Ultimate Rich Tikka Masala

A high-fat, ultra-luxurious variant of British Indian Restaurant (BIR) Tikka Masala engineered around macromolecular emulsion mechanics and two-stage thermal processing. Succulent boneless chicken thighs are marinated in an enzymatic lactic-acid yoghurt matrix before undergoing a high-heat 240°C grill blast to achieve authentic tandoori-style Maillard charring. The sauce base features dry-toasted whole spices extracted at peak pyrolysis, blended with caramelised alliums and tomato passata into a velvet-smooth cellulose-free gravy, then finished off-heat with a 400ml double cream emulsion, fresh citric acid calibration, and palm-crushed Kasuri Methi.

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