Best Tikka Masala Spice Bomb Recipes. Get inspired by Indian cuisine!

Do you love Indian cuisine? Or do you just want to experiment and cook something new?

Try these simple tikka masala recipes that anyone can make.

Choose the option that appeals to you the most and get cooking!

Chicken tikka masala with rice

Everyone can cook tikka masala at home. All you need is a single deep pan and a few essential ingredients.

Ingredients (marinade)

• 800g of chicken pieces
• 1 cup of white yogurt
• 1.5 tablespoons of minced garlic
• 1 tablespoon of ground ginger
• 2 teaspoons of garam masala
• 1 teaspoon of turmeric
• 1 teaspoon of ground cumin
• 1 teaspoon of chili powder
• 1 teaspoon of salt

Sauce ingredients

• 2 tablespoons of vegetable oil
• 2 tablespoons of butter
• 1 onion, diced
• 2 cloves of finely chopped garlic
• 1 tablespoon of ground ginger
• 1.5 teaspoons of garam masala
• 1.5 teaspoons of ground cumin
• 1 teaspoon of turmeric
• 1 teaspoon ground coriander
• 400g of tomato puree
• 1 teaspoon of chili powder
• 1 teaspoon of salt
• 150 ml of cream
• 1 teaspoon of cane sugar
• 1/4 cup water if needed
• Fresh cilantro for garnish

Method

• In a bowl, mix the chicken pieces with all the ingredients needed for the chicken marinade.
• Leave to marinate for an hour in the fridge. But at least for 10 minutes.
• Heat the oil in a large pan/pot and fry the marinated chicken pieces. Fry until golden, about 3 minutes on each side. Then set the meat aside.
• In the same pan, melt the butter and fry the onion. Add the garlic, ginger and sauté for about 1 minute.
• Then add garam masala, cumin, turmeric, coriander and stir fry for about 20 seconds.
• Add the tomato puree, chili powder and salt to the pan. Simmer for about 10-15 minutes, stirring occasionally, until the sauce thickens.
• Mix the cream with the sugar and add to the sauce. Also add the chicken back in with the juices and simmer for another 8-10 minutes until the sauce is bubbling and the chicken is cooked through.
• If the sauce is too thick, add a little water to thin it out.
• Cook the rice according to package directions and serve with the sauce, sprinkled with fresh cilantro.

Pork tikka masala

Pork tenderloin is the ideal meat for pork tikka masala.

Ingredients for tikka masala paste

• 2 cloves of garlic
• 3 cm of fresh ginger
• 1 teaspoon ground pepper
• 1 spoon of smoked paprika
• 1 teaspoon of ground cumin
• 1 teaspoon coriander seeds
• 1 teaspoon of fennel seeds
• 1/2 teaspoon ground cardamom

Ingredients for pork marinade

• 1 cup of white yogurt
• 2 tablespoons tikka masala curry paste
• Salt and pepper
• 600g pork tenderloin cut into 3cm pieces

Sauce ingredients

• 2 teaspoons of olive oil
• 3 tablespoons of butter
• 1/3 cup of the above Tikka Masala paste
• 1 cup of water
• 150 ml whipping cream
• 3 large diced tomatoes (or tomato puree)
• Sea salt to taste
• Coriander, for garnish

Method

• First, peel the garlic and ginger and set them aside.
• Fry all the ingredients to a paste in a large pan, then set aside. Place the spices in a grinder or mortar and grind until you have a fine powder.
• Then transfer the powder together with the peeled garlic and ginger to a blender and blend until smooth.
• In a bowl, mix all the ingredients for the pork marinade except the meat. Only after the ingredients are well mixed, add the chopped meat and mix everything with your hands so that the meat is covered with the marinade on all sides.
• Place in the fridge and marinate for at least 30 minutes, preferably overnight.
• Heat the olive oil and butter in a large pan. Add the curry paste and saute until the edges of the paste turn brown.
• Then add the tomatoes, water and season with salt. Once everything is boiling, lower the heat and simmer for about 20 minutes. Add a little more water if needed.
• While the sauce is cooking, heat a grill pan with oil and fry the marinated chicken pieces for 2 minutes on each side. (Drip off excess marinade)
• Once the curry sauce has thickened, place it in a blender and blend until smooth. Pour back into the pan and bring back to the boil. Add the fried pork and simmer for 10 minutes.
• Remove the pan from the heat, add the cream and mix well.
• Serve with basmati rice and garnished with fresh cilantro.

Vegetarian tikka masala

Anyone who doesn’t need or doesn’t want meat in their meals will surely love this recipe! In addition, if you use coconut milk instead of cow’s milk or cream, you will even have a vegan dish.

Ingredients

• A large onion, cut in half
• 2 cloves of garlic
• 3 cm of fresh ginger, peeled
• 10 sprigs fresh coriander (plus more for serving)
• 2 tablespoons olive oil, divided
• 1/2 teaspoon ground cumin
• 1/2 teaspoon of turmeric
• 1/4 teaspoon ground cinnamon
• 1 teaspoon sweet paprika
• 1 teaspoon salt (to taste)
• 1.5 teaspoons of garam masala
• 400g of chopped fresh tomatoes
• 1 can of tomato sauce
• 1 cup of white vegan yogurt
• 1 can of full-fat coconut cream or milk
• 1/2 head of cauliflower, chopped into pieces
• 3 large carrots, peeled and finely chopped
• 1 can chickpeas, drained
• 1 cup frozen peas
• Optional to serve: chopped cilantro, extra yogurt, boiled basmati rice, flatbread

Method

• In a blender, mix 1 half of the chopped onion, garlic, ginger, cilantro and 1 tablespoon of olive oil. Blend for about 1 minute, then set aside.
• Heat the remaining tablespoon of oil in a large pan, add the second chopped onion and spices. Stir and cook gently for 10 minutes.
• Add the chopped tomatoes, tomato sauce, yogurt, half a can of coconut milk and the blended coriander sauce to the pan.
• Cook for a further 5 minutes, then add the cauliflower, carrots and cook for 20 minutes until tender.
• Once the vegetables are soft, add the chickpeas, frozen peas and the remaining coconut milk. Mix everything together and let it simmer for another 5 minutes or until the peas are completely soft and cooked.
• Serve with rice or flatbread sprinkled with coriander and a little yogurt.

Easy tikka masala with homemade pancakes

Try this simple recipe to learn how to make delicious homemade garlic bread.

Ingredients

• 1 cup of white yogurt
• 1 spoon of ground ginger + 1 spoon of ground garlic
• 1 tablespoon garam masala
• 1/2 teaspoon ground pepper
• 1 teaspoon salt (to taste)
• 500g chopped chicken breast

Sauce ingredients

• 2 tablespoons of butter
• 2 teaspoons of olive oil
• 1 onion
• 3 cloves of garlic
• 1 tablespoon of ground ginger
• 1 cup chopped tomatoes
• 2 tablespoons of tomato paste
• 1 tablespoon garam masala
• 1 teaspoon ground paprika
• 1 teaspoon of salt
• 1 cup of water
• 150 ml of cream
• Ground fresh coriander

Ingredients for garlic pancakes

• 1/4 cup warm water
• 2 teaspoons of granulated sugar
• 1.5 teaspoons of dry yeast or fresh
• 3/4 cup warm milk
• 3/4 cup Greek yogurt or plain white yogurt
• 1/4 cup vegetable oil plus 2 tablespoons extra for cooking
• 2 cloves of garlic
• 4 cups plain flour plus extra for dusting
• 1 teaspoon of baking powder
• 1 teaspoon of salt

Ingredients for coating pancakes

• 3 tablespoons of melted butter
• 2 cloves of garlic
• Fresh chopped cilantro or parsley

Method

• First, prepare the bread dough by mixing water, sugar and yeast. Let the yeast rise. Add milk, yogurt, oil, minced garlic, baking powder and salt.
• Work the dough with your hands, then knead the dough on a floured surface until smooth, about 3-5 minutes.
• Lightly grease the bowl with oil, put the dough in it and cover with a tea towel or foil. Let rest for about an hour until doubled in size.
• Meanwhile, marinate the chicken by mixing the yogurt, ginger, garlic, garam masala, pepper and salt. Next, add the chicken pieces to the seasoned mixture and mix. Leave to marinate covered in the fridge for 30 minutes.
• Then thread the chicken pieces onto the skewers and bake in the oven at 180°C for 15-20 minutes.
• While the meat is cooking, prepare the sauce. Heat the oil in a large pan, add the butter and onion. Sauté until golden brown.
• Then add the garlic, ginger and saute for another 2 minutes. Add the tomatoes, tomato paste and spices. Cook for 5 minutes and then add 1 cup of water.
• Let the sauce simmer on low heat for 15 minutes. Finally, add the cream and cook for a while longer.
• Mix the cooked meat into the finished sauce.
• Divide the risen dough into 10 equal pieces and form balls from them. Roll each ball into ovals with a rolling pin.
• Brush each oval on both sides with the prepared herb-garlic butter.
• Heat a little oil in a pan and slowly fry each oval of dough separately for about 2 minutes until bubbles form. Brush the top with a little herb-garlic butter while frying.
• Then flip and fry for another 2 minutes on the other side until large golden spots form on the bread.
• Remove from the pan, wipe the excess oil with kitchen towels and you are ready to serve.

What is hidden under the term masala spices?

We can consider masala to be several mixtures of spices, including curry. Each type of masala differs from each other in color, taste and composition and has a really wide range of uses.

Date masala

This spice mix is ​​not as typical as, say, a tikka masala spice mix. It is a mixture that is used to prepare tea – yogi. This tea originally from India is prepared with milk and is called masala or Indian white tea.

Garam masala

The garam masala mixture mainly includes coriander, green or black cardamom, black pepper, cloves, nutmeg, cumin, bay leaf and star anise. The detailed composition varies according to Indian regions.

Tandoori masala

This slightly spicy spice blend contains garlic, ginger, cumin, chili and salt. Sometimes nutmeg, black pepper, bay leaf, mustard seed, cardamom, fenugreek or citric acid can be added to this mixture. These ingredients give the seasoning mixture a spicy and sharp touch.

Masala squad

This spice mix mainly contains cumin, mango powder, asafoetida (devil’s poo), chilli, black salt, cloves, coriander, pepper, mint and ginger. Chat masala is traditionally added to cold food, but it is even suitable for fruit or vegetable juices.

Curry masala

Curry masala is typically yellowish in color and contains ingredients such as pepper, turmeric, coriander, cardamom, chili, cinnamon, ginger, nutmeg, cumin. This blend of spices is truly an indispensable part of Indian dishes that contain meat, vegetables and coconut milk.