🛒 Ingredients
- 600g chicken breast
- 200g plain yogurt
- 2 tablespoons garam masala
- 1 teaspoon turmeric
- Ginger and garlic (paste)
- 400g crushed tomatoes
- 200ml heavy cream
- Clarified butter (ghee)
- Fresh cilantro
👨🍳 Step-by-step instructions
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Marinate chopped chicken in yogurt, half of the garam masala, turmeric, and ginger-garlic paste for at least 2 hours.
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Sear the marinated chicken in a very hot pan with ghee until slightly charred at the edges.
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Prepare the sauce: sauté onion in the remaining ghee, add spices, tomatoes, and cook for 15 minutes.
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Blend the sauce if a smoother texture is desired. Add the seared chicken and cream. Simmer for 10 more minutes.
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Serve with basmati rice, naan, and chopped fresh cilantro.
💡 Chef's tip
Marinate the chicken in spiced yoghurt for at least 4 hours. For the silkiest sauce, blend thoroughly before adding the cream and finish with a knob of butter.
📝 Our take
Tikka masala is one of those dishes that genuinely improves when made at home: the spiced tomato sauce with garam masala, cumin, and fresh coriander has a depth no ready-meal can match. The yoghurt-marinated chicken stays tender and juicy. The final secret is a knob of butter before serving.
🍷 Wine & food pairing
A slightly sweet Riesling tames the spice beautifully. A cold Indian lager (Kingfisher or Cobra) also works perfectly.
Suggested wine: Riesling Alsaciano
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