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Chicken Tikka MAsala Recipe Restaurant Style

This chicken tikka masala recipe is a ‘restaurant’ style which is marinated tandoori chicken, in a smooth, creamy and sweet tomato-based sauce. It’s perfect for the whole family to enjoy – as it’s mild and sweet and once you know how to cook this – you’ll not want take-away again!

I’ve adapted this recipe to be able to be cooked in about 30 minutes, without the need for a base sauce. The sweetness in this dish comes from ground almonds, coconut milk and tinned tomato soup – not a traditional Indian recipe of course, but a classic British curry for sure!

Chicken Tikka MAsala Recipe Restaurant Style

The recipe serves 4 people and comes in at under 500 calories per portion! Chose how you’d prefer to cook your chicken – grilled or baked, this is a separate step from making the sauce.

This chicken tikka masala is a go-to for me when hosting friends for an Indian ‘take-away’ night. It’s top of the list for many when they think of take-away and is so much lighter to make at home – and you can make this recipe for vegetarians too – just roast some veg separately (I tend to do cauliflower and sweet potatoes) then toss in the sauce.

Chicken Tikka MAsala Recipe Restaurant Style

If you want your tikka masala sauce to be red, just add a drop of food colouring. This is totally optional and something which I tend to skip… but if it was a special occasion or we want the ‘takeaway’ feel I’ll add it in.

Follow my recipes for naan bread and onion bhajis for a full night-in treat!

Chicken Tikka Masala Recipe

How to make restaurant-style chicken tikka masala at home

Scroll down to the bottom for recipe card and ingredient list

1. Begin by cutting the chicken breast into equal-sized pieces, and add the tandoori spices and lemon juice

chicken with tandoori spices

2. Mix the spices into the chicken – then transfer your chicken onto a baking tray/grilling tray (or to the Actifry if using)

chicken with tandoori spices

3. Cook until white throughout and edges are slightly browned (to your preference)

4. Meanwhile, chop the onion and pepper into rough pieces – then, heat a non-stick pan and add the oil and onion

onions for tikka masala sauce

5. Cook the onion for 3 minutes, stirring often – then add in the garlic paste and tomato puree – stir, and cook for 1-2 minutes (be careful, garlic paste often splutters)

cooking tikka masala sauce

6. Next, add in the pepper pieces and dried spices (turmeric, cumin and paprika) – stir to coat and cook for 1 min

cooking tikka masala sauce

7. Then, add in the tomato soup

cooking tikka masala sauce

8. And then add in the coconut milk, stir to combine (the sauce should be simmering at this point)

cooking tikka masala sauce

9. Finally, add in the tomato ketchup and ground almonds, stir to mix through

cooking tikka masala sauce

10. Turn off the heat, allow to cool slightly then blend to a smooth sauce in your blender (or use an immersion blender)

cooking tikka masala sauce

11. Once the sauce is smooth, add in the cooked chicken pieces – stir to coat in the sauce, then serve!

cooking tikka masala sauce
Yield: 4 Servings

Chicken Tikka Masala

Chicken Tikka Masala

This 'restaurant-style' chicken tikka masala recipe is simple and can be made in around half an hour! It's MUCH better than takeaway too!

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

For the Chicken

  • 1 tbsp tandoori spice
  • 4 Chicken Breasts (Diced)
  • 2 tbsp lemon juice

Sauce

  • 1 Tbsp oil
  • 1 onion
  • 1 red pepper
  • 1 tsp tomato puree
  • 1 tsp garlic paste
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp Paprika
  • 200ml Cream of Tomato Soup
  • 300g Coconut milk
  • 2 tbsp ground almonds
  • 1 tsp clear honey
  • 1 tbsp tomato ketchup
  • 1 tsp Salt

Optional

  • 1/2 tsp red food colouring

Instructions

  1. Chop the chicken into bite-sized pieces, then mix with the tandoori seasoning and lemon juice
  2. Allow the chicken to marinate in the fridge whilst you make the sauce
  3. Preheat your grill or oven (depending how you prefer to cook the chicken)
  4. Roughly chop the onion and pepper
  5. Heat oil in a large, non-stick pan
  6. Add in the onion, stir and cook for 3 minutes on a low/medium heat
  7. Then add in the garlic paste and tomato puree – stir, and cook for 1-2 minutes (be careful, garlic paste often splutters)
  8. Next, add in the pepper pieces and dried spices (turmeric, cumin and paprika) – stir to coat and cook for 1 min
  9. Add both in the tomato soup and coconut - stir to combine and bring to a simmer
  10. Then add in the tomato ketchup and ground almonds, stir to mix through
  11. Turn off the heat, allow to cool slightly then blend to a smooth sauce in your blender (or use an immersion blender)
  12. Once the sauce is smooth, return it to the pan - the sauce is ready!
  13. Cook the chicken pieces as per your preference - you can grill them or cook in the oven - until white throughout and slightly charred on the outside - if you're grilling the chicken it usually takes about 10 minutes, in the oven, this would be 15 minutes-ish. Please cut a piece in half and check its cooked through before serving
  14. Once the chicken is cooked - add it into the sauce, bring the sauce to simmer until warmed through – then serve!

Notes

You can cook the chicken in the Actifry too 🙂 It takes 12-14 minutes in my Actifry.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 475Trans Fat 0gUnsaturated Fat 10gCholesterol 110mgCarbohydrates 14gFiber 2gSugar 6gProtein 41g

Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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