There’s something incredibly comforting about a dish that brings the whole family together, and for us, that’s Chicken Tikka Masala. It’s not just a meal; it’s a story, a memory, and a testament to the power of home-cooked food.

I still remember the day my son, in his fourth-grade class, prepared a presentation about his favorite food. With the confidence only a child can muster, he declared, “My mother’s Chicken Tikka Masala is the best in the world!” He went on to describe the creamy texture, the rich flavors, and the warmth it brought to our dinner table. His (German) classmates were captivated, and I was overwhelmed with pride. I invited his friends over for a chicken tikka masala dinner and they were more than pleased to try it.

This dish has become a staple in our home, requested on birthdays, celebrations, or just when we need a little culinary hug. It’s a recipe that’s been refined over time, balancing spices and flavors to create a harmonious dish that’s both comforting and exciting. Recently I added charcaol smoke to the tikka to mimic the grilled flavor and that brought an amazing edge to it.

This Chicken Tikka Masala recipe is more than just a dish; it’s a cherished memory, a family favorite, and a testament to the joy of cooking. I hope it brings as much warmth and happiness to your table as it does to ours. Read on to get some insightful tips and details about ingredients.

Ingredients Needed and where to by them (full recipe below)

• Boneless Chicken: It is best to use boneless chicken thighs because it doesn’t dry out easily and has a better texture. But if that is not easily available to you, you can use chicken breast (like I did).
• Vinegar: It is used to marinate the chicken. It tenderises the meat and helps it absorb the flavours. I used white wine vinegar (it doesn’t contain alcohol). In Germany it is available by the name Weisswein Essig (Rewe,Edeka etc). You can substitute it with lemon juice.
• Ginger-garlic paste: I highly recommend using homemade ginger-garlic paste for best results. I simply grind equal quantities of ginger and garlic (by weight) after peeling them.
• Yogurt: I like to use greek yogurt (10%) fat.
• Kashmiri red chili powder: It gives the curry a vibrant color without making it too spicy to handle. It is available at Indian stores. If you want to use regular red chili powder, reduce the quantity by half.
• Paprika powder: I used semi-spicy paprika powder. It adds another note of flavor to the curry. If you don’t have it, you can add some more Kashmiri red chili powder or skip it altogether.
• Garam Masala: It’s best to use a homemade garam masala. But if using store bought, get a good quality one. The one from the brand TRS has been tried and tested by me (available at Indian stores).
• Ghee: Ghee is a form of fat which is made by clarifying butter of the milk solids. It adds a rich flavour to the dish. You can find ghee at well stocked grocery stores in Germany or at Indian stores. Otherwise you can substitute it by half olive oil and half butter.
• Onion: I like to use brown onion to keep the color of the curry vibrant.
• Concentrated Tomato paste: It is the secret ingredient that gives the curry a gorgeous color and deeper flavor. It is a concentrated form of tomato puree. In Germany it is available by the name Tomatenmark (available at any supermarket).
• Coriander powder: It adds flavour and thickness to the curry. In Germany, it’s available at well stocked grocery stores or at Indian store by the name Koriander-gemahlen.
• Canned chopped tomatoes: I like using canned chopped tomatoes for this recipe as they have a more intense flavour and color than the regular (fresh) tomatoes. But if you prefer using fresh tomatoes, feel free to substitute.
• Heavy cream: It adds richness and creaminess to the curry. In Germany you will find it by the name Schlagsahne at every supermarket.
• Kasuri methi: It is dried fenugreek leaves which add a disctinct aroma to the dish. You can find it at Indian grocery stores.

Step-by-Step Instructions (full recipe below)

1. Marinate the Chicken: In a bowl, combine chicken cubes with vinegar, Kashmiri red chili powder, paprika powder, ginger-garlic paste, yogurt and garam masala. Mix well, cover, and refrigerate for at least 3 hours, preferably overnight, to allow the flavors to meld.
2. Cook and Smoke the Chicken: Heat 2 tablespoons of ghee in a pan over medium heat. Add the marinated chicken pieces and cook until they are browned and cooked through. Remove the chicken from the pan and transfer it to a bowl. Give it a charcoal smoke bath by lighting up a charcoal, placing it into the bowl of chicken and adding a few drops of fat (ghee or oil) to it. Cover it immediately and keep aside until needed. (Giving the chicken a smoke bath is optional and can be skipped).
3. Prepare the Curry Base: In the same pan, add the remaining tablespoon of ghee. Sauté the diced onion until translucent. Add the concentrated tomato paste and ginger-garlic paste and sauté for a minute. Add coriander powder, Kashmiri red chili powder, and salt. Saute for another minute. Add the canned chopped tomatoes and the mixture until the oil starts to separate, indicating the spices are well-cooked.
4. Combine Chicken and Sauce: Return the cooked chicken to the pan, mixing it well with the curry base. Pour in the whipping cream and add the kasuri methi. Let the curry simmer gently for a few minutes to allow the flavors to combine. Taste the curry and add a touch of sugar to balance the flavours if needed.
5. Serve: Garnish with cream and a gentle sprinkle of kasuri methi and serve hot with naan or basmati rice.

Tips and Tricks

• Marination Matters: Allowing the chicken to marinate overnight enhances the depth of flavor and tenderness.
• Concentrated Tomato Paste: Adding concentrated tomato paste adds a vibrant color and a unique depth of flavour. Always saute the tomato paste right after adding it with a splash of water to get a caramelised note.
• Kasuri Methi Magic: This dried herb adds a unique aroma and flavor. Lightly crush it between your palms before adding to release its oils.
• Creamy Consistency: Adjust the amount of cream to achieve your desired level of richness. You can also add some butter if you want to make it even richer. For a lighter version, you can substitute with coconut milk.
• Spice Level: Tailor the heat to your preference by adjusting the amount of Kashmiri red chili powder. To make it milder, you can substitute it with paprika powder and to make it spicier, use cayenne pepper.
• Adding Ingredients in Steps: When making the base curry, adding and sauteing ingredients will result in adding complexity of flavour to the dish. Make sure you cook the spices long enough to get the raw taste out.