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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.
Soooo Tasty!! <br/> Sooo easy to make!!<br/>We used the coconut milk too.<br/>I loved this dish and it has a real authentic taste that will WOW your friends and family. <br/> TIP !!!<br/>Don,t forget the fresh CILANTRO to garnish on top It kicks it up that extra notch. BAM!!
As a fanatic of fine Indian cuisine, I beg you, do not 'dumb' down this recipe. Indian food is supposed to be spicey, afterall, it's Indian food! Also, as any grill fanatic will tell you, grilled meat just tastes better! It's worth the time and effort. I alternated chicken, oniion, red, and green pepper on the skewers. This recipe is simply outstanding!
I have never tasted Chicken Tikka Masala, but it always looked delicious in the magazine pictures, and I always look for new chicken recipes to add to our repertoire, so I decided to give this recipe a try and I am so glad I did. The recipe is 4 servings and there are 3 of us, so I thought we were going to have a leftover lunch portion for one of us for tomorrow. The entire family loved it and DH who usually is very tentative when I try a new recipe went back to the pot and scooped out everything to his plate before we even started the meal. I broiled the chicken and was not disappointed, it charred very nicely and we did not miss the grilled flavor. I will go back and marinate and broil another batch or two of this chicken and freeze, so that when we feel like having it in the middle of the week, all I have to do is make the sauce and reheat the chicken right in the sauce. I will also double the sauce next time, it was soo good. Thank you so much for sharing, this is definitely a keeper!
This wasn't what I was looking for. Maybe chicken tikka masala is just different around here. One of my guests liked the spiciness of it, while the other thought it was too spicy (but he really doesn't like spiciness). The rest of us were just ok with it.