Khabib's Favorite Food

Pro tips

• Marinate the chicken for at least 2 hours (preferably overnight) in yogurt and spices to ensure tenderness and deep flavor absorption.
• Char the marinated chicken in a hot skillet or grill before adding the sauce to develop a smoky crust that layers flavor.
• Simmer the sauce gently for 10–15 minutes after adding the chicken to allow spices to bloom and the sauce to thicken naturally.
• Taste and balance the sauce: if too acidic, add a pinch of sugar; if too thick, thin with water or broth in small increments.

Substitutions

• Heavy cream → Coconut milk or Greek yogurt (maintains richness without dairy)
• Tomato paste → Crushed canned tomatoes (adjust sauce consistency accordingly)
• Garam masala → Cumin + coriander + cardamom blend (if garam masala unavailable)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, thinning with water if needed. Freezes well for up to 3 months.

What's the difference between chicken tikka and chicken tikka masala?

Chicken tikka is grilled marinated chicken served dry. Tikka masala adds a creamy tomato sauce, making it a complete curry dish.

Can you make chicken tikka masala without cream?

Yes—substitute heavy cream with coconut milk, Greek yogurt, or cashew cream for a dairy-free version with similar richness.

How long does chicken tikka masala keep?

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of water if the sauce thickens.

What should I serve with chicken tikka masala?

Serve over basmati rice, with warm naan, or alongside roti. Cucumber raita or a fresh salad balances the richness.

Is chicken tikka masala spicy?

It's mildly spiced by default. Adjust heat by reducing or adding chili powder, ginger, and fresh green chilies to taste.