Chintan Pandya of restaurants Adda, Rahi, and Dhamaka in NYC is in the Munchies Test Kitchen to whip up (and unpack) a controversial “Indian” dish: chicken tikka masala. This dish, a staple on Western Indian restaurant menus, has dubious origins despite its widespread popularity and Chintan breaks down how to make it at home. He explains how to make each of the three main components: tender yogurt-marinated chicken thighs, creamy makhni gravy, and a spicy onion and tomato masala.
Check out the recipe here:
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