The word "Tikka" translates to "bits or pieces" while the translation for "Masala" is a "mixture of spices". The key to this dish is to marinate the chicken chunks in a mixture of yogurt and spices. The marinated chicken is then baked in a tandoor oven or sometimes grilled. Like many great regional recipes there is no one right way and the actual recipe can vary from area to area. Some cooks prefer a thicker gravy while others opt for more of a coriander and tomato sauce. The color of the Tikka Masala sauce is usually orange and comes from the addition of turmeric, paprika or tomato puree.
Hand blended from guajillo chile powder, bay leaves, paprika, turmeric, roasted garlic, cayenne, black pepper, ginger, cumin, fenugreek, cardamom, caraway, nutmeg and cloves.