Chicken tikka masala is one of the most beloved Indian dishes worldwide. With its tangy tomato-cream sauce, tender chunks of marinated chicken, and aromatic blend of spices, chicken tikka masala has a unique and addictive flavor that has made it a favorite for curry lovers across the globe.
But for those who have never tried this iconic dish before, you may be wondering – what exactly does chicken tikka masala taste like? Let’s dive deeper into the complex flavors that come together to create the one-of-a-kind taste of chicken tikka masala
A Warm, Savory Tomato-Cream Sauce
The star of chicken tikka masala is undoubtedly the rich, fragrant curry sauce A tomato-cream sauce forms the base, lending a sweet, tangy, and savory flavor. Onions, garlic, ginger, and tomato puree are sautéed to create depth before being simmered with aromatic spices
The sauce has a lovely orange-red hue from spices like Kashmiri chili powder or paprika. Turmeric adds an earthy note, while coriander and cumin provide warmth. Garam masala, a blend of spices like cinnamon, cloves, and cardamom, gives the sauce a lovely aroma.
As the sauce simmers, the flavors meld beautifully. Then a splash of cream or coconut milk is added, lending a silky texture and cooling contrast to the spices. The sauce is not overly spicy, but has a gentle heat. It clings lusciously to each morsel of chicken.
Smoky, Grilled Chicken Infused with Flavor
In chicken tikka masala, boneless chicken pieces are first marinated in a yogurt-spice blend called a tikka marinade. Traditional tikka marinades contain spices like garam masala, chili powder, cumin, ginger, garlic, lemon juice, and mint.
The yogurt tenderizes the chicken and allows it to soak up all that flavor. Once marinated, the chicken is grilled in a tandoor oven or broiled to give it a nice char.
This grilling process imparts a lovely smoky essence to the chicken. When the grilled chicken chunks are added to the rich sauce, the smoky taste complements the creaminess perfectly.
The chicken pieces are tender and juicy, having absorbed the flavors of the marinade. Mixing with the sauce coats each morsel in spiced tomato lusciousness.
A Harmonious Blend of Sweet, Savory, Tangy and Spicy
When combined in perfect harmony, the smoky chicken and creamy tomato sauce create a balanced medley of tastes and textures. No single flavor overpowers – instead, they work together to produce something incredible.
The richness of the cream counters the tanginess of tomato. Hints of sweetness from sugar or honey balance out the savoriness. The warmth of the spices – cumin, coriander, cinnamon – adds depth but doesn’t overwhelm.
And the mild heat, often from Kashmiri or smoked chili powder, ties everything together. It’s just enough to leave a pleasant tingle on your tongue.
The overall effect is a luxurious dish that satisfies all the taste buds. Sweet, tangy, spicy, smoky, creamy – every flavor shines through. That’s why it’s so hard to stop after just one serving!
Similarities and Differences to Other Dishes
Chicken tikka masala is sometimes compared to dishes like butter chicken. But while they share similarities like tender chicken in a tomato-cream sauce, each has its own distinct taste.
Butter chicken has a very smooth, creamy sauce made with more butter and cream than chicken tikka masala. It tends to be sweeter and milder. Chicken tikka masala has a more robust tomato flavor and a bit more heat.
Chicken tikka masala is also less creamy than other curries like chicken korma. Korma has a nut and yogurt-based sauce, whereas tikka masala highlights the spices and tomato. Tikka masala is usually spicier than the mild korma as well.
So while chicken tikka masala has cousins in the curry world, its specific blend of flavors and textures gives it a taste all its own.
Regional and Personal Variations
While the overall flavor profile remains consistent, chicken tikka masala can vary somewhat depending on recipe or restaurant. Indian versions tend to use more authentic spices and fresh tomato puree. British versions often use canned tomato puree and more cream.
Some versions have bell peppers and onions in the chicken marinade while others don’t. The spiciness can range from very mild to moderately hot depending on the quantity and type of chili powder used.
Ultimately, part of chicken tikka masala’s appeal is that it can be adapted to suit different tastes. But no matter how it’s prepared, it invariably brings that irresistible creamy, smoky, spicy flavor.
An Iconic Curry Worth Trying
To truly understand the taste of chicken tikka masala, you have to experience it for yourself. The complex medley of flavors and aromas is difficult to put into words.
But one thing is certain – once you try it, you’ll understand why it has become a globally beloved curry dish. The irresistible combination of spiced grilled chicken in luscious tomato-cream sauce delivers an experience like no other.
Chicken tikka masala has earned its place as one of the most popular Indian restaurant dishes worldwide. So next time you’re craving curry, order up a steaming plate of chicken tikka masala. One bite and you’ll be hooked!
Make The Tikka Sauce
6. Pour 3 tablespoons oil or ghee or a mix of both to a pot or pan. When it turns hot, add 1 ½ cups onions (1 large or 2 medium) and sprinkle 1 teaspoon salt. Saute on a medium heat until they turn deep golden. We don’t want the onions to be half cooked here.
7. Add 1 chopped green chilli (optional) and 1 tablespoon ginger garlic paste (or ¾ tbsp grated ginger +¾ tbsp grated garlic). If you don’t have it, you can make your own by following this Ginger garlic paste recipe. Saute for about 40 to 60 seconds until you begin to smell the ginger garlic.
8. Turn the heat to low, add
- 1 teaspoon Kashmiri red chilli powder (may use up to 1 tablespoon for extra heat or use tikhalal chili powder)
- 1 tablespoon coriander powder
- 2 teaspoons garam masala
- 1 teaspoon cumin powder
9. Stir well quickly. We don’t want to burn the spices.
10. Immediately add the tomatoes. If using fresh tomatoes, you will chop or puree 500 grams (1.1 pounds) ripe red tomatoes in a blender to a smooth puree. Or use 1¼ cup (10 oz) bottled tomato puree/ passata.
Tip: If you want a smooth gravy, you may use chopped tomatoes here and puree it later in the next steps.
11. Cook this on a medium high heat stirring often until the masala thickens as shown in the picture. This step takes some time so be patient and cook down the tomatoes as the curry develops a flavor at this stage. You may check the video in the recipe card for consistency.
12. Bring 1 to 2 cups of water to a rolling boil in another pot. Pour 1 cup hot water (if using heavy cream) or 2 cups if using cashew cream. Give a good mix.
13. Cover and simmer on a low heat until the sauce becomes fragrant and thick, for 10 to 12 mins. Optionally to cut down the acidic taste from canned tomatoes, cool down and blend it to a smooth puree and return the gravy to the pot.
How to Make Chicken Tikka Masala (Stepwise photos)
1. Dice chicken to 1 to 1½ inch pieces and add to a large mixing bowl. Pat dry with a few kitchen tissues to make sure there is no excess moisture. For this recipe, you will need about 1½ lbs. (700 grams) boneless chicken thighs or breasts. A little more or less is just okay. Add the following:
- ½ to 1 teaspoon Kashmiri red chilli powder (can use up to 1½ teaspoon for extra heat)
- 1 teaspoon garam masala
- ½ teaspoon cumin powder
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric
- ½ teaspoon salt
2. Add 1 tablespoon lemon juice and 1 tablespoon oil. Try to avoid lime juice here. For authentic Indian tikka flavors, use mustard oil.
3. Add 1 tablespoon ginger garlic paste (or ¾ tbsp grated ginger +¾ tbsp grated garlic) and 1 tablespoon kasuri methi (dried fenugreek leaves).
4. Add ½ cup Greek yogurt / strained yogurt or Hung curd. You won’t use the runny yogurt with whey here because that will let out a lot of moisture and ruin your tikkas. If you do not have it, you can make your own from my post here – Strained yogurt or Hung Curd. But note that you have to make this 12 hours in advance because this takes time.
5. Mix up everything well. Cover with a cling wrap and let it rest for a minimum of 8 hours & up to 48 hours in the refrigerator. If you are in a rush you may cook them after 3 hours but longer the better as they really become juicy and soak up all the flavors well.
How Chicken Tikka Masala became Britain’s national dish
FAQ
How would you describe the taste of Chicken Tikka Masala?
Tikka masala is a tomato and cream-based sauce with a lot of spices added to it. It’s slightly spicy and tastes earthy. The chicken has a grilled flavor that pairs perfectly with the creamy sauce.
What flavour is Chicken Tikka Masala?
A highly complex flavour blend including our special Roast Chicken Flavour together with 6 different essential oils including, chilli, black pepper, garlic, …
Does Chicken Tikka Masala taste like butter chicken?
No, chicken tikka masala and butter chicken do not taste the same, although they share some similarities. While both feature chicken in a creamy tomato-based sauce, they differ significantly in flavor profile.
What is tikka masala similar to?
Chicken tikka masala is similar to butter chicken, both in the method of creation and appearance.