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Chicken Tikka Masala: The Bird, the Sauce, and the Spice

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It’s pretty clear that we love The Food Lab. We’ve been carrying on, with a subtle link to Kenji there, and another one here, thinking that maybe you didn’t notice, or that you thought our love was still in its nascent, beginning stages.

Well now, our secret’s out. It’s full-on column love, through and through. Kenji is like the culinary-minded grandmother that we never had, except with better metaphors and a more thorough testing method.

This week, he’s serving up chicken tikka masala. At around 50 years old, it’s a baby boomer of a chicken dinner, and, like all of his Food Lab conquests, it’s also one that people frequently fumble with. Read on for more about the right ways to handle the bird, the sauce, and the spice in this classic, Indian dish.

The Food Lab: How to Make Chicken Tikka Masala at Home from Serious Eats