trek'n eat chicken tikka masala

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Chicken Tikka Masala

Article No. : 30202011

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30202011_FactSheet_Chicken Tikka Masala_V201215.pdf

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• Dehydrated Food

Chicken Tikka Masala Trek'n Eat (gluten-free)

Lyophilized meals from the German brand Trek´n Eat are ideal for long hikes where simple preparation and time-saving are important. The preparation itself is limited to adding boiling water (320 ml) to the original bag. More Info

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PRODUCT DESCRIPTION

Lyophilized meals from the German brand Trek´n Eat are perfect for long adventures where easy food preparation is important. The food is packed in an airtight and very durable packaging to which you only need to add 320 ml of boiling water to fully prepare your meal.

This packet contains a traditional Indian dish - Chicken Tikka Masala , which consists of grilled chicken pieces marinated in yoghurt and a side dish in the form of rice and tomato dressing. The meal has an energy value of 566 kcal .

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• Chicken Tikka Masala Trek'n Eat (gluten-free) meal

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Trek N Eat Chicken Tikka Masala

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For your convenience, follow here to the Royal Mail Returns Portal to arrange return postage for your items. This is not a Trekitt operated service. The Trekitt Returns Policy Includes... A 90 day return period and the Trekitt 2-year Common Sense Guarantee. Exemptions PPE (Facemasks, Climbing Equipment etc. ), Food Goods, Socks & Underwear can only be returned if they have not been worn and/or removed from their original packaging with all swing tags still attached. If there is any sign or possibility that the goods have been used, tampered with or contaminated in any way, then we cannot accept a return on the grounds of consumer safety. Zips are typically not covered under a manufacturer's warranty. The above does not affect the Consumer Contract Regulations. Click here to read more.

Season:ZZZ Discontinued

Brand:Trek n Eat

Code:TNE-302020-11

Trek’n Eat is unique freeze-dried foods that can be prepared with water. They are tasty and satisfying ready-made meals for travelling, on expedition, trekking and on family outings. The food is packed in zip lock pouches which stops any left overs leaking out when you have finished and you can also use the empty pouch as a sealable rubbish bag to keep your rucksack clean.

Trekking Meals are simple to prepare – just add boiling water, stir, leave to soak for 8 – 10 minutes and the meal is ready.

• High calorie intake
• Ideal for trips
• Quick and easy to prepare

Ingredients: 46% rice, 14% chicken, palm oil, onions, lactose, tomatoes, table salt, milk protein, spices, garlic, natural flavouring, ginger, maltodextrin, sugar, caramel, thickener: guar gum

Dried meat content: 21 g (equals approx. 73 g fresh meat)

Allergens: Lactose, Milk

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TREK’N EAT – Chicken Tikka Masala

11,26  €

Ready Meal: 470 g, 635 kcal

Main course, Meat, Gluten free

Free shipping on orders over 50 € (SI)

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CHICKEN TIKKA MASAL

TREK’N EAT freeze-dried meal is natural, lightweight, convenient, easy to prepare and yummy. Ideal for your outdoor life. Meal contains neither colorants, preservatives nor taste enhancement additives.

• Main course,  Meat, Gluten free
• Kcal per meal: 634.5
• Net weight: 150 g
• Ready quantity: 470 g
• Best before: 5 years after production date

PREPARATION

Pour boiling water directly into the bag up to 8 cm on the scale (320 ml), stir thoroughly. Close the bag and let it rest for 8 minutes.

INGREDIENTS

long grain rice • chicken 15% • sunflower oil (contains milk, E551) • tomato powder • seasoning (contains celeriac) • whey protein concentrate • modified starch • potato flour • maltodextrin • onions • tomatoes • yeast extract • parsley • ginger • capsicum • salt • chilli powder • garlic powder • pepper • natural flavouring • Dried meat content: 21 g (equals approx. 73 g fresh meat)

Celery • Milk

AVERAGE NUTRITIONAL VALUES

Per 100 g dried product, our service first corner shop salles support.

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The Spice Girl Kitchen

kitchen adventures with a dietitian & private chef

Dinner , Gluten Free , Indian , Lunch · May 31, 2023

The Best Chicken Tikka Masala Recipe (Authentic)

I can’t wait to share the best chicken tikka masala recipe with you! This is simple to make and INCREDIBLY flavorful.

If you have never had authentic chicken tikka masala before, your tastebuds are truly missing out. When most people think of Indian food, they think of “curry” and “spicy”. I’m here to tell you that tikka masala has virtually no heat – just LOADS of flavor! I’m also here to tell you that Indian food is more than just curry, but we will get into that in today’s post.

In this blog, we will dive into the history of Tikka Masala, the difference between chicken tikka and tikka masala, an Indian spice deep dive, the purpose of using Greek yogurt in this recipe, a nutrition breakdown, storage & reheating information, and of course – how to make the best chicken tikka masala recipe.

In this recipe, I use my  salt-free Indian spice blend  from my spice company –  The Spice Girl Kitchen . I’m completely biased because it is, after all, my spice recipe and the best  salt-free Indian seasoning on the market. But feel free to use whatever Indian seasoning you have on hand – or make your own at home!

This post is all about the Best Chicken Tikka Masala Recipe!

The History of Authentic Tikka Masala

I was surprised to learn that while the origins of Tikka Masala are disputed, it is generally said to have originated in the United Kingdom as a way to take traditional Indian dishes such as butter chicken and chicken tikka and adapt them to suit British tastes.

What is the difference between Chicken Tikka and Tikka Masala?

The two dishes start the same – chicken, greek yogurt, lemon juice, spices, garlic, and ginger. The main difference between the two lies in the cream sauce added to tikka masala. Chicken tikka is served without sauce, while tikka masala is served with its well-known creamy tomato sauce.

I guess those Brits really like their cream!

Spice Deep Dive

Spices are an essential part of Indian cuisine. They add depth and complexity to the dishes while offering an array of health benefits! The specific spice combinations create the insanely aromatic dishes that Indian food is known for. What kind of spice girl would I be if I didn’t break down the spices for ya?!

garam masala

Garam masala is not a plant that can be found in nature and then ground up for use in food. It’s a blend of spices! Depending on the region, garam masala blends can vary – but they typically include cinnamon, cardamom, cloves, cumin, coriander, and black pepper.

To make garam masala at home, combine equal parts cinnamon, cardamom, cloves, cumin, coriander, and black pepper.

curry powder

Curry powder is also mistakenly thought of as a “single-origin” spice. However, curry powder is also a spice blend! Again, exact curry recipes vary by region, but you can expect most curry blends to contain cumin, coriander, turmeric, ginger, garlic, and chili powder!

Other Frequently Used Indian Spices

Cumin is an earthy, slightly bitter spice frequently used in Indian cuisine. Coriander is a seed that has a slightly sweet, citrusy flavor and is typically combined with cumin in Indian dishes. Tumeric is famous for its yellow color and health benefits. It has a slightly bitter, warm flavor and gives Indian food that signature yellow/orange color. The wildly versatile pantry staple called paprika is also part of Indian cuisine and is used in combination with the other spices listed.

tikka masala

The key spices in a tikka masala are cumin, coriander, turmeric, paprika, and garam masala. To make a tikka masala blend at home, add two parts cumin and coriander to one part turmeric, paprika, and garam masala.

My Indian Spice Blend is essentially an all-in-one solution to Indian food because it balances all of the spices listed above. Since the typical American household doesn’t cook a ton of Indian food (however, I hope this recipe inspires you to make more of it!), having a flavor-done-for-you spice blend is convenient and more cost-effective than buying each of these spices individually! Oh, and it’s completely salt-free, sugar-free, and filler-free – just like the rest of my culturally-inspired seasoning line.

What is the purpose of using Greek Yogurt?

Greek yogurt is a key ingredient in this recipe. It is an important ingredient for the marinade, but it also plays a key role in the sauce. Let’s break down the reasons why Greek yogurt is included in this dish:

1. Lactic acid

The lactic acid in the yogurt helps tender the chicken, making the result tender and juicy.

2. Added Creaminess

The thick and creamy texture of yogurt adds richness and creaminess to the sauce. Using yogurt cuts down the use of heavy cream, resulting in an equally creamy texture without making the dish too heavy

3. All that tang

The slightly tangy flavor of Greek yogurt adds a nice contrast to the spices in this dish!

4. Nutrition

Greek yogurt is well known for its calcium, probiotic, and protein content. So the addition of Greek yogurt results in a more nutrient-dense dish.

Nutrition Breakdown

This is going to be a *quicker* nutrition breakdown today – so let’s hit the basics.

Per serving, this recipe contains:

• 489 calories
• 48 g protein
• a little less than 2 g of fiber

While it doesn’t pack a ton of fiber and it is a little heavier on the fat (42% of calories from fat), it is still well-balanced (meaning it contains enough protein + carbs + fats to create a very satisfying meal!). Plus, it contains a ton of protein thanks to the lean chicken breast and Greek yogurt (not to mention the added calcium and probiotics that the yogurt provides as well)!

If you are looking to boost the fiber content of the meal, add a salad on the side, serve it with a roasted vegetable medley, or serve a high-fiber fruit for dessert.

Store & Reheat

As a general rule of thumb, anything that has a sauce tends to store and reheat well. That’s another reason I love this recipe! You can thank the delicious sauce for not drying out your chicken!

Fridge:  Transfer the dish to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of meat). Store in the fridge for up to 4 days.

Freezer: You can also freeze the dish for up to 3 months. Place the dish in the fridge to thaw overnight for best results.

Microwave: Place the dish in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. If reheating larger amounts, stir halfway through to warm it evenly.*

Stovetop: Place tikka masala in a pot over medium-high heat. Once the sauce is simmering, reduce to medium-low and cover for 5-7 minutes or until heated through. Stir occasionally.*

Oven: Preheat oven to 350 degrees F. Place the dish in an oven-safe dish, cover it with foil, and cook for 10-15 minutes.* This is a great option to keep the food warm for a crowd!

* Total time depends on the amount you are reheating.

Ingredients   

For the marinade.

• 1 1/2 lbs boneless skinless chicken breast, cut into bite-sized pieces
• 1 cup plain Greek yogurt
• 1 lemon, juiced
• 2 tbsp The Spice Girl Kitchen Indian Spice
• The Spice Girl Kitchen Tri-Salt Blend , to taste

For The Sauce

• 2 tbsp butter or ghee
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 8-oz can tomato sauce
• 1 tbsp The Spice Girl Kitchen Indian Spice
• 1/2 cup heavy cream

For Serving

• 1 cup white rice, cooked included in nutrition calculation
• cilantro, for garnish
• naan bread, for serving not included in nutrition calculation

Instructions  

• In a large mixing bowl, add all of the ingredients from the "marinade" section. Stir until chicken is well coated and spices are well combined into the mixture. Cover with plastic wrap and let it sit in the refrigerator for at least 30 minutes (or as long as overnight).
• While chicken is marinating, prep the remaining ingredients.
• When it's time to make the sauce, add the butter or ghee to a large skillet over medium-high heat. Add the onion and cook for about 5 minutes. Next, add in the garlic and ginger and cook an additional 30 seconds.
• Add the marinated chicken to the pan and cook until browned on all sides. This should take about 8 minutes.
• Add in the tomato sauce, Indian spice, and salt. Reduce heat and simmer for about 15-20 minutes, stirring occasionally, until the chicken has cooked through (165 ℉) and the sauce has thickened.
• Add in the heavy cream, stir to combine, and simmer on low for an additional 5 minutes.
• Garnish with cilantro and serve with rice and/or naan bread! Enjoy!

Spice Blend

This post was all about how to make the best chicken tikka masala recipe..

Did you make this recipe? Make sure to tag me @thespicegirlkitchen_ on Instagram or @thespicegirlkitchen on TikTok! I love seeing your recreations! I will be your ultimate hype woman!

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Chicken Tikka Masala

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Whether you’re new to Indian food or consider yourself a proud connoisseur, this easy Chicken Tikka Masala recipe will become a fast favorite in your home. Tender pieces of chicken are slow simmered in a spiced yogurt tomato sauce made with coconut milk for a flavor-packed dish perfect for any night of the week.

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Chicken tikka masala is FAB-U-LOUS .

I spent one of the tastiest months of my life traveling around India, and Ben worked there for two summers.

Thanks to our mutual food affair, on the nights we order takeout, it’s almost always Indian food . Each time, we pick a different mix of dishes to share.

Well, most of the dishes are different, with one notable exception. I think you know where this is going.

Chicken tikka masala.

5 Star Review

“This is absolutely delish! So simple to make and the family gobbled it all up! I love all your recipes! I’m so happy I found your site!” — Tab —

If you haven’t eaten Indian food before, the taste of tikka masala can be a little hard to describe.

Picture warm, aromatic, and a little exotic. Indian food, in general, is robust which is one of the reasons I love it. Every time I eat it, I’m transported to a faraway, dreamy place.

It’s also really, really good.

What is Chicken Tikka Masala ?

Traditional Indian chicken tikka masala features pieces of chicken tikka (chicken tikka is boneless chicken marinated in spices and yogurt that is roasted in an oven), served in a creamy tomato curry sauce.

The Origin of Chicken Tikka Masala

The true chicken tikka masala origin is up for dispute.

• Some say it was created Punjab, India by accident a mere 50 years ago.
• Some say it originated in a South Asian community in Britain.
• One popular account states that chicken tikka masala actually originated in Scotland, where a British Pakistani chef added a tomato cream sauce over the top of his chicken tikka to satisfy a customer (the customer was expecting more of a gravy and thought the original dish was dry). The addition was a huge success, and the variation stuck.

Wherever and however this dish came to be, I’m certainly glad it did! I suspect you will be too.

Chicken tikka masala is typically served over rice (try Turmeric Rice !), often with naan bread to mop up the saucy goodness (this Homemade Naan recipe is our favorite).

No one single recipe is standard.

But Is It Spicy?

This particular chicken tikka masala recipe is not “spicy” in the sense of hot, the way a jalapeno might be. (If you are looking for spicy as in hot , try this Jamaican Curry Chicken .)

Made with garam masala (which is a blend of many spices), turmeric, and cumin, chicken tikka masala is spicy and rich, but only in the sense of FLAVOR.

Chicken Tikka Masala vs. Butter Chicken

Chicken tikka masala is frequently confused with butter chicken, which has a similar appearance.

• Both dishes have the same orange-colored sauce and bite-sized pieces of chicken.
• Unlike chicken tikka masala, however, butter chicken does not have a prominent tomato flavor.
• Butter chicken’s sauce is also slightly creamier and richer.

Both dishes are unbelievably delicious, and I highly recommend trying them both. Check out my Slow Cooker Butter Chicken , Instant Pot Butter Chicken , or stovetop Indian Butter Chicken for easy butter chicken recipes.

A Healthy Adaptation

Dietary notes.

Wondering if tikka masala is friendly for your personal dietary needs? Here’s a quick rundown of my recipe.

• This particular chicken tikka masala recipe is nut-free. Others sometimes call for cashews or almonds.
• Chicken tikka masala is a great gluten-free dinner option.
• You can make this recipe dairy-free by swapping the greek yogurt for your favorite plain non-dairy yogurt.

As always, if you have specific dietary restrictions, make sure to verify your ingredients were processed in a dairy, nut and/or gluten-free facility to be safe.

How to Make Chicken Tikka Masala

Many authentic Indian chicken tikka masala recipes have a list of ingredients that runs the length of my forearm.

However, what you’ll find in today’s post is a streamlined, easy chicken tikka masala recipe made on the stovetop with lightened-up ingredients you can find at most grocery stores.

While not every version of chicken tikka masala is healthy, this one, which includes veggies, light coconut milk, no salt added tomato sauce, and uses Greek yogurt instead of cream, certainly is.

All you need is a great big pot, a spoon, and of course, an appetite!

Chicken Tikka Masala in an Instant Pot

Since tikka masala is one of my favorite Indian dishes, a few years ago I developed a shortcut version for a healthy Instant Pot Chicken Tikka Masala . It’s become a 5-star reader favorite and is a recipe I cook often.

The Ingredients in Chicken Tikka Masala

• Chicken . I used boneless, skinless chicken breast, though you can certainly swap chicken thighs. It becomes tantalizingly tender once slow cooked in the sauce and spices.
• Garlic + Ginger . Both add to the complex flavors of the dish.
• Garam Masala . A blend of many spices (including cinnamon, mace, peppercorns, coriander, cumin, and cardamom to name a few), it’s a one-stop flavor shop and a must-have spice for Indian-inspired recipes like this one. It can be found at most grocery stores and online here .
• More Classic Indian Spices . Turmeric, chili powder, cumin, and cayenne help create the bold, deep, and complex flavor we expect from chicken tikka masala sauce. Adjust the amount of cayenne as needed to reach your desired level of spiciness.
• Tomato Sauce . I prefer to use a sauce with no salt added for better control over the saltiness of the dish.
• Coconut Milk + Greek Yogurt . My wholesome swaps for the heavy cream. Both ingredients help thicken the sauce and make it supremely rich and creamy. I used light coconut milk and nonfat Greek yogurt.

Substitution Tip!

Make this recipe dairy-free by swapping the Greek yogurt for your favorite plain, dairy-free yogurt.

• Peas . A colorful final veggie addition. Frozen peas work beautifully here. You don’t even need to thaw them first.

Vegetarian Tikka Masala Options

• Tofu Tikka Masala . An excellent vegetarian tikka option for this recipe, using cubes of extra firm tofu
• Paneer Tikka Masala . If you can get your hands on paneer (I hear Costco has it now; I found it at an Indian grocery store near me), it’s absolutely delicious and worth trying at least once (though I think you’ll want it much more than once!)

The Directions

• Season the chicken.

• Sauté the onion in butter. Stir in the garlic, ginger, and spices.

• Brown the chicken, stirring to coat the pieces in the spices. Look at that color!

• Stir in the tomato sauce and coconut milk. Simmer until the chicken is cooked through and the sauce is thick.

• Stir in the yogurt. Serve with rice or naan, with a sprinkle of cilantro. ENJOY!

Storage Tips for Chicken Masala Recipe

• To Store . Leftovers can be stored in an airtight storage container in the refrigerator for up to 5 days.
• To Reheat . Rewarm tikka masala in a Dutch oven on the stovetop over medium-low heat. You can also reheat this dish in the microwave.
• To Freeze . Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. The texture of the sauce may change, but the flavors will still be delicious.

What to Serve with Chicken Tikka Masala

Side Dishes

Roasted Carrots

Oven Roasted Potatoes

Homemade Naan

Recommended tools to make this recipe.

• Dutch Oven . A classic kitchen tool that’s perfect for making this recipe.
• Extra Large Cutting Board . Never run out of cutting space again.
• Measuring Spoons . Perfect for measuring all the different spices in this dish.

Cooking this recipe takes me right back to that wonderful summer in India. I hope it transports you there too!

As always, if you try this recipe please leave a comment below to let me know how it came out. Your notes and kind reviews keep me going, and your feedback is so important to me.

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Ingredients    1x 2x 3x

• 1 1/2 pounds boneless skinless chicken breasts cut into bite-size pieces
• 1 1/2 teaspoons kosher salt divided
• 1 tablespoon unsalted butter
• 1 small yellow onion finely chopped
• 3 large cloves garlic minced (about 1 tablespoon)
• 1 tablespoon minced fresh ginger
• 1 tablespoon garam masala*
• 1 teaspoon ground chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/4 teaspoon ground cayenne use more if you like the dish spicy
• 1 8-ounce can no salt added tomato sauce
• 1 14.5-ounce can light coconut milk
• 3/4 cup frozen peas no need to thaw
• 1/2 cup plain nonfat Greek yogurt
• Prepared brown rice or Homemade Naan ; for serving
• Fresh cilantro for serving

Instructions  

• Season the chicken with 1 teaspoon kosher salt and set aside.

• Bring the pot to a simmer, then reduce the heat to medium low. Let simmer gently until the sauce thickens slightly and the chicken is tender and cooked through, about 20 minutes.
• Stir in the peas.

• *Garam masala is a blend of many spices and is very important to the final flavor of the recipe. It is available in most grocery stores and can also be found online here .
• TO STORE : Leftovers can be stored in an airtight storage container in the refrigerator for up to 5 days.
• TO REHEAT : Rewarm chicken tikka masala in a Dutch oven on the stovetop over medium-low heat. You can also reheat this dish in the microwave.
• TO FREEZE : Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. The texture of the sauce may change, but the flavors will still be delicious.
• Adapted from my Instant Pot Chicken Tikka Masala .

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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Hi Virginia! So glad you enjoyed the recipe! Thank you for this kind review!

Hi Erin! I love your recipes so much. I have a question about light coconut milk—do you have a lower-fat suggestion? I have high cholesterol, so I really try to limit this, but boy, do I love Tikka Masala so much. I wonder if I did half or a quarter can plus subbed the rest for something else. Any suggestions are greatly appreciated. Thank you!

Hi Danielle, The coconut milk is used in place of heavy cream, so you could try with whatever you normally substitute for heavy cream. If you give it a try, I’d love to know how it turns out for you. Enjoy!

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RecipeTin Eats

Fast Prep, Big Flavours

My cookbook "Dinner" now available!

Chicken tikka masala.

A made-from-scratch Chicken Tikka Masala recipe with the signature yoghurt marinated chargrilled chicken smothered in an incredible spice infused curry sauce. It’s astonishingly straightforward – and no hunting down hard to find ingredients!

Chicken Tikka Masala is an Indian favourite along with Butter Chicken and Biryani . Serve with Basmati Rice , else add a side of chewy and fluffy Naan or basic Homemade Flatbreads to mop up the sauce!

There are various tales about the origins of Chicken Tikka Masala , and most are along the lines of the following: That a British aristocrat was served Chicken Tikka (chicken on skewers chargrilled in a tandoor) and sent it back to the kitchen, complaining it was dry. In response to which the enterprising chef added a curry sauce and sent it back out again where it was well received.

And thus, one of the most popular curries in the world was born . 🙂 And even though it’s not a traditional Indian dish, the roots of it certainly are!

Proper Chicken Tikka Masala served at good Indian restaurants is made with yoghurt marinated chicken which is then chargrilled so it has that gorgeous smokey flavour.

Regretfully, I don’t have a tandoor sitting in the middle of my kitchen. So this recipe aims to replicate the flavour using my good old stove.

How to make Chicken Tikka Masala

We start off with a Chicken Tikka yoghurt marinade for chicken thighs. Thighs, my friends. Not breast! We need juicy meat for this recipe because we’re going to blast it with some serious heat to replicate the char grilled flavour of Chicken Tikka!

Leave it to marinade for at least 3 hours, preferably overnight. Then heat your pan until it’s smoking hot – and I mean  smokin’ hot!! – then cook those chicken pieces so the yoghurt coating gets chargrilled.

After that, we make the sauce, then toss the chicken back in to bring all the flavours together. And this is the vision that you will be bestowed with – your very own homemade Chicken Tikka Masala, made from scratch. With the signature deep orangey red sauce, wafting with aromatic curry flavour, smothering chicken with a beautiful chargrilled flavour.

Tikka Masala is deceptively easy!

This isn’t your everyday mid week meal. The ingredients list in the recipe looks alarmingly long, but it’s deceptive because there are duplicate ingredients. And we’re making a serious curry here! We can’t skimp on flavour!

And though the list might be long, here’s the best news –  no hunting down unusual  ingredients. You can get every single ingredient from the major supermarkets here in Australia (Woolies, Coles, Harris Farms, most Aldi’s and large IGA’s).

RECIPE REFERENCES

This recipe is the result of a mountain of reading, researching, tasting and cooking we did in pursuit of the ultimate Tikka Masala recipe for the home cook.

We visited some of our favourite Indian restaurants in Sydney just to taste the chicken tikka masala, and recounted our memories of curries we experienced in the UK and India.

We looked at existing recipes by authors both well known (Madhur Jaffrey and Heston Blumenthal) and unknown, including many Indian food bloggers. We even watched Youtube videos in Hindi and went to the library and dug up faded old Indian cookbooks!

We pulled out the best bits from every source of inspiration as well as adding our own ideas to come up with this recipe!

Difference between Chicken Tikka Masala and Butter Chicken

In case you are wondering about the difference between Chicken Tikka Masala and  Butter Chicken , the main thing is the char grilled flavour of the chicken which Butter Chicken does not have. Also, the sauce of Tikka Masala is more intense and complex. 🙂

For curry lovers everywhere, it’s truly worth making your own curry from scratch at least once in your life . Like Thai Red Curry , a store bought curry paste (even a really great one) simply doesn’t compare. If I were to make this using a jar of paste, I would pimp it up quite a bit with fresh garlic, ginger and spices, and it would be not much less effort than making it from scratch!

I really hope you love this. This is a recipe that my brother and I developed together, tag teaming with the recipe until we “got it right” (meaning, as close as possible to good Indian restaurants). Hope you enjoy! – Nagi x

MORE GREAT CURRIES OF THE WORLD!

Butter Chicken – one of the most popular curries in the world

Rogan Josh – fall apart lamb in a rich creamy tomato sauce

Biryani (it’s amazing!)

Dal (Indian lentil curry)

Thai Red Curry

Beef Rendang

Massaman Curry

Goan Fish Curry (Indian) – an amazing seafood curry from the tropical beaches of Goa

Browse the Curry Collection

ON THE SIDE

Indian Tomato Salad

Samosas – The perfect appetiser / starter. Or snacks and lunch tomorrow!

Pakoras – Spiced Indian vegetable fritters

South Indian-style Cabbage & Carrot Salad with Coconut

Refreshing Cucumber with Lemon Yogurt Dressing

Give this Everyday Cabbage Salad an Indian spin by sauteing garlic and cumin seeds in oil before mixing up with other Dressing ingredients

Real Naan ! Chewy, stretchy, fluffy – the ultimate homemade naan recipe right here

No Yeast Easy Soft  Flatbread . Perfect to use as naan, but simpler and without yeast so you can get it on the table fast!

WATCH HOW TO MAKE IT

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Ingredients

Chicken tikka marinade:.

• ▢ 600g/ 1.2lb chicken thigh (boneless, skinless), cut into 3cm / 2.2" cubes (Note 1)
• ▢ 1/2 cup plain yoghurt, full fat best (Greek is fine)
• ▢ 6 cloves garlic , minced (~1.5 tbsp)
• ▢ 1 tbsp fresh ginger , grated
• ▢ 1 tsp garam masala (Note 2)
• ▢ 1 tsp each salt, cumin, ground coriander, paprika (sweet, normal or smokey)
• ▢ 1 tbsp vegetable oil
• ▢ 1/8 tsp cayenne pepper (optional)
• ▢ Pinch black pepper
• ▢ 2 tsp lemon juice

Cooking Chicken:

• ▢ 1 - 2 tbsp oil (Note 3)

Curry Sauce Spices:

• ▢ 2 tsp turmeric
• ▢ 1 tbsp garam masala (Note 2)
• ▢ 2 tsp coriander
• ▢ 1 tsp cumin
• ▢ 1/8 tsp cardomon powder
• ▢ 1/8 tsp cayenne pepper

Curry Sauce:

• ▢ 3 tbsp (65ml) vegetable oil (Note 3)
• ▢ 30g / 2 tbsp unsalted butter OR ghee
• ▢ 1 onion, finely chopped (brown, white or yellow)
• ▢ 1 tsp salt
• ▢ 2 tbsp fresh ginger , grated
• ▢ 6 cloves garlic , crushed or grated
• ▢ 1 tbsp paprika (not smoked)
• ▢ 1 2/3 cups (400ml) tomato passata (tomato puree)
• ▢ 1 2/3 cups (400ml) water
• ▢ 100 ml (1/3 cup + 1 tbsp) cream (thickened or pure is fine)
• ▢ 1 tsp sugar
• ▢ 50g / 3 tbsp unsalted butter OR ghee
• ▢ Basmati rice

Instructions

Chicken tikka:.

• Combine all ingredients except chicken in a bowl and mix. Add chicken and turn well to coat.
• Cover with cling wrap and leave in fridge to marinate overnight (3 hours minimum).
• Heat 1 tbsp oil in a non stick pan over high heat until smoking. Add half the chicken and spread out. Leave for 2 minutes or until charred. Turn each piece and cook the other side until charred - don't worry if not cooked inside. (Note 4, also Video helpful here) Remove into bowl.
• Scrape out charred bits left in pan and discard. Add more oil if required and cook remaining chicken.
• Wipe skillet with paper towels (or do this part in a pot as you need a lid). Turn heat down to medium high.
• Add oil and butter. When butter is melted, add onions, ginger and salt.
• Cook, stirring constantly to ensure it doesn't burn, until the ginger is starting to turn golden and the onions smell sweet, about 5 - 7 minutes.
• Reduce the heat to medium. Add the garlic and paprika, and cook for 2 minutes.
• Add the Curry Sauce Spices, and cook a further 2 minutes, stirring.
• Add tomato passata and water, and mix. Bring to a simmer, then cover and reduce heat to low.
• Simmer for 15 minutes, stirring occasionally.
• Pour curry into a bowl, then use a stick blender to puree until smooth (Note 5).
• Return sauce to skillet. Add cream, sugar and butter. Stir to melt the butter.
• Add chicken, stir. Simmer for a few minutes until the chicken is cooked through.
• Optional: Sprinkle with a pinch of extra garam masala at the end.
• Serve over basmati rice , sprinkled with coriander/cilantro if desired. Try this No Yeast Flatbread as a quick naan!

Recipe Notes:

Nutrition Information:

More curry for curry lovers.

Thai Red Curry | Chickpea Potato Curry (Chana Aloo) | Beef Rendang | Vegetable Curry  | Cauliflower Chickpea Curry | Queema  (Indian Curried Beef Mince) | Chicken Satay Curry

LIFE OF DOZER

Miserable, sulky post-swim hose down. No feeling sorry for him! He just spent the last hour swimming and rolling in sand!!!

Hi, I'm Nagi !

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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Qeema – Easy Indian Curried Beef Mince

African Chicken Curry – Kuku Paka

Golden coconut chicken curry

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528 Comments

March 20, 2024 at 7:36 am

Morning Nagi San. This dish was amazing. Have added this recipe to my list of favourites. Hugs to Dozer.

March 6, 2024 at 10:59 am

February 20, 2024 at 6:39 am

January 11, 2024 at 1:37 pm

January 8, 2024 at 11:32 am

Delicious! Thank you!

December 2, 2023 at 10:15 am

December 2, 2023 at 3:58 am

Hi Nagi, I LOVE your recipes! Thank you so much! My husband way overdid cumin in a chili several years ago and now I can’t eat it, at least not straight as an ingredient. Can you recommend an alternative for Indian recipes? Thank you,

December 1, 2023 at 1:05 pm

November 29, 2023 at 7:59 pm

November 20, 2023 at 7:27 am

November 7, 2023 at 2:40 pm

October 26, 2023 at 8:29 pm

Made this tonight with Lamb and a 12 month old in tow! It is absolutely divine! So rich and moreish

October 10, 2023 at 4:01 am

October 6, 2023 at 4:24 pm

Is the cream in this recipe heavy cream?

September 24, 2023 at 7:26 pm

Been a while since I cooked this and forgot how much sauce there is. Have made a note on my recipe card to increase the chicken. This is one of my fav recipes. Once you get all the spices out of the cupboard the prep time is fairly close (my spice cupboard is messy lol)

September 15, 2023 at 9:12 am

This was super delicious!!! We had 900gm of chicken thigh to use so marinated that (and adjusted the marinade ratios). I kept the same amount of sauce ingredients (banking on there being extra sauce like with the butter chicken recipe). Next time, I think I might even double the chicken and keep the sauce amount the same (lots left over.. which isn’t necessarily a bad thing!). Such a tasty curry – my partner declared it even better than the few we’ve tried at restaurants! Thanks Nagi!!!

August 7, 2023 at 9:29 am

July 16, 2023 at 4:40 am

June 24, 2023 at 10:51 pm

Hi Nagi! I’ve made this a couple times and it is near perfect. I am experiencing a slight funny taste, and in hindsight I wonder if it could be from the garlic (from chicken marinade) burning when charring the chicken. How do you get around this? Should I consider not marinating in garlic and just adding it in later? Thanks!

May 27, 2023 at 12:27 pm

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• Family Dinners

Chicken Tikka Masala

This easy stovetop Chicken Tikka Masala tastes just like your favorite Indian take-out and is ready in under an hour. Leftovers are even better the next day!

My husband is British, and therefore incredibly picky about Indian food. He bemoans the lack of restaurants that serve “proper curries” in our neighborhood.

This is why, on our annual trek back to the United Kingdom to visit his family over the holidays, we've started the tradition of going to an Indian restaurant on New Year's Eve. We skip the champagne, the sparkles, and the countdown in favor of eating our fill of spicy curry.

In an effort to ensure that we’re not deprived of Indian food the rest of the year, I am learning how to cook more Indian dishes at home. I’m starting off with the quintessential British Indian dish: chicken tikka masala.

What Is Chicken Tikka Masala?

This dish is made with chicken that gets marinated in a spicy curry sauce with plain yogurt and cooked with tomatoes, spices, and more plain yogurt. You can use breasts or thighs, and it's great served with rice .

Chicken Tikka Masala vs. Butter Chicken

It's easy to confuse these two Indian dishes: they're both chicken in a creamy, tomato-based, spicy sauce. However, Indian Butter Chicken is creamier and sweeter than Chicken Tikka Masala, which is spicier and more intensely flavored. Butter chicken is also made with butter instead of oil.

How to Make Chicken Tikka Masala

Make this tikka masala in just a few (easy!) steps—the whole dish is ready in under 45 minutes!

• Marinate the chicken with yogurt. This tenderizes the chicken and adds flavor.
• Cook the chicken.
• Make the masala sauce. This involves simmering onions, spices, and tomatoes, with a little yogurt added at the end for creaminess and tangy flavor.
• Combine the sauce and the chicken. And you're done!

Tips for Making the Best Chicken Tikka Masala

This easy chicken tikka masala recipe calls for a number of spices, but they all add to the characteristic deep flavors. This recipe is worth the raid on your spice cupboard.

Here are few tips for this recipe:

• Adjust the spice! My husband and I both preferred the chicken tikka masala with a half teaspoon of cayenne pepper. However, if you prefer less spice, you can cut that back to just a quarter teaspoon or just leave it out entirely.
• Be sure to marinate: For the best flavor, you’ll also want to marinade the chicken for 4 to 6 hours, or even overnight. This gives the meat time to fully absorb the spicy marinade. However, if you’re in a time crunch, you can just marinate the meat for about 30 to 45 minutes.
• Plain yogurt is best: Avoid using Greek yogurt if possible for this recipe; regular plain yogurt is best. Greek yogurt is usually too low-fat and also too thick for this recipe, and can tend to separate when cooked.
• If Greek yogurt is all you can find , buy the Greek yogurt with the highest fat content you can find and mix it with a little whole milk to get the consistency of regular yogurt. This will give the sauce some insurance against separating.

What to Serve With Chicken Tikka Masala

Before you start cooking the tikka masala (since the cooking goes so quickly!), get a pot of rice going. Spoon the tikka masala over a scoop of rice and top with a sprinkle of cilantro!

Want something a little more special? Try making Indian-Style Rice or Savory Coconut Rice !

Make-Ahead and Freezing Instructions

Yes! You can make the chicken up to 2 days ahead of time. Cover and refrigerate it. Dishes like this improve when the flavors have a chance to meld.

Chicken Tikka Masala will freeze up to two months. Store in large, zip-top freezer bags and lay them flat in the freezer.

My husband gave this chicken tikka masala recipe his seal of approval. I hope you like it too!

Looking for More Indian Recipes?

• Pressure Cooker Saag Tofu (Indian Spinach and Tofu)
• Turmeric Cauliflower Curry
• Indian Butter Chicken
• Red Lentil Dal
• How to Make Naan

Leftover chicken tikka masala tastes phenomenal the next day because the spices develop more flavor overnight.

Avoid using Greek yogurt if possible for this recipe. If it's all you can find, buy the Greek yogurt with the highest fat content you can find and mix it with a little whole milk to get the consistency of regular yogurt. This will give the sauce some insurance against separating.

Ingredients

For the chicken:

1 1/4 pounds boneless skinless chicken breasts , thighs, or a mix

6 tablespoons plain whole milk yogurt

1/2 tablespoon grated ginger

3 cloves garlic, minced

1 teaspoon cumin

1 teaspoon paprika

1 1/4 teaspoons salt

For the tikka masala sauce:

2 tablespoons canola oil , divided

1 small onion , thinly sliced (about 5 ounces, or 1 1/2 cups sliced)

2 teaspoons grated ginger

4 clove garlic , minced

1 tablespoon ground coriander

2 teaspoons paprika

1 teaspoon garam masala

1/2 teaspoon turmeric

1/2 teaspoon freshly  ground black pepper

1 ( 14 - ounce ) can crushed fire-roasted tomatoes (regular crushed tomatoes work, too)

1/4 to 1/2 teaspoon cayenne pepper

1/2 teaspoon salt

Cooked rice , to serve

Cilantro , to garnish

Trim chicken thighs of any extra fat. Chop into bite-sized pieces about 1/2 to 1-inch wide. Place the chicken thigh pieces to a medium bowl.

Add the yogurt, ginger, garlic, cumin, paprika and salt. Using your hands, combine the chicken with the spices until the chicken is evenly coated.

Cover the bowl with plastic wrap and let the chicken marinate in the fridge for at least 45 minutes or as long as overnight. (Marinating for 4 to 6 hours is perfect.)

In a large skillet, heat 1 tablespoon of canola oil over medium-high heat. Add the chicken thigh pieces and cook for about 6 to 7 minutes, until they’re cooked through. Transfer to a plate and set aside.

Wipe down the pan you used to cook the chicken. Heat remaining canola oil over medium heat. Add the onions and cook for 5 minutes, until softened, stirring often.

Add the grated ginger, minced garlic, coriander, paprika, garam masala, turmeric, black pepper, salt, and cayenne. Let the spices cook until fragrant, about 30 seconds to a minute.

Add the crushed tomatoes to the pan with the spices and let everything cook for 4 minutes, stirring often. Add the yogurt and stir to combine.

Reduce the heat to medium-low and let the sauce simmer for another 4 minutes. Add the chicken pieces to the pan and coat with sauce.

Serve over cooked basmati rice and garnish with cilantro.

• Comfort Food
• Indian Chicken

• Grilled Chicken
• Roasted Chicken
• Chicken Mains

The Best Chicken Tikka Masala

The secret is a salty yogurt-based marinade followed by intense charring on a hot grill.

Serious Eats / Eric Kleinberg

The Best Way to Cook Chicken for Tikka Masala

How to make masala sauce, putting it together, why it works.

• Use a grill to cook more delicious tikka chicken.
• Slightly undercooking the chicken on the grill lets you finish cooking the chicken by simmering in the sauce. This leads to better flavor and perfectly cooked chicken.

When I was a kid, I used to perform my own version of "recipe development" on my 3rd grade lunch tray. This usually involved adding shredded yellow cheese to various non-taco items on taco day. ("Everything's better with my famous Zesty Cheese Tidbits!" was the marketing tagline.) Or occasionally pouring tomato soup over my cut up hot dog.

This latter experimentation comes pretty close to what the most apocryphal of sources say is the origin of Chicken Tikka Masala; a British patron of an Indian restaurant in Punjab complained their chicken tikka was too dry, so the chef responded by taking it back to the kitchen, adding some spices to a can of Campbell's Tomato Soup, and pouring it over the tikka.

His creation fared a bit better than my Soupy Wiener Chunks ever did.

Whether chicken tikka masala is a dish of actual Indian or British-Indian origin is a point of contention. Certainly the tikka part of the dish—chunks of chicken marinated in spiced yogurt and cooked rapidly in a coal-burning 900°F tandoor oven until charred and tender—is Indian in origin. It's the act of combining it with a masala sauce—a spiced sauce that generally contains pureed tomatoes and cream—that is up for debate.

In any case, the dish is most likely around 50 years old, and whether it was created in Punjab, London, or Glasgow (as has been variously claimed), two things are certain: first, it's the most popular dish in the United Kingdom, and second, It's bloody delicious.

Serious Eats

When done right, the sauce should be a multifaceted affair; a balanced blend of intense spice flavors with a gingery kick, rounded off by rich cream and butter, with a splash of brightness from tomatoes and citrus. As you bite into a chunk of chicken, the smoky char should work its way through to the forefront, to be slowly replaced by a new layer of spicing, intensified by its time on the grill. The chicken chunks should be juicy, moist, and tender.

More often than not, you get a chicken tikka masala in which bone-dry chunks of white meat chicken have been simmered to death in a sauce whose only merits are a chef who understands the first rule of Professional Cooking Hackery: When in doubt, add more cream.

I wanted to figure out a way to make it  right .

I've already discussed the finer points of re-creating a restaurant-style  Tandoori Chicken  at home by using a pumped up charcoal grill in lieu of a 1,000°F tandoor oven, which means we already have the first part of the recipe licked.

Here's the shorter version for the lazy:

Key To Great Chicken Tikka #1: Use The Grill

The grill is the best way to approximate the intense, meat-charring heat of a tandoor oven at home. If you don't have one, a grill pan is the next best bet, followed by a broiler.

Key To Great Chicken Tikka #2: Use Salt

Add plenty of salt to your marinade. Despite what folks will tell you, there are actually only a few ways in which a marinade works to improve your meat. Salt is one of them. The muscle protein myosin will dissolve and loosen up when exposed to a salty liquid, allowing better flavor penetration, and better juice retention when the bird is cooked.

Key To Great Chicken Tikka #3: Don't Over-marinate

Don't over-marinate. Chicken tikka marinades contain both yogurt and lemon juice, two acids that will cause muscle proteins to denature and chemically "cook," the same way a lime-juice marinade works in a traditional ceviche. Marinate for too long, and your meat will dry out just like you overcooked it, resulting in dry, stringy, chalky meat. Keep marinating time to 5 hours or less.

Key To Great Chicken Tikka #4: Use A Smaller Bird

A grill or tandoor oven is intensely hot, meaning that by the time a large chicken cooks through to its center, the outer layers will be hopelessly overcooked and dry. Scoring the meat deeply with a knife helps this problem, but a better solution is to use a smaller bird to cut down on cooking time. I use small chickens or Cornish hens for my chicken tikka.

Everyone got that? Good! Let's move along.

The basics of masala sauce are simple: start with a base of aromatics—onions, garlic, and ginger are common—cooked in oil, ghee, or butter. Add a simple spice mixture, largely based on cumin, coriander, and chilis, throw in some canned tomatoes, cook them down, then puree the whole deal with heavy cream and fresh cilantro.

I saw no need to stray from these basics, though I found cooking my onions, garlic, and ginger until blackened and charred in spots added a hint of smokiness and a sweet complexity that complemented the smoky flavor of the chicken tikka better than just plain sautéed aromatics did.

As for the spice mix, I already had a balanced blend going into my chicken tikka marinade, why not double it up and reserve some for the sauce? Aside from picking out shoes for my wife's birthday, I can think of few cases where simpler isn't better.

Finally, adding in half of the fresh cilantro leaves along with the tomatoes and reserving the other half to stir in at the end along with a good squeeze of lemon juice made for a sauce that was both complex and rich, while remaining bright and fresh.

With sauce and chicken in hand, the rest seemed like a straight shot to the finish line.

My first thought was to do what they do at restaurants: cut up the chicken tikka, toss it with the sauce, and call it a day. That worked well enough, but there were two problems: First, cornish hens are small. I missed the big chunks of tender chicken you get in the best restaurant versions. Secondly, it was tasty enough, but I really wanted to figure out a way to get the sauce and the chicken to marry a bit better, enhancing each other and playing off each others skills like  WilyKit and WilyKat , not just peacefully coexisting.

Simmering them for a brief period in the sauce helps solve this problem, but you end up with the buffet-table effect: the chicken has already been cooked once, so simmering it in sauce only serves to  over cook it.

In an effort to get larger chunks, I cooked up a few new batches of chicken tikka; One using a whole butterflied skinless chicken, one using bone-in skinless chicken breasts, one with boneless/skinless breasts, and one with skinless legs.

None  of them worked the way I wanted to. In every case, the high heat necessary to get good charring left my chickens dried and stringy by the time they cooked through to the center, even when I tried finishing them off on the cooler side of the grill.

Reversing the process by starting them low then moving them to the hot side to finish provided marginally better results, but the meat was still chalky.

Here's the rub: with regular old non-marinated, skin-on chicken, you can safely grill it using a two-stage (hot then cold or cold then hot) method and achieve skin that's crisp and charred, and meat that remains juicy and tender. Take off the skin, and you've got a problem, as the chicken loses both a protective layer of insulation, as well as a good source of fat. Add to that an acidic marinade which gives the process of protein denaturation (i.e., cooking) a jump start, further compounding the problem.

One solution was to separate the brining steps and the marinating steps into two separate events by soaking the chicken in salt water first (to help it retain moisture), followed by a very brief soak in the yogurt/lemon juice/spice blend just to flavor the exterior, but this was more trouble than it was worth.

Then I thought to myself,  wait a minute—perhaps we can kill two birds with one stone here . I had two problems: a) my chicken wasn't cooking through on the grill without drying out, and b) the sauce and the chicken weren't marrying together sufficiently.

The solution? Just undercook the chicken on the grill.

I grilled off whole skinless marinated chickens (you can use just breasts or just legs if you like) just long enough to develop deep char on the grill, at which point, the interiors were still at a cool 100°F—that's essentially raw. By pulling the chicken off the grill then, letting it rest, then removing it from the bone, I ended up with large chunks of chicken that were deeply smoky on one side, but still pretty much completely raw (A.K.A.  not  overcooked).

This allowed me to then add the chicken to my sauce and finish it at a gentle simmer on the stovetop. Not only did my chicken come out perfectly moist and tender, but it resulted in chicken that was more flavorful, as well as a sauce that was gently perfumed by the smoky flavor of the grill.

Best of both worlds!

Next project: perfect Soupy Wiener Chunks. They will one day take over the world, I swear.

Recipe Details

Ingredients

5 pounds bone-in chicken pieces (breasts, legs, or a mix), skin removed

3 tablespoons toasted ground cumin

3 tablespoons toasted paprika

2 tablespoons toasted ground coriander seed

2 teaspoons ground turmeric

1 teaspoon cayenne pepper

12 cloves garlic , grated on the medium holes of a box grater, divided

3 tablespoons fresh ginger , grated on the medium holes of a box grater, divided

2 cups yogurt

3/4 cup fresh juice from 4 to 6 lemons , divided

Diamond Crystal kosher salt ; for table salt, use about half as much by volume

4 tablespoons butter or ghee

1 large onion , thinly sliced

1 ( 28 - ounce ) can whole peeled tomatoes , roughly mashed

1/2 cup roughly chopped cilantro leaves and tender stems

1 cup heavy cream

Place chicken pieces on a cutting board flesh-side up. Score deeply at 1-inch intervals with a sharp knife. Place in a large rimmed baking dish.

Combine cumin, paprika, coriander, turmeric, and cayenne in a small bowl and mix well. Set aside 3 tablespoons of spice mixture. Combine remaining 6 tablespoons spice mixture, 8 cloves garlic, 2 tablespoons ginger, yogurt, 1/2 cup lemon juice, and 1/4 cup salt in a large bowl and whisk to combine. Pour marinade all over chicken pieces, using hands to coat every surface. Cover loosely and refrigerate. Refrigerate and allow to marinate for at least 4 hours and up to 8, turning occasionally.

Meanwhile, heat butter or ghee in a large Dutch oven over medium-high heat until melted and foaming subsides. Add onions, remaining 4 tablespoons grated garlic, and remaining 2 tablespoons ginger. Cook, stirring frequently, until dark and beginning to char in spots, about 10 minutes. Add reserved spice mixture and cook, stirring frequently, until fragrant, about 30 seconds. Add tomatoes and half of cilantro, scraping up any browned bits from bottom of pan with a spoon. Simmer for 15 minutes, then puree using a hand blender or by transferring to a tabletop blender in batches.

Stir in cream and remaining quarter cup lemon juice. Season to taste with salt, then set aside until chicken is cooked.

TO COOK ON THE GRILL : Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Wipe excess marinade off chicken and place over hot side of grill, flesh-side-down. Grill without moving until well charred, 5 to 7 minutes. Flip chicken and cook until second side is charred, another 4 to 5 minutes. (Chicken will not be completely cooked through—this is ok). Transfer to cutting board and let rest 10 minutes.

TO COOK UNDER THE BROILER : Line a broiler pan with heavy duty aluminum foil and preheat the broiler to high with the rack set 6 inches below broiler element. Wipe excess marinade off chicken and place on foil-lined pan, flesh side up. Broil until charred and blackened on surface, about 8 minutes (chicken will not be completely cooked through—this is ok). Transfer to cutting board and let rest 10 minutes.

Remove chicken from bone using a sharp knife and cut into rough bite-sized chunks. Transfer chicken chunks to pot of sauce. Bring to a simmer over medium heat and cook, stirring frequently, until chicken is just cooked through, about 10 minutes. Sprinkle with remaining cilantro, then serve immediately with rice or Grilled Naan .

Special Equipment

Grill , Dutch oven , blender or immersion blender

More Serious Eats Recipes

Pakistani Desi Dishes: 15 Most Famous Recipes from Pakistan

Pakistani cuisine is a mix of Middle Eastern, South Asian, and Central Asian flavors. There are many delicious dishes that originate from Pakistan, and we have highlighted 10 of our favorites for you to enjoy! These dishes are hearty, flavorful, and perfect for any occasion.

So whether you are looking for a new dish to add to your rotation or want to explore Pakistani cuisine for the first time, be sure to check out these fantastic recipes!

Table of Contents

Why is Pakistan famous for it’s taste?

Pakistan is a land of rich culture and heritage, and its cuisine is no different. Pakistani dishes are known for their bold flavors, fresh ingredients, and beautiful presentation.

From traditional favorites like Chicken Tikka Masala to more modern dishes like Biryani, there is something for everyone to enjoy. And with so many delicious options to choose from, it’s no wonder that Pakistani cuisine is becoming more popular all over the world!

Pakistani dishes are incredibly popular for several reasons. First, the cuisine is a perfect blend of flavorful and hearty ingredients. This makes it perfect for any occasion, whether you’re looking for a quick snack or a sit-down meal.

Additionally, Pakistani cuisine is very versatile, so there’s something to please everyone’s taste buds.

If you’re looking to explore Pakistani cuisine, be sure to try some of these 15 best mouth-watering Pakistan dishes.

1 – Chicken Biryani

Biryani is a spicy chicken dish made with spices, rice, and yogurt that is popular in Pakistan and India. It can be prepared in various ways, but this particular recipe is one of my favorites. The chicken is cooked with aromatic spices until tender and then simmered in a sauce made with yogurt, tomatoes, and fresh ginger. Serve with steamed rice, and this dish is simple to make but so delicious!

2 – Sheer Khurma

Sheer khurma is a traditional Pakistan dessert that is made with vermicelli, milk, sugar, and dry fruits. It is a popular dish during the Muslim festival of Eid al-Fitr. The dish can be prepared in a variety of ways, but most often it is served as a thick pudding. Sheer khurma is a delicious and comforting dessert that everyone will love.

3 – Chicken Tikka Masala

Chicken Tikka Masala is a classic Pakistani dish that is sure to please. The chicken is marinated in a mixture of spices and yogurt, then grilled or roasted until it is cooked through. The Tikka Masala sauce is made with tomatoes, onion, garlic, and a variety of spices, and it adds the perfect amount of flavor to the dish.

4 – Nihari

Nihari is a traditional Pakistani stew made with beef, spices, and fresh ginger. It is slow-cooked until the meat is incredibly tender and falls off the bone. Nihari is typically served for breakfast, but it can be enjoyed any time of day.

5 – Halwa Puri

Halwa Puri is a traditional Pakistani dessert that is made with semolina, clarified butter, sugar, and milk. It is often served as a breakfast or snack dish. The flavor of Pakistani Halwa Puri can vary depending on the ingredients used, but it is typically sweet and creamy. This dish is enjoyed by people of all ages and can be easily prepared at home.

6 – Sarsoon Ka Saag

Saag is a traditional dish from the Punjab region of Pakistan. It is made of mustard greens, spinach, and other leafy greens. This delicious and healthy dish can be served with naan bread or roti for a complete meal. Pakistani sarsoon ka saag is a perfect example of the country’s rich culinary heritage.

7 – Paratha

Paratha is a type of flatbread that is popular in Pakistan. It is made with flour, water, and oil and can be filled with various fillings such as vegetables or meat. Pakistani paratha can be eaten either savory or sweetened with honey or sugar. It is a versatile dish that can be served for breakfast, lunch, or dinner.

8 – Lassi

Lassi is a traditional drink from the Punjab region of Pakistan. It is made with yogurt, water, and often spices such as cardamom and mint. Lassi can be sweet or salty and is often enjoyed during summer. There are many variations of lassi, which can be served either cold or hot. In Pakistan, lassi is considered to be a healthy drink that helps to cool down the body in the hot weather. It is also thought to be beneficial for digestion.

9 – Paya or Siri Paye

One of the most popular items on Pakistani menus is paya, or cow feet soup. This Pakistani comfort food is made from beef or lamb shanks and spices, and is cooked until the meat is so tender it falls off the bone. This dish is said to be incredibly nutritious and is believed to have many medicinal properties. While it may not sound appetizing to some, those who have tried siri paya say that it’s a delicious and uniquely flavorful soup.

10 – Kheer

Kheer is a delicious, creamy rice pudding that is commonly enjoyed in Pakistan and other parts of Asia. This dish can be made with a variety of different ingredients, but it always has a thick and creamy consistency. Kheer is perfect for enjoying as a dessert or snack, and it’s also surprisingly healthy! If you’re looking for an easy and tasty way to enjoy some Pakistani cuisine, then be sure to try making kheer at home. 

11 – Zarda Rice

Zarda is a rice dish cooked with saffron, nuts, and raisins. It is a popular Pakistani dish that is often enjoyed as part of special occasions or celebrations. Zarda can be made with either Basmati or Jasmine rice, and it can be served either cold or warm. The ingredients used in zarda vary depending on the region it is from but typically include some combination of sugar, spices, nuts, and dried fruit. 

12 – Bun kebab

Bun kebab is a Pakistani dish that is made up of grilled minced lamb or beef that is served inside a bun. It is often topped with tomatoes, onions, and cucumbers and then served with a sauce made from soy sauce, vinegar, and chili peppers. Bun kebab is popular street food in Pakistan and can also be found in restaurants throughout the country. It is typically considered to be a fast food dish, and it is often eaten as a snack or as part of a larger meal.

13 – Peshawari Chapli Kebab

If you’re looking for an authentic Pakistani dish to try, look no further than the Peshawari chapli kebab. This grilled beef patty is popular in Peshawar and is a must-try for any fan of spicy food. Unlike most burgers, the chapli kebab is seasoned with spices like cumin and ginger, giving it a unique flavor that sets it apart from the average burger.

14 – Multani Sohan Halwa

Multani Sohan halwa is a traditional Pakistani dessert that is made with semolina, sugar, ghee, and nuts. It is a popular dish in the Punjab region of Pakistan and is usually served during special occasions or holidays. Multani Sohan halwa has a dense and sweet flavor and is often garnished with almonds, pistachios, or cardamom.

15 – Mutton Karahi

Mutton karahi is a Pakistani dish made with goat meat, tomatoes, and spices. It is popular in the city of Karachi and is often served with roti or rice. Mutton karahi can be made with either boneless or bone-in goat meat. It is typically cooked until the meat is very tender. This dish is often garnished with fresh cilantro and can be served either hot or cold.

Frequently Asked Questions

Q1: what do pakistanis eat the most.

Some of the most popular Pakistani dishes include lassi, paya, kheer, zarda rice, bun kebab, Peshawari chapli kebab, and mutton karahi. These dishes are enjoyed by Pakistanis both inside and outside of the country, and each one has a unique flavor that is sure to please any palate.

Q2: What is the main dish of Pakistan?

The main dish of Pakistan is rice, which is typically served with a variety of different meats and vegetables. Curry is also a popular choice for the main dish in Pakistan, as it is both flavorful and hearty.

A typical Pakistani dinner usually consists of rice, a meat or vegetable curry, and a yogurt or salad. Bread is also often served with dinner, and chapati is a popular choice.

Q3: Is Pakistani food better than Indian?

Pakistani food and Indian food are both trendy in the South Asian region, and each cuisine has its own unique flavors and ingredients. That being said, it is difficult to say which cuisine is better than the other, as it ultimately comes down to personal preference.

Both Pakistani and Indian dishes are typically very flavorful and spicy, so if you’re a fan of spicy food, you’re sure to enjoy both cuisines. Pakistani food typically uses more meat than Indian food.

So if you’re a fan of meat-based dishes, you may prefer Pakistani cuisine. On the other hand, Indian food often incorporates more vegetables into its dishes, so if you’re looking for a healthier option, Indian food may be the better choice.

Whether you’re looking for a hearty meat-based dish or a light and healthy vegetarian option, there’s sure to be a Pakistani dish that suits your taste. So next time you’re in the mood for something new, give one of these popular Pakistani dishes a try. You won’t be disappointed!

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NB! Bemærk, at enkeltportionerne fra Trek’n Eat er væsentligt større, end enkeltportionerne fra Travellunch. Så hvis der spædes op med lidt pasta eller ris, er der faktisk nok til 2 personer i disse enkeltportioner fra Trek’n Eat. Bemærk: Næringsindhold er angivet pr. 100 g.

Uanset, om du vandrer med rygsækken, er på tur i båden, overnatter i en hytte eller nyder den storslåede udsigt fra toppen af det fjeld eller bjerg, du har kæmpet dig op på, er du drevet af følelsen af at føle dig i live og afslappet - og den proviant, der skal holde dig oppe, må gerne være mere end blot påfyldning af den fornødne energi. Det må gerne være en smagfuld oplevelse. Med Trek’n Eat får du frysetørret proviant, fremstillet på naturlige råvarer, der vejer ganske lidt at medbringe og som er nem og bekvem at tilberede - og med en naturlig ”mums”-faktor! Med den frysetørrede proviant fra tyske Trek’n Eat kan du trygt regne med et yderst velsmagende, nærende og velafbalanceret måltid, som hurtigt vil give dig din energi tilbage og som efterlader dig varm og glad indeni. Glem alt om tvivlsomme konserveringsmidler, kunstige farvestoffer eller smagsforstærkere - måltiderne fra Trek’n Eat er så naturlige, som de overhovedet kan være! Og så er de alle pakket i vandtætte, genlukkelige og selvstående poser, som er nemme at håndtere. Og som endda er forsynet med måleskema på siden, så du kan dosere den rette mængde vand. Denne Chicken Tikka Masala på 150 gram giver efter tilsat vand ca. 470 gram færdig mad. At nyde en Chicken Tikka Masala er smagen af Taj Mahal og duften af eksotiske krydderier, uanset hvor dit udendørs eventyr bringer dig hen. Traditionelt fremstilles denne indiske gryderet i en Tandoori-ovn og består af grillede stykker kylling, som er marineret i en yoghurt, serveret i en krydret tomatsauce, hvor det hele serveres med ris. Dette glutenfrie måltid fra Trek'n Eat indeholder alle disse ingredienser for at sikre den autentiske smag - selv på rejser langt væk fra Indien. Og så tager denne version kun 8 minutter at tilberede! Ingredienser: langkornris, hønsekød 15%, solsikkeolie-pulver (indeholder mælk, E551), tomatpulver, krydderiblanding (indeholder selleri), valleprotein koncentrat, modificeret stivelse, kartoffelmel, maltodextrin, løg, tomater, gærekstrakt, persille, ingefær, paprika, salt, chilipulver, hvidløgspulver, peber, naturlig aroma. Allergener: Mælk, selleri. Dette produkt er glutenfri

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14 Mistakes To Avoid When Cooking Chicken Tikka Masala

A sk people to name a curry dish and the most common answer is almost always going to be chicken tikka masala. It's a famous dish that has been delighting diners for around half a century. While a staple of many recipe books, there are several common mistakes people can make when cooking it. This is no surprise. A beautiful chicken tikka masala not only requires a wide range of top-quality ingredients but also patient preparation.

Many things can trip you up when you're trying to make an epic curry dish. It's easy to cook ingredients at the wrong time, take shortcuts, or even doubt your cooking ability. Here we'll navigate those pitfalls to ensure you can turn your run-of-the-mill tikka masala into one you can proudly show off to your family and friends. Not only will these tips help you with your chicken tikka masala, but they will power you with the knowledge to make delicious curries for years to come.

Read more: 12 Ways To Add More Flavor To Chicken Thighs

Thinking It's An Authentic Indian Dish

Are you looking to impress your friends by cooking an authentic Indian curry? If so, chicken tikka masala isn't for you. Many popular curry dishes are British inventions, and tikka masala is no different. While  chicken tikka masala has mysterious origins , the most commonly held belief is that it was invented by a Pakistani man called Ali Ahmed Aslam in the 1970s. He was working in a Glasgow restaurant when a customer complained about his dry chicken, and therefore he created a delicious gravy to go with it. Aslam sadly died in 2022, but his impact on British food culture will be forever remembered.

Should the fact it's not an authentic Indian dish put you off? Absolutely not. It's the perfect entry point to curry making and can teach you a lot about how to use spices and customize a curry to your taste. Many recipes for the dish have a more Western approach which is a little simpler and easier to follow for novices. Once you master the chicken tikka masala, you can use it as the perfect stepping stone to either create your own curry or cook more authentic Indian dishes. Instead of being put off that you're not making an original Indian curry, revel in the fact you're making the national dish of the U.K.

Thinking There's A Right Way To Do It

When it comes to the definition of chicken tikka masala, things actually become quite vague. Most describe it as marinated boneless chicken which is cooked in a spiced tomato sauce. It is traditionally cooked in a tandoor, but not many recipes will call for this. 

So what does all this mean for your tikka masala? It means you don't need to fret about doing it wrong. If you read 100 chicken tikka masala recipes, they'll probably tell you to make it 100 different ways. For this dish, beauty is in the eye of the beholder and as long as you think it tastes good, you've done it right.

You shouldn't fear all of this variation but embrace it instead. As you become more comfortable with making tikka masala, you'll understand the impact of different spices and cooking methods. This will lead you on a journey of self-discovery where you'll end up with your perfect version of this famous dish. While that's true, there are cooking methods and ingredients that can help elevate your tikka masala

Only Using Chicken Breast

There is nothing wrong with using chicken breast in your tikka masala. However, you should at least consider the benefits of using other cuts. For all its convenience, chicken breast has the mildest flavor of any part of a chicken. For those looking for the greatest depth of flavor, chicken thigh is the best cut of chicken for curry . Chicken tikka masala calls for boneless chicken, so you'll either need to buy your thighs that way or debone them yourself. It's worth the effort, as the darker parts of the chicken, such as the thighs and legs, are going to give you a deeper flavor.

Other cuts of meat don't quite work for a curry; wings and drumsticks don't have enough meat on them when removed from the bone. Thighs are your best option, but it's important to note that they take a little longer to cook than the breast. This is because they are both denser muscles and are higher in fat. But the extra time and effort needed for chicken thighs is worth it, as the meat will be more tender and juicier. When paired with a perfect marinade, you'll compliment your sauce with delicious chicken pieces.

Not Making Your Own Curry Paste

If you lack confidence in cooking curries, then using store-bought curry paste is completely understandable. It will allow you to focus on perfecting the other parts of the dish and you can save making your own curry paste for another time. It's also perfectly understandable if you want to cut down on your cooking time as you just want a quick meal. But while there's no shame in using curry paste from a jar, it will never result in the tastiest curry. As with most things that come from a jar, you won't get the freshest flavors or that real depth of taste. Once you've learned how to make your own curry paste, then you'll never go back.

As we mentioned before, there is a huge variation in tikka masala recipes, and much of that variation comes from the different ways you can make curry paste. Not only will the exact ingredients change but also the quantity of those ingredients. As you become more adept at making curries, you'll learn how these ingredients affect your curry paste until you come up with a perfect combination. Once you do, you'll have your own unique paste recipe that you can replicate repeatedly.

Using Low-Quality Ingredients

This is, of course, a mistake that you can make with any recipe. However, with chicken tikka masala, you'll be dealing with a long list of ingredients that all have a significant impact on the dish. If just one of those ingredients isn't the right quality, it can let the whole team down. The better the ingredients, the better the end product. Ideally, you want your spices, vegetables, and chicken to be as fresh as possible for the brightest flavor.

These days it's easy to get a wide range of precut or ground ingredients either frozen or in a jar. We'll pick garlic as an example here. Pre-minced garlic in a jar can be an excellent time-saver in your day-to-day cooking. However, there are downsides, as they need to use preservatives and it'll never taste as fresh. If you want to make the best possible curry base , you need to be using fresh garlic cloves. This is just one example, but the same could be said for your spices, onions, tomatoes, and more. Using high-quality ingredients will be the difference between a good and a great tikka masala.

Not Marinating Long Enough

There are only a few absolute musts when it comes to chicken tikka masala, but marinating is one of them. Without this step, you'll just be eating chicken masala, as the marination is part of what turns regular chicken pieces into delicious tikka. You want those chicken pieces to absorb the marinade enough so that they lock in the flavor once cooked. But how much time should you let the mixture rest? Anywhere between 4 to 24 hours is ideal, as there are downsides to both under and over-marinating.

If you under-marinade, you're not giving the chicken enough time to absorb those flavors. But what if you've not got four hours? Thankfully even leaving the marinade for just 30 minutes will get some results, even though it's not ideal. A great tip for ultra-flavorful chicken , especially if you're short on time, is to pierce the chicken with a fork. This gives the mixture a better chance to get deeper into the chicken.

It's also possible to go the other way and leave chicken marinating for too long. Eventually, the acid in the mixture will start to break down the chicken and make it soft and mushy, which is why 24 hours is a good maximum limit. The best advice is to either make it the night before, or the morning of, the day you'll be making the meal.

Forgetting To Add Plenty Of Salt

If you're new to cooking curry then you'll be faced with plenty of seasonings and spices, many of which you may never have used before. However, one ingredient that you'll be very familiar with is boring old salt. You may be hesitant to use much salt as it's not one of the traditional Asian spices. A common mistake is thinking you should be using extra spices instead of salt to add more flavor. The reality is that salt isn't boring at all, and it's an important part of your chicken tikka masala. Trust us — if you go into any Indian restaurant, any curry you order is going to contain a lot of salt.

There are a few different types of salt you can use, with many modern curry chefs preferring to use kosher salt. This has a coarser texture that can help to season food more evenly and doesn't have the harsher taste of table salt. That being said, this is mainly down to personal preference, so don't worry if you only have table or sea salt. Worried about adding too much? There are many tips and tricks for removing excess salt, but perhaps the easiest method is to throw in some raw potatoes, which do a great job of absorbing that extra salinity.

Throwing In Your Spices Before Toasting Them

Using pre-ground spices is another common shortcut. Again, there's nothing wrong with that if you don't have the time to spend hours preparing meals every day. While they can be a great time saver, spices lose a lot of their magic when ground down and packaged. To get that explosion of beautiful flavor and aroma, your process should be to buy fresh whole spices, toast them, grind them up, then add them to your curry after you've started cooking the wet ingredients.

Toasting your spices will release their essential oils and unlock their intense flavor. This, in turn, will add a much deeper and more complex level of flavor to your masala gravy. Thankfully this process doesn't take too long as you'll only need to toast them for around 2 to 3 minutes until you start to get their rich aroma. Wait too long and the spices will start to burn, and you'll be in danger of making them bitter.

Once you've let them cool, you'll need to grind the spices. The easiest way to do that is with an electric spice grinder which will do all the hard work for you. A coffee grinder will do the same job, but you don't want to be using the same machine for grinding coffee beans and spices (no matter how much you clean it). Don't have either? You'll just need to do it the old way with a classic mortar and pestle.

Not Frying Your Onions Properly

Not including toasting your spices, onions are the first ingredient you're going to be cooking. That's because they need to be sautéed so they soften and start to caramelize. Once they do, they'll have a beautiful texture and combine perfectly with the rest of the ingredients. The big mistake that can be made with onions is adding them after the tomatoes as they won't be fried properly and won't melt away into the gravy. Some curries have large pieces of crunchy onion, but not in a chicken tikka masala.

To cook onions perfectly, the first step is to preheat the oil so they sizzle straight away. You'll want to cook them until they start to soften and turn into a transparent light brown color, stirring often to ensure they cook evenly and don't burn. A fantastic cooking hack here is to add salt to your onions . This helps to draw out the moisture to soften the onions quicker.

Only Adding Garam Masala At The Beginning

Garam masala almost feels like a cheat code. It's a wonderful blend of ingredients that will instantly improve the taste and aroma of your chicken tikka masala. We appreciate things can get a little complicated and contradictory here. Garam masala is a blend of spices that is okay to use premade, as it's a great addition to your fresh spices. While homemade garam masala is surely better, toasting off and grinding two sets of spices is a lot to ask.

It is common to use garam masala for your marinade, and chefs also like to add it at the start along with your other spices. There is nothing wrong with that, but the best time to add it is around five minutes before you've finished cooking. This will not only give your tikka masala a burst of flavor, but it will also give an incredible smell that may have been lost when cooking the rest of your spices.

Thinking Chicken Tikka Masala Is A Quick Meal

Restaurants can deliver a beautiful curry to your table in double-quick time as they'll most likely have a huge pot of curry base simmering away and pre-marinaded chicken. Added to this, these chefs have years of experience and could probably make a chicken tikka masala blindfolded. As regular home cooks, we don't have this luxury. You shouldn't expect to make a chicken tikka masala in 30 minutes as otherwise you'll get frustrated and rush through the cooking process. Instead, you need to take your time and see it as a labor of love.

Learning the process of toasting and grinding your spices will give you a valuable cooking lesson, and marinading your chicken shows you the value of patience. On top of this, if you're using chicken thighs then you'll want that base gravy to simmer away draw out that flavor, and give you that succulent tenderness. Enjoy the process and experiment with your ingredients.

Boiling Ingredients When You Should Be Frying

This is perhaps the biggest mistake you can make. Boiling all your ingredients in one big pot will never lead to a great chicken tikka masala. There is a specific order in which to cook your base gravy. It starts with adding your wet ingredients (usually onions, garlic, and ginger) and then throwing in your spices. To this, you'll then add your tomatoes before letting them simmer and add yogurt towards the end. These steps are the right way to get the most out of every ingredient.

The big mistake is thinking everything can be thrown into a pan at the same time. While this won't be a disaster, the results won't be anywhere near as good as if you'd fried your wet ingredients and spices to make use of the Maillard reaction. If this is something you've done in the past, you'll taste (and smell) a huge difference, and realize how a few extra steps can turn you into a curry master.

Using Stale Spices

Technically, spices never expire, as they are dry ingredients that don't go bad. However, you'll probably notice that the spices you buy in a jar will have an expiration date on them. That's because, over time, the potency of a spice will fade away until it becomes almost useless. If you add a spice to a curry and wonder why it's had no effect on the taste, it's probably gone stale. Exactly how long this takes can depend on the exact spice used and how it has been stored, but it's usually around one to four years.

Of course, the best course of action is to buy whole spices and then grind them yourself. This will help to preserve their fresh flavor and aroma. But if you're using store-bought ground spices, then check that expiry date. If it's over a year old, there's a chance its potency would have started to fade away. While it will still be okay to use, you'll always get the best results from fresher spices.

Not Giving Love To Your Complimentary Dishes

You've put your heart and soul into making your chicken tikka masala. The sauce tastes nicer than anything you've ever made, and you've cooked the chicken to perfection. You go to plate it up only to find that the rice you've made is clumpy and the naan bread you are excited about has a gummy texture. It's always important to remember that curry sauce isn't meant to be eaten on its own, so don't forget about those complimentary side dishes.

While curry sauce may be the headline act in the world of Indian cuisine, there is a wonderful array of side dish support acts to explore. From pitas and naans to samosas and pakoras, there are many delicious complimentary dishes you can devour along with your chicken tikka masala. Once you've mastered the chicken tikka masala, you can continue your journey by exploring the rest of what Indian cuisine has to offer.

Read the original article on Tasting Table .

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Coordinates of elektrostal in degrees and decimal minutes, utm coordinates of elektrostal, geographic coordinate systems.

WGS 84 coordinate reference system is the latest revision of the World Geodetic System, which is used in mapping and navigation, including GPS satellite navigation system (the Global Positioning System).

Geographic coordinates (latitude and longitude) define a position on the Earth’s surface. Coordinates are angular units. The canonical form of latitude and longitude representation uses degrees (°), minutes (′), and seconds (″). GPS systems widely use coordinates in degrees and decimal minutes, or in decimal degrees.

Latitude varies from −90° to 90°. The latitude of the Equator is 0°; the latitude of the South Pole is −90°; the latitude of the North Pole is 90°. Positive latitude values correspond to the geographic locations north of the Equator (abbrev. N). Negative latitude values correspond to the geographic locations south of the Equator (abbrev. S).

Longitude is counted from the prime meridian ( IERS Reference Meridian for WGS 84) and varies from −180° to 180°. Positive longitude values correspond to the geographic locations east of the prime meridian (abbrev. E). Negative longitude values correspond to the geographic locations west of the prime meridian (abbrev. W).

UTM or Universal Transverse Mercator coordinate system divides the Earth’s surface into 60 longitudinal zones. The coordinates of a location within each zone are defined as a planar coordinate pair related to the intersection of the equator and the zone’s central meridian, and measured in meters.

Elevation above sea level is a measure of a geographic location’s height. We are using the global digital elevation model GTOPO30 .

Elektrostal , Moscow Oblast, Russia