Dhaba Style Chicken Tikka Masala Recipe
If you love bold, smoky flavours and a rich, rustic curry, this dhaba style chicken tikka masala recipe is sure to impress. Tender pieces of chicken tikka are cooked in a flavorful masala gravy with aromatic spices, creating the kind of robust, comforting taste you would expect from a traditional dhaba. This dhaba style chicken tikka masala pairs beautifully with naan, roti, paratha, or steamed rice.
This dhaba style chicken tikka masala recipe is easy to follow at home and uses simple ingredients to create layers of smoky, spicy and aromatic flavour. The chicken is first marinated and cooked until charred, then simmered in a rich masala gravy to bring everything together. Follow the step-by-step method below for a delicious dhaba-style curry with restaurant-worthy flavour.
ORIGIN OF CHICKEN TIKKA MASALA
The origins of chicken tikka masala are widely debated. Chicken tikka has roots in the Indian subcontinent, while the modern version served with a rich masala sauce is often associated with Britain. One popular theory credits Glasgow chef Ali Ahmed Aslam with creating the dish, although this claim remains disputed. You can read more about its history and different origin theories on Wikipedia’s Chicken Tikka Masala page.
Ingredient Notes & Substitutions
Kashmiri Red Chilli Powder: This gives the dhaba style chicken tikka masala its vibrant red colour without making it overly spicy. If Kashmiri chilli powder isn’t available, use paprika with a small amount of cayenne pepper to achieve a similar colour and level of heat.
Thick Curd (Yogurt): Full-fat plain Greek yogurt is an excellent substitute for Indian curd as it has a similar thick consistency. Regular plain yogurt can also be used, but strain it for 20–30 minutes to remove excess whey before using.
Fresh Coriander (Cilantro): Fresh coriander is used to add freshness and flavour to the dish. If it isn’t available, you can use fresh flat-leaf parsley as a garnish, although the flavour will be slightly different.
Kasuri Methi (Dried Fenugreek Leaves): Kasuri methi adds a distinctive earthy aroma and depth to the masala. If you can’t find it, you can leave it out, although the final flavour will be slightly different.
Garam Masala: A good-quality store-bought garam masala can be used if you don’t have homemade garam masala. Look for Indian brands such as MDH, Everest or Badshah at Indian grocery stores or South Asian supermarkets.
FREQUENTLY ASKED QUESTIONS
What is chicken tikka masala?
Chicken tikka masala is a popular Indian-style dish made with marinated chicken pieces that are cooked until charred and then simmered in a rich, spiced tomato-based gravy.
What is the difference between chicken tikka and chicken tikka masala?
Chicken tikka refers to the marinated, grilled or roasted pieces of chicken, while chicken tikka masala combines those cooked chicken pieces with a spiced, creamy or tomato-based gravy.
Can I make chicken tikka masala without a tandoor?
Yes. You can cook the marinated chicken in an oven, air fryer, grill pan or heavy skillet. A hot pan can also give the chicken a nice char and smoky flavour.
How do I make dhaba style chicken tikka masala taste smoky?
Cooking the chicken over high heat until lightly charred gives it a smoky flavour. You can also use the traditional dhungar method by briefly infusing the finished dish with charcoal smoke.
Can I use Greek yogurt instead of Indian curd for the chicken tikka marinade?
Yes. Full-fat Greek yogurt is an excellent substitute because its thick consistency works well in the marinade.
What can I serve with chicken tikka masala?
Chicken tikka masala pairs well with naan, roti, paratha, jeera rice or steamed basmati rice.
Can I make chicken tikka masala ahead of time?
Yes. The masala gravy can be prepared ahead and refrigerated. Reheat it gently and add a little water or cream if the gravy becomes too thick.
How do I prevent the chicken tikka from becoming dry?
Avoid overcooking the chicken. Marinating it with yogurt and spices helps keep it tender, while cooking it over high heat for a shorter time helps develop colour without drying it out.
Dhaba Style Chicken Tikka Masala Recipe
Ingredients
For Chicken Tikka Marination
- 500 g Boneless chicken
- 150 g Whisked yogurt
- 1 tsp Ginger garlic paste
- 1/3 tsp Turmeric powder
- 1 tsp Red chilli powder
- 1 tsp Coriander powder
- 1/2 tsp Cumin powder
- 1/2 tsp Garam masala powder
- 1 tbsp Oil
- Salt as per taste
For Chicken Tikka Masala Gravy
- 1 Bay leaf
- 2 Onions Finely chopped (medium size)
- 1 tsp Ginger garlic paste
- 1 tbsp Butter
- 1 tsp Kashmiri chilli powder
- 1/2 tsp Red chilli powder
- 1 tsp Coriander powder
- 7 tbsp Tomato puree Store-bought
- 1/2 tsp Cumin powder
- 2 tsp Kasuri methi Roasted & crushed
- 2 tbsp Fresh cream
- 1/2 tsp Garam masala powder
- 4 tbsp Oil
- Salt to taste
- 150 ml Water
- A piece of charcoal
- 1 tbsp Oil
- Fresh coriander for garnishing
Instructions
Marinate the chicken
- In a large bowl add the chicken with yogurt, ginger garlic paste, turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala powder, salt & oil.
- Combine the chicken with the spices & yogurt until the chicken is evenly coated
- Cover the bowl with a plastic wrap and marinate in the fridge for 30 minutes or preferably overnight.
Cook the chicken tikka
- In a large pan heat 4 tbsp oil over medium high heat. Add the marinated chicken pieces and cook over medium-high heat for 5–6 minutes, until browned in spots.
- Remove the chicken from the oil, transfer it to a plate, and set aside.
Make the Chicken Tikka Masala Gravy
- In the same oil, add the bay leaf and onions, and sauté for 2–3 minutes, or until the onions are soft.
- Add 2 tablespoons of water and scrape the bottom of the pan to loosen the browned bits (fond). This adds extra flavor to the gravy.
- Add the ginger-garlic paste and sauté for 2 minutes, or until its raw aroma disappears.
- Push the onions and ginger-garlic paste to the sides of the pan. Add 1 tablespoon of butter to the center and let it melt.
- Add the Kashmiri chili powder to the melted butter and sauté for 10 seconds to give the gravy a natural vibrant color without using artificial food coloring.
- Add the turmeric powder, red chili powder, coriander powder, and 2 tablespoons of water. Cook for 2–3 minutes, stirring continuously.
- Add the tomato purée and cook over medium-high heat for 3–4 minutes, stirring continuously. I used store-bought tomato purée, but you can also use fresh tomato purée.
- Add the prepared chicken tikka and mix well to coat it evenly with the gravy.
- Add the cumin powder, kasuri methi, and salt, then mix well.
- Add the water to cook the chicken and mix well. Cover and cook over low heat for 5–6 minutes, or until the chicken is cooked through.
- Uncover the pan and add the fresh cream, kasuri methi, and garam masala powder. Stir well, then cover and cook over low heat for 2 minutes.
Add a Smoky Flavor (Dhungar Method)
- Turn off the heat. Place a small bowl or a piece of aluminum foil on top of the cooked chicken. Put a hot charcoal in the bowl (or foil), add 1 teaspoon of oil, and immediately cover the pan. Let it smoke for 3–4 minutes.
- Garnish with fresh coriander and a drizzle of fresh cream. Serve the dhaba style chicken tikka masala with tandoori roti, naan, butter naan or rice.
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If you enjoyed this Dhaba Style Chicken Tikka Masala Recipe, don’t miss my Restaurant Style Kadai Chicken Recipe. It features juicy chicken cooked in a rich, thick masala with fresh capsicum and aromatic spices, making it another delicious chicken curry that’s perfect with naan, roti, or jeera rice.
