I've been to India three times and I've never eaten chicken tikka masala there. I don't recall seeing it on a menu there either. Then again, I had a hard time finding samosas in India as well. Apparently, they are popular in the Southern regions of India and I've mostly traveled in the north. According to Wikipedia, the origin of chicken tikka masala is actually uncertain though most of us associate it with Indian food as we know it in the United States. Wikipedia says it's either from India or from South Asian chefs in London. Either way: thank you creators of chicken tikka masala!
I have made chicken tikka masala many times in many ways. I've been experimenting with various versions for months until I hit my stride with the recipe I'm sharing here. I truly believe we are all capable of making excellent, high-quality food right in our own kitchens. Don't be intimidated. You can follow along with my video below and make this easy restaurant-style chicken tikka masala from your own home.
Chicken Tikka Masala can be mild or spicy - you choose!
I'm a whimp. I don't like a spicy chicken tikka masala. I like it mild - always have. The thing is, in order to get a more vibrant color in your final product, you do need to add some kind of chili powder. Most regular chili powders add too much spice for me. Then I kept seeing articles about kashimiri chili powder. This wonderful powder will add a nice flavor and color to the dish without the spiciness. It's a revelation. I couldn't find it at the grocery store or my local Indian market so I ordered it on Amazon - you can find it here: Red Kashmiri Chili Powder if you're interested.
So go forth and cook! Remember you're not alone in the kitchen - I'll be with you every step of the way. We should cook for ourselves and our loved ones as much as possible. Shared meals are shared experiences. They are an opportunity to tell stories, laugh and appreciate life.Print