🛒 Ingredients
- 600g diced chicken breast
- 200g plain yogurt
- 1 lata crushed tomatoes 400g
- 200ml cream 35%
- 2 onions
- 4 garlic cloves
- 30g ginger
- 2 cda garam masala
- 1 cda cumin
- 1 cdita turmeric
- 1 cdita chili powder
👨🍳 Step-by-step instructions
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Marinate the chicken for 1 hour with yogurt, garlic, ginger, cumin and half a tablespoon of garam masala.
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Sear the chicken in a hot pan or in the oven until golden.
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Sweat the onion in a large pot until caramelized.
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Add the crushed tomatoes and the remaining spices; cook for 10 minutes.
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Blend the sauce for a creamy texture, then return to the heat.
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Stir in the chicken and cream, cook for another 5 minutes over low heat.
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Serve with basmati rice and naan bread.
💡 Chef's tip
For a silky sauce: blend it well before adding the cream. And an Indian trick: add a tablespoon of butter at the end.
📝 Our take
Tikka Masala earns its reputation: velvety sauce, juicy chicken and perfectly measured spices. The best Indian restaurants make this recipe essentially the same.
🍷 Wine & food pairing
A Riesling with residual sweetness tames the heat of the curry. Also an India Pale Ale (IPA) whose bitterness balances the garam masala. Mango lassi is the classic Indian option.
Suggested wine: Alsatian demi‑sec Riesling
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