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British-Indian (rooted in Punjab) / North India diaspora · Indian

Chicken Tikka Masala

The British-Indian restaurant icon: charred marinated chicken tikka in a creamy, spiced tomato-onion gravy. A cousin of butter chicken, with more spice and a bit more bite.

By Table & Traditions Editors

Published July 25, 2026

A bowl of chicken tikka masala — charred chicken pieces in a creamy red-orange spiced gravy with a swirl of cream and fresh coriander, beside garlic naan.

Chicken tikka masala grew out of the Indian restaurant kitchens of Britain in the late 20th century — most likely Glasgow or another British curry house — where charred chicken tikka was folded into a spiced, creamy tomato gravy to suit local tastes. It's been called Britain's national dish, and it traces its lineage straight back to Punjabi tandoori cooking and Delhi's butter chicken.

Yield
Serves 4
Prep
20 min (plus 2 hr marination)
Cook
40 min
Total
About 1 hr active
Difficulty
Intermediate

Chicken tikka masala is the most famous curry-house dish in the world — charred chicken tikka folded into a creamy, spiced tomato-onion gravy. It was born in the Indian restaurants of Britain (Glasgow is the popular claim), an adaptation of Punjabi tandoori cooking for local tastes, and it’s been called Britain’s national dish. Its lineage runs straight back to the tandoor and to Delhi’s butter chicken.

Tikka first

The “tikka” is the point: marinate the chicken in spiced yogurt, then char it hard — broiler, grill, or a screaming pan — until the edges are browned and smoky. Skip the char and you’ve lost the dish’s soul.

A gravy with more backbone

Where butter chicken leans on a smooth, sweet purée, CTM has a more present, golden onion base and a touch more spice. Cook the onions down, bloom the dry spices, then simmer with tomato until thick. A quick blend gives you restaurant smoothness if you want it.

Cream and kasuri methi to finish

Cream rounds it out, crushed kasuri methi gives the unmistakable aroma, and the charred chicken goes in for a short final simmer. Serve with naan and a cooling raita. Compare it with its milder Delhi cousin, butter chicken, and the tandoori chicken it descends from.

Ingredients

Serves
4

For the chicken tikka

  • 700 g boneless chicken thighs, cubed
  • 1/2 cup thick yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tsp Kashmiri chili powder, 1 tsp garam masala, 1/2 tsp turmeric, 1 tsp cumin, salt, 1 tbsp lemon juice

For the gravy

  • 2 onions, finely chopped
  • 400 g tomato passata or puréed tomatoes
  • 1 tbsp ginger-garlic paste
  • 1 tsp Kashmiri chili, 1 tbsp ground coriander, 1 tsp cumin, 1 tsp garam masala, 1 tsp paprika, 1 tsp kasuri methi
  • 1/2 cup cream
  • 3 tbsp butter or oil

Method

Tap a step’s number to check it off as you go.

  1. Marinate the chicken in yogurt, ginger-garlic, spices and lemon for at least 2 hours. Thread onto skewers (or spread on a tray) and char hard under a broiler, on a grill, or seared in a hot pan until browned at the edges.

    Why: The char is what makes it 'tikka' — those browned, smoky edges are the dish's defining flavour. The yogurt marinade tenderises and seasons the meat.

  2. In butter, cook the onions until deep golden, add ginger-garlic, then the dry spices, frying briefly to bloom them.

    Why: Unlike butter chicken's smooth purée, CTM has a more present onion base; cooking the onions down golden gives the gravy its body and savoury depth.

  3. Add the tomato purée and simmer 12–15 minutes until thick and the oil separates. Blend for a smoother restaurant texture if you like.

    Why: Cooking the tomato down removes the raw edge and concentrates flavour; a quick blend gives the glossy restaurant consistency without sieving.

  4. Stir in cream and crushed kasuri methi, add the charred chicken, and simmer 5–8 minutes. Adjust salt and finish with garam masala.

    Why: Cream rounds the spice and tomato acidity; kasuri methi adds the signature aroma. A short final simmer lets the chicken soak up the gravy without overcooking.

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Variations

  • Paneer tikka masala

    Swap the chicken for charred paneer tikka cubes for the vegetarian version.

  • Spicier

    Add fresh green chili and extra Kashmiri chili — CTM is meant to have more kick than butter chicken.

  • Dairy-light

    Use coconut cream or a cashew paste in place of dairy cream for a lighter or dairy-free gravy.

Serving & Storage

Serve with naan, garlic naan or basmati rice. Garnish with a swirl of cream and fresh coriander. A side of cucumber raita cools the spice.

Pairs with: Naan, Basmati rice, Cucumber raita, Onion salad.

Storage: Keeps 3 days refrigerated and freezes well. Reheat gently so the cream doesn't split; loosen with a splash of water.

Nutrition

Per serving (1 serving)

Calories
490
Protein
36 g
Carbs
14 g
Fat
32 g
Fiber
3 g
Sugar
8 g
Sodium
740 mg

Notable micronutrients: Vitamin C, Vitamin A, Calcium

Estimated using standard ingredient data. Values vary with brands and substitutions.

Frequently Asked Questions

How is chicken tikka masala different from butter chicken?

They're close cousins. Butter chicken (murgh makhani) is the Delhi original — a smooth, mild, sweet tomato-cream gravy. Chicken tikka masala is the British-Indian adaptation, usually spicier, more onion-forward and a touch less sweet. Many kitchens blur the line.

Is chicken tikka masala actually Indian?

Its roots are entirely Indian — chicken tikka is classic Punjabi tandoori cooking — but the masala gravy version was developed in British Indian restaurants to suit local tastes. It's a genuine fusion, and often called Britain's national dish.

Can I make it without a grill?

Yes. Char the marinated chicken under a hot broiler or sear it hard in a cast-iron pan. The goal is browned, slightly smoky edges before it goes into the gravy.

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