Tikka masala is a hybrid of a dish that is thought to have been created by accident. The story goes that a Bangladeshi chef served a dish of traditional Chicken Tikka only to be asked by a British diner, “Where’s the gravy?” The miffed chef tossed in can of creamy tomato soup and spices and responded, “You want gravy? I’ll give you gravy!” The results were spectacular and the Indian/British Chicken Tikka Masala dish was quite dramatically born.
Spanish paprika, cumin, coriander, ginger, chiles, garlic, turmeric, black pepper, black cardamom, charnushka, spearmint, cloves, mace, cinnamon and bay leaves
More than 20 million portions of this British national dish are sold in Indian restaurants per year. Although there are many variations on Chicken Tikka Masala, we created our blend to be used in the most commonly served variation, the creamy red type. Visit our recipe section for a Chicken Tikka Masala recipe that was developed with simplicity and “cooking time” in mind. Traditionally there is a recommended marinating process that we have removed for two reasons; first is to not waste, as the yogurt marinade is to be discarded, and second, by following our recipe you can make a flavorful exotic dish in less than 30 minutes. Try using with lamb as well.