# Help me elevate my chicken tikka masala (need answer kinda fast) **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [July 14, 2024, 3:54pm UTC](https://boards.straightdope.com/t/help-me-elevate-my-chicken-tikka-masala-need-answer-kinda-fast/1004205 "2024-07-14T15:54:17Z")\ **Posts on this page:** 12\ **Page:** 2
**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\ **Post date:** [July 15, 2024, 12:55pm UTC](https://boards.straightdope.com/t/help-me-elevate-my-chicken-tikka-masala-need-answer-kinda-fast/1004205/21 "2024-07-15T12:55:41Z")
> [@glee](#): > > Have the dish secretly delivered from the restaurant and claim the credit. 😉 I’m fine making the curry, but I might get the naan delivered next time-- it’s a surprising amount of work making the dough, getting it to the right consistency, rolling them out and pan-frying each one separately. I guess that’s why when I was googling ‘naan recipes’ I found this article: ‘[Indians don’t make naan bread at home](https://www.reddit.com/r/IndianFood/comments/1bkgylm/indians_dont_make_naan_bread_at_home/)’ 😃 ---
**Author:** ![Smid](https://avatars.discourse-cdn.com/v4/letter/s/838e76/32.png) [@Smid](https://boards.straightdope.com/u/Smid)\ **Post date:** [July 15, 2024, 1:10pm UTC](https://boards.straightdope.com/t/help-me-elevate-my-chicken-tikka-masala-need-answer-kinda-fast/1004205/22 "2024-07-15T13:10:05Z")
Chapatis is what is typical for Indian food, I think Naans are regional and sort of became the norm outside india. Chapatis are easier to make. Thigh meat for me, and I brined the chicken tikka, but I followed the recipe from the restaurant, who claims to have invented the dish, [The shish mahal, Glasgow.](https://www.amazon.co.uk/Shish-Mahal-Cook-Book-Aslam/dp/090752608X/) ---
**Author:** ![Dewey\_Finn](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dewey_finn/32/4222_2.png) [@Dewey\_Finn](https://boards.straightdope.com/u/Dewey_Finn)\ **Post date:** [July 15, 2024, 2:42pm UTC](https://boards.straightdope.com/t/help-me-elevate-my-chicken-tikka-masala-need-answer-kinda-fast/1004205/23 "2024-07-15T14:42:09Z")
I know people who use pita instead of naan, though naan is available at some supermarkets. ---
**Author:** ![Shalmanese](https://avatars.discourse-cdn.com/v4/letter/s/45deac/32.png) [@Shalmanese](https://boards.straightdope.com/u/Shalmanese)\ **Post date:** [July 15, 2024, 3:58pm UTC](https://boards.straightdope.com/t/help-me-elevate-my-chicken-tikka-masala-need-answer-kinda-fast/1004205/24 "2024-07-15T15:58:03Z")
> [@solost](#): > > I’m fine making the curry, but I might get the naan delivered next time Depending on where you live, check to see if stores near you stock frozen naan. They’re often pretty decent and 2 or 3 minutes in an air fryer revives them to the point where they’re a convenient side to any highly spiced dish you make. If you’re doing it for a crowd, you can fit 6 on a sheet tray in the oven for 5 - 6 minutes. Microwaving will also do in a pinch if you want soft rather than crispy exterior. ---
**Author:** ![ashtayk](https://avatars.discourse-cdn.com/v4/letter/a/e68b1a/32.png) [@ashtayk](https://boards.straightdope.com/u/ashtayk)\ **Post date:** [July 15, 2024, 4:43pm UTC](https://boards.straightdope.com/t/help-me-elevate-my-chicken-tikka-masala-need-answer-kinda-fast/1004205/25 "2024-07-15T16:43:51Z")
Couple of things from a Indian guy who cooks every day. Do not skip the cashew paste - the creaminess is essential. I prefer it way more than adding heavy cream. Check out your local Costco or grocery store for ready made naans - and use the toaster to heat them. Quick and easy. And yes, in India we don’t make naans at home because it requires a tandoor - similar to a pizza oven in some respects. I much prefer plain whole wheat “phulkas” to any other form of Indian bread. If you can get them to puff up - makes for a super soft curry picker-upper. I tend to not use flavor the rice at all, given how much everything else is seasoned. Raita is a great accompaniment or even a simple salad of raw onions, cucumber and carrots and radish. Acts as a great palate cleanser between bites. ---
**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\ **Post date:** [July 15, 2024, 4:53pm UTC](https://boards.straightdope.com/t/help-me-elevate-my-chicken-tikka-masala-need-answer-kinda-fast/1004205/26 "2024-07-15T16:53:03Z")
> [@ashtayk](#): > > Couple of things from a Indian guy who cooks every day. > > Do not skip the cashew paste - the creaminess is essential. I prefer it way more than adding heavy cream. Thanks for the tips and info! Unfortunately, I did skip the cashew paste this time, but there will definitely be a next time making this, and I’ll try using the cashew paste than. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 15, 2024, 5:03pm UTC](https://boards.straightdope.com/t/help-me-elevate-my-chicken-tikka-masala-need-answer-kinda-fast/1004205/27 "2024-07-15T17:03:44Z")
> [@ashtayk](#): > > respects. I much prefer plain whole wheat “phulkas” to any other form of Indian bread Same here. Phulka or roti or whatever local thin tortilla-like flatbread there is (but not so much puri, which are fried in oil. I like it relatively light. I find naan far too heavy for my tastes. Loved it as a college kid, though.) ---
**Author:** ![Dr\_Paprika](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dr_paprika/32/3042_2.png) [@Dr\_Paprika](https://boards.straightdope.com/u/Dr_Paprika)\ **Post date:** [July 15, 2024, 5:04pm UTC](https://boards.straightdope.com/t/help-me-elevate-my-chicken-tikka-masala-need-answer-kinda-fast/1004205/28 "2024-07-15T17:04:03Z")
This is the ingredients list for the recipe quoted above at Serious Eats, which grills the chicken until the skin is charred but then finished it on the stove. - 5 pounds bone-in chicken pieces (breasts, legs, or a mix), skin removed - 3 tablespoons toasted ground cumin - 3 tablespoons toasted paprika - 2 tablespoons toasted ground coriander seed - 2 teaspoons ground turmeric - 1 teaspoon cayenne pepper - 12 cloves garlic, grated on the medium holes of a box grater, divided - 3 tablespoons fresh ginger, grated on the medium holes of a box grater, divided - 2 cups yogurt - 3/4 cup fresh juice from 4 to 6 lemons, divided - Diamond Crystal kosher salt; for table salt, use about half as much by volume - 4 tablespoons butter or ghee - 1 large onion, thinly sliced - 1 (28-ounce) can whole peeled tomatoes, roughly mashed - 1/2 cup roughly chopped cilantro leaves and tender stems - 1 cup heavy cream I might add ginger and garlic paste for moisture if needed. I would serve with punjabi pappadoms, raita, coriander chutney, beer, mango sherbert and homemade chapati or store bought breads. Sounds like you aced it! ---
**Author:** ![Dewey\_Finn](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dewey_finn/32/4222_2.png) [@Dewey\_Finn](https://boards.straightdope.com/u/Dewey_Finn)\ **Post date:** [July 15, 2024, 5:16pm UTC](https://boards.straightdope.com/t/help-me-elevate-my-chicken-tikka-masala-need-answer-kinda-fast/1004205/29 "2024-07-15T17:16:25Z")
Bone-in chicken? I’ve ordered it from restaurants all over the place and it’s always been boneless. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [July 15, 2024, 5:47pm UTC](https://boards.straightdope.com/t/help-me-elevate-my-chicken-tikka-masala-need-answer-kinda-fast/1004205/30 "2024-07-15T17:47:04Z")
The instructions for the recipe include cutting the meat off the bone after the initial grilling. ---
**Author:** ![Dewey\_Finn](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dewey_finn/32/4222_2.png) [@Dewey\_Finn](https://boards.straightdope.com/u/Dewey_Finn)\ **Post date:** [July 15, 2024, 5:47pm UTC](https://boards.straightdope.com/t/help-me-elevate-my-chicken-tikka-masala-need-answer-kinda-fast/1004205/31 "2024-07-15T17:47:44Z")
OK, that makes sense. I prefer not to have to deal with bones when eating a curry. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [July 15, 2024, 5:51pm UTC](https://boards.straightdope.com/t/help-me-elevate-my-chicken-tikka-masala-need-answer-kinda-fast/1004205/32 "2024-07-15T17:51:54Z")
I don’t either in most cases. I do make a curried chicken on the bone recipe. Calling back to another thread, I learned that one from the Galloping Gourmet. [Previous page](https://boards.straightdope.com/t/help-me-elevate-my-chicken-tikka-masala-need-answer-kinda-fast/1004205.md?page=1)