Chicken Tikka Masala Recipe (Authentic Family Recipe)

There's a reason chicken tikka masala is the dish most Australians order first at an Indian restaurant. That rich, creamy, slightly spiced tomato sauce clinging to tender marinated chicken. It's not actually that difficult to make at home, and the results are genuinely restaurant-quality once you know a few key steps.

This is our chicken tikka masala family recipe, the same one we've been making for decades. 

Ingredients

For the chicken marinade:

• 1kg chicken, cut into bite-sized pieces
• 2 tbsp True Indian Spices Chicken Tikka Masala Spice Mix
• 1 tbsp cooking oil
• 1 tbsp garlic ginger paste
• 2 tbsp Greek yoghurt
• 1 tsp salt

For the base gravy:

• 2 large onions, diced
• 3 tbsp cooking oil
• 1½ tbsp jeera (cumin seeds)
• 2 fresh tomatoes, or ½ can crushed tomatoes
• 2 tbsp True Indian Spices Chicken Tikka Masala Spice Mix
• 2 tbsp Kashmiri chilli powder
• 1 tbsp turmeric powder
• 1 tsp salt
• 1 tbsp garlic ginger paste
• 1 tsp lime or lemon juice
• ¾ cup thick cream
• 1 tbsp kasuri methi (dried fenugreek leaves)
• 1 tbsp ghee or butter

Instructions

1. Marinate the chicken. Mix the chicken pieces with the Chicken Tikka Masala Spice Mix, oil, garlic ginger paste, yoghurt, and salt. Toss well until everything is evenly coated. Cover and marinate for at least 30 minutes, or overnight in the fridge if you have the time.

2. Cook the chicken. Heat 1 tbsp oil in a large pan over medium-high heat. Cook the chicken for 8–10 minutes until browned and cooked through. Alternatively, bake at 180°C for 15–20 minutes. Remove the chicken from the pan and set aside, you'll add it back to the sauce later.

3. Start the base. In the same pan (or a fresh one), heat the remaining 2 tbsp oil over medium heat. Add the jeera and let it sizzle for about 30 seconds until fragrant. This is called a tadka - blooming whole spices in oil to release their flavour. It's a small step that makes a big difference.

4. Build the onion base. Add the diced onions and 1 tsp salt. Cook over medium heat, stirring regularly, for 8–10 minutes until golden brown. 

5. Add the tomatoes. Add the tomatoes and stir. Cook for 3–4 minutes until they break down and the mixture thickens. You want most of the water to cook off before you add the spices.

6. Add the spices. Add the Chicken Tikka Masala Spice Mix, Kashmiri chilli powder, turmeric, salt, garlic ginger paste, kasuri methi, and lime juice. Mix well and cook for 1 minute. The spices will bloom in the oil and the mixture will smell incredible.

7. Simmer the sauce. Add ½ cup of water and stir. Simmer for 15–20 minutes over low-medium heat until the sauce thickens, adding a splash more water if it gets too thick.

8. Add the chicken back. Add the cooked chicken to the gravy and stir to coat. Let it sit in the sauce for 2–3 minutes to absorb the flavours.

9. Finish with cream. Stir in the thick cream and simmer for 5 minutes until the sauce is smooth and creamy.

10. Add the ghee. Add 1 tbsp of ghee or butter and stir through. Simmer for another 2–3 minutes until melted and the sauce is glossy and smooth.

11. Serve. Garnish with fresh cilantro (coriander) and serve hot. Goes perfectly with garlic naan or basmati rice.

Tips & notes

• All quantities are a guide, adjust spices and heat to your personal taste.
• Kashmiri chilli powder gives the sauce its deep red colour without making it too spicy. It's mild in heat but rich in colour. If you only have regular chilli powder, use about half the amount and expect less colour in the final sauce. Read more about the difference here.
• Jeera is just the Hindi name for cumin seeds

About the author

Written by the team at True Indian Spices, Australia's trusted place to buy authentic Indian spices and traditional spice mixes. Our Chicken Tikka Masala Spice Mix is blended from the same spices we use in our own home cooking. Shop it here.

Last Updated: June 2026