Authentic BIR Chicken Tikka Masala Recipe | Step-by-Step Curry House Method
- Steve Holloway
- Jun 30
- 8 min read
Updated: Jul 1
This Authentic Chicken Tikka Masala is one of the most popular dishes served in British Indian Restaurants (BIR), loved for its smoky pieces of chicken tikka coated in a rich, creamy tomato sauce. This restaurant-style recipe uses the Stevie's Curry Magic (SCM) Method™, combining silky base gravy, tender pre-cooked chicken tikka and a carefully balanced blend of spices to recreate authentic curry house flavour at home.
Because the base gravy and chicken tikka are prepared in advance, this delicious curry comes together in around 15 minutes, making it perfect for a quick midweek meal or an impressive weekend feast. With a few simple ingredients and easy step-by-step instructions, you'll be enjoying a Chicken Tikka Masala that tastes just like your favourite Indian restaurant.
If you enjoy this restaurant-style recipe, why not explore some of my other favourites? If you prefer cooking from scratch without base gravy, be sure to try my Traditional Chicken Tikka Masala. Or, if you're discovering the Stevie's Curry Magic (SCM) Method™, continue your BIR journey with my Chicken Tikka Balti, Chicken Tikka Biryani, Chicken Tikka Peshwari, and many more authentic curry house recipes. Each recipe builds on the same simple techniques, helping you recreate your favourite takeaway dishes with confidence in your own kitchen.
Unlike a busy curry house, where the meat is usually pre-cooked in advance, the SCM Method™ keeps things practical by cooking freshly marinated chicken before it's added to the sauce. This gives home cooks authentic BIR flavour without needing to prepare large batches of meat ahead of time.
A Little Background to This BIR Favourite
Chicken Tikka Masala has become one of the most recognisable dishes served in British Indian Restaurants and has been a takeaway favourite for decades. While its exact origins are still debated, there's no doubt it was developed to suit the British love of rich, creamy curries with a gentle warmth and plenty of flavour.
Unlike traditional Indian curries, the British Indian Restaurant (BIR) version relies on a clever system of advance preparation. Base gravy, marinated chicken tikka and a house mix powder allow chefs to cook fresh curries in just a few minutes while maintaining the same great taste and consistency every time.
This recipe follows the BIR Method, bringing those same restaurant techniques into your home kitchen. With a little preparation, you'll be able to enjoy an authentic Chicken Tikka Masala in around 15 minutes without compromising on flavour.
Learn the Stevie’s Curry Magic BIR Method
Great curries aren’t just about ingredients — they’re about technique. My BIR methods show you how to build flavour like a curry house, using base gravy, spice blends, proper cooking stages and those little finishing touches that turn a good curry into something special.
Cooking Tips for the Perfect BIR Chicken Tikka Masala
Use hot base gravy.
(hot as in heated up) Cold base gravy will slow the cooking process and affect the consistency of the sauce.
Cook the tomato paste well.
Frying the tomato paste for a minute before adding the spices removes its raw taste and adds depth of flavour.
Add the base gravy gradually.
Pour it in a little at a time, allowing the sauce to reduce and emulsify. This creates the silky texture found in British Indian Restaurants.
Don't overcook the chicken.
The chicken tikka is already cooked, so it only needs heating through to remain tender and juicy.
Balance the sauce to your taste.
A small squeeze of tomato ketchup and a dash of white vinegar can enhance the classic sweet-and-tangy flavour associated with many traditional British curry houses.
Finish with cream and butter.
Stir these in right at the end to create a rich, smooth sauce without splitting.
Garnish just before serving.
A sprinkle of fresh coriander and a drizzle of cream complete the dish beautifully.
💡 Stevie's Tip: Add the base gravy gradually rather than all at once. This is one of the key techniques used in British Indian Restaurants and helps create the smooth, rich sauce that makes BIR curries so distinctive.
Before You Begin
This recipe follows the BIR Method, where the main components are prepared in advance. Before you start, you'll need:
250g cooked Chicken Tikka – prepared using my Chicken Tikka Marinade recipe.
250ml Base Gravy – reheated before cooking.
SCM Mix Powder – your homemade curry house spice blend.
Preparing these ingredients in advance allows you to recreate authentic British Indian Restaurant curries in around 15 minutes.
Ingredients
For the Curry
2 tbsp vegetable oil
1 tsp garlic paste
1 tsp ginger paste
2 tbsp tomato paste
2 tsp SCM Mix Powder (see below)
250ml 'hot' base gravy
50ml tomato passata
250g cooked chicken tikka
1 tbsp ground almonds
1 tsp coconut powder (optional)
2 tbsp single cream
1 small knob of butter
SCM Mix Powder (make a large batch and store)
2 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
½ tsp turmeric
½ tsp mild chilli powder
1 tsp mild curry powder
Seasoning see below
Small squeeze of tomato ketchup
Dash of white vinegar
Fresh coriander to garnish
Drizzle of cream (optional)
Method
Heat the base gravy. If your base gravy has been refrigerated or frozen, reheat it until hot before you begin cooking. Using hot base gravy helps maintain the high cooking temperature needed to create a smooth, restaurant-style sauce.
Heat the vegetable oil in a wok or frying pan over a high heat until shimmering.
Add the garlic and ginger paste and fry for around 30 seconds, stirring continuously.
Add the tomato paste and cook for 1 minute until it darkens slightly and loses its raw flavour.
Stir in 2 teaspoons of SCM Mix Powder and cook for 20–30 seconds, taking care not to burn the spices.
Add a small ladle of the hot base gravy and stir well to form a smooth, thick sauce.
Gradually add the remaining hot base gravy, one ladle at a time, allowing the sauce to simmer between each addition until smooth and silky.
Stir in the tomato passata, ground almonds and optional coconut powder, then simmer for 2–3 minutes.
Add the cooked chicken tikka and stir gently until heated through.
Stir in the single cream and a small knob of butter until fully incorporated.
Finish with a small squeeze of tomato ketchup and a dash of white vinegar, stirring well to balance the sweetness and acidity.
Taste the sauce and adjust the seasoning if required.
Garnish with fresh coriander and a light drizzle of cream before serving with pilau rice and warm naan bread.
How to Make BIR Chicken Tikka Masala – Step by Step
One of the secrets to great British Indian Restaurant cooking is following the correct order of ingredients.
Mise en place Get your oil hot Add the ginger garlic paste Add the tomato puree and spices Gradually add the base gravy Gradually follow with the tomato passata Time to add the Chicken Tikka stir in the ground almonds and the coconut powder "Add the cream and butter" fully combine and simmer for a few minutes season correctly and finish with corriander leaves Serve with naan and rice
Printable Recipe Card
About This Recipe Print Card
This printable recipe card has been designed to give you a clean, easy-to-follow version of the recipe without needing to scroll through the full article while cooking. Alongside the essential ingredients and method, you’ll also find helpful cooking notes, serving suggestions, and quick-reference information to make preparing the curry as simple as possible.
To save or print the recipe card, simply click the download button or select the image preview.
What to Serve with BIR Chicken Tikka Masala
Chicken Tikka Masala is a wonderfully versatile curry that pairs beautifully with a variety of classic British Indian Restaurant side dishes. Whether you're creating a full takeaway-style feast or simply looking for the perfect accompaniment, these favourites will complete your meal.
Chicken pakoras 
pilau rice 
Peshwari Naan
Frequently Asked Questions About Chicken Tikka Masala
What does BIR stand for?
BIR stands for British Indian Restaurant. It refers to the style of cooking used in many UK curry houses, where dishes are prepared using a base gravy and carefully layered spices to create authentic restaurant-style curries in just a few minutes.
Can I make Chicken Tikka Masala without base gravy?
Yes, but it won't have the same flavour or silky consistency as a traditional BIR curry. Base gravy is one of the key ingredients that gives restaurant curries their distinctive taste and texture.
Can I use chicken breast instead of chicken thighs?
Absolutely. Chicken breast works well, but chicken thighs tend to stay juicier and develop more flavour, making them the preferred choice for many curry house chefs.
Can I make this curry in advance?
Yes. Chicken Tikka Masala often tastes even better the next day as the flavours continue to develop. Simply cool, refrigerate and reheat gently before serving.
Can I freeze Chicken Tikka Masala?
Yes. Allow the curry to cool completely before transferring it to a freezer-safe container. Freeze for up to three months and defrost thoroughly before reheating.
Is Chicken Tikka Masala spicy?
Not usually. Chicken Tikka Masala is generally considered a mild to medium curry. If you prefer more heat, simply add extra chilli powder or fresh chillies to suit your taste.
What should I serve with Chicken Tikka Masala?
Pilau rice, naan bread, poppadoms and onion salad are all classic accompaniments. You can also serve it with Chicken Pakoras or your favourite curry house side dishes.
Can I adjust the sweetness of the sauce?
Yes. Every curry is slightly different, so don't be afraid to adjust the seasoning. A small squeeze of tomato ketchup, a pinch of sugar or a dash of white vinegar can help balance the sweetness and acidity to your own taste.
What is the SCM Method™?
The Stevie's Curry Magic (SCM) Method™ adapts traditional British Indian Restaurant cooking for the home kitchen. It combines freshly cooked marinated chicken with base gravy and restaurant cooking techniques, making authentic BIR curries practical and easy to prepare at home.
Ready to Take Your Curry Cooking Further?
If you’ve enjoyed making this recipe, you’re already starting to understand how curry house cooking works.
Inside my Curry Cooking Academy, I break everything down step by step — from base gravy and spice control to mastering ingredients like fenugreek and building a wide range of British Indian Restaurant-style curries with confidence.
Instead of just following recipes, you’ll learn the system behind them, so you can cook, adapt, and create your own dishes at home.
Take the next step and Explore the Curry Academy.
Final Thoughts
Final Thoughts
There's a good reason why Chicken Tikka Masala remains one of the most popular dishes served in British Indian Restaurants. Its rich, creamy sauce, tender pieces of chicken tikka and perfectly balanced blend of spices make it a curry that's loved by millions.
Using the Stevie's Curry Magic (SCM) Method™, you can recreate that authentic curry house flavour in your own kitchen without needing specialist equipment or years of experience. As with any great curry, don't be afraid to make it your own by adjusting the seasoning to suit your taste. A little extra sweetness, a touch more heat or a splash of acidity can make all the difference.
I hope you've enjoyed making this BIR Chicken Tikka Masala as much as I enjoyed developing it. If you give it a try, I'd love to hear how it turned out. Don't forget to explore my other BIR recipes and guides as you continue your journey towards mastering authentic British Indian Restaurant cooking at home.
Happy cooking!
Steve
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Cheers Steve.
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