Chicken Tikka Masala
Here is a straightforward way to make Chicken Tikka Masala at home, with a clear ingredient list and step-by-step instructions you can follow without guesswork. It sits firmly in the Pakistani tradition, so expect the flavours you would get from a good home kitchen there. Read through the tips before you start — a couple of small details go a long way with this one.
- Cook 1h
- Total 1h
- Serves 4
- Level Medium
Ingredients
- 675 g (1.5 lb) cooked Chicken Tikka
- 2 tbsp Mustard seed oil, see notes
- 4 large Cloves of garlic, finely chopped
- 200 g 200 g (7 oz) onions, finely chopped (optional), 7 oz) onions, finely chopped (optional
- 1 Tin (28 oz) plum tomatoes, chopped
- 1 –4 chopped fresh green chiles, depending on strength of the chiles and the desired strength of the sauce
- 2 tbsp Cilantro, coriander leaves
- 50 ml (4 fl oz) single cream
- 1 tbsp Malt vinegar or tamarind extract
- 2 tbsp Curry paste
- 2 tbsp Tandoori masala paste
- 1 tbsp Tomato paste
- 1 tbsp Garam Masala
Method
- Heat the oil in a wok or large frying pan.
- Add the garlic and onions and stir-fry until browned.
- Add the curry pastes and mix well, adding a little water or yogurt.
- Add the cooked chicken tikka, and stir-fry for two minutes to heat through.
- Add the tomatoes, vinegar, tomato paste, and chilies and simmer for five minutes. Add more extra water if needed.
- Add the cream, garam masala, and chopped cilantro and simmer for a few times.
- Garnish with fresh coriander and serve with Naan, rice coloured yellow with turmeric, onion bahjis and/or a glass of white wine.
Tips for the best Chicken Tikka Masala
- Read the whole method before you start and measure out the 13 ingredients first — it keeps the pace relaxed once the heat is on.
- Keep the simmer gentle. A hard boil toughens (1.5 lb) cooked chicken tikka and drives off the liquid too fast.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Swap the chicken for turkey or firm tofu or chickpeas — keep the cooking time similar and check for doneness.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
Serving ideas
Pair with jeera rice, a simple salad of onion and cucumber, and lemon wedges.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
How many people does this Chicken Tikka Masala recipe serve?
As written it serves 4. The quantities scale up or down in a straight line, so double everything for 4×2.
Can I make Chicken Tikka Masala ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
What can I substitute for (1.5 lb) cooked chicken tikka?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Chicken Tikka Masala recipe medium to make?
It is rated medium: 13 ingredients and 7 steps. Follow the order and the tips above and it is very forgiving.
How long does Chicken Tikka Masala take to make?
About 1 hour in total — roughly under an hour of preparation and 1 hour of cooking.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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