Tikka Masala

Tikka Masala, an Indian spice preparation with tomato and fried onions

Tikka Masala is probably the best-known curry in the world – and for many returning India travellers the dish they long for most. Our Tikka spice preparation combines tomato, fried onions and ginger with classic curry spices such as cumin, coriander, paprika, turmeric, cinnamon, allspice and mace – twenty components in total. The result is a dense, full-bodied curry seasoning with a fine heat that gives a chicken tikka masala exactly the aroma you know from the Indian restaurant. Made and packed in our workshop in Klingenberg am Main.

How to use

A classic for chicken tikka masala, lamb curry and pork. Also with scampi, tofu, rice, lentil dal and vegetarian curries. Sear the meat with onions, scatter Tikka Masala generously over it, deglaze with yoghurt or cream and let simmer for 15 minutes. Serve with naan bread, rice and fresh coriander.

Important: Tikka Masala already contains salt. Please add extra salt sparingly, otherwise the curry becomes too salty. When searing, take care that the blend does not burn – turmeric and paprika turn bitter at too high a heat.

Recipe: chicken tikka masala like at the restaurant

The curry that lets you easily match Indian restaurant food at home.

Ingredients for 4:

• 500 g chicken breast in pieces
• 2 tbsp Tikka Masala
• 200 g full-fat yoghurt + 200 ml cream
• 1 tin of chopped tomatoes
• 1 onion, 2 garlic cloves, 1 thumb-sized piece of ginger
• 2 tbsp ghee or oil, 1 tbsp Garam Masala for the finish
• fine Luisenhaller deep-rock salt, fresh coriander to serve

Method: Marinate the chicken with 1 tbsp Tikka Masala and yoghurt in a bowl for at least 30 minutes. Finely chop onion, garlic and ginger and fry in ghee. Add the marinated chicken and sear. Briefly roast the remaining Tikka Masala, deglaze with tomatoes and cream. Let simmer gently for 15 minutes until the curry thickens. Before serving, scatter with Garam Masala, top with fresh coriander and serve with rice or naan.

Why this Tikka Masala? Industrial tikka blends often taste flat – just tomato and paprika. Our blend has twenty components and therefore the complexity that makes an authentic tikka masala. The yoghurt marinade beforehand makes the chicken especially tender.

At a glance

• An Indian curry spice preparation with 20 components
• Tomato, fried onions and ginger as the aromatic heart
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives

Goes well with

A classic companion to Tikka Masala is Garam Masala as a finish just before serving. If you like it hotter, add Curry Anapurna; fruitier is Curry Mumbai. For the sweet side, mango chutney fits, for the fermented depth Vadouvan. Classic single-origin spices for Indian cooking are cumin and turmeric.

Frequently Asked Questions

What is the difference between tikka masala and normal curry?
Tikka Masala contains tomato and fried onions as a base and is noticeably denser and more full-bodied than a classic curry powder like our Curry Mumbai. Tikka Masala is typically prepared with cream or yoghurt, which makes the curry creamy.

How hot is tikka masala?
Medium hot. The heat comes mainly from pepper and chili, but is gentler than with piquant curries. If you like it hotter, add Harissa or fresh chili.

What else can I use Tikka Masala for?
Classically for chicken, lamb, pork and scampi. Also for tofu, lentil dal, rice dishes, vegetarian curries, chickpea stews and even as a seasoning in yoghurt dips and marinades.

Do I have to marinate the chicken beforehand?
Not essential, but recommended. A yoghurt marinade with Tikka Masala for 30 minutes to 2 hours makes the meat tender and intensifies the aroma. Classically in India the tikka masala even goes into the marinade for several hours.