This is one of my favorite special occasion recipes, full of the flavors I grew up with. As a child, I often took for granted the exotic aromas, vibrant colors, and layered spices of the foods from my parents’ homeland. Now, I embrace them, and I’m always on the hunt for the perfect wine pairings to elevate these dishes even further.

My mother taught me early on that every element of Indian cooking has a purpose. Turmeric, for instance, shows up in nearly every recipe, not just for its golden color but for its anti-inflammatory and antioxidant properties. Ginger, another staple in our kitchen, soothed sore throats and colds, while roasted fennel seeds after dinner aided digestion. Of course, beyond their benefits, these ingredients contribute to the warmth and depth that make Indian food unforgettable.

This dish is pure comfort: rich, spicy, and deeply aromatic. With a glass of off-dry Riesling alongside, the balance of heat and sweetness makes it unforgettable.

When it comes to pairing, Riesling is one of the best companions for spicy cuisine. The 2012 Dönnhoff Estate Riesling, with its bright acidity and touch of sweetness, was a perfect match for this Tikka Masala – balancing the spice and enhancing every bite.

 

Chicken Tikka Masala

Serves 4

For the marinade

1 cup whole-milk yogurt

6 garlic cloves, minced

2 tbsp fresh ginger, grated

2 tsp ground turmeric*

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp garam masala*

1 tbsp kosher salt

2 lbs boneless, skinless chicken thighs (make small slits before marinating)

* Available at specialty markets, Indian grocers, or online.

For the sauce

2 tbsp + 1 tsp canola oil

¼ cup blanched whole almonds

1 large onion, finely chopped

4 garlic cloves, minced

2 tsp fresh ginger, grated

2 tsp ground cumin

2 tsp ground coriander

¼ tsp ground cinnamon

2 tsp fresh chopped serrano chili or 1 tsp ground cayenne**

1 tsp garam masala

1 (28 oz) can Jersey Fresh puréed tomatoes or 2–3 (14–15 oz) cans whole tomatoes, chopped, with juices reserved

Pinch of sugar

½ cup heavy cream

½ cup chopped fresh cilantro (optional)

** Adjust chili/cayenne to taste for more or less heat.

 

Method 

• Marinate the chicken: In a large bowl, combine all marinade ingredients. Add chicken and coat well. Cover and refrigerate overnight.
• Grill or broil: Wipe excess marinade from the chicken and grill, broil, or sear on a grill pan until charred in spots (10–12 minutes). The chicken will not be fully cooked yet. Cut into 1-inch pieces and set aside.
• Prepare almonds: Heat 1 tsp oil in a small pan. Toast almonds over medium heat, stirring constantly, until lightly browned (about 5 minutes). Cool, then pulse in a food processor until finely ground. Set aside.
• Make the sauce: In a large enameled cast-iron pot (like a Le Creuset), heat remaining 2 tbsp oil. Sauté onion, garlic, and ginger over medium heat until softened, about 8 minutes. Add cumin, coriander, cinnamon, chili/cayenne, and garam masala; cook 1 minute until fragrant. Stir in tomatoes, reserved juices, sugar, salt, and pepper. Simmer partially covered for 20 minutes, stirring occasionally, until slightly thickened.
• Finish the dish: Stir in cream and ground almonds, simmer 5 minutes. Add chicken pieces and cook gently for 10 minutes, stirring often. Fold in cilantro if using, then remove from heat.

Serve: Enjoy hot with basmati rice and/or warm naan.