Traditional British Indian Chicken Tikka Seasoning for Tikka Masala, Skewers, Wraps and More!
“If you’ve ever wondered why your homemade tikka tastes good but never quite tastes like the British takeaway version, this big batch smoky seasoning blend recipe might just be the missing piece!”
Hi! If you’ve been following me for long you’ll already know this, but for those who are new, welcome to Far From The Farm. I’m Mona, the Brit behind the recipes, learning life and food in the States while sharing our debt-free journey and what’s on the menu in our home today!
One of the things I’ve missed most since moving to America has been proper British Indian food. Not necessarily traditional Indian food, although I enjoy that too, but the sort of British curry house classics many of us grew up with back home.
Chicken tikka masala, chicken tikka skewers, pilau rice, poppadoms, mint sauce and all the other little extras that make up a proper Friday night takeaway.
In fact it is so beloved in Britain that many people consider it our national dish, right up there alongside a proper Sunday roast dinner!
While the exact origins are still debated, most people agree it was developed in the UK by South Asian chefs adapting traditional recipes to British tastes. Whatever the true story, generations of Brits have grown up eating it and it remains one of the most popular takeaway dishes in the country today.
Since moving to the States, I’ve spent a lot of time trying to recreate those familiar flavors at home. I’ve tested countless marinades, seasoning blends and cooking methods over the years. Some were good. Some were very good. But there was always one thing missing.
That unmistakable smoky flavor. The flavor that seems to run right through proper chicken tikka from your favourite takeaway.
For the longest time I couldn’t quite put my finger on it. Then one day I swapped regular paprika for smoked paprika.
Bingo. That was it!
Traditional chicken tikka gets much of its flavour from being cooked in a tandoor oven, where intense heat and smoke create that distinctive aroma. Most of us don’t have a tandoor sitting in the garden, and I’m certainly not about to install one, so smoked paprika has become my favourite shortcut for recreating some of that wonderful smoky depth at home.
And of course, for a truly British-style curry dish you’ll want to use a Kashmiri Chili powder for the beautiful red color it gives (better than using food dyes). I’ll link the one I use in the recipe below.
This seasoning blend has since become the foundation for nearly every British Indian recipe I make. I use it in my Chicken Tikka Skewers, my British Chicken Tikka Masala, grilled tandoori-style chicken thighs, wraps, rice bowls and more. If you’ve enjoyed any of those recipes, chances are this is the seasoning blend doing a lot of the heavy lifting behind the scenes.
Another reason I love this recipe is that it makes a large batch. Those little seasoning packets and speciality spice blends can become surprisingly expensive when you’re making homemade curry nights regularly.
By mixing up a big batch all at once, I can keep it in the pantry for months and simply scoop out what I need whenever the craving for chicken tikka strikes.
As a military family working through Baby Step 2 of our debt-free journey, we’re making more meals from scratch these days and looking for simple ways to stretch our grocery budget further.
Making homemade seasoning blends is one of the easiest ways we’ve found to save money without sacrificing flavour.
And just a reminder that if you’re struggling and you need help with managing your budget or starting your own debt free journey then here’s some FREE resources below you may find helpful!
living frugally and fully
free tips and resources to make the most of what you have
As always, these photos are from my real kitchen here in our sweet military base home. No AI recipe images or staged lighting or spotless marble counters. Just real life and real food made in a small space. Proof that you can feed your family well without needing a dream kitchen or fancy tools!
So grab a bowl, gather your spices, and let’s make a big batch of my favourite smoky Chicken Tikka Seasoning Blend!
Sneak Peak!
Sometimes you need to see the end product before you commit to making it, right?! So here’s a quick glimpse of how it turned out for me today along with the recipe at a glance!
Equipment
- Large mixing bowl
- Whisk or spoon
- Measuring cups and spoons
- Airtight spice container or spice jar
- Funnel (optional but helpful)
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Ingredients
Makes 3 3/4 Cups – approx 20 (3tbsp) servings
- 1/2 cup salt
- 1/2 cup black pepper
- 1/2 cup ground cumin
- 1/2 cup ground coriander
- 1/2 cup Kashmiri chili powder
- 1/2 cup smoked paprika
- 1/2 cup garam masala
- 1/4 cup turmeric
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Step-By-Step Instructions
Step One
Add all of the spices to a large mixing bowl.
Using a larger bowl than you think you’ll need makes mixing easier and helps prevent spices from spilling over the sides.
Step Two
Stir or whisk thoroughly until the seasoning blend is completely uniform in color and texture, breaking up any small clumps from the paprika, turmeric, or garam masala as you go.
Step Three
Transfer the seasoning blend to a clean, dry airtight spice container or jar.
A funnel can be helpful if you’re using a narrow-mouthed spice jar.
Step Four
Label the container with the name of the seasoning blend and the date it was prepared.
Step Five
Store in a cool, dry pantry away from direct sunlight for up to 6 months.
Give the container a quick shake before each use to redistribute the spices.
Notes and Troubleshooting
Notes
- Smoked paprika is what gives this blend its signature smoky flavor and helps recreate some of the depth traditionally achieved in a tandoor oven.
- Kashmiri chili powder adds color and mild warmth without making the blend overly spicy.
- This seasoning blend is intentionally salt-inclusive, making it easy to use straight from the jar without needing to remember additional seasoning later.
- Makes approximately 3 3/4 cups of seasoning blend, enough for around 20 batches of chicken tikka using 3 tablespoons per batch.
Troubleshooting
My seasoning blend looks uneven in color.
Continue whisking for another minute or two. Some spices naturally clump together and need a little extra mixing.
My blend has small lumps.
Break them up with the back of a spoon or whisk before transferring to storage containers.
The blend seems too spicy.
Reduce the Kashmiri chili powder slightly in future batches.
The blend tastes flat.
Make sure your spices are fresh. Older spices lose flavor and aroma over time.
Storage
- Store the seasoning blend in an airtight container in a cool, dry pantry away from direct sunlight.
- For the best flavor, use within 6 months.
- Give the container a quick shake before each use to redistribute the spices.
Serving Ideas
This seasoning blend works beautifully in:
- Easy Chicken Tikka Skewers
- British Chicken Tikka Masala
- Grilled Tandoori Chicken Thighs
- Chicken wraps and flatbreads
- Rice bowls
- Roasted potatoes
- Yogurt marinades
- Air fryer chicken recipes
Why You’ll Love This Recipe?!
- Captures that smoky British curry house flavor at home.
- Makes a large batch that lasts for months.
- Much more economical than buying specialty seasoning packets.
- Simple pantry ingredients.
- Versatile enough for multiple recipes.
- Perfect for meal prep and freezer cooking.
- Gives homemade chicken tikka a much more authentic takeaway-style flavor.
FAQ
A good starting point is approximately 3 tablespoons seasoning blend per 2.2 pounds (1kg) of chicken.
Not particularly. Kashmiri chili powder is known more for its color than intense heat. Most people would consider this blend mild to medium.
You can, but you’ll lose much of the signature smoky flavor that makes this blend special.
Stored properly in an airtight container, it should maintain good flavor for about 6 months.
If you want the beautiful red color that is the signature of the British-style Indian food then yes, otherwise you’ll have to resort to adding food dyes.
The Best Tikka Seasoning Blend Recipe
Ingredients
Equipment
Method
- Add all of the spices to a large mixing bowl.
- Whisk thoroughly until the seasoning blend is completely uniform in color and texture, breaking up any small clumps as you go.
- Transfer the seasoning blend to a clean, dry airtight spice container or jar.
- Label the container with the name of the seasoning blend and the date it was prepared.
- Store in a cool, dry pantry away from direct sunlight for up to 6 months and shake before use.
Video
Notes
- Smoked paprika is what gives this blend its signature smoky flavor and helps recreate some of the depth traditionally achieved in a tandoor oven.
- Kashmiri chili powder adds color and mild warmth without making the blend overly spicy.
- This seasoning blend is intentionally salt-inclusive, making it easy to use straight from the jar without needing to remember extra salt later.
- Makes approximately 3 3/4 cups seasoning blend, enough for around 20 batches when using 3 tablespoons per batch.
Storage
- Store the seasoning blend in an airtight container in a cool, dry pantry away from direct sunlight.
- For best flavor, use within 6 months.
- Give the container a quick shake before each use to redistribute the spices.
Related Recipes
- Easy Chicken Tikka Skewers
- British-style Chicken Tikka Masala
- All Seasoning Blends
Nutrition information is automatically calculated, so should only be used as an approximation.
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The Takeaway
If you’ve spent any time trying to recreate a proper British curry house experience at home, you’ll know that getting the seasoning right makes all the difference.
This simple homemade blend has become one of the hardest-working jars in my pantry. It saves money, lasts for months, and gives homemade chicken tikka a subtle but welcome smoky flavor.
What To Try Next?!
Share & Rate This Recipe!
If this seasoning blend earns a permanent place in your spice cabinet, I’d love to hear about it!
Leave a rating on the recipe card and tell me what you used it for. Did you make chicken tikka? Tikka masala? Something completely different?
And if you know another Brit missing proper curry house food, don’t forget to share this recipe with them too!
Last update on 2026-06-23 / Affiliate links / Images from Amazon Product Advertising API
