Tikka Masala Curry Kit Recipe (With Video)

If you've ever wanted to recreate a proper British Indian Restaurant Chicken Tikka Masala at home, this is the recipe for you. Rich, creamy and packed with layers of flavour, it's everything you'd expect from your favourite curry house, made using our Matt Cooper Bites Tikka Masala Curry Kit.

Unlike many homemade recipes, this version doesn't rely on shortcuts. The sauce is carefully built using garlic, ginger, tomatoes, coconut cream, ground almonds and a balanced blend of spices to create that unmistakable Tikka Masala flavour. It's the perfect fakeaway for a Friday night, family dinner or whenever you're craving a proper curry.

Use chicken, lamb, beef or paneer, then serve with fluffy basmati rice, naan bread or chips for an authentic takeaway experience at home.

What Is Chicken Tikka Masala?

Chicken Tikka Masala is one of Britain's favourite curries and a staple on almost every Indian takeaway menu. While its exact origins are debated, it's widely accepted that the version we know today was developed in the UK by British Indian restaurants.

It combines smoky pieces of chicken tikka with a rich, creamy tomato-based sauce that's mildly spiced, slightly sweet and incredibly moreish. It's become one of the nation's most popular curries because it delivers plenty of flavour without being overly hot.

Why You'll Love This Recipe

This recipe creates a proper curry house style Tikka Masala with a silky smooth sauce that's rich, creamy and full of flavour.

It does use quite a few ingredients, but there is a reason for every one of them. A great Tikka Masala relies on balancing sweetness, acidity, spice and richness, and we've spent a long time refining this recipe to get that balance just right.

It's been through plenty of different versions before reaching this one, so we hope you enjoy it as much as we do.

Key Points

How many people does this recipe serve?
The quantities below make approximately 4 servings. The instructions on the back of the packet are for 2 servings using half the ingredients. The method is exactly the same, simply follow the quantities shown on the packet if you're cooking for two.

Can I make just the Tikka Masala sauce?
Absolutely. Simply leave out the chicken, lamb, beef or paneer and make the sauce on its own. It's brilliant as a dipping sauce, spread over homemade pizza bases, drizzled over chips or used as the base for your own creations.

What if my curry is too runny?
Keep simmering the sauce for a little longer until it reduces. If needed, you can also stir in a little more coconut cream. Remember the sauce will naturally thicken slightly as it cools.

Can I make it sweeter?
Absolutely. If you prefer a sweeter Tikka Masala, simply add another tablespoon of sugar. If you'd rather it was less sweet, reduce the sugar by around one tablespoon.

Can I make it spicy?
Yes. Add 1 to 2 tablespoons of chilli powder to turn this into more of a Chilli Tikka Masala. Adjust to suit your own heat preference.

Should I season it?
Always taste the finished curry before serving. Salt and sugar can both be adjusted to suit your own preference.

Where can I buy kasuri methi?
Kasuri methi (dried fenugreek leaves) is one of the ingredients that really gives curry house curries their authentic flavour. We sometimes stock it on our website, and it's also widely available on Amazon and in larger supermarkets such as Tesco, Asda and Sainsbury's.

Can I freeze it?
Yes. Allow the curry to cool completely before freezing in an airtight container. Defrost thoroughly before reheating until piping hot.

Can I cook this in a slow cooker?
Yes. We've created a separate slow cooker version of this recipe, so if you'd rather let it cook away all day, make sure you check that recipe out.

Can I use jarred garlic and ginger paste?
You can, but fresh garlic and ginger paste will always give the best flavour. Some jarred versions can leave the finished curry tasting slightly acidic or bitter.

How about if I want to make it for more people?
Double all ingredients apart from water - the ratio for this is 1:1.5. For example, if for two servings the recipe calls for 200ml of water, a recipe for four servings would need 300ml of water.

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