Delicious South Asian-inspired seasonings and spices to add a kick of heat to your cooking!
You might think of tikka masala as being one of those inherently Indian creations with its blend of fragrant spices and zippy bite; but, did you know that the dish (and the spice mix used to make it) actually has a British-Asian origin? South Asian immigrants to the British Isles brought with them a desire for food that reminded them of home while often being capable of providing the public a toned-down version of their favorite dishes. Because of the comparably more docile palate of British diners, spice blends and meals made with them are more neutral than their inspirational origins and, sometimes, the dishes themselves simply resemble classic Indian, Pakistani and Bangladeshi recipes.
Such is the case with tikka masala, a dish which combines grilled chunks of chicken (chicken tikka) with an aromatic sauce filled with a spice blend entirely custom to the UK. In fact, tikka masala is one of the more nebulous dishes to grace the roster of British cuisine favorites, with sources for the original recipe varying greatly between novelty stories told to Scottish press by restaurateurs and more humble origins in immigrant households. The “inauthentic” recipe has claims of roots in India, Pakistan, Bangladesh, and other South Asian nations; but, because of the means available to immigrants and the palate of the culture in which they found themselves, tikka masala is a different kind of genuine authentic.
No matter the origin, tikka masala qualifies as “British-Asian” cuisine and has been determined by some to be “as British as Yorkshire pudding” and appears in English cookbooks alongside other classic staples like fish and chips. With a flavor so highly lauded and so integral to the culture (despite its relatively recent addition), we just had to try and recreate that classic blend of spices so we could put it on anything! With deeply aromatic spices from subtly sweet cinnamon and nutmeg to zestier ginger and cayenne, our tikka masala spices will help your food taste its own kind of authentic!
Capsaicin – Just How Spicy Is “Spicy”?
Capsaicin is the compound in chili peppers (and some herbs) that gives them that signature heat when you eat them. Even when dried and ground up, the capsaicin present in some of your favorite powdered peppers can be enough to make you sweat! Since our tikka masala spice recipe has a bunch of different spices in it, it would be unreasonable not to help you gauge just how hot your spice seasoning will be!
Firstly, spice levels are measured using Scoville units (which represent just how much capsaicin is present in the pepper, measured by diluting it in sugar water until no longer noticeable in taste tests) and can range from a sweet 0-1000 to scorching millions. Below, we’ve listed the ingredients of our tikka masala and their relevant Scoville units so you know just how much to adjust your blend for your tastes!
- Coriander – Coriander (and cilantro) have very small amounts of capsaicin in them, measuring under 1000. That means they provide a citrusy note that’s almost sweet.
- Paprika – Paprika is made from sweet peppers which don’t have much capsaicin in them, also measuring below 1000 Scoville units.
- Cumin – Cumin is a member of the parsley family and contains a compound which is similar in structure to capsaicin but nowhere near as spicy.
- Turmeric – Turmeric is a common South Asian ingredient most notable for its rich golden coloration. It contains curcumin rather than capsaicin, which has similar anti-inflammatory properties to the compounds found in black pepper.
- Ginger – Ginger is a root with its own compound, gingerol, that’s related to capsaicin (but doesn’t contain any) – this is what gives ginger that warming zip!
- Cinnamon – Every holiday’s favorite flavorful bark contains cinnamaldehyde. This compound gives cinnamon its sweet-heat flavor and fragrance, not capsaicin.
- Cardamom – Cardamom pods are commonly used in the South Asian region and don’t contain any capsaicin (making it perfect for the rare capsaicin allergy!), bringing instead a rich, herbal essence to dishes.
- Black Pepper – Black pepper doesn’t contain capsaicin (despite being a pepper) but actually contains highly aromatic piperine. Though it may help season mild food, it doesn’t have any capsaicin and, therefore, no Scoville score.
- Nutmeg – This sweet grate adds a lovely roasted flavor to everything from eggnog to gingersnaps and, yes, even tikka masala!
- Cayenne – This is what packs the heat in our recipe for tikka masala. Cayenne ranks around 50,000 Scoville units, meaning it’s spicier than your average jalapeño! Add and adjust this spice to your personal preference and heat tolerance!
How to Make Ahead and Store?
Tikka masala spice mix takes only as much time to make as it does to put the ingredients in an airtight jar and shake. Due to the dried nature of the ingredients and storing them in an airtight container, you can keep your own homemade blend of tikka masala spices readily available for months!
So, Is Tikka Masala Authentic Indian Food?
Technically, yes! While the ingredients may have changed as migrant communities adapted to new lives in the UK, fundamentally the spirit of the dish is still authentically Asian!
Serving Suggestions
Our tikka masala spice recipe works wonderfully in Indian classics like Chickpea Tikka Masala and Slow-Cooker Chicken Tikka Masala, but did you know you can make any meal shine with a dash of your newly made spice blend? Tikka masala spice tastes excellent when grilled into Halibut Fish Tacos and, if you’re feeling like combining this flavor with some of England’s old-fashioned favorites, try mixing tikka masala spice into some delicious Fried Fish Cakes or using it to top French Fries! If you’re feeling extra spicy, why not try our tikka masala spice blend on top of perfectly plump Stuffed Peppers?
Tikka Masala Spices
Ingredients
- 2 tablespoons ground coriander
- 2 tablespoons paprika
- 1 tablespoon ground cumin
- 1 tablespoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper optional for heat
Instructions
- In a small bowl, combine ground coriander, paprika, ground cumin, ground turmeric, ground ginger, ground cinnamon, ground cardamom, ground black pepper, ground nutmeg, and cayenne pepper if using.
- Mix the spices together until well blended.
- Store the tikka masala spice mix in an airtight container away from direct sunlight and heat.
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