🍳 Spanish & Latin Recipes

Tikka masala is the mildest and creamiest curry in Indian cuisine: chicken marinated in yogurt with garam masala, turmeric, ginger and garlic, roasted in the oven or pan until lightly charred, then simmered in a sauce of crushed tomato, cream and spices. Garam masala and ghee are the ingredients that define the aroma. Today it is the most ordered Indian dish in the Anglophone world and one of the most accessible curries for beginners.

Chana Saag is a classic Indian curry that pairs chickpeas with fresh spinach in a base of onion, garlic, ginger, tomato and warming spices — garam masala, turmeric and cumin. It's naturally vegan, packed with plant protein and ready in under 40 minutes, making it as practical as it is satisfying.

The smoke of the tandoor entwines with the aroma of toasted cumin and the first bite of chicken tikka masala explodes in the mouth like a small firework. It's not a purebred Indian dish, although it may seem so. It was born in the kitchens of Indian restaurants in the United Kingdom, where chefs adjusted the spiciness and acidity to conquer British palates. Today, it's the undisputed king of menus: it's estimated that it's served in more than a third of the country's restaurants, and it even has its own national day — April 27th — in Scotland. The magic lies in the contradiction. The chicken, marinated in yogurt with garam masala, turmeric, ginger, and garlic, is roasted at temperatures above 200 degrees until golden on the outside and juicy on the inside. Then, the same chicken is submerged in a thick tomato sauce with cream and spices, where ghee — clarified butter — acts as a bridge between flavors. The result is a perfect balance: creaminess that caresses, spiciness that awakens, and an earthy undertone that invites repetition. What surprises me the most is how a dish born from adaptation has become a symbol of culinary fusion. It's not the most authentic curry in India, but that doesn't detract from its merit. On the contrary: it demonstrates that cuisine knows no borders. Garam masala, that mix of cardamom, cinnamon, cloves, and black pepper, is the soul of the dish. Without it, tikka masala would be just a chicken stew with tomatoes. With it, it transforms into something addictive. To prepare it at home, two rules must be respected. The first: don't skimp on the marinade. Yogurt not only tenderizes the meat but also creates a caramelized crust when roasted. The second: control the heat. The sauce must be cooked over low heat until the tomatoes lose their acidity and the cream integrates without breaking. If rushed, the result will be a spice soup instead of the seductive balance that defines the dish. In London, where I first tried it, a Bangladeshi chef told me: "Tikka masala is like fish and chips: it's not from here, but nobody can imagine the UK without it." He's right. It's a dish that has earned its place, not by tradition, but by flavor. And that, in the end, is all that matters.

A comforting vegan curry with protein-rich chickpeas, fresh spinach, and coconut milk. Flavored with turmeric, cumin, and garam masala. Ready in 25 minutes—nutritious and full of authentic Indian flavor.