Chicken Tikka Masala: The Gravy Dish with a Smoky Twist
Few dishes can balance richness, spice, and smoky depth as perfectly as Chicken Tikka Masala. At Tunday Kababi Dubai, we take this beloved classic and give it an Awadhi spin—starting with tandoor-grilled chicken tikka and finishing with a slow-simmered, creamy tomato gravy. The result is comfort food with character, crafted with tradition and served with pride.
Table of Contents
- The Origins of Chicken Tikka Masala
- How We Make It at Tunday
- What Sets Ours Apart
- What to Eat It With
- Try It in Dubai Today
The Origins of Chicken Tikka Masala
While the precise origin of Chicken Tikka Masala has sparked debates for years—some tracing it to Punjab, others to South Asian chefs in the UK—its enduring popularity is undisputed. At its heart, this dish is a meeting point between tandoori fire and creamy indulgence. The smoky essence of grilled chicken is mellowed and enriched by a gravy that layers tomatoes, cream, and aromatic spices, resulting in a curry that is comforting yet exciting.
At Tunday Kababi, we honour the soul of this dish while elevating it through the finesse of Awadhi culinary principles. Our version isn’t just rich—it’s refined, balanced, and built on over a century of spice knowledge.
How We Make It at Tunday
The process begins with carefully selected boneless chicken pieces that are marinated overnight in a blend of yoghurt, ginger, garlic, and house spices. These are grilled over charcoal until they develop a deep, smoky char that seals in both moisture and flavour. Simultaneously, the gravy is crafted from tomatoes and onions, slowly roasted to bring out their natural sweetness, and then blended into a smooth base.
To this base, we add fresh cream, a touch of butter, and a mix of crushed spices including cardamom, cinnamon, and black pepper. The tandoori chicken is folded into this gravy and allowed to simmer gently, absorbing its richness without losing its own grilled identity. The finishing touch of kasoori methi and a drizzle of ghee completes the experience, adding both aroma and a hint of earthiness.
What Sets Ours Apart
Tunday’s Chicken Tikka Masala stands out because of its deliberate restraint and balance. Many versions of this dish tend to go overboard on cream and sugar, resulting in a gravy that feels cloying. Ours walks a different path. It’s smoky but never bitter, creamy but never heavy, and spicy in a way that warms rather than overwhelms. The tandoori flavour of the chicken remains intact, not masked, and the gravy supports rather than drowns it.
What you get is a dish that tastes familiar but finishes fresh. It’s a deeply satisfying bowl of curry that respects the traditions of both North Indian grilling and Lucknowi slow-cooking.
What to Eat It With
This dish comes alive with the right accompaniments. Butter Naan and Lachha Paratha are ideal for scooping up every last bit of gravy, while Roomali Roti offers a lighter touch for those who prefer a more delicate pairing. If you’d rather go the rice route, Jeera Rice works beautifully—its mild, nutty flavour serving as a neutral canvas for the bold curry.
A side of onion salad and a touch of mint chutney help cleanse the palate, making each bite feel as fresh as the first. To round out your meal, we recommend a cold drink or a glass of Sweet Lassi for that cooling contrast.
Try It in Dubai Today
Al Hudaiba Awards Building, Al Mina Street, Jumeirah Dubai
Whether you’re in the mood for something indulgent or simply craving a warm, hearty curry, Tunday Kababi’s Chicken Tikka Masala offers the perfect escape. Smoky, creamy, and unmistakably soulful—it’s a dish that delivers on every front.
