Chicken Tikka Masala
Aromatic Indian dish.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
The origins of Chicken Tikka Masala are debated, but it's widely believed to have originated in the United Kingdom, likely in Glasgow, Scotland, in the 1970s. While it draws inspiration from Indian cuisine, particularly Chicken Tikka, it's considered a British creation adapted to local tastes. Some believe it was invented to satisfy a customer's request for gravy with their Chicken Tikka.
Chicken Tikka Masala has become a symbol of British multiculturalism and culinary adaptation, representing the fusion of Indian flavors with British preferences. It's one of the most popular dishes in British Indian restaurants and is widely enjoyed across the UK and beyond.
National Dish (Unofficial)
Chicken Tikka Masala is often considered Britain's 'national dish', showcasing its widespread popularity and integration into British culinary culture.
Adaptation and Fusion
The dish represents a successful culinary adaptation, taking Indian flavors and modifying them to suit Western palates, highlighting the impact of immigration and cultural exchange on food.
Restaurant Staple
It is a staple dish in most Indian restaurants throughout the UK, and many Western countries, often requested by newcomers unfamiliar with more traditional dishes.
Chicken Tikka Masala offers a complex and creamy flavor profile, balancing smoky, tangy, and slightly sweet elements with aromatic spices.
The dominant flavors come from the marinated and grilled (or pan-fried) chicken tikka, which provides a smoky char and savory chicken taste. The masala sauce is typically a creamy tomato-based sauce with a blend of spices like garam masala, cumin, coriander, turmeric, paprika, and ginger. The addition of cream or yogurt creates a rich and smooth texture, while ingredients like tomatoes, onions, and garlic contribute sweetness and depth. Lemon juice or lime is often added to brighten the flavors with a touch of acidity. Some variations include chili powder or green chilies for heat.
Marinating the Chicken
Marinating the chicken for at least a few hours (or preferably overnight) in yogurt and spices helps to tenderize the meat and infuse it with flavor. Using a good-quality yogurt is key to a tender result.
Grilling the Chicken
Grilling or broiling the chicken imparts a smoky flavor that's essential to the dish. If you don't have a grill, pan-frying the chicken works too, but try to get some browning on it.
Building the Sauce
Start by sautéing the onions and garlic until softened and fragrant. Then, add the spices and cook them for a minute or two to release their aroma. Using good quality canned tomatoes or fresh tomatoes will make a big difference.
Creaminess
The creaminess can be achieved with heavy cream, half-and-half, or even yogurt. Adjust the amount to your preference.
Adjusting the Spices
Taste the sauce and adjust the spices to your liking. You may want to add more garam masala for warmth, chili powder for heat, or lemon juice for acidity.
Explore additional Chicken dishes and restaurants
Explore ChickenDiscover top dining spots and culinary experiences in Tauranga.
Explore TaurangaLearn more about the food culture, restaurant scene, and culinary heritage of New Zealand.
Explore New Zealand