Our Authentic Chicken Tikka Masala is usually made with yogurt marinated chicken, skewered, and chargrilled for incredible bbq flavors. We are using a skillet or pot for cooking it all in, while still keeping those amazing flavors.
Chicken thighs or breasts
We are still coating and marinating our chicken with an aromatic spiced Tikka yogurt, using chicken thighs instead of breasts for juicy and succulent results. Using thighs also cuts down on marinating time, needing only a minimum of 10 minutes to soak all of those flavors in!
Pot or skillet
For the best-charred results, we use a well-seasoned cast-iron skillet. Searing the chicken in batches of two or three to avoid overcrowding the pan helps fry or char (not burn) the chicken pieces instead of simmering in juices. You will receive golden chicken pieces.
The chicken will not be cooked through at this point because we will finish them in the sauce later on, absorbing ALL of the flavors of the sauce right into the meat for maximum flavor.
The combination of spices going into this creamy, tomato-based sauce is so perfect that our curry explodes with flavor.
- Garam Masala
- Ground Coriander
We use Kashmiri Chili. It’s a mild chili but intensifies the color and adds a wonderful flavor to the Masala sauce.
Blend or non-blend
We prefer the non-blended sauce. Especially when the most crucial flavors are strained right out. You want those flavors in your curry.
T - 604-502-9991
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8653 120 St, Delta, BC V4C 6R4