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Tandoori

Tandoori Chicken Tikka

From Foodista · 12 ingredients
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Why it works: Garlic and chicken are a kitchen classic. They rank in the top 3% of all ingredient pairs, and 10,839 recipes mention both. Both carry 3-ethyl-2,5-dimethylpyrazine, which smells roasted, nutty. The science ↓

The recipe

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Recipe from Foodista.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Garlic + chickentop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together10,839 recipes

    Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

  2. Turmeric + gingertop 1% of all pairs
    Aroma overlapstrong
    Mentioned together2,775 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Nutmeg + allspicetop 1% of all pairs
    Aroma overlapstrong
    Mentioned together3,331 recipes

    Shared aroma: estragole (anise, licorice).

  4. Coriander + gingertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together3,504 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Allspice + gingertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together2,620 recipes

    Shared aroma: estragole (anise, licorice).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the garlic

How well each one fits the dish's main ingredients (yogurt, corn, turmeric, nutmeg, allspice, coriander, ginger):

  1. Cardamombetter flavor fit
  2. Cinnamonbetter flavor fit
  3. Cuminbetter flavor fit
  4. Garlicthe original

Fit is the average pairing score against yogurt, corn, turmeric, nutmeg, allspice, coriander, ginger. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).