Chicken Tikka Masala

The most ordered Indian dish in the world. Now made in your kitchen. In 10 minutes.

Chicken Tikka Masala holds a record that no other Indian dish can claim — it is the single most ordered dish in Indian restaurants across the globe. From London to Lagos, from New York to New Zealand, this is the dish that made the world fall in love with Indian food. Rich, deeply spiced, creamy, with that signature burnt-orange gravy that coats every piece of chicken in pure, concentrated flavour.

Kardemome's Chicken Tikka Masala No. 45 is handcrafted from eleven exotic whole spices to recreate that exact restaurant magic at home — the depth, the richness, the colour, the heat — without spending hours in the kitchen. Forty-five attempts to get the balance exactly right. The result is a masala that delivers consistent, extraordinary Chicken Tikka Masala every single time.

This is not a mild, watered-down version. This is bold, fiery, deeply aromatic — the real thing.

No artificial flavours. No artificial colours. No preservatives. Just pure, handcrafted fire.

What's inside

An intensely aromatic blend of Kashmiri red chilli, coriander, cumin, black pepper, cardamom, clove, cinnamon, dry ginger, turmeric, kasuri methi, and smoked paprika — eleven exotic spices individually roasted to their peak before being ground together into one perfectly balanced, deeply coloured masala.

The kasuri methi — dried fenugreek leaves — is the ingredient that defines authentic Chicken Tikka Masala. That distinctive slightly bitter, deeply aromatic note that hits you in every great restaurant version? That's kasuri methi. It's in every single batch of No. 45.

Chicken Tikka Masala — the restaurant-style recipe

Serves 4 | Prep: 15 minutes | Marination: 2 hours | Cook: 30 minutes

For the chicken tikka (the first stage):

• 600g boneless chicken — breast or thigh, cut into generous chunks. Thigh is juicier and more forgiving
• 3 tbsp thick hung curd
• 2 tbsp Kardemome Chicken Tikka Masala No. 45
• 1 tbsp ginger-garlic paste
• 1 tbsp lemon juice
• 1 tbsp mustard oil
• Salt to taste

For the masala gravy (the second stage):

• 2 large onions, finely chopped
• 3 large tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 1 tbsp Kardemome Chicken Tikka Masala No. 45
• 3 tbsp fresh cream or cashew paste for richness
• 1 tbsp butter
• 2 tbsp oil
• Salt to taste
• Fresh coriander to garnish

Method:

Stage 1 — Make the chicken tikka:

1. Mix all marinade ingredients into a smooth paste. Coat chicken thoroughly, cover, and refrigerate for at least 2 hours — overnight gives the best result.
2. Cook the marinated chicken on a screaming hot grill pan or under a high oven grill at 240°C for 12 to 15 minutes, turning once, until slightly charred at the edges. The char is essential — it gives the gravy its depth.
3. Set the grilled chicken aside — it goes into the gravy in the final step.

Stage 2 — Make the gravy:

1. Heat butter and oil together in a heavy pan. Add onions and cook on medium heat until deep golden — a full 10 minutes. Don't rush this.
2. Add ginger-garlic paste and cook for 2 minutes until raw smell disappears.
3. Add tomato puree and cook until the oil separates from the masala — about 8 minutes.
4. Add 1 tbsp Kardemome Chicken Tikka Masala No. 45 and salt. Cook for 2 minutes, stirring constantly.
5. Add ½ cup water and bring to a gentle simmer. Cook for 5 minutes until the gravy is thick and deeply coloured.
6. Lower the heat and stir in the cream or cashew paste. Simmer gently for 2 minutes — do not boil after adding cream.
7. Add the grilled chicken tikka pieces. Fold them gently into the gravy — don't stir aggressively, you want the pieces to stay intact.
8. Cover and simmer on low heat for 5 minutes so the chicken absorbs the gravy.
9. Finish with a generous pinch of kasuri methi crushed between your palms directly over the pot — this blooms the aroma beautifully.
10. Garnish with a swirl of cream and fresh coriander. Serve immediately.

Pro tip: The secret to restaurant-quality Chicken Tikka Masala is always cooking in two stages — the tikka first, the gravy separately, then combining at the end. When the charred, smoky chicken goes into that rich tomato gravy it releases its char flavour into the sauce and creates a depth you simply cannot get by cooking the chicken directly in the gravy.

Pro tip 2: Always crush kasuri methi between your palms before adding — the warmth of your hands releases the essential oils and doubles the fragrance.

Quick version — when you need it in 10 minutes

For busy weeknights, skip the tikka stage entirely. Cut chicken into small pieces, cook directly in the masala gravy with 2.5 tbsp of No. 45. You won't get the char but you'll get an incredibly flavourful, rich Chicken Tikka Masala in under 10 minutes. Serve with naan or rice and nobody will complain.

Why Kardemome No. 45?

• 100% natural ingredients — eleven exotic whole spices, individually hand-roasted
• No preservatives, no artificial colours, no artificial flavours
• Authentic tikka masala profile with real kasuri methi
• Bold, restaurant-level heat — not a mild imitation
• Handcrafted in small batches in Mumbai after 45 perfecting attempts
• Works for chicken, paneer, mushroom, eggs, and more
• Consistent restaurant-quality result every single cook

Perfect for Anyone who has ever ordered Chicken Tikka Masala at a restaurant and wished they could make it that good at home, weeknight dinners that feel special, dinner parties where you want something universally loved, gifting to anyone who adores Indian food, families with picky eaters who will always say yes to tikka masala, and anyone who wants to understand why this dish conquered the entire world.