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Home / Food and Wine Pairings / Tikka masala

Tikka masala

Chef, Lenny Redé
Wine Pairings:   Viognier

, 

White Blend

, 

The complex flavors in tikka masala are best paired with a crisp, clean white wines from Washington’s Columbia Valley

 

Savvy match: Try a crisp, clean,  white wine such as Viognier, or in this case, a Viognier white blend with Tikka Masala. Combined with other Rhône staples such as Marsanne and Roussanne, you get a complex white blend with notes of baked bread, lemon cream, and flowers. This style of white blends is clean and crisp and a great way to offset some of the spice and richness in the sauce. Try a white blend from Washington’s Columbia Valley as a great pairing.

Tikka masala is a dish loaded to the brim with potent spices and a decadent creamy sauce, which along with a warm piece of buttery Naan, could, or should, be its own food group. The addition of marinated and seared chicken makes tikka masala a hearty comfort food worthy of any home’s Sunday dinner table. Tikka masala is an Indian dish that is eaten and enjoyed all over the world, and with good reason. It has an uncanny balance of complementary flavors of tart yogurt, slightly acidic tomato paste and puree, and a melding of spices from South Asia and the Middle East. Treat your family to this creamy, delicious dish!

Ingredients

  • Cooked rice and naan bread for serving
  Marinade:
  • 1 cup plain yogurt
  • 1 tablespoon grated fresh ginger
  • 3 cloves garlic, finely minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon white pepper
  • 1 pound boneless, skinless chicken thighs
  Sauce:
  • 4 tablespoons butter
  • 1 teaspoon fenugreek seeds, ground
  • 6 cloves garlic, chopped
  • 2 tablespoons ginger, minced
  • 1 jalapeño pepper, sliced and the seeds removed 
  • 2 tablespoons tomato paste
  • 1 teaspoon garam masala
  • 2 teaspoons paprika
  • 1 14 ounce can tomatoes, diced
  • 1 teaspoon kosher salt
  • 1 cup water, more as needed
  • 1/2 cup heavy cream
  • 1 /2 red pepper, julienned
  • Minced fresh cilantro, for garnish

Steps

1.

In a large bowl combine all ingredients for the marinade then transfer to a 1-gallon zip top bag. Submerge the chicken in the marinade and refrigerate overnight.

2.

For the sauce:

In a large skillet or saucepan, heat butter. Add the fenugreek, garlic, ginger, and jalapeño and sweat until slightly browned. Add the tomato paste and cook until browned. Add the garam masala and paprika, heat to release the flavors.

3.

Add the tomatoes, salt, and 1 cup of water. Bring to a boil, then turn down to a simmer, cooking until thickened, about 20 minutes. You may need to add more water depending on how much liquid the tomatoes release.

4.

Puree the sauce and return to the heat for a low simmer. Add the cream.

5.

For the chicken:

Heat a grill to medium high heat. Prepare the grill with oil. Place the chicken on the grill, shaking off the excess marinade. Cook until the chicken is charred, about 2 minutes on each side. 

6.

Add the chicken to sauce and simmer for a few more minutes.

7.

Place in a bowl and garnish with julienned red pepper and cilantro.

8.

Serve with basmati rice and naan bread.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.

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