Chicken Tikka Masala

DrygastDrygast, 2020-08-31

Restaurant style chicken tikka masala.


  • Servings4 Portions
  • AllergensMilk


  • Prep Time120 min
  • Cook Time15 min


Chicken tikka masala in restaurant style that uses the Indian curry base (recipe for this is also available here). Chicken tikka masala is a tasty and creamy curry that most people can appreciate. This recipe is completely without spicy chili, so it should work with the younger ones as well, but it is possible to add a chili for a little added heat. More traditionally, the chicken is marinated in yoghurt and then grilled on a skewer, but I think the sous-vide chicken works really well even though you miss out on all the wonderful barbecue flavors. If you use chicken breast, sous-vide is unbeatable to get the perfectly cooked meat, but chicken thighs are a better alternative if you want to grill the meat on a skewer instead.

The list of ingredients is quite long and contains things that may not be in all spice cabinets, but it is definitely worth buying the spices that are missing. Many spices are used in other Indian dishes as well and they will definitely be consumed once you have started cooking indian dishes. For my own part, the curry base was a big step in how I started cooking Indian dishes and the results were so good that I never really stopped. Many dishes based on that curry base may not be very traditionally Indian cuisine, but it turns out to be so good that many people think you bought the curry at a restaurant.

The recipe is very quick to cook, provided you have made some preparations. First you need to cook the Indian curry base which is the basis of this recipe - this takes some time and requires a lot of ingredients, but then you have 6 quick Indian meals ready to cook in just 10 minutes so it is well invested time in my opinion. I also usually buy larger quantities of garlic and ginger which I grate / press and save in the freezer to be able to easily pick out when it is time to cook. The recipe also assumes that the meat used is already cooked and only needs to be heated - I usually cook the meat sous-vide and save in the freezer.

In this recipe, I use chicken, which is a bit standard in this dish, but it is also possible to replace the meat with vegetarian alternatives if desired. If you want to use oumph, you can change the chicken with this, but cauliflower and other vegetarian options will also be good.

This recipe (and curry base) is based on recipes that can be found at and I have only made a few small modifications based on which ingredients I had available at the time as well as some personal preference. But basically it is the same recipe so go there and check it out. There are also some other uses of the curry base that I have not yet tested myself.



Nutrition Facts*

 TotalServing100 g
Energy2763.76 kcal690.94 kcal193 kcal
Carbohydrates84.34 g21.09 g5.89 g
Fat214.23 g53.56 g14.96 g
Protein133.46 g33.37 g9.32 g
Sugar45.25 g11.31 g3.16 g
Salt16.61 g4.15 g1.16 g

* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.


  1. Make sure you have the indian curry base prepared.
  2. Make sure you have pre-cooked chicken available. I usually sous-vide the chicken in smaller peices in 500g pouches, 60 degrees celsius for 2 hours.
  3. Press the garlic and grate the ginger.
  4. Measure all spices and keep them in a small bowl to speed things up later.
  1. Heat up the oil in a pan.
  2. Add pressed garlic and grated ginger - fry for 30 seconds.
  3. Add all dried spices and fry for 30 seconds.
  4. Add the tomato paste and stir. Then add the indian curry base and bring to a gentle boil.
  5. Add the remaining ingredients.
  6. Add salt to taste
  7. Serve with basmati rice and naan-bread.