Chicken Tikka Masala
Chicken Tikka Masala (ไก่ย่างซอสมาซาล่า)
Charcoal-grilled chicken tikka folded into a spiced, creamy tomato gravy. Smoky, rich and the best-known curry of all.
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · GrabFood and LINE MAN nearby · or order direct on WhatsApp — over ฿1,000 we deliver anywhere in Bangkok, free
About Chicken Tikka Masala
Chicken tikka masala is the dish most often named when people talk about curry in Britain, and that is roughly where it comes from. The widely repeated account places its invention in a British-Indian restaurant in the 1970s, when a cook loosened grilled chicken tikka with a tinned tomato sauce to suit local tastes. Whatever the exact story, it grew out of butter chicken and became its own thing.
The chicken starts as tikka: boneless cubes marinated in yogurt and spice, then cooked on skewers in the charcoal tandoor at around 480 °C so the edges catch and colour. Those pieces go into a tomato-cream gravy that carries more onion in its base than butter chicken does, which makes it a touch thinner and gives it a savoury edge rather than a sweet one. Ground spices and a pinch of kasoori methi finish it. As across the rest of the kitchen, the masalas are ground fresh each day, the chicken is halal-marked and bought daily from Makro, and there is no pork and no alcohol used in cooking.
The gravy sits at a steady medium: warm and spiced but not hot, with the tandoor smoke from the tikka coming through more clearly than in the creamier curries. Head chef Santosh Shah, who is from Uttarakhand, can push the heat up if you prefer it sharper.
It is a boneless dish and travels well. A fresh garlic naan or a tandoori roti is the usual pairing, and steamed basmati rice suits anyone who wants the sauce to go further.
The dining room seats 30-40 across two styles — standard tables and Dastarkhan-style floor seating. Quiet in the early evening, busy from 8 PM.
If you are deciding between this and our butter chicken, the butter chicken page sets out what actually separates the two, and everything that does come off the charcoal is on the tandoori page. It sits in our Chicken, Mutton & Seafood Curries menu, and regulars often order it alongside Butter Chicken.
รายละเอียด Chicken Tikka Masala (ไก่ย่างซอสมาซาล่า)
ไก่หมักเครื่องเทศย่างในเตาทันดูร์ดินเผาจนหอมไหม้ เคี่ยวในซอสมะเขือเทศครีมเข้มข้นปรุงด้วยเครื่องเทศคัดสรรหลายชนิด รสชาติกลมกล่อมนุ่มลิ้น ตำรับดั้งเดิมที่ได้รับความนิยมไปทั่วโลก เสิร์ฟร้อนหอมกรุ่น
Frequently Asked Questions
How is it different from your Butter Chicken?
Both start with chicken cooked in the charcoal tandoor, but tikka masala carries more onion in its base and less cream, so it eats savoury and a little thinner where the ฿280 butter chicken is sweeter and silkier. Chicken tikka masala is ฿260.
Is the chicken boneless?
Yes. We use boneless chicken thigh rather than breast, because thigh stays moist at tandoor heat; the pieces are skewered and charred in the charcoal tandoor before they go into the gravy.
How spicy is it, and can the kitchen make it hotter?
It sits at a steady medium — warm and spiced rather than hot, with the tandoor smoke coming through more clearly than in the creamier curries. Tell your server when you order and the kitchen will push the heat up or take it down.
How big is a portion, and what should I order with it?
One portion is a main for one person, or it shares between two when there are other dishes on the table. A garlic naan or a tandoori roti is the usual partner; steamed basmati makes the gravy go further.
Does it travel well for delivery?
Yes — it is a boneless gravy and holds its heat better than tandoori starters do. Order on GrabFood or LINE MAN, or direct on WhatsApp at +66 97 923 7281; direct orders over ฿1,000 are delivered free anywhere in Bangkok.
