You’re Eating Chicken Tikka Masala Wrong (Here’s the Right Way)
Chicken Tikka Masala has travelled the globe and adapted to countless palates, but somewhere along the way, something got lost. It became just another creamy curry—heavy, sweet, and muted. At Tunday Kababi Dubai, we’re here to fix that. Because this dish, when done right, is not just comfort food. It’s theatre, texture, and tandoor magic on a plate.
If you’ve only had it from buffets or takeout boxes, you’ve probably been missing out. Here’s what it should really taste like—and how to eat it the way it was meant to be enjoyed.
Table of Contents
- Where Most Versions Go Wrong
- How Tunday Brings It Back to Life
- Pairing It Right: Bread, Rice, and Balance
- What to Expect in Every Bite
- Come Try the Real Deal in Dubai
Where Most Versions Go Wrong
In too many restaurants, Chicken Tikka Masala is reduced to a generic orange gravy overloaded with cream and sugar, drowning undercooked chicken. The smoky essence of the tikka disappears, and what you’re left with is an imitation that barely scratches the surface of what this dish can be.
True Chicken Tikka Masala should start with actual chicken tikka—charred, marinated, and grilled over fire. The gravy should complement it, not mask it. The sauce should carry spice, tang, and richness in perfect balance, not taste like tomato soup with cream.
How Tunday Brings It Back to Life
At Tunday, we honour the spirit of the original dish while giving it the Awadhi finesse it deserves. Our chicken is marinated overnight in yoghurt, ginger, garlic, and a blend of crushed spices. It’s then grilled over charcoal until the outside takes on a smoky crispness.
The gravy is where the magic continues. We slow-roast tomatoes, onions, and green chillies, blend them smooth, and simmer them with butter, cream, and freshly crushed spices like cardamom, black pepper, and cinnamon. A pinch of kasoori methi at the end lifts the whole dish into fragrant territory.
Each batch is made fresh to order—never scooped out of a warming tray. The result is a dish that feels alive: spicy, smoky, creamy, and deeply satisfying.
Pairing It Right: Bread, Rice, and Balance
Here’s where you can elevate your Chicken Tikka Masala experience even further. Avoid pairing it with ultra-heavy naan slathered in butter—it’ll weigh the dish down. Instead, opt for Roomali Roti if you like a lighter bite or Lachha Paratha if you want to echo the crispness of the chicken.
Prefer rice? Jeera Rice is ideal—it brings nuttiness and a subtle fragrance that pairs well with the sauce. And don’t skip the condiments: onion salad and mint chutney reset your palate and make every bite feel new.
Finish with a sip of Sweet Lassi to cool the fire and seal the deal.
What to Expect in Every Bite
When done right, Chicken Tikka Masala is a dish of contrasts and builds. The first bite hits you with smoky char. The second reveals creamy warmth. The third brings a gentle buzz of spice followed by citrusy brightness.
The experience should evolve on your tongue, not sit flat. That’s how you know it’s been cooked, not assembled. At Tunday, our version surprises you by being both familiar and unexpectedly complex.
Come Try the Real Deal in Dubai
Al Hudaiba Awards Building, Al Mina Street, Jumeirah Dubai
Whether you’re new to Chicken Tikka Masala or have been eating it all your life, it’s time to experience what the dish was always meant to be. At Tunday Kababi Dubai, we invite you to rediscover it—smoky, spicy, and cooked with purpose.
