Tikka Masala Tips
How spicy is tikka masala?
This chicken tikka masala recipe gets a little bit of heat from the jalapeno pepper and cayenne, but it isn’t overly spicy. In general, tikka masala can range in spiciness depending on how much of these ingredients you use and what your preference is. Serving tikka masala with
naan bread and rice is a great way to balance out any heat.
What country does tikka masala come from?
Tikka masala originates from India. There's no standard tikka masala recipe—it varies from family to family. Traditionally, the chicken is marinated in the yogurt and spice mixture and cooked in a tandoori oven. (Here are other
Indian cooking tools that may come in handy.)
What is garam masala?
Garam masala is a blend of fragrant spices including coriander, black pepper, cumin,
cardamom and cinnamon. This balanced spice mix, as well as the other seasonings in this recipe, give this chicken tikka masala a great flavor.
Research contributed by Sarah Fischer, Taste of Home Culinary Assistant Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Reviews
Good recipe but just to point out technically the tikka masala isn't a recipe from India it's certainly created by an indian but was most likely conceived in the UK as a fusion food, an easy intro for Brits into spicy food.
Easy to follow recipe; prep time took me a bit longer than noted. Had nice flavor; thoroughly enjoyed. Love Indian food and was glad to find this flavorful recipe.
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I followed all the ingredients listed (with the exception of no jalapeno and only a pinch of cayenne because I have little kids), but didn't use the slow cooker. I cooked diced onions in the olive oil until soft, but not browned, then added all the seasonings to the onions. I let that cook for a few minutes, then added the garlic and cooked for another 30 seconds. Finally, I tossed in the ginger and removed from heat. Meanwhile, I had the tomato sauce and yogurt warming in a dutch oven on the stove. I added the veggie/spice mix and then blended it all with a hand blender till smooth. I let the sauce come to a simmer before adding the chicken. I simmered for about 2 hours, covered on low. I served this with naan and rice. The flavors were amazing and the chicken came out tender. Next time, I think I might try coconut milk in place of the cream. Thanks for a great recipe. My husband kept telling me how good it was and that I "knocked it out of the park". Definitely a keeper!
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Great recipe! I added a thawed and drained package of frozen chopped spinach to make this a saag masala. Love it!
Good recipes
Substitute boneless, skinless, chicken thighs wouldn't dry out as breasts will.Also cut the simmer time to 2 1/2 hours.
Just made this for dinner and the whole family loved it. Did not change a thing and it was just scrumptious...will be making again for sure!!!
Flavors are great but you will have way too much sauce! I almost doubled the amount of chicken and there was still a ton of sauce!