What is chicken tikka masala? | Know it better, savor it more. 

Are you savoring tender pieces of boneless chicken infused with a smoky aroma, served in a finger-licking good tomato-cream sauce? It’s not too spicy; it’s just right. The chicken pieces just melt in your mouth with every bite. You scoop up mouthfuls with garlic naan, with fresh salad on the side. And you think you were missing out until now by not trying desi food. If this is your first time trying it, you are most likely eating chicken tikka masala, and you’ll want it again…and again. 

Someone trying food from the Indian subcontinent for the first time is likely to be introduced to this dish—with a starter menu that’s something like this: samosa for an appetizer, chicken tikka masala for the entrée, garlic naan and/or white rice as a side, salad and raita as condiments, and mango lassi. 

… But what is chicken tikka masala? 

The global favorite’s popularity makes many wonder if there is a secret behind it. It’s clearly not just plain old chicken in a bit of sauce. And it isn’t…it is a complex dish, and although it may be relatively modern, it is deeply rooted in the culinary traditions of the Indian subcontinent. 

For chicken tikka, meat is first marinated in a yogurt-based marinade with a blend of spices and aromatics. It is then cooked in a clay oven (tandoor), which cooks the chicken to a tender, juicy texture and gives it a unique smoky flavor. Boneless thighs are often used, but chicken breast is also a popular selection of cut. This dish of marinated chicken pieces, skewered in a clay oven, is served with plain or flavored rice or naan, along with salads and dips. 

Chicken tikka is much older than chicken tikka masala, and forms the foundation of the latter. You will often see chicken tikka as a separate dish on a menu that also offers chicken tikka masala… because it’s chicken tikka with masala…! 

For chicken tikka masala, smoky chicken tikka simmers in a mildly spicy, rich tomato-cream sauce (the masala); all ingredients blend to create a new flavor and texture. The result is an irresistible chicken dish no desi cuisine menu dares to miss, no matter where the eatery is located.  

What makes it different from other chicken curries?

‘Masala’ means a ‘blend of spices’, regardless of its ingredients and whether it’s dry or wet. The word masala on its own does not imply any particular dish. The sauces in which many dishes are prepared are called ‘masala’. In this sense, the word is synonymous with ‘curry’. Many variations of chicken curry are prepared in the subcontinent—chicken dishes cooked in different kinds of sauce such as butter chicken, chicken korma, chicken karahi, and chicken vindaloo.

Chicken korma sauce is made with cream and yogurt, or coconut milk. The sauce also uses almonds and cashews to enrich its flavor and make its texture more luxurious. The korma sauce is mild and fragrant, with cardamom, cloves, cinnamon, and coriander. This dish is also made with beef or lamb. The meat is first marinated and then simmered in the korma sauce. Unlike tikka masala, the chicken is not pre-cooked in a tandoor. Korma’s flavor, texture, and spice blend are very different. 

Chicken karahi is also a chicken dish in a sauce, but different from tikka masala. Traditionally, karahi is cooked with fat-tailed lamb, but these days chicken is common and popular. Tomatoes are the other main ingredient. The meat is bone-in and cooked with fresh tomatoes over a high flame in a wok-like cast-iron vessel called a karahi, until the ingredients come together in the sauce—garnished with green chilis. 

Chicken vindaloo emerged in the Indian coastal state of Goa. The first Portuguese to arrive in India came through Goa and deeply influenced the region. Local traditions, customs, and beliefs merged with the Portuguese culture. Cuisine also changed. Chicken vindaloo is based on “Carne de Vinha d’Alhos”, a Portuguese dish in which meat is marinated in wine vinegar and garlic. The Indian version added different spices. It is also a chicken dish served in a sauce, but it is not similar to tikka masala. The sauce in chicken vindaloo is thinner. It has a strong, tart flavor because of vinegar or tamarind. Vindaloo is also spicier than tikka masala because of the plenty of red chilis and black pepper. 

Overall, many Indian chicken dishes prepared in a sauce or masala/curry can look similar, but their texture and taste are different. 

Authentic tikka masala recipe VS adaptations  

Classic chicken tikka masala uses boneless chicken (thigh or breast) marinated in yogurt, lemon juice, ginger, garlic, salt, turmeric, Kashmiri red chili for color and mild heat, and garam masala (essentially coriander, cumin, cardamom, cinnamon, cloves, black pepper). Dried fenugreek leaves add a slightly nutty, bitter flavor that balances the cream’s dairy sweetness and the tomatoes’ tang. Marinate for at least a few hours—overnight is better—before you roast the chicken pieces on skewers in a tandoor oven. 

The sauce has almost the same ingredients as the marinade, except, of course, the tomatoes and cream. Onion, ginger, garlic, and tomatoes are sautéed with spices—salt, turmeric, red chili, and garam masala. Chicken tikka pieces are added when the sauce smooths out. The chicken simmers in the sauce before cream and dried fenugreek are added to round out the flavors and textures. 

Several adaptations of chicken tikka masala enhance the sauce by adding cashew paste. Other versions use coconut milk instead of cream to avoid dairy products or to make it less rich. Authentic recipes rely on fresh tomatoes; the sauce is somewhat chunky, and cream is used sparingly. Adapted recipes may use strained and puréed tomatoes, canned tomatoes, or passata, and more heavy cream to make the sauce silky smooth. Moreover, the authentic flavor profile is more tomato-forward and tangy than sweet. Vegetarian versions of chicken tikka masala may use paneer (Indian cheese) or tofu. And, of course, vegetable tikka masala is there too—made with bell peppers, onions, cauliflower, carrots, and peas in the same sauce. 

What to serve with tikka masala?

Chicken tikka masala is typically served with plain white rice and/or plain or garlic naan. For an indulgent meal, pair it with flaky paratha—the rich, multi-layered bread absorbs the flavor and is great for scooping the sauce. 

Kachumber salad—a simple fresh salad, made with finely chopped onions, cucumbers, and tomatoes, garnished with cilantro and dressed with lemon juice, salt, and pepper—pairs well. Cucumber raita (fresh cucumber in Indian curds spiced with a bit of ground cumin) is another popular condiment.  

Concluding words…

Perhaps the origin of chicken tikka masala is a hotter topic than the dish itself…it’s known for its mild, subtly sweet flavor, unlike some other fiery hot curries. Debate on how it emerged and who invented it cannot really be settled, and no single person can be credited with its creation, but it’s an undisputed global favorite. The British even think it’s a ‘British dish’. 

The spirit of culinary fusion it represents makes tikka masala popular with people from different cultures. It doesn’t have a strong, overwhelming flavor, and it isn’t too hot or spicy; instead, sour, bitter, sweet, savory, and smoky flavors all hang in complete balance, coexisting in harmony. Its texture is neither too runny nor too thick, but smooth, which makes it a great comfort food.

For these reasons, don’t hesitate to choose Kaiser’s authentic chicken tikka masala; if this is your introduction to desi food, you’ll become very good friends! 

Commonly asked questions about chicken tikka masala

What spices are in chicken tikka masala? 

An authentic recipe uses almost the same set of spices for the marinade and sauce, including salt, turmeric, Kashmiri red chili, and garam masala. 

Does chicken tikka masala contain cream? 

Yes. It contains cream; however, an authentic recipe uses it minimally. Cream is added near the end when the tikka is simmering in the sauce. 

Does chicken tikka masala contain yogurt? 

Yes. It contains yogurt. It is used for the chicken marinade.

Why is tikka masala orange?

The combination of golden-yellow turmeric and bright red Kashmiri chili gives the dish a vibrant orange color. 

What makes tikka masala different from chicken curry?

Many types of chicken curry are prepared across the Indian subcontinent. For instance, butter chicken, chicken tikka masala, chicken korma, chicken karahi, and chicken vindaloo. While they may look similar and have the same main ingredient (chicken), they differ in how they are cooked and in taste and texture. 

What does chicken tikka masala taste like?

Tikka masala doesn’t have a strong, overwhelming flavor, and it isn’t too hot or spicy; instead, sour, bitter, sweet, savory, and smoky flavors coexist in balance and harmony. Its texture is neither too runny nor too thick, but smooth, which makes it a great comfort food.

What to serve tikka masala with?

Tikka masala is typically served with plain white rice and/or plain or garlic naan. For a more indulgent comfort meal, layered paratha is a popular choice. Popular condiments include kachumber salad and cucumber raita.