Usually i slow cook this chicken tikka massala and add some rice and vegetable. Looking for suggestions/advice for how to make this more flavorful since the sauce is very bland alone. Thanks! 🙂
Mr_Evil_Dr_Porkchop
Assuming there’s garam masala in the pre-mix sauce already, add a little extra ginger, cumin, tumeric and chili powder
wrrdgrrI
I add dried porcini mushrooms when I make this. Rehydrate them in sherry for more oomph; add the liquid along with the shrooms to the jarred sauce over chicken. Yummmm
PwoJima77
Do you use two full jars for three lbs of chicken?
Asleep-Twist-5893
White meat has no flavor is why
OldTalk6869
I don’t know what you use for the sauce, but adding some coconut milk really made a difference for me. Also, i think thighs add extra flavor and juiciness as opposed to breasts. As far as seasoning goes, i use garam masala, yellow curry powder, turmeric, ginger, and frank’s sweet chili sauce… just go light on the turmeric, cause too much can make it bitter.
the_lazykins
Brighten it up with a bit of lemon juice and white pepper. These jarred sauces don’t handle a long slow cook too well. Maybe you could reserve half a jar and add towards the end?
you_bastid
Marinate the chicken in plain yogurt overnight beforehand. Every legit recipe calls for this.
Original-Trust-1665
I often find jar sauce can be lacking in flavour. If im not able to make from scratch, i look for dry spice mixes. Use tinned tomatoes, some fresh garlic and ginger, then a tikka mix. I find it tastes better. Possibly just my preference though.
I think ive even got a recipe for making up a tikka mix from various dry spices. I could try dig it out if you like?
Gadgie29
If I use a jar of sauce I always check what herbs and spices are in the sauce and whatever of those spices I’ve got on my shelf I use to marinade the chicken. Usually garam masala, paprika, cumin, turmeric, ginger, cinnamon and herbs.
CynicalHysterical
Lots of good suggestions here. In addition to adding son extra spices I always loosen the sauce off with coconut milk.
slakjfjaslfja
Anchovies. They’re an umami bomb for any dish. I add them to almost everything I slow cook. You won’t taste fish once it’s cooked – it’ll just taste meatier and more satisfying.
You can get them dirt cheap in a tin from a discount store. Pick out a few for the dish, freeze the rest, then work your way through them. If you like the flavor, bulk buy a bunch of tins and they’ll last you ages.
CoffeePsych
I wouldn’t use pre-made sauce as they are quite bland and usually artificially flavoured with too much sugar/fat. Try using Greek yoghurt as a base and cooking with tinned tomatoes as a base before adding spices
Reedy212
They make a sauce paste that is concentrated versions of the jarred sauces. If you find that you could stir in a bit of that to double down on the sauce.
AnotherSoulessGinger
Trade breasts for boneless skinless thighs on a bed of onions and a heaping spoonful of hot curry paste mixed in the sauce.
LabyrinthsandLayers
Sauteed onion and garlic (and optional ginger) before putting all together. Maybe rub the chicken with lemon juice and salt and marinate overnight in spuces & yoghurt. At the end to finish consider adding a know of butter, a tsp Garam masala, some fenugreek leaves, fresh chopped coriander. Fresh chopped chilli, coriander and toasted cashews for garnish.
17 Comments
For a tikka masala? Paprika will take you far.
Usually i slow cook this chicken tikka massala and add some rice and vegetable. Looking for suggestions/advice for how to make this more flavorful since the sauce is very bland alone. Thanks! 🙂
Assuming there’s garam masala in the pre-mix sauce already, add a little extra ginger, cumin, tumeric and chili powder
I add dried porcini mushrooms when I make this. Rehydrate them in sherry for more oomph; add the liquid along with the shrooms to the jarred sauce over chicken. Yummmm
Do you use two full jars for three lbs of chicken?
White meat has no flavor is why
I don’t know what you use for the sauce, but adding some coconut milk really made a difference for me. Also, i think thighs add extra flavor and juiciness as opposed to breasts. As far as seasoning goes, i use garam masala, yellow curry powder, turmeric, ginger, and frank’s sweet chili sauce… just go light on the turmeric, cause too much can make it bitter.
Brighten it up with a bit of lemon juice and white pepper. These jarred sauces don’t handle a long slow cook too well. Maybe you could reserve half a jar and add towards the end?
Marinate the chicken in plain yogurt overnight beforehand. Every legit recipe calls for this.
I often find jar sauce can be lacking in flavour. If im not able to make from scratch, i look for dry spice mixes.
Use tinned tomatoes, some fresh garlic and ginger, then a tikka mix. I find it tastes better. Possibly just my preference though.
I think ive even got a recipe for making up a tikka mix from various dry spices. I could try dig it out if you like?
If I use a jar of sauce I always check what herbs and spices are in the sauce and whatever of those spices I’ve got on my shelf I use to marinade the chicken. Usually garam masala, paprika, cumin, turmeric, ginger, cinnamon and herbs.
Lots of good suggestions here. In addition to adding son extra spices I always loosen the sauce off with coconut milk.
Anchovies. They’re an umami bomb for any dish. I add them to almost everything I slow cook. You won’t taste fish once it’s cooked – it’ll just taste meatier and more satisfying.
You can get them dirt cheap in a tin from a discount store. Pick out a few for the dish, freeze the rest, then work your way through them. If you like the flavor, bulk buy a bunch of tins and they’ll last you ages.
I wouldn’t use pre-made sauce as they are quite bland and usually artificially flavoured with too much sugar/fat. Try using Greek yoghurt as a base and cooking with tinned tomatoes as a base before adding spices
They make a sauce paste that is concentrated versions of the jarred sauces. If you find that you could stir in a bit of that to double down on the sauce.
Trade breasts for boneless skinless thighs on a bed of onions and a heaping spoonful of hot curry paste mixed in the sauce.
Sauteed onion and garlic (and optional ginger) before putting all together. Maybe rub the chicken with lemon juice and salt and marinate overnight in spuces & yoghurt. At the end to finish consider adding a know of butter, a tsp Garam masala, some fenugreek leaves, fresh chopped coriander. Fresh chopped chilli, coriander and toasted cashews for garnish.