Curry Tikka Masala

• 600g chicken breast, cubed
• 200g plain yogurt
• 1 can crushed tomatoes, 400g
• 200ml heavy cream, 35% fat
• 2 onions
• 4 garlic cloves
• 30g ginger
• 2 tbsp garam masala
• 1 tbsp cumin
• 1 tsp turmeric
• 1 tsp chili powder

👨‍🍳 Step-by-step instructions

1. 1

   Marinate the chicken for 1 hour with yogurt, garlic, ginger, cumin, and half a tablespoon of garam masala.

2. 2

   Sear the chicken in a hot pan or roast in the oven until golden brown.

3. 3

   Sauté the onions in a large pot until caramelized.

4. 4

   Add crushed tomatoes and remaining spices; cook for 10 minutes.

5. 5

   Blend the sauce until smooth for a creamy texture, then return to the heat.

6. 6

   Stir in the chicken and cream, and simmer for 5 more minutes over low heat.

7. 7

   Serve with basmati rice and naan bread.

💡 Chef's tip

For a silky sauce: blend it thoroughly before adding the cream. And an Indian trick: stir in a tablespoon of butter at the end.

📝 Our take

Tikka masala earns its fame: luscious sauce, juicy chicken, and perfectly balanced spices. The best Indian restaurants make this recipe essentially the same way—the difference is in the quality of the whole spices (toast them yourself) and a final knob of butter that gives the sauce its silky, restaurant-quality finish.

🍷 Wine & food pairing

A Riesling with residual sweetness tames the curry heat. Also an India Pale Ale (IPA), whose bitterness balances the garam masala. Mango lassi is the classic Indian option.

Suggested wine: Riesling Alsaciano demi-sec