The Definitive Creamy Chicken Tikka Masala a Proper Curry House Treat

Q: Is Chicken Tikka Masala *actually* an Indian dish, or is it a British creation?

That is the million-dollar question, mate! While its roots lie in Indian cuisine—specifically the smokey Chicken Tikka—the Masala gravy is widely considered a British invention. The story usually lands either in Glasgow or London in the mid-20th century, where chefs adapted the dish into a milder, creamier gravy to suit the local palate. It is a true testament to the UK's love affair with curry, regardless of its birthplace!

Q: How do I get that essential smoky, charred flavour on the chicken like a proper takeaway Tandoor?

That authentic char is crucial—it's what makes the "Tikka" part sing! The secret is searing the marinated chicken at fiercely high heat in a cast iron skillet before adding it to the sauce. Use high heat and a little ghee, and crucially, do not overcrowd the pan; you want browning and a slight crust, not steaming. Marinating the chicken in yogurt also helps tenderise the meat and mimic that oven-baked texture.

Proper British Chicken Tikka Masala The Creamy Curry House Treat

By Amara Vitalis October 6, 2025

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5.00 (1 Ratings)

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Why You Need This Proper Curry House Classic

Right, let’s talk comfort food. Is there anything better on a cold Friday night than a proper, deeply flavourful, Chicken Tikka Masala ? Honestly, I don't think so.

I’ve spent years tweaking and tasting to perfect what I think is truly the Best Chicken Tikka Masala Recipe . This isn't just a weekday dinner; this is an event.

This glorious dish is often called the national dish of Britain, you know? It’s peak fusion cooking combining those intense, vibrant spices from India with that glorious, rich, creamy tomato sauce we all crave.

This specific approach gives you the real taste of a proper British Chicken Tikka Masala .

From Home Kitchen to Takeaway Quality

When people ask how to make creamy chicken tikka masala sauce , they usually try to skip the crucial early steps.

This particular Tikka Masala Recipe takes a little time, especially for marinating the chicken. You need to allocate about 40 minutes of active cooking time.

I classify the difficulty as medium. While the steps are easy, it requires patience and dedication to building flavour. You absolutely must take the time for searing chicken tikka for curry before it hits the sauce.

If you skip that step, you lose the signature smoky taste that elevates this Chicken Masala .

My biggest culinary breakthrough with this recipe was realizing the power of Kasuri Methi Chicken . That secret ingredient, the dried fenugreek leaves, is non-negotiable! It adds a depth of flavour that turns a simple tomato base into that complex, addictive gravy you find at the best curry houses.

The Payoff and Perfect Pairings

This recipe yields 4 to 6 generous servings. It’s perfect for a weekend dinner party or just when you need that ultimate culinary hug.

And it’s much healthier than calling for delivery! You control the quality of the ingredients and the amount of fat.

You get high protein from the chicken, and the spices like turmeric and ginger offer fantastic anti inflammatory benefits. But let’s be real, the main benefit is the taste! We want that incredibly satisfying Indian Chicken Masala .

You absolutely must serve this up with properly fluffy Cooking Basmati Rice . And the whole experience is incomplete without a warm slice of garlic Naan it’s the ultimate Chicken Tikka Masala and Naan pairing .

Get ready to scoop up every last bit of that luscious sauce! We’re moving on to the ingredients list next, so make sure your fridge is stocked.

Getting Ready: Essential Bits for a Proper Curry

This isn’t just any Tikka Masala Recipe . This is the one I finally cracked after too many dodgy takeaway disappointments.

We are aiming for that glorious, authentic British Chicken Tikka Masala classic. Honestly, nailing the flavour starts with great ingredients.

What You Need for the Ultimate Creaminess

The Definitive Creamy Chicken Tikka Masala a Proper Curry House Treat presentation

Skip the lean chicken breast here. We need serious flavour and tenderness. Juicy 1.5 lbs (680 g) boneless chicken thighs are the only way to go.

They stay meltingly tender through all the cooking stages.

For the marinade, full fat yogurt is key. Use 1 cup (240 g) of proper full fat plain yogurt. Seriously, don't use the low-fat diet stuff! The acidity and fat help tenderise the Chicken Masala beautifully.

I learned that the hard way; skipping full fat or marinating time makes the chicken rubbery. That extra richness is essential for the Best Chicken Tikka Masala Recipe .

Spice Drawer Secrets and the Magic Methi

The real soul of any great Indian Chicken Masala lies in the spices. We need to introduce the aromatic depth that transforms the tomato base.

Garam Masala is a must, obviously. But the core flavour relies on blooming 1 tsp each of ground cumin and coriander in hot ghee.

Don’t rush this step. Toast them until they smell intense and nutty.

Now, for the key to how to make creamy chicken tikka masala sauce . It's not just the heavy cream! The secret ingredient is Kasuri Methi Chicken .

Dried fenugreek leaves are non-negotiable. Crush 1 tsp between your palms right before adding it at the end. This gives that subtle, savoury, almost maple like sweetness found in every proper curry house.

Gear for Searing and Saucing

Good news: you don't need a fancy Tandoor oven! But to get that proper smoky flavour when searing chicken tikka for curry , a heavy pan is crucial.

My trusty cast iron skillet works wonders. It holds the heat perfectly. This gives us those charred edges that are the difference between bland stew and proper Tikka flavour.

If you don't have a cast iron, just use your thickest frying pan over high heat.

You also need a big, heavy bottomed pot or Dutch oven for the sauce. The thicker base stops the rich tomato sauce from scorching.

Seriously, scorched tomato ruins everything! Finally, if you want that ultra velvety texture, an immersion blender is brilliant for pureeing the sauce before adding the cream.

Once you have your incredible batch of Chicken Tikka Masala ready, make sure you've started Cooking Basmati Rice and warmed up some naan.

Trust me, the Chicken Tikka Masala and Naan pairing is what pure comfort food is all about.

Getting the Ultimate Flavour: Prep and Sear Secrets

Honestly, whipping up the Best Chicken Tikka Masala Recipe at home is totally achievable. But it demands respect. This isn’t just a regular curry.

We are creating the ultimate British Chicken Tikka Masala rich, smoky, and absolutely addictive. Before the heat goes on, let’s talk organization.

The Essential Chef Setup (Mise en Place)

Mise en place is just a fancy way of saying "get your life in order" before you start cooking. Trust me on this.

Chop that large yellow onion first . Measure out all your spices into tiny bowls. Have your Passata and chicken stock ready to go.

I once tried to dice onions mid-sauté. It just resulted in burnt garlic and near tears. Safety first: If you’re using a high heat pan for searing, make sure you have tongs ready.

We’re working with serious heat here!

Searing That Sublime Tikka

This part separates the takeaway versions from the proper curry house meals. You need that charred exterior. We are searing chicken tikka for curry to get deep flavour.

Heat your cast iron skillet until it's screaming hot. Add 1 Tbsp of ghee. Ghee is liquid gold here, giving incredible depth.
Remove the marinated chicken from the fridge. Give it a quick shake to remove excess yogurt, but keep the spice coating intact.
Work in small batches. Do not crowd the pan! If you overcrowd it, the chicken steams instead of searing. Sad.
Sear each batch for 3– 4 minutes per side until you see lovely, dark charred edges. This mimics the smokiness of a tandoor oven.
Remove the chicken and set it aside. CRITICAL: Check a larger piece. It must reach an internal temperature of 165° F ( 74° C) .

Building the Rich, Creamy Masala

Now for the sauce the Masala magic that turns this into proper Chicken Tikka Masala .

Reduce the heat to medium. Add the remaining 2 Tbsp of ghee to your big pot. Sauté your diced onion until it’s soft and sweet, about 6– 8 minutes . Patience is key!
Add the ginger and garlic pastes. Cook them for 1 minute until fragrant. Oh my gosh, that smell!
Here is the secret to flavour depth: Make a little well in the pan. Add the 2 Tbsp tomato paste and toast it for 1 minute. Then, dump in your ground cumin, coriander, and garam masala. Toast these spices for just 30 seconds . This process called blooming makes the spice flavours explode.
Pour in the Passata and chicken stock. Add the sugar. Stir everything together. Simmer for 10 minutes. If you want to know how to make creamy chicken tikka masala sauce truly smooth, use an immersion blender now to blitz the sauce until velvety.
Gently fold the seared chicken back into the sauce. Simmer for a final 5– 10 minutes.

Pro Tips: Achieving Curry Perfection

The final steps are what give your Tikka Masala Recipe that authentic, deep flavour.

First, the cream. Use 1/2 cup of heavy cream (or double cream). Stir it in right at the end. Do not boil the sauce after adding the cream! This keeps the texture perfect.

Second, the true secret weapon: Dried Fenugreek Leaves, known as Kasuri Methi . This is non-negotiable for real Indian Chicken Masala .

Crush 1 tsp of the leaves between your palms and stir them in. This unique, slightly sweet, earthy aroma is the signature of true Kasuri Methi Chicken .

Finally, think about your sides. A good Chicken Tikka Masala and Naan pairing is essential. And while the curry simmers, that's the perfect time for Cooking Basmati Rice . Enjoy!

Quick Notes for the Ultimate Experience

You’ve done the hard graft of searing chicken tikka for curry and simmering the sauce. Bravo! Now let's talk about the little details that elevate this from a good meal to the best Chicken Tikka Masala Recipe you’ve ever had.

Honestly, these notes are based on years of accidental kitchen experiments.

Serving It Up: Plating and Perfect Pairings

Right, you’ve perfected how to make creamy chicken tikka masala sauce . Now for the best bit: eating it!

Seriously, forget those tiny plates. Grab a deep bowl. You absolutely must have warm garlic naan bread. The synergy between the rich sauce and fluffy bread is just perfect.

That Chicken Tikka Masala and Naan pairing is non-negotiable, trust me. I learned that lesson hard when I once forgot the naan!

Proper Cooking Basmati Rice is also key. It needs to be fluffy enough to soak up all that incredible Chicken Masala gravy without becoming gluey.

A dollop of cooling Raita, or just plain yogurt mixed with mint, gives a lovely fresh contrast to the richness.

Serve it hot and garnish heavily with fresh coriander.

Storing Your British Chicken Tikka Masala

Leftovers? Oh, you’re in luck! This Tikka Masala Recipe actually tastes better the next day. The spices keep mingling.

You can keep this British Chicken Tikka Masala in an airtight container in the fridge for up to four days .

Just ensure the chicken is completely cool before sealing it up, okay?

Reheating is easy. Use the hob (stove) over medium low heat. If the sauce looks too tight, add a splash of water or stock.

Bring it back to a gentle simmer. Word of advice: You never want to microwave the naan, though. It goes rubbery in seconds.

Always toast it under the grill or broiler!

Swaps and Adaptations

If you want to switch things up, go for it! For a veggie option, swapping the chicken for firm paneer is dead easy.

Cube the paneer, marinate it briefly, and sear it off. It absorbs the spices beautifully.

For those watching their dairy, swap the heavy cream for full fat coconut milk. It won't be exactly the same creamy texture, but the flavour of the Indian Chicken Masala is still fantastic.

One ingredient I beg you not to skip is Kasuri Methi (dried fenugreek). It gives that signature savoury depth. You truly cannot achieve authentic Kasuri Methi Chicken flavour without it.

Nutrition Notes (Keep it Simple)

Let’s be real, this isn't diet food. It’s rich, creamy, and wonderfully indulgent. But look at the bright side! It is packed with protein thanks to the lean chicken and yogurt marinade.

Plus, spices like turmeric and ginger are natural powerhouses. This dish is happiness on a spoon.

You’ve created an amazing homemade Chicken Tikka Masala —a classic for a reason. Enjoy every single mouthful!

Ultimate Best Chicken Tikka Masala Get That Creamy Curry House Finish

Frequently Asked Questions

Is Chicken Tikka Masala actually an Indian dish, or is it a British creation?

That is the million dollar question, mate! While its roots lie in Indian cuisine specifically the smokey Chicken Tikka the Masala gravy is widely considered a British invention.

The story usually lands either in Glasgow or London in the mid-20th century, where chefs adapted the dish into a milder, creamier gravy to suit the local palate. It is a true testament to the UK's love affair with curry, regardless of its birthplace!

How do I get that essential smoky, charred flavour on the chicken like a proper takeaway Tandoor?

That authentic char is crucial it's what makes the "Tikka" part sing! The secret is searing the marinated chicken at fiercely high heat in a cast iron skillet before adding it to the sauce.

Use high heat and a little ghee, and crucially, do not overcrowd the pan; you want browning and a slight crust, not steaming. Marinating the chicken in yogurt also helps tenderise the meat and mimic that oven baked texture.

I'm trying to be healthier. Can I use a cream substitute for this creamy Chicken Tikka Masala recipe?

You certainly can adjust the richness! For a lighter touch, you can substitute the heavy cream (double cream) with half and-half (single cream), but the sauce won't be quite as luxurious.

If you need a fully dairy-free option, full fat canned coconut milk works a treat, though be aware it will introduce a subtle, slightly sweeter flavour that changes the classic curry house profile.

What on earth is Kasuri Methi, and is it really necessary for the flavour?

Ah, Kasuri Methi (dried fenugreek leaves) is the real secret weapon in a proper Masala! It's absolutely non-negotiable if you want that deep, earthy, slightly bitter sweet background note that defines a brilliant curry house sauce.

Make sure to crush the leaves lightly between your palms just before stirring them in at the very end this action releases their essential oils and flavour.

How should I store leftover CTM, and does it freeze well?

This dish is fantastic for batch cooking and often tastes even better the next day once the flavours have had a proper mingle! Store leftovers in an airtight container in the fridge for up to three days.

Yes, it freezes brilliantly, too just ensure it’s fully cooled, then place it in a freezer safe container for up to three months. When reheating from frozen, warm it gently on the hob and stir in a splash of water or milk if the sauce seems too thick.