I don't have a recipe, but I've had good luck with Madhur Jaffrey's cookbooks so I'd recommend starting there.

I make curry at home quite often and have picked up a few tips to get a good depth of flavor. I'm sure none of this is authentic--but it's tasty!

1. Toast the spices! (After you've sauteed onions/garlic/ginger)
2. Add tomato paste (Also after you've sauteed onions/garlic/ginger)
3. Varied heat sources. I like to use Ro*Tel instead of plain canned tomatoes AND add in some cayenne.
4. Ghee. If you can't find true ghee, try Plugra's clarified butter.

I've never made Tikka Masala before, but I think those tips will apply to any Indian meal.

I actually didn't find complete success with The Pioneer Woman's version though it was the closest I've ever gotten. I have been on this quest FOREVER (see my blog post and cover of the recipe at http://mmmarilynn.blogspot.com/2011/05/eternal-quest-for-perfect-homemade.html) as well and would love to find a tikka masala recipe that replicates restaurant flavor and consistency.

I've had good luck with this recipe: http://www.cookusinterruptus.com/index.php?video_id=161

I don't know how this compares to restaurant style, but we found it delish! It's a recipe my boss put together that combined several recipes in to one.

Part I. Chicken Marinade
2 lbs. boneless chicken breast
2 cups plain yogurt
3 t. minced ginger
3 t. crushed garlic
1/4 t. white pepper
1/4 t. cumin powder
1/4 t. mace
1/4 t. nutmeg
1/4 t. green cardamom powder
1/4 t. chili powder
1/4 t. turmeric
3 T. lemon juice

Part II. Sauce
1 tablespoon unsalted butter
2 garlic cloves, minced
1 jalapeno, minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garam masala (buy in Indian market)
1/2 teaspoon salt
1 (16 ounce) can tomato sauce
1 cup whipping cream
1/4 cup chopped fresh cilantro

Part I. Whisk all of the ingredients in Part I together in a large bowl. Cut chicken breasts into 1 1/2" inch cubes, add to marinade. Marinate overnight in the refrigerator.
Prior to cooking, soak bamboo skewers in water to prevent burning, thread chicken cubes onto skewers. Discard marinade. Grill or broil chicken, turning occasionally, to cook through- about 8 minutes.

Part II. For sauce, melt butter on medium heat.
Add garlic & jalapeno; cook 1 minute.
Stir in coriander, cumin, paprika, garam masala & salt.
Stir in tomato sauce.
Simmer 15 minutes.
Stir in cream; simmer to thicken- about 5 minutes.

After chicken is cooked, remove from skewers; add to sauce.
Simmer 5 minutes.
Garnish with cilantro. Serve with basmati rice, naan or pita bread.

This is a great tikka masala recipe:
Grace Parisi’s Tikka Masala (F&W Mag)

I add a good amount of lime juice to the marinade and I've made this with paneer instead of chicken as well. It works great. Spice levels are easily adjustable with more or less cayenne too.

But I have to admit it's been so long since I've ordered this dish in a restaurant that I can no longer say if this recipe is more restaurant-style or home-style.

I love Julie Sahni's cookbook. I had huge success with the recipe the first time trying. Velvet Butter Chicken (Makhani Murgh) aka Tikka Masala. You can adjust the heat as you like, I made it mild enough for the kids to enjoy.

My husband and I really like this one. Sometimes I put a little smoked paprika in it too.

3 Tbs Ghee
1 Tbs garam masala
1 medium onion , diced fine
½ tsp salt
2 medium garlic cloves , minced
2 tsps grated fresh ginger
1 fresh serrano chile , minced
1 Tbs tomato paste
1 (28-ounce) can crushed tomatoes
2 tsps sugar
2/3 cup creme fraiche
¼ cup chopped fresh cilantro leaves

Heat ghee in large Dutch oven over medium heat. Add garam masala until it smells flavorful. Add onion and salt and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes and sugar. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in creme and return to simmer. Remove pan from heat and stir in cilantro.

Yum!!!

the cooks illustrated version is very good

Heat 2tsp 1:1 ghee and oil
Add one clove, one cardamom 1tsp fenugreek seeds
Fry 1 medium onion till translucent, add a pinch of turmeric and red chilli powder
Add 5 cashew nuts
Fry 3 tomatos diced. Work on it to blend with spices
Add 1tsp garam masala or thandoori masala
1/2 tsp dry mango powder (optional, you can substitute it with lemon at the end but do not cook with lemon added at the begining)
If you like smell of spices a lot, add 1tsp kitchen king masala at the end (1min)
Fat separates when frying is done
Cool to room temperature, transfer to blender
Blend with 1cup yogurt. If you like more rich gravy, partly substitute with sour cream.
Add lemon juice if dry mango is not used (both can be used too)
To marinade, spray/lightly sprinkle soy sauce on paneer then dump in gravy (for grill).
Grill paneer cubes or fry on tava or in oven at high till brown
Garnish with finely chopped cilanthro

In my comment, add garlic+ginger paste/freshly minced 1tsp each before adding tomatos.

I am going to pipe up for the Cook's Illustrated recipe. It isn't quite as quick as the Pioneer woman's but the results are excellent and consistent.

Madhur Jaffery is the queen of curries - her Tikka Masala in the black covered book she released is amazing!

i really like jamie oliver's recipe--from the food revolution cookbook. i just made it last night. it was a little spicy for me, so next time i'd probably cut down on the amount of cayenne pepper, but i'd say definitely give it a shot!