Chicken Tikka Masala
Smoky, creamy, world-famous
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
Is Chicken Tikka Masala the same as Butter Chicken?
While similar, Tikka Masala usually has a more robust, spicier, and onion-heavy base compared to the smoother Butter Chicken.
Is the chicken boneless?
Yes, we use boneless chicken breast or thigh pieces that have been roasted in the tandoor.
How spicy is it?
It has a moderate spice level, packed with flavor but not overwhelmingly hot.
Can I make it extra spicy?
Yes, let our staff know and we can adjust the heat level for you.
What bread is recommended?
A fresh garlic naan or a tandoori roti is ideal.
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 degrees 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. The cook from Uttarakhand who runs the kitchen 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 on weekday lunches, busy from 7 PM. Visit BHARAT →
See also: the Main Course - Non Veg menu · best tandoori in Bangkok · why our charcoal tandoor matters · North Indian food in Bangkok.