chilli paste entirely.

Can I make chicken tikka masala without cream?

Yes. You can substitute heavy cream with thick coconut milk for a dairy-free version, or with strained full-fat yogurt for a lighter one. The cashew paste in the sauce already provides creaminess, so the cream is more about richness than body.

Who invented chicken tikka masala?

The origin is debated between India (Moti Mahal, Delhi), Scotland (Shish Mahal, Glasgow) and the British-Bangladeshi culinary community. Most culinary historians trace its roots to the Indian tandoor tradition of tikka, with the masala sauce likely being an adaptation for British palates.

Can I make chicken tikka masala in a slow cooker or crockpot?

Yes. Sear the marinated chicken briefly in a pan for colour, then cook in the crockpot with all sauce ingredients on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. Stir in cream in the final 30 minutes. See the detailed method in the slow cooker section above.

What to serve with chicken tikka masala?

Best paired with butter naan, garlic naan, tandoori roti, or lachcha paratha. Steamed basmati rice or jeera rice are excellent accompaniments as well.

What is the main ingredient in chicken tikka masala?

The core ingredients are boneless chicken, yogurt (for the marinade), tomatoes and onions (for the sauce base), cashew nuts (for creaminess and body), Kashmiri chilli (for colour), garam masala and kasoori methi (for aroma). See the full ingredient list above.

Can I make chicken tikka masala ahead of time?

Absolutely — and it actually tastes better the next day as the flavours deepen overnight. Prepare and refrigerate for up to 2 days. Reheat on the stovetop on low-medium flame, adding a splash of water if needed. Add a fresh drizzle of cream just before serving.

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