I have made this recipe a number of times now and it is truly better than the chicken tikka at the local Indian restaurants. I completely agree with those who suggest halving the salt in the sauce however [you can always add more to taste as the sauce cooks down]. I have also made this recipe without the garam masala and it still tastes amazing. I will often add roasted root vegetable slices and bell pepper to the mix before serving. If you like your tikka really spicy like I do suggest adding 1/2 teaspoon cayenne pepper to the sauce.
My husband likes Tikka Masala more than I do so I'm going by his rating. Thanks to all the comments, next time I will try coconut milk instead of cream. I may also try adding onion & green pepper to the sauce. We like spicy food so the spiciness was just fine for us. I found that my "simmer to thicken" time was about 25 min or more - not 5 min - maybe a typo?
Loved this Chicken Tikka recipe! Thanks so much for sharing it! A question though, could you replace the whipping cream with yogurt? Just looking for a little healthier option.
I didn't have cumin, but even without it this sauce is amazing. Thanks for a great recipe!
This has become one of my favorites. Soooo delicious. I love to add sweet potatoes, peas, and sometimes bell peppers. I usually use a whole can of light coconut milk instead of whipping cream to cut a few calories and stretch out the sauce a bit. It still comes out fairly creamy if you use greek yogurt to marinade the chicken. Like others suggested, I simply saute the chicken with the jalapeno and garlic before adding the ingredients for the sauce. It turns out FABULOUS!
Very similar to butter chicken, just a spicier version, really. Was very good and very very simple to make! Enjoyed it over some basmati rice. I'm the only one who enjoys Indian food in my family so I didn't get any opinions on it. I love cooking Indian dishes because the leftovers are even better!
Excellent flavor and consistency!! After reading many reviews, I altered the process slightly and I think result was just as good. I DID create the marinade (but only half the amount), and marinated chicken chunks in it. Then just cooked chicken with garlic and jalapenos in a fry pan, with whatever marinade stuck to it; then adding remainder of sauce ingredients as instructed once chicken was cooked throughout. I cut back the cream to only 1/2 cup, since there was volume in the marinade. This IS SPICY, even with only 1/2 a jalapeno. If you have mild palate, lessen or omit the jalapeno and just add ground red pepper to the finished product as needed. EXCELLENT! Thank you for posting.
The recipe turned out so well!!!! thanx