Chicken Tikka Masala: From Tandoor to Gravy Bowl Perfection
There’s something about the drama of the tandoor—the smoke, the char, the sizzle—that makes chicken tikka irresistible. But what happens when those flame-kissed pieces take a luxurious dive into a velvety, spice-kissed gravy? At Tunday Kababi Dubai, the result is nothing short of iconic.
Our Chicken Tikka Masala isn’t just a curry—it’s a two-step symphony of fire and finesse. First comes the grill, then comes the gravy, and what lands on your table is rich, indulgent, and layered with legacy.
Table of Contents
- Tikka First, Gravy Later: Why It Matters
- Tunday’s Tandoor Technique
- The Masala That Holds It All Together
- Aroma, Texture, Aftertaste: The Experience
- How Dubai Is Falling for This Classic
- Taste It, Spoon by Spoon
- Tikka First, Gravy Later: Why It Matters
Tikka First, Gravy Later: Why It Matters
Many curry houses skip steps and simmer raw chicken in sauce. Not here. We follow the Awadhi-inspired route—marinate, grill, then gravy. This order creates depth you can taste.
When flame-roasted tikka soaks in a creamy tomato base, it doesn’t vanish—it evolves. You bite through smoky char into tender chicken, then into a buttery, tangy masala that wraps every morsel in warmth. The result? A dish where no element overpowers the other—each plays its part with grace.
Tunday’s Tandoor Technique
Our chicken is marinated in yoghurt, ginger-garlic paste, mustard oil, Kashmiri chilli, and a blend of Tunday’s signature garam masala. After marinating overnight, it meets the tandoor—a traditional clay oven fired to searing temperatures.
Here’s where the alchemy happens: The heat locks in the juices, chars the edges, and perfumes the meat with that unmistakable tandoori smokiness. These tikka pieces could be eaten on their own. But we take them a step further.
The Masala That Holds It All Together
Our gravy is not an afterthought. It’s crafted like a standalone dish, beginning with slow-cooked onions, fresh tomatoes, and a carefully balanced blend of whole and ground spices. Cashew paste adds creaminess, while dried fenugreek (kasuri methi) gives it a lingering, almost addictive aroma.
The cooked tikka is folded in gently, ensuring the marinade clings to the gravy while keeping the meat’s integrity intact. The result is a sauce that hugs but doesn’t smother. Every spoonful tastes like fire and finesse in harmony.
Aroma, Texture, Aftertaste: The Experience
From the moment the dish hits your table, the experience begins. The colour is a regal orange, deepened by caramelised onions and finished with cream. The aroma hints at chilli but doesn’t scream it. And the texture? Just thick enough to coat your naan, just fluid enough to spoon over rice.
The aftertaste lingers—not with overpowering heat, but with layers of spice, a hint of char, and that final kiss of ghee. It’s a flavour profile that stays with you.
How Dubai Is Falling for This Classic
In a city brimming with culinary options, our Chicken Tikka Masala stands out not by shouting, but by seducing the senses. Locals love its authenticity. Expats love the balance. First-timers love how it surprises them.
Whether it’s a family dinner, a weekday indulgence, or part of a naan-and-gravy combo, this dish has become a Tunday signature—served in a bowl, remembered in the heart.
Taste It, Spoon by Spoon
Al Hudaiba Awards Building, Al Mina Street, Jumeirah Dubai
Great food tells stories. At Tunday Kababi, our Chicken Tikka Masala tells one of flame and finesse, heritage and innovation. Come taste the chapter we’re serving in every bite.
