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Tikka Masala

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Tikka Masala

  • Non Veg
  • Spicy
  • 1 Hr
  • Serves 2
  • Medium



Tikka masala is an Indian sauce prepared in almost all the Indian restaurants. The fame, this sauce has acquired is significantly because it is an appetizing and an exquisite delicacy. Not to miss, the creamy and orange-colored sauce is a feast to eyes as well as tongue. Pop into anyrestaurant in India, you will never miss the sweet aroma of tikka masala and chicken. This is a kind of delicacy you can find in any of the restaurant’s menu in India. Once you taste settles in your tongue, it becomes inevitable for you to come back for more.Couldn’t jog your memory as to where you must have heard of tikka masala? Well, in most cases, the taste of tikka masala takes birth in your tongue by the star cook in your family – your grandma or your mom, the core reason why many people are self-proclaimed foodies now; your nosy neighbors who discuss various recipes or… let’s just be thankful for you having heard of it and now you can’t wait to know how to excel in the preparation of the tantalizing tikka masala sauce that should be smeared on the chicken breast!

When your tongue creates unrealistic expectation of making restaurant-like chicken tikka masala at home, especially during festive seasons, this article will come to your rescue. Read on to nail the tikka masala sauce in just an hour or less. In the article below, I am going to summarize all the steps you need to go through when preparing your tikka masala sauce and latter show you, how it is garnished with chicken to make a broth that your mother forgot to show you how to make.

The ingredients required to prepare tikka masala are easily available in grocery store at affordable prices. Tikka masala is not just the taste gratifier alongside chicken but it comes with multiple health benefits that we aren’t aware of. True to its taste, it is irresistible just like the health benefits it carries. I am sure we tend to overlook the health benefits of the ingredients used in the recipe if we are satisfied with the taste or the output of the dish. Just remember that you master a recipe not only if your output is lip-smacking but also when you know the recipe inside out with the health benefits.

Health Benefits

  • Chicken tikka masala has low-fat content and can either be baked or grilled. Also, do you know the main ingredients of this recipe are capable of curing innumerable health problems?
  • Garlic – the main ingredient in tikka masala is equivalent to penicillin when it comes to curing health problems. It is worldwide known as an anti-cancer agent that blocks cancer-causing agents like aflatoxin and nitrosamine. It increases bile production as well as regulates blood pressure. Do you know it also prevents hair loss?
  • Ginger – a potent aromatic herb that cure sour throats, cough, flu and diabetic complications. It strengthens the immune system and suppresses symptoms of motion sickness as well.
  • I hope I convinced you of the health benefits of using tikka masala. From now on, make a mental note to enjoy your chicken by seasoning it with the absolutely tasty tikka masala that you made.
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How to make Tikka Masala

Make a marinade with the following ingredients:

  •  Garlic
  • Ginger
  • Turmeric
  • Garam masalaCoriander
  • Cumin seeds
  • Yoghurt
  • Salt
  1. Coat chicken with the marinade and refrigerate for 5 to 6 hours.
  2. In a heavy bottomed pan, heat ghee over low-medium flame and add onion, tomato paste, and chili, and sauté for a few minutes.
  3. Crush ripe tomatoes (with a muddle or with your hands), and boil with water to make a puree.
  4. Add cream and cilantro to the tomato puree and mix well.
  5. Preheat a boiler, line a rimmed baking sheet with foil, and set a wire rack inside the sheet.
  6. Arrange the chicken pieces on the rack and make a single layer, and cook the pieces for 10 minutes.
  7. Cut the chicken into small pieces and dip them into sauce, and simmer the chicken for 8 to 10 minutes.
  8. Serve the tikka masala hot and garnish them with cilantro sprigs and chopped coriander leaves.


Do you know, the origin of this dish is disputed? Some claim that this is a traditional Punjabi dish which must have been an accidental discovery during periodical improvisation. Some say, this dish was invented in Britain, probably by a Bangladeshi chef.

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