Chicken Tikka Masala tastes a bit off I have made chicken tikka masala recently and it turned out alright. I got the texture and look properly, but, however, the taste seems a bit off. I have used the chicken tikka masala, onions, cihlli powder, heavy cream, tomato puree and orange peppers, as per directions.

However the taste is not satisfying as I had in restaurants. Anyone can suggest anything to improve my taste? Any spices that I can add or something?

Thanks!
You aren't getting the 'Indian restaurant' taste because you aren't using Indian restaurant techniques. Most Indian restaurant curries are based on a 'gravy' made with copious amounts of garlic, onions and ginger, stewed for several hours. They also use large amounts of ghee to add richness (and a boatload of calories), and finally they use marinaded chicken, cooked in a tandoor (a very hot, dry oven) which gives a unique flavour.

It is simply not possible to replicate the flavours at home without using the same ingredients or similar techniques. It is not something you can knock up in half an hour.

If you'd like to have a go at replicating a restaurant curry, try reading The Curry Secret by Kris Dhillion.