Chicken Tikka Masala is often called Britain's favourite curry, and a good one is well worth seeking out. If you are looking for Chicken Tikka Masala in the West End, ours is served at our restaurant on Charing Cross Road, and it is one of the mains on our Pre-Theatre menu.
Here is what we think separates a memorable tikka masala from a forgettable one, and how ours comes to the table.
Where tikka masala comes from
The dish's origins are much debated. It is usually traced to Indian restaurants in Britain in the second half of the twentieth century, and more than one city and more than one cook have laid claim to it. What most versions share is a simple idea: take chicken tikka, pieces of chicken marinated and cooked in a tandoor, and serve it in a creamy, spiced sauce.
Whichever story you believe, the dish has become a fixture of British Indian menus. That popularity cuts both ways. Because almost every curry house serves one, it is easy to find a tikka masala, and not always easy to find a really good one.
What makes a good Chicken Tikka Masala
Tikka that tastes of the tandoor
The chicken is the starting point. Good tikka is marinated first, usually in yoghurt and spices, then cooked at high heat so the outside picks up a little char while the inside stays juicy. That smoky edge is what makes it tikka rather than simply chicken in sauce. If you want to know more about how that heat works, our piece on the tandoor clay oven explains it.
A smooth, balanced sauce
The sauce should be smooth and creamy without being heavy, with enough spice to keep every mouthful interesting. It should coat the chicken rather than drown it. A sauce that is all sweetness or all cream, with no warmth underneath, is the most common way a tikka masala falls flat.
Mild does not mean bland
Tikka masala is a gentle curry, which is why it is so often the first choice for people new to Indian food. But gentle should still mean flavourful. The spices should be there, layered and rounded, even if the heat is low.
Something to mop it up
A creamy masala needs a partner. Naan is the classic choice for scooping up the sauce, and pilau rice soaks up every last spoonful. Our guide to Indian breads runs through the options, from plain and butter naan to garlic, cheese and Peshwari.
How ours is made
On our menu, Chicken Tikka Masala sits among the Chef's Specials, and we describe it simply: tandoori chicken tikka in a smooth, creamy masala sauce. That is the whole idea. The chicken is cooked as tikka in the tandoor, then served in the masala, so you get both the chargrilled chicken and the rich sauce in one dish.
It is also part of our Special Thali, alongside onion bhaji, samosa, lamb bhuna, mixed vegetable curry, rice and naan, if you like a little of everything.
If you enjoy it, there are a few close relatives on the menu worth trying next time. Butter Chicken is tender chicken in a rich tomato, butter and cream sauce. Ruby Chicken comes in a silky makhani-style sauce with a warming spice finish. And if you have ever wondered how tikka masala and butter chicken really differ, our guide to butter chicken vs tikka masala sets it out.
Try it on our Pre-Theatre menu
Tikka masala is one of the mains on our 3 Course Special Meal, served from 12pm to 5.30pm every day. You start with chicken tikka, samosa or onion bhajee, then choose tikka masala, butter chicken, mango chicken or original masala as your main, with rice and naan included.
That makes it an easy choice before a show. Our Charing Cross restaurant is a minute from Leicester Square tube, and Shaftesbury Avenue's theatres are a short walk away, so it is well placed for an evening in the West End. Tell us your curtain time when you book and we will pace your meal around it.
It works just as well without tickets. An early dinner of tikka, tikka masala, rice and naan is a very good way to spend a weekday evening.
Want to try ours? See our Pre-Theatre menu and book a table for an early dinner, and let us know your curtain time if you are heading to a show.
