chicken tikka masala

Chicken Tikka Masala Recipe

By Swasthi on July 30, 2023, Comments, Jump to Recipe

This Chicken Tikka Masala is spicy, creamy, flavorful and crazy delicious! You won’t want to stop with one serving! Make this better than restaurant Chicken tikka masala at home with my easy time-tested recipe. I also share plenty of options to grill the chicken – in Oven, air fryer, on a griddle or skillet. Cooking this flavor-packed curry is easier than you think. Serve it over fluffy Basmati Rice, Cumin Rice or with Butter Naan, Roti, Chapati, Paratha or any flatbread of choice.

Chicken tikka masala

About Chicken Tikka Masala

Chicken Tikka Masala is a classic curried dish with soft tender chunks of char-grilled chicken, simmered briefly in a delicious & super aromatic tikka masala sauce/gravy. The dish comprises of 2 components – one is chicken tikka and the other is the masala, which is the gravy or sauce in which the tikkas are simmered.

The word “Tikka” literally means “a piece or chunk” and here chicken tikka are grilled chunks of chicken that are first marinated in spiced & herbed yogurt and then char-grilled to perfection. These smoky and aromatic tender chunks are simmered in a creamy, delicious and flavoursome onion tomato masala, known as Tikka Masala.

The finished dish has a super addictive smoky flavour, tastes creamy and supremely delicious!!!

This world popular dish has its origin from Northern India, where chicken tikka kebabs were cooked in a tandoor consisting of live charcoal or wood fire. These are served as an appetizer with coriander/ Cilantro Chutney and Mint Chutney. However tikka masala sauce/gravy is said to be a British curry, popularized by the Indian Chefs, working in Britain.

As you research, you will find many stories on the origin of chicken tikka masala and a few dozens of variations to cook this dish.

Chicken Tikka Masala Vs Butter Chicken

A lot of people think Chicken tikka masala and Butter Chicken and Chicken Jalfrezi are same but in fact they are not. Chicken tikka masala is on the spicier side, is made with boneless chicken and has a chunky sauce due to the usage of chopped onions. It is also cooked in oil and sometimes a small amount of butter is used.

But authentic Indian Butter chicken has no onions and can be made with bone-in chicken and is essentially cooked in butter. The main characteristic of an authentic Butter chicken is its smooth silky sauce and is low on the spice levels, with sweet notes but not prominently sweet tasting.

My Recipe

My recipe is easy enough for beginners and gives you the best chicken tikka masala that actually tastes better than in any restaurant. You can easily tweak the spice levels by following my notes and tips below.

Here are the key differences between the Indian Chicken Tikka Masala and the British Chicken Tikka Masala: My recipe works well for both the versions

The Indian version of tikka masala has whole spices like bay leaf, cinnamon, cloves and cardamoms. 2 interesting ingredients you always find is the bell pepper & onions in the tikka skewers. However I have not added them here just to keep the recipe simple. You won’t find any of these in the British curry.

The Indian style Tikka Masala uses cashews to give that creamy and naturally sweet flavor. Very little quantity of cream is used at the end mostly to garnish and to adjust the flavors. The British tikka masala has a lot of cream and no cashews are used.

Indian masala makes use of fresh tomatoes (chopped or pureed) so your dish has more fresh flavours. The British chicken tikka masala is essentially made with passata/ bottled or canned tomato puree which imparts umami flavors. Some recipes even use canned tomato soup & tomato paste.

Indian Vs British Tikka Masala

To summarise, Indian chicken tikka masala has fresh flavors due to the use of fresh tomatoes. It’s creamy, rich and delicious and won’t make you feel bloated as there is a very small amount of cream used. Cashews impart a magical creamy texture and flavour without making you feel heavy.

The British tikka masala has more deep flavors due to the use of passata and you will love this if you love the delicious umami flavour. But this requires plenty of cream to balance the taste of passata else you will only taste tomatoes in the curry.

Over the years I have tested this recipe with fresh tomatoes, canned tomatoes – fire roasted, bottled tomato puree/passata from different brands. So I have updated the recipe for both the versions and note that all brands of tomato puree or canned tomatoes won’t work here.

Avoid using canned tomatoes with citric acid added to it. This results in a metallic taste in the dish. I use passata from Mutti brand. It is sweet (no added sweetener) and won’t make your dish overly sour/tangy.

More similar recipes
Lamb Curry
Rogan Josh
Chicken Bhuna
Chicken Korma

Indian tikka masala with bell peppers
Indian chicken tikka masala with bell peppers

How to Make Chicken Tikka Masala (Stepwise photos)

Chicken Marinade

1. Dice chicken to 1 to 1½ inch pieces and add to a large mixing bowl. Pat dry with a few kitchen tissues to make sure there is no excess moisture. For this recipe, you will need about 1½ lbs. (700 grams) boneless chicken thighs or breasts. A little more or less is just okay. Add the following:

  • ½ to 1 teaspoon Kashmiri red chilli powder
  • 1 teaspoon garam masala
  • ½ teaspoon cumin powder
  • 1 teaspoon coriander powder
  • ¼ teaspoon turmeric
  • ½ teaspoon salt
spices to make chicken tikka

2. Add 1 tablespoon lemon juice and 1 tablespoon oil. Try to avoid lime juice here. For authentic Indian tikka flavors, use mustard oil.

oil and lemon juice to chicken tikka marinade

3. Add 1 tablespoon ginger garlic paste (or grated) and 1 tablespoon kasuri methi (dried fenugreek leaves).

ginger garlic and kasuri methi to the tikka marinade

4. Add ½ cup Greek yogurt / strained yogurt or Hung curd. You won’t use the runny yogurt with whey here because that will let out a lot of moisture and ruin your tikkas. If you do not have it, you can make your own from my post here – Strained yogurt or Hung Curd. But note that you have to make this 12 hours in advance because this takes time.

add thick curd or Greek curd to make chicken tikka masala

5. Mix up everything well. Cover with a cling wrap and let it rest for a minimum of 8 hours & up to 48 hours in the refrigerator. If you are in a rush you may cook them after 3 hours but longer the better as they really become juicy and soak up all the flavors well.

resting chicken marinade

Make The Tikka Masala

6. Pour 3 tablespoons oil or ghee or a mix of both to a pot or pan. When it turns hot, add 1 ½ cups onions (1 large or 2 medium) and sprinkle 1 teaspoon salt. Saute on a medium heat until they turn deep golden. We don’t want the onions to be half cooked here.

saute onions to make chicken tikka masala

7. Add 1 chopped green chilli (optional) and 1 tablespoon ginger garlic paste (or grated). If you don’t have it, you can make your own by following this Ginger garlic paste recipe. Saute for about 40 to 60 seconds until you begin to smell the ginger garlic.

add ginger garlic to make chicken tikka masala

8. Turn the heat to low, add

  • 1 teaspoon Kashmiri red chilli powder
  • 1 tablespoon coriander powder
  • 2 teaspoons garam masala
  • 1 teaspoon cumin powder
add spices to the tikka masala sauce

9. Stir well quickly. We don’t want to burn the spices.

heating spices

10. Immediately pour the tomato puree. If using fresh tomatoes, you will puree 500 grams (1.1 pounds) ripe red tomatoes in a blender to a smooth puree. Or use 1¼ cup (10 oz) bottled tomato puree/ passata.

pour tomato puree

11. Cook this on a medium high heat stirring often until the masala thickens as shown in the picture. This step takes some time so be patient and cook down the tomatoes as the curry develops a flavor at this stage. You may check the video in the recipe card for consistency. While you cook the tomatoes here, bring 1 to 2 cups of water to a rolling boil in another pot.

cooking tikka masala in a pan

12. When the tikka masala turns thick, pour the 1 cup hot water (if using heavy cream) or 2 cups if using cashew cream. Give a good mix.

pour hot water

13. Cover and simmer on a low heat until the sauce becomes fragrant and thick.

simmering tikka masala in a pan

Grill the Chicken Tikka

14. While the tikka masala cooks, grill your chicken tikka. Thread the chicken on to the skewers and place them on a prepared tray. Place the tray in the middle rack, in a preheated oven at 240 C or 460 F for 9 to 10 mins.

grill chicken tikka in oven

15. Later turn them with the help of a tong and bake for another 9 to 10 mins. If they look dry in between you can baste the tikkas with the marinade. To char your chicken, broil for 2 mins or until slightly charred.

To Air fry, place the tikkas in your tray or basket. Air fry for 6 mins at 200 C or 400 F. Turn them to the other side and air fry for another 6 mins.

To Cook them on the skillet/ pan, Pour 1 tablespoon oil to a heavy bottom skillet or cast iron pan. When the pan is hot, you will place the tikkas in the pan one by one, spacing them apart. Cook for 3 to 4 mins on a medium high heat and turn them to the other side. Cook on the other side until your chicken is almost cooked and charred. I have a picture of this at the end of this step by step photo section.

grilled chicken tikka in air fryer

Make Chicken Tikka Masala

16. When the tikka sauce has cooked well and thickened, pour half cup heavy cream or thickened cream. Or make your own cashew cream. For this, make a fine powder of 30 whole cashews in a grinder, then pour 1/3 cup water and grind to smooth puree. You will get ½ cup thick cream similar to thickened cream. Pour 2 to 3 tbsps water to the grinder and swirl gently and pour that to the tikka masala. If you do not have a powerful grinder, read my tips below.

pour cream to the chicken tikka masala

17. Add sugar and give a good mix.

add sugar

18. Let it simmer until thick and aromatic.

simmering tikka masala gravy before adding grilled chicken

19. Add all of the grilled chicken tikka and 1 tablespoon kasuri methi. Make sure your curry has reached a thick and almost serving consistency before you add chicken. Taste test and add more salt, garam masala or sugar if required to balance the flavors.

add grilled chicken tikka and kasuri methi to the masala gravy

20. Mix and cook covered, until the chicken is soft and tender. This takes only 2 to 3 mins.

perfectly cooked chicken tikka masala

30. Garnish with 2 to 3 tablespoons of heavy cream or thickened cream and 3 tablespoons of chopped coriander leaves.

garnish with cream and coriander leaves

Serving Suggestions

Serve chicken tikka masala with Tandoori Roti, Butter Naan, paratha, roti or over Jeera rice or plain Basmati Rice. This meal goes well with kachumber salad, onion salad and Sweet and salt lassi or Mango Lassi. Vegetarian dishes like Aloo Gobi, Cabbage stir fry and Bombay potatoes go well.

Chicken tikka masala served in a white bowl

Pro Tips

Yogurt: Use Greek yogurt or strained yogurt also known as Hung curd in Indian cuisine. Using runny yogurt makes your marinade runny and will drain all of the spicy marinade to the pan when you grill them. The chicken won’t have any flavors. So make sure your marinade is thick.

Yogurt is the key ingredient here. It tenderizes, prevents the chicken from drying out while grilling at high temperatures and adds a unique flavor.

Red Chilli Powder: Use Kashmiri red chilli powder as it is low on heat levels. You will use Indian Chilli powder which is simply pure 100% ground dried red chilies. You can substitute this with paprika. Again you have many kinds here, use smoked paprika. Adjust the quantity to suit your taste.

Chicken Thigh Vs Breasts: You can use chicken thighs or breasts. But note that breasts need long marinade time, a minimum of 8 hours is recommended. Without this they are most likely to dry out and turn chewy. If you are in a rush, use chicken breasts and marinate for a minimum of 3 hours.

Cooking tikka on Skillet or Pan: If you want to cook the tikkas in a skillet or pan, ensure your marinade is thick and not runny else your tikkas will ooze out plenty of moisture and all the masala will come over to the pan and not stay on the tikkas.

Here is a picture of the tikkas grilled in a pan. For the authentic Indian restaurant version, use bell peppers and onions in your marinade. But grill the chicken and bell peppers separately not in the same batch.

grilling in oven or stove top for making chicken tikka masala recipe

Related Recipes

Recipe Card

chicken tikka masala recipe

Chicken Tikka Masala Recipe

Chicken tikka masala is a classic Indian/British dish with soft tender chunks of grilled chicken in a delicious & super aromatic tikka masala gravy. This recipe will give you the best tikka masala! Serve it with Butter naan or with Basmati rice.
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For best results follow the step-by-step photos above the recipe card

Prep Time20 minutes
Cook Time40 minutes
Resting8 hours
Total Time1 hour

Ingredients (US cup = 240ml )

  • 1½ lbs. (700 grams) chicken boneless (Preferably thighs, or breasts)
  • ½ cup (120 ml) Greek yogurt (hung curd)
  • ½ to 1 teaspoon Kashmiri red chili powder (use less for low heat)
  • 1 teaspoon garam masala
  • ¼ teaspoon turmeric
  • 1 teaspoon coriander powder
  • ½ teaspoon cumin powder
  • ½ teaspoon salt
  • 1 tablespoon lemon juice
  • 1 tablespoon kasuri methi
  • 1 tablespoon ginger garlic paste
  • 1 tablespoon oil (mustard oil if you have)

For the tikka masala

  • 3 tablespoons oil (or ghee)
  • 1½ cups (150 grams) onions (fine chopped, 1x – 1 large or 2 medium)
  • 1 green chilli (optional)
  • 1 teaspoon salt
  • 1 tablespoon ginger garlic paste
  • ½ to 1 teaspoon Kashmiri red chili powder (use less for low heat)
  • 2 teaspoons garam masala (adjust to taste)
  • 1 tablespoon coriander powder
  • 1 to 1½ teaspoon cumin powder
  • 1 to 2 teaspoons sugar (adjust to taste)
  • 1.1 lbs. (500 grams) fresh tomatoes (pureed or 1x – 10 oz., 1¼ cup tomato puree/ passata)
  • 1 cup hot water (double if using cashews)
  • 1 tablespoon kasuri methi (dried fenugreek leaves)
  • ½ cup heavy cream/whipping cream (or 1x – ⅓ cup whole raw cashews, 30, refer notes)

For Garnish

  • 3 tablespoons heavy cream (or any cream)
  • 3 tablespoons coriander leaves (fine chopped)


Chicken Marinade

  • Cube chicken to 1 to 1½ inch pieces. Add them to a mixing bowl. Make sure there is no excess moisture in your chicken. If you want you may pat dry with a few kitchen tissues.
  • Add red chilli powder, garam masala, cumin powder, coriander powder, turmeric, salt, lemon juice, oil, ginger garlic paste, yogurt and kasuri methi. Skip the lemon juice if your yogurt is sour.
  • Mix well. Cover with a cling wrap and refrigerate for minimum of 8 hours and up to 48 hours. If you are in a rush, you may cut down to 3 hours.

Make Tikka Sauce

  • Heat oil or ghee in a pot or pan. Add onions and sprinkle 1 teaspoon salt. Saute until deep golden.
  • Add ginger garlic paste and green chilli. Saute until aromatic, for 40 to 60 seconds.
  • Reduce the heat to low. Add red chilli powder, coriander powder, garam masala and cumin powder. Stir well quickly.
  • Pour tomato puree and cook on a medium high heat until the onion tomato masala becomes really thick and begins to leave the sides of the pan. It also turns fragrant. (Check video for consistency)
  • Pour hot water and cover. Simmer until thick, yet of pouring consistency. (Check video for consistency)

How to Make Chicken Tikka Masala

  • Grill in Oven : While the gravy simmers, thread the chicken to the metal skewers or soaked bamboo skewers and place them in a prepared tray. Bake them in a preheated oven at 460 F or 240 C for 9 to 10 mins. Turn them to the other side with a tong and grill then for another 9 to 10 mins. To char the chicken, broil for 2 to 3 mins or until slightly charred.
  • Or In a Skillet: Pour 1 tbsp oil to a skillet and heat it well. Place the chicken tikka one by one, spacing them apart. Cook on a medium high heat for 3 mins, turn them to the other side with a tong and cook for another 3 mins, until charred and not essentially fully cooked. Remove to a plate and Cook in batches.
  • Or In the Air fryer: Thread on skewers and place them in the basket or in the tray. Air fry for 6 mins, at 400 F or 200 C. Turn them with tongs and air fry for another 6 mins. If they dry out, you may baste with marinade and continue for another 2 mins, until slightly charred.
  • When the tikka masala turns thick, add sugar and the cream (or cashew cream, check notes to make your own). Stir well and cook for a few minutes until thick, creamy and aromatic. (Check video for consistency)
  • Add the grilled chicken tikka and crushed kasuri methi. (Make sure your gravy has reached a thick gravy consistency/serving consistency, before adding chicken). Stir and cook for 2 to 3 mins until chicken tikka is soft and tender. Taste test and add more salt, garam masala and sugar if needed.
  • Turn off and garnish with cream and coriander leaves. Serve chicken tikka masala with Butter Naan, roti, paratha, Basmati rice or Jeera rice.


  1. Avoid using Canned tomatoes with citric acid added to it.
  2. Avoid using sour yogurt. If it is even slightly sour, avoid using lemon juice.
  3. To make the cashew cream, powder cashews finely in a grinder jar and pour ⅓ cup water to it. Grind to a smooth thick creamy paste. You will get half cup cashew cream. Later pour 3 tbsps water and swirl the jar and pour that as well to the gravy. If you do not have a powerful grinder, you may soak the cashews in ⅓ cup hot water for 15 mins, grind them with the same water to a smooth puree. I have tried and both work equally well. 
  4. If cooking tikkas on the pan, they don’t need to be fully cooked but must be almost there. If you try to fully cook, they may dry out, turn hard and chewy.
  5. To make this authentic Indian, add 1 bay leaf, 3 to 4 cardamoms, cloves, 2 inch cinnamon to the hot oil before sautéing the onions. Also add bell peppers and onions to the marinade before grilling them. Use mustard oil for the tikkas.
  6. Make this ahead by splitting the recipe. Marinate chicken the previous night. Also make the gravy till the tikka sauce the previous day. The next day grill the tikkas and heat the gravy, add the cream and simmer. Later add the tikkas. 
  7. To mimic the smoky flavor of the Tandoor, you may smoke your chicken tikka masala. For that, Place a small piece of foil or a tall steel cup on the finished chicken tikka masala. Hold 1 to 2 inch piece of natural wood charcoal with a tong and burn it on direct fire until red hot. Later place it on the foil kept over the curry or in the steel cup. Quickly pour ¼ tsp ghee on the hot coal. Immediately cover the pot and smoke for 4 to 5 mins. For stronger flavor, add another ¼ tsp ghee on the coal and repeat the smoking. If you overdo this, it will have very strong smoky flavors, so be cautious. You may check my Dal Makhani video to see how I actually do it.
  8. To make more servings, start with 2 cups of water if using cashews, (or 1 cup water if using only heavy cream). As you cook, add half cup more at a time only if required (for 2x & 3x). Taste test the gravy after cooking, onions should be tender and soft but not crunchy or partially cooked. If they are undercooked, pour more hot water and simmer until well cooked.
  9. For 2x and 3x, double and triple the quantity of cashews and water for cashew cream. Cashews have a thickening property, if you reduce the quantity of water your curry won’t turn thick.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.


Watch Tikka Masala Video

NUTRITION INFO (estimation only)

Nutrition Facts
Chicken Tikka Masala Recipe
Amount Per Serving
Calories 660 Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 15g94%
Trans Fat 1g
Polyunsaturated Fat 10g
Monounsaturated Fat 22g
Cholesterol 153mg51%
Sodium 1083mg47%
Potassium 819mg23%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 9g10%
Protein 35g70%
Vitamin A 2031IU41%
Vitamin C 31mg38%
Calcium 118mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

Chicken Tikka Masala Recipe first published in September 2012. Update and republished in June 2022.

Chicken Tikka Masala Old Recipe

400 to 500 grams chicken cubes (boneless chicken)
1 tsp Kashmiri red chili powder
Lemon juice from ½ lemon (refer notes)
½ cup Greek yogurt or hung curd or 1 cup curd (refer instructions and notes)
⅛ tsp turmeric
1 tsp coriander powder
½ tsp cumin powder
1 tbsp. ginger garlic paste
1 tsp kasuri methi (dried fenugreek leaves)
Salt to taste
1 tbsp. oil for frying
Ingredients for gravy
3 tbsps. oil
½ tsp cumin
1 bay leaf
1 to 2 black cardamom
3 green cardamoms
3 cloves (can use up to 5)
1 inch cinnamon stick (can use 2 inch stick)
3 medium onions finely chopped
3 medium tomatoes (pureed)
2 tsps ginger garlic paste
1 ½ tsp coriander powder
1 tbsp red chili powder
¼ tsp turmeric
4 tbsp cashewnut and melon paste (you can just use cashew paste)
½ tsp Kasuri methi
¼ cup cream (optional, can even use smooth almond or cashew milk or cream)
½ tsp. Garam masala
Coriander leaves chopped
½ tsp. sugar (optional)
Vegetables (chop large cubes)
1 large onion (separate the layers of onion cubes)
½ small green capsicum
½ small red capsicum (optional)
1 tomato (remove the pulp) (optional)

How to make the recipe

Make Hung yogurt or curd
Add yogurt or curd to a thin cheese cloth or muslin cloth and knot it. Hang it inside the refrigerator for 5 to 6 hours for the whey to drip off completely.
Make the chicken tikka
Pat dry chicken with kitchen tissues.
Add the marination ingredients to a bowl and marinate the chicken. Set aside in the refrigerator for at least 2 hrs, overnight yields the best.
You can grill these in a preheated oven at 240 C for 20 minutes. Adjust the timing slightly.
If you do not have a oven, you can pan roast the chicken tikka. Add one tbsp. oil to a non-stick pan and heat it. Swipe off the excess marinade from the chicken and fry them on a high flame till they are almost cooked. The masala burns quickly at this stage, so take care. Do not cook on a low flame, the tikka gets spoilt with all moisture oozing out. Do not overcook the tikka, they turn hard.
While the tikka is getting cooked, marinate the veggies in the left over marinate that was swiped off the chicken. Repeat swiping off the excess marinade from the veggies and fry these for 2 minutes or more till the marinade dries up. Transfer this to a wide tray. The chicken should look moist, tender and veggies crunchy, with the marinade almost dried up.

Make the gravy

Grind tomatoes to a smooth puree in a blender. Set this aside. You can also use chopped tomatoes.
Pour oil for the gravy to the same pan. Add whole spices, allow them to sizzle.
Add chopped onions, fry evenly till they turn golden.
Stir in garlic ginger paste, fry till the raw smell disappears.
Pour in the tomato puree, red chili, coriander powder, salt. Mix and fry for 2 to 3 minutes.
Stir in cashew & melon paste, fry till the mixture leaves the sides of the pan
Add sugar, tikka pieces and veggies, stir well and fry for 2 to 3 minutes.
Add water just enough to make a gravy. Bring it to a good boil & cook until the gravy turns thick.
Add kasuri methi cook for 2 to 3 mins.
Pour in the cream, add garam masala and add coriander leaves, off the flame. Keep covered for at least 15 minutes
Serve with paratha, roti, naan
Lemon juice- you can skip using lemon juice if using sour yogurt
making hung curd- one cup yogurt usually yields ½ cup hung curd. But that depends on the kind of yogurt

Chicken Tikka Masala Recipe

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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5 stars
I made the butter chicken for some friends and Family today. It was the best Indian food I ever made using this recipe. I doubled the amount and prepared the chicken on the bbq. I also made naan, onion salad and a fresh cucumber salad and ofcourse some nice fluffy basmati rice. I will surely come back for more recipes.

5 stars
this was absolutely amazing and i mean top draw 100%

5 stars
Thank you. How many grams of cashews and Mutti Passata do I need for 40 servings?

5 stars
Very tasty even with plant based chicken. Thanks!

5 stars
This is really super tasty. I only marinated it for 2 hours and sauted the chicken and we loved it. I added some chickpeas to the leftovers which was great, too.

5 stars
Your website is a treasure trove of amazing Indian recipes. My husband and I have been thoroughly enjoying them since the lockdown times. This tikka masala is our most favorite dish and we love it. Made it several times with turkey as well. Thank you and keep up the great work

5 stars
Omg. Absolutely gorgeous. We love authentic curries in our family and try to find the best and different ones. Next time I’ll leave out the chilli. But this is so beautiful. Thankyou

How much methi seeds do I use for 1 tablespoon Kasuri methi? I can’t wait to try!

5 stars
I make this all the time it’s MY FAVORITE. Thank you Swasthi!

5 stars
This is the second time I’m making this, and it’s outstanding. Followed all recommendations, used san marzano tomatoes. Next time gonna try it with ghee. Incredible! Can’t express how grateful I am, thank you so much!!! Better than going to the restaurant!

5 stars
OMG!! This tikka masala is excellent! Perfectly spiced and the chicken is very tender. I made the recipe with 5 lbs chicken and it turned out fabulous. Half a lb. was gone and did not make it to the sauce. Will be serving it on the New Year eve. Thank you and keep up the great work!!

5 stars
My first time trying an Indian recipe at home. This was so good I can’t go to any of my local restaurants for this dish again. Restaurants always have watery curry and overcooked chicken.

I used chicken thigh, only marinated for an hour (will definitely do longer marinade next time), grilled over mesquite. Had canned tomatoes, an anaheim green pepper, and used fresh ginger and garlic. Used a stick blender to smooth the sauce.

Amazing recipe will do again.

5 stars
Delicious! Make this every other week. I bake the chicken chunks in a glass pan, 400 for 18 minutes. Some of the chicken doesn’t make it to the sauce.

5 stars
This tikka masala is delicious! Curry has always intimidated me, but this recipe was easier to execute than I thought and was restaurant quality! Made 2x to freeze the leftovers. The only change was to use a can of san marzano peeled tomatoes. I am excited to try more recipes from your website.

Hi Swasthi,

What kind of “green chilis” should I use? Also, do you thnk it is more authentic/tastier with or without the onions? I will be using fresh tomatoes, not canned.


Hello! Would you please let me know if it’s possible to use Coconut Yogurt instead of regular? Thank you! 🙂

5 stars
Great recipe! I added more cumin and used fenugreek seeds instead of leaves since my local place didn’t have the leaves. Blending the gravy/curry mix can also be recommended before adding chicken/protein. Used schlagsahne (30% fat) and yogurt (3.5% fat)….definitely making this again, and doubling..or quadrupling it next time!

5 stars
A fabulous tasting recipe. Takes time, but then all the best things to!

5 stars
This is a great recipe, easy to follow, with a marvelous taste. Extremely well balanced flavors.

Hi, this recipe looks very tempting and I would like to make it for the club. problem is that one of them is allergic to garlic. What will the dish be like if I leave out garlic in the ginger paste?

Hello, would this be ok to make ahead of time and then put in a slow cooker to keep at the right temperature, planning on making it for Thanksgiving.