MEDIUM. Onion, peppers, fresh tomatoes, coriander fried together with selected spices and herbs to produce a dry dish.  Chicken tikka Massalla is the all time most popular dish on the Indian takeaway menu and what the takeaway diner really needs to know is whether the takeaway is providing a good example of the dish. And what is a good example? Well, the chicken tikka pieces should be aromatic and slightly smoky from the Tandoori. The Massalla sauce should be well spiced but not hot, rich and creamy and have a hint of coconut. Tikka Massalla usually has a deep red colour, gained from the use of artificial food colourings. The Tikka Massalla curry is made with Tikka meat. That is, meat that has been marinated and cooked on skewers in a Tandoori before being used in the curry preparation. The Massalla is the curry sauce that the Tikka is served in. It is a creamy mild and colourful dish, often appearing day-glow red due to the addition of the red food colouring (not recommended) either in the Tikka process or in the Massalla or both. It is prepared in the same way as a basic curry dish but with the addition of possibly yoghurt and just before serving, single cream. Choice of meat: