My boyfriend and I were very excited to try this recipe! We followed the instructions to the "T"... well as they say, hindsight is always 20/20. We deeply regret adding that jalapeno. The food was so hot we were not capable of eating it (and he loves spicy food). It would have been nice to taste the flavors of all the different spices in this dish. We might try it again, but with no jalapeno, or maybe just a portion.
I made this with SHRIMP instead of chicken --- DELICIOUS. I marinated it the same exact way minus the yogurt and skewers. It was so easy, I would definitely make this again and will try using coconut milk.
Thanks to the many wonderful reviews, I dared give this recipe a try - my first attempt to cook Indian food! I cut back by 1/2 on the jalapeno, red pepper & black pepper to reduce the heat and it was perfect for us. I used Thai canned full-fat coconut milk and we liked the texture very much. We grilled the chicken on skewers and thought that added flavor and nice texture to the meat. When my husband as sopping up the last bit of sauce on his plate with Naan bread, I knew I had a winner! Thanks to the Food.com community for sharing your recipes & your suggestions.
Fantastic! I did what another reviewer suggested and skipped the marinade process and sauteed the chicken cubes in ghee and sprinkled it with Tandoori spice. That gave the chicken a lovely red color. I removed the chicken from the pan and sauteed onion, green pepper and ginger/garlic paste for a few minutes and proceeded with the recipe. As a side dish, I made Coconut Ginger Rice (Recipe is here on food.com.) Since that uses only 1/2 cup of coconut milk, I used the rest of the can in this, rather than using heavy cream. Since I didn't use the yogurt in the marinade, I used that as a garnish since this recipe was HOT!! My kids loved it though, but my husband is afraid to take the leftovers to work tomorrow. LOL.
Excellent! This is one of my favorite Indian recipe. I like it with rumali roties or with idles/dosa. I'm going to try this at home and add coconut milk and the home made creamy & silky yogurt I regularly prepare in my MEC yogurt pot I got from mecware.US. Every time I cook chicken recipes in pure clay pots its always juicy and tender. It holds the nutrients in the food and the dishes taste fantastic.
more butter and ginger would be nice....
This was my first time making an Indian dish. Tikka Masala is always my favorite when I go out. This recipe was pretty easy to follow. It turned out delicious and very flavorful. The sauce did seem to turn out pretty thick. I do prefer a bit more of a runny sauce that can coat my rice better. It would be nice to know what to do to thin it out without ruining the flavor. I thought maybe milk, but I wasn't really sure. Other than that we really enjoyed it. Thank you!! :)
This is my favorite in the Restaurant and it is my favorit at home. It cam out perfectly all three time I cooked it. Twice I cooked the marinaded chicken on the stove and it came out good but when I skewred the chicken and put in on the grill the flavors just seemed to pop and the marnade was not washed away but the fluids in the pan. Make extras because the left overs are just as good if not better. Makes a great cold sandwich filler to the next day.
Wow! I am an American and enjoy all types of ethnic foods but Indian is both my husbands and my own favorite. We even had it overnighted from our favorite restaurant to us on our wedding day so we could have it the next day. I have attempted to make this dish many times and this is the closest I have ever come to if not better, restaurant quality. Ok about this recipe...I read many of the recipes and made these tweaks.<br/>1. Didn't want to grill and only wanted to use cook top method.<br/>2. Marinated chicken as directed and then tried to remove as much marinade as I could but found it difficult as it is thick, so the pieces were pretty much covered in it when I put them in the pan to cook.<br/>2. Heated the pan with butter, garlic, added all spices, added double the tomato sauce and then chicken. Mixed really well. Brought up the heat and then slowly started to add half heavy cream and half & half (save on calories...yea right). Turned down to low and simmered. Added a pinch more nutmeg but next time, will add even more.<br/><br/>I like my Tikka to be slightly sweet, so added golden raisins to sauce.<br/><br/>I used Jasmine rice and added golden raisins as well.<br/><br/>Yes this is very spicy, so next time I will cut back on black pepper or paprika. If you don't like "heat", do it your first time around.
About a year ago I tried Indian cuisine for the first time and immediately fell in live with it. After eating out at local Indian restaurants on a regular basis I decided I have to try my hand at making some of those delicious dishes myself. This is the first recipe I've ever tried and it couldn't have been any more perfect! The taste and texture were spot on. The only change I made to the recipe was to withhold the red pepper as neither my wife nor I like our food too spicy. I will definitely make this recipe again and recommend it to anyone who wants to try it.