Short answer
Chicken tikka masala is chicken marinated in yogurt and spices, grilled as tikka, then simmered in a smooth, mildly spiced tomato and cream sauce. It is rich, savoury and gently tangy, and it is usually eaten with naan or rice.
Chicken tikka masala is a dish of chicken that has been marinated in yogurt and spices, grilled as chicken tikka, and then simmered in a creamy, mildly spiced tomato sauce. The sauce is smooth, orange and gently tangy, and the chicken carries a light char from the grill or tandoor. Chicken tikka masala is usually served with naan or rice.
What is chicken tikka masala?
Chicken tikka masala is a curry in which boneless pieces of grilled chicken tikka are finished in a tomato and cream gravy. The name says exactly that: tikka means pieces, and masala means a spice blend or a spiced sauce.
The dish belongs to the broad family of North Indian and Punjabi-style restaurant cooking, although it is now served worldwide. It is a restaurant dish more than a traditional home dish, and the recipe varies a lot from kitchen to kitchen. Most versions share four things: marinated chicken, a cooking step over high heat, a tomato base and some dairy for richness.
What does chicken tikka masala taste like?
Chicken tikka masala tastes rich, savoury and slightly sweet from tomato, with a gentle tang and a warm, rounded spice. The chicken is tender and a little smoky, and the sauce is creamy rather than fiery.
Typical flavours come from garlic, ginger, cumin, coriander, garam masala and chilli powder. Dried fenugreek leaves, called kasuri methi, are often added near the end and give a faint bitter-herbal note. A restaurant may offer mild, medium and hot versions, so the heat depends on the order and the kitchen.
Where does chicken tikka masala come from?
The origin of chicken tikka masala is disputed, and no single account is accepted by everyone. Chicken tikka itself comes from the grilled, marinated meat tradition of Punjab and the wider North Indian and Pakistani region, cooked in a clay oven called a tandoor.
The idea of serving tikka in a sauce is often tied to Indian restaurants in Britain, and Glasgow is the city most often named. Other stories place the invention in Punjab. Because these accounts conflict and none comes with firm records, it is safest to say the dish developed in the South Asian restaurant tradition and spread widely from there. Britain has long treated it as a favourite, and many menus in Canada, the United States and Australia carry it too.
How is chicken tikka masala made?
Chicken tikka masala is made in two stages: first the chicken is marinated and grilled, then it is simmered briefly in a tomato and cream sauce. Splitting the work this way is what gives the dish both char and sauce.
- Marinate boneless chicken pieces in yogurt, lemon juice, ginger-garlic paste, salt and spices for at least a few hours.
- Thread the pieces on skewers and cook them in a tandoor, a very hot oven or a grill until lightly charred at the edges.
- Cook onion, garlic and ginger in oil or butter, then add tomato puree and ground spices and cook until the oil separates.
- Add cream, a little water or stock, and simmer until the sauce is smooth and thick.
- Add the grilled chicken and kasuri methi, simmer a few minutes, and finish with a little butter or cream.
The chicken should not be boiled hard in the sauce. A short simmer keeps the pieces tender.
Chicken tikka masala vs chicken tikka: what is the difference?
Chicken tikka is the dry grilled chicken, while chicken tikka masala is that same chicken served in a sauce. One is a starter or a main served without gravy, and the other is a curry.
| Feature | Chicken tikka | Chicken tikka masala |
|---|---|---|
| Form | Dry, skewered pieces | Pieces in a sauce |
| Cooking | Tandoor or grill only | Grilled, then simmered |
| Served as | Starter or main with salad | Main with naan or rice |
| Flavour | Smoky, spiced, tangy | Creamy, tomato-rich, mild |
Chicken tikka masala vs butter chicken: are they the same?
Chicken tikka masala and butter chicken are close relatives but not the same dish. Both use tandoor-cooked chicken in a tomato sauce, but butter chicken is smoother, milder and butterier, while chicken tikka masala is usually more spiced and tangy.
Butter chicken, also called murgh makhani, comes from Delhi in most accounts. Chicken tikka masala often has onion in the gravy and a more savoury spice base, so it tastes a little sharper. Menus sometimes blur the two, and the sauces can look alike. If the difference matters, ask how the kitchen describes each one.
What do you eat with chicken tikka masala?
Chicken tikka masala is most often eaten with naan, roti or basmati rice. The bread or rice soaks up the sauce, and a cool side balances the richness.
- Butter naan or garlic naan for scooping.
- Plain basmati rice or jeera rice, which is rice with cumin.
- Cucumber raita or onion salad for freshness.
- A squeeze of lemon and a few slices of raw onion on the side.
For a lighter plate, tandoori roti and a salad suit the sauce well.
What is on the menu at Kang’s Dhaba?
Chicken Tikka Masala is listed in the non-veg curries section of the MainMenus directory entry for Kang’s Dhaba in Brampton, read on 14 November 2026. Chicken Tikka Tandoori, the dry grilled form, appears in the non-veg tandoori section of the same listing.
The same listing records Garlic Naan, Butter Naan and Tandoori Roti among the breads, Jeera Rice under biryani and rice, and Cucumber Raita and Onion Cucumber Salad as sides. No prices were found, so none are given here. Menus change, so check the full menu page and call +1 905-450-9595 to confirm what is available. Hours are on the hours and location page, and sources disagree on the closing time, so call before a very late visit. This guide takes no orders.
How should you store and reheat chicken tikka masala?
Cool chicken tikka masala quickly, keep it covered in the fridge and eat it within about three days. Reheat it slowly in a pan or microwave until it is steaming hot throughout.
Cream and tomato sauces thicken as they cool, so add a spoonful of water when reheating and stir well. Freezing is possible, but a cream-based sauce can separate slightly when thawed, and a quick whisk usually brings it back. Do not reheat the same portion more than once.
Common questions
Is chicken tikka masala spicy?
Usually it is medium to mild. The sauce leans creamy and tomato-sweet, with warm spices rather than sharp heat. Most kitchens will adjust the chilli level if you ask, so say so when you order.
Who invented chicken tikka masala?
The origin is disputed. Some accounts credit Indian cooks in Britain, some credit Punjab, and others point to Glasgow. No single claim is settled, so treat any one story as a legend rather than a record.
What is the orange colour from?
The colour comes mainly from tomato, chilli powder such as Kashmiri chilli, and sometimes paprika or turmeric. Cream softens it to a pale orange. Some restaurant versions also use a little food colouring.
Can chicken tikka masala be made without cream?
Yes. Cooks swap cream for cashew paste, yogurt, evaporated milk or coconut milk. The sauce is a little lighter and less silky, but the tomato and spice flavour stays the same.
How long does leftover chicken tikka masala keep?
Cooled promptly and kept covered in the fridge, it is usually fine for about three days. Reheat gently until steaming hot all the way through, and add a splash of water if the sauce has thickened.
Everything practical is on the home page: Kang's Dhaba hours, menu and directions.
This article is general information from an independent guide, not from Kang's Dhaba itself. For the store’s current details see hours and location.