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Tikka Masala Calculator — Chicken, Sauce & Spice Amounts

Get precise marinade, sauce, and spice amounts for restaurant-style tikka masala

Chicken (thigh)

800g

Tomato

400g

Cream

160 ml

Butter

60g

Chicken (thigh)

800g
for 4 servings (1.8 lbs)
Tomato Sauce

400g

Heavy Cream

160 ml

Yogurt (marinade)

160g

Butter

60g

Sauce Proportions

Tomato Sauce400g
Cream160g
Onion160g
Butter60g

What You'll Need

Disposable Chafing Dish Buffet Set 6-Pack

Disposable Chafing Dish Buffet Set 6-Pack

$30-$404.3
View on Amazon
Dixie Ultra Heavy Duty Paper Plates 10" 172-Count

Dixie Ultra Heavy Duty Paper Plates 10" 172-Count

$25-$354.6
View on Amazon
Disposable Chafing Dish Buffet Set 6-Pack

Disposable Chafing Dish Buffet Set 6-Pack

$30-$404.3
View on Amazon
Dixie Ultra Heavy Duty Paper Plates 10" 172-Count

Dixie Ultra Heavy Duty Paper Plates 10" 172-Count

$25-$354.6
View on Amazon

As an Amazon Associate, we earn from qualifying purchases.

Example Calculations

14 Servings Medium Chicken Tikka Masala

Inputs

Servings4
ProteinChicken (thigh)
HeatMedium

Result

Chicken800g
Tomato Sauce400g
Heavy Cream160 ml
Yogurt160g
Butter60g

4 × 200g = 800g chicken. Tomato = 4 × 100 = 400g. Cream = 4 × 40 = 160ml. Yogurt = 4 × 40 = 160g. Butter = 4 × 15 = 60g.

26 Servings Hot Paneer Tikka Masala

Inputs

Servings6
ProteinPaneer
HeatHot

Result

Paneer900g
Tomato Sauce600g
Heavy Cream240 ml
Total Spice84.0g

6 × 150g = 900g paneer. Tomato = 6 × 100 = 600g. Cream = 6 × 40 = 240ml. Spice = 6 × 7 × 2.0 (hot) = 84g.

Frequently Asked Questions

Q

How much chicken do I need per serving of tikka masala?

Use 200g (7 oz) of boneless chicken thigh per serving. Thighs stay moist during the charring and simmering. For paneer, use 150g per serving; chickpeas use 120g (drained weight). The protein is marinated in yogurt and spices for 2–24 hours.

  • Chicken thigh: 200g per serving (boneless)
  • Paneer: 150g per serving
  • Chickpeas: 120g per serving (drained)
  • Lamb: 200g per serving
  • Marinate 2–24 hours for best flavor
ProteinPer ServingYogurt Marinade
Chicken200g40g yogurt
Paneer150g40g yogurt
Chickpeas120gNo marinade
Lamb200g40g yogurt
Q

What is the sauce ratio for tikka masala?

The sauce uses 100g crushed tomatoes, 40ml heavy cream, 40g onion, 15g butter, and 5g each garlic and ginger per serving. The tomato-to-cream ratio of 5:2 creates the signature orange-red color and balanced flavor.

  • Crushed tomatoes: 100g per serving
  • Heavy cream: 40ml per serving
  • Onion: 40g per serving (finely diced)
  • Butter: 15g per serving (added at end)
  • Garlic + ginger: 5g each per serving
Q

What spices do I need for tikka masala?

The marinade uses garam masala, cumin, turmeric, and chili powder (3g total per serving). The sauce adds coriander, paprika, and more garam masala (4g per serving). Finish with kasuri methi (dried fenugreek leaves) for the authentic restaurant flavor.

  • Marinade spices: 3g per serving (garam masala, cumin, turmeric, chili)
  • Sauce spices: 4g per serving (coriander, paprika, garam masala)
  • Kasuri methi (dried fenugreek): essential finishing touch
  • Adjust chili: 0.5× mild, 1× medium, 2× hot
  • Total spice: 7g per serving at medium heat
Q

How do I get the charred flavor in tikka masala?

The char comes from cooking the marinated protein under a hot broiler or on a grill until edges blacken. This Maillard reaction creates flavor compounds that the sauce cannot replicate. Broil 4–5 inches from heat for 8–10 minutes, turning once.

  • Broil or grill marinated protein until charred edges
  • 4–5 inches from broiler heat source
  • 8–10 minutes total, turning once
  • Can use cast iron skillet over high heat as alternative
  • Don’t skip this step — it defines the dish

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Last Updated: Mar 20, 2026

This calculator is provided for informational and educational purposes only. Results are estimates and should not be considered professional financial, medical, legal, or other advice. Always consult a qualified professional before making important decisions. UseCalcPro is not responsible for any actions taken based on calculator results.

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