Chicken Masala Gravy

I would add equal parts butter and flour to make a roux. Once the roux is made add chicken stock, marsala wine, a little heavy cream, salt and pepper, and some herbs (like terragon,thyme,ect..). For the amounts 2 parts chicken stock, 1/2 part wine, and several tablespoons of heavy cream.

I have made both chicken and veal marsala in a restaurant and both we did the same way.

when making the chicken, sautee chicken in some garlic butter just enough to cook it in and to give it some flavor.  When the chicken is just about done add some mushrooms and deglaze the sautee pan by adding some marsala wine.  Just be careful as the wine can be flamable if using a gas stove. to measure the wine I usally pour once around the pan. use more or less to taste. After that is all said and done it was finished by putting in a ladel full of brown sauce, which is just a simple brown gravey or you may flour the chicken before you cook it and just add some aju which is just beef drippings at the end of cooking.  The flour on the chicken along with the garlic butter you cook it in will make a roux in itself to help it thicken. I hope this helps.

Do you mean Chicken Marsala which is French or Chicken Tika Masala which is an Indian Dish?