Chicken Tikka Peshwari (BIR Style) – The Curry I Spent Years Trying to Recreate
- Steve Holloway
- 2 days ago
- 8 min read
“For years I tried to recreate a Chicken Tikka Peshwari from my old local Indian restaurant. It was rich, creamy, slightly sweet and full of flavour, but something was always missing…”
Table of Contents:
Serves 2–4 | Ready in 55 minutes
Recipe Difficulty level - Beginner-Friendly
Special equipment - None
Heat level - Mild
Nutritional values for chicken tikka peshwari
(Approximate Values Per Serving)
Calories: 520 kcal
Protein: 38g
Carbohydrates: 18g
Of which sugars: 10g
Fat: 34g
Saturated Fat: 13g
Fibre: 4g
Sodium: 750mg
Salt: 1.9g
Nutritional values are approximate and may vary depending on ingredients, portion size and cooking methods.
A Little Background for This BIR Dish
Back in my Alresford days, we were lucky enough to have a wonderful local Indian restaurant called the Shapla, and like many curry lovers I always had my favourite dishes.
For me, the big decision was usually between a Chicken Madras and a Chicken Peshwari. The Madras was always tempting with its rich spicy sauce, but I have to admit the Peshwari won more often than not — and occasionally I would just order both! and take leftovers home.
Ever since then, I’ve tried many times to recreate that Chicken Tikka Peshwari at home. I got close, but there was always something missing. The flavour was never quite the same as that curry house version I remembered.
The breakthrough came when I stopped treating it like a normal sweet curry and started thinking like a BIR chef.
British Indian Restaurant cooking is all about building layers of flavour quickly. Rather than slowly cooking everything from scratch, restaurants use prepared elements like base gravy, pre-cooked meats, spice mixes, and flavour pastes that come together in the pan.
The missing piece was creating a proper Peshwari-style paste first — a mixture of coconut, almonds, sultanas and mango chutney — then cooking this into the curry rather than simply adding sweetness at the end.
Combined with smoky chicken tikka, a rich BIR base gravy, a little cream, butter and a final squeeze of lemon, it finally delivered the flavour I had been chasing for years.
So here it is — my Chicken Tikka Peshwari BIR style, inspired by many happy nights at the Shapla and recreated in the Stevie’s Curry Magic kitchen.
Why Not Try Different Chicken Peshwari Variations
Once you’ve mastered this BIR Chicken Tikka Peshwari, there are plenty of ways to enjoy this rich, creamy curry depending on your preferred cooking style.
Traditional Chicken Tikka Peshwari – a slower cooked version using a homemade masala base, allowing the onions, spices, coconut, almonds and fruit flavours to develop naturally for a deeper, more traditional curry.
Coming soon — my homemade versions of this recipe, where we slow things down and build those wonderful Peshwari flavours from scratch.
Chicken Peshwari Balti – cooked quickly over a higher heat with a slightly thicker sauce, bringing together the sweet nutty Peshwari flavour with classic balti-style cooking.
Chicken Peshwari Pasanda – an even richer, milder variation using extra cream, almonds and a luxurious smooth sauce perfect for those who enjoy a sweeter curry.
BIR Chicken Peshwari (SCM Method™) – using base gravy, chicken tikka and a prepared Peshwari paste to recreate that classic restaurant-style flavour at home.
Cooking Tips for the Perfect BIR Chicken Tikka Peshwari
Build the Peshwari flavour first
The secret to this curry is creating the Peshwari paste before adding it to the sauce. Blending the coconut, almonds, sultanas and mango chutney together creates a much deeper flavour than simply adding sweetness at the end.
Get some colour on your chicken tikka For the best restaurant-style flavour, lightly char your chicken tikka before adding it to the curry. A hot pan, grill or barbecue helps create those smoky edges that work perfectly with the creamy Peshwari sauce.
Cook the base gravy in stages Don’t add all your base gravy at once. Adding it in stages and reducing each addition helps create the rich flavour and texture associated with BIR cooking.
Balance the sweetness A great Peshwari should be sweet, creamy and nutty, but still taste like a curry. A small squeeze of lemon juice at the end helps balance the sweetness and brings all the flavours together.
Finish like a restaurant chef Once the curry is almost ready, stir through a knob of butter and a little cream. This gives the sauce that smooth, glossy finish found in many curry house dishes.
Let the curry rest for a minute Allowing the finished curry to sit briefly before serving lets the flavours settle and the sauce cling beautifully to the chicken.
Pro Tip – Create the Peshwari Flavour First
The real secret to this BIR Chicken Tikka Peshwari is treating the coconut, almonds, sultanas and mango chutney as a separate flavour base.
Blend them together into a smooth Peshwari paste and gently cook this into your masala before adding the final sauce ingredients. This allows the flavours to combine properly and creates that rich, sweet, nutty curry house taste.
Think of it like a restaurant chef’s preparation pot — the base gravy creates the curry, but the Peshwari paste gives it its identity.
Chicken Tikka Peshwari (BIR Style)
A rich and creamy British Indian Restaurant style curry made with smoky chicken tikka, a smooth base gravy and a homemade Peshwari paste packed with coconut, almonds, sultanas and mango chutney.
Ingredients
For the Chicken
500g chicken tikka pieces (pre-cooked)
For the Peshwari Paste
3 tbsp coconut powder
2 tbsp ground almonds
2 tbsp mango chutney
2 tbsp sultanas
½ tsp cardamom powder
1 tsp melted butter or ghee
Pinch of salt
Splash of milk or water to loosen
For the Curry Sauce
3 tbsp oil or ghee
1 tsp garlic and ginger paste
1 tbsp tomato puree mixed with 2 tbsp water
2 tsp ground coriander
1 tsp ground cumin
¼ tsp turmeric
¼ tsp Kashmiri chilli powder (optional)
½ tsp mild curry powder (optional)
300–400ml BIR base gravy
3 tbsp single cream (adjust for colour and richness)
1 tbsp butter
Small squeeze fresh lemon juice
Fresh coriander to garnish
Method
Prepare the Peshwari Paste
Add the coconut powder, ground almonds, mango chutney, sultanas, cardamom, butter and a pinch of salt to a blender.
Add a small splash of milk or water and blend into a thick, smooth paste. Set aside until needed.
Prepare the Chicken Tikka
For extra restaurant-style flavour, heat a non-stick pan with a few drops of oil and fry the cooked chicken tikka until lightly charred around the edges.
Place the chicken in a warm oven while you prepare the curry sauce.
Cook the Curry
Heat the oil or ghee in a pan over a medium-high heat.
Add the garlic and ginger paste and fry for around 20 seconds until fragrant.
Add the tomato puree, ground coriander, cumin, turmeric and Kashmiri chilli & mild curry powder.
Cook the spices for 30–60 seconds, adding a splash of base gravy if needed to prevent burning.
Add the Peshwari paste and fry gently into the masala until the coconut, almonds and spices combine.
Add the first ladle of base gravy and reduce until the sauce thickens and the flavours concentrate.
Add the chicken tikka and remaining base gravy.
Simmer until the chicken is heated through and the sauce reaches your preferred consistency.
Reduce the heat and stir through the cream.
Finish by adding the butter and allowing it to melt into the sauce.
Add a small squeeze of fresh lemon juice to balance the sweetness.
Garnish with fresh coriander and serve with basmati rice or naan bread.
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.
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Chicken Tikka Peshwari FAQs
What is Chicken Tikka Peshwari?
Chicken Tikka Peshwari is a mild, creamy curry made with pieces of marinated chicken tikka cooked in a rich sauce flavoured with coconut, almonds, fruit and warming spices. This BIR version uses base gravy and a homemade Peshwari paste to recreate a classic curry house flavour.
Is Chicken Tikka Peshwari spicy?
No, Chicken Tikka Peshwari is normally a mild curry. It focuses more on sweet, creamy and nutty flavours rather than chilli heat, making it a great choice for anyone who enjoys milder Indian restaurant dishes.
What makes this a BIR style Chicken Peshwari?
BIR (British Indian Restaurant) cooking uses techniques commonly found in curry houses, including pre-cooked chicken tikka, base gravy and fast high-heat cooking. These elements help create the flavour and texture associated with restaurant curries.
Can I make Chicken Tikka Peshwari without base gravy?
Yes. You can make a more traditional version by slowly cooking onions, spices and other ingredients from scratch to create the sauce. The flavour will be slightly different but still creates a delicious homemade curry.
Why use a separate Peshwari paste?
Making a Peshwari paste allows the coconut, almonds, sultanas and mango chutney to combine before being added to the curry. This creates a deeper, smoother flavour compared with simply adding the ingredients separately.
Can I make Chicken Peshwari hotter?
Yes. Although traditionally mild, you can add extra chilli powder, fresh chillies or more Kashmiri chilli if you prefer a hotter version while keeping the sweet and creamy Peshwari flavour.
Can I use plain cooked chicken instead of chicken tikka?
Yes, but chicken tikka adds extra flavour. The smoky, lightly charred chicken balances beautifully with the sweet and creamy sauce, giving a more authentic curry house result.
Can Chicken Tikka Peshwari be frozen?
Yes. Allow the curry to cool completely before freezing in an airtight container. Defrost thoroughly and reheat gently, adding a splash of water or cream if the sauce needs loosening.
Ready to Take Your Curry Cooking Further?
If you’ve enjoyed making this Chicken Methi, 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 on My BIR Chicken Tikka Peshwari
This Chicken Tikka Peshwari has been a recipe I’ve wanted to recreate for many years, inspired by the flavours I remember from my old local Indian restaurant back in Alresford.
After many attempts, the missing piece was understanding the BIR method — building the curry in layers using chicken tikka, base gravy and a dedicated Peshwari paste rather than simply adding sweetness to a sauce.
The combination of coconut, almonds, sultanas and mango chutney creates that wonderful sweet and nutty flavour, while the charred chicken tikka, cream, butter and touch of lemon bring everything together.
For me, this is what cooking is all about — taking inspiration from those memorable dishes we enjoyed, learning the techniques behind them, and recreating those flavours at home.
Serve it with fluffy basmati rice, a fresh naan and enjoy a true curry house classic.
Happy cooking.
Steve Stevie’s Curry Magic
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