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We enjoyed this version of tikka masala for dinner last night. It was a bit different from other tikka's that we used to make when I ate chicken, as it had significantly less yogurt in it than other recipes. I thought this had nice consistency and the perfect amount of spicy heat (we like spicy). The recipe does not specify how much coriander to use in the marinade, so we used 2 tsp. Also, DH was not sure whether "chile powder" as specified in the recipe equates to U.S. chile powder and thought maybe it meant red pepper flakes instead, so that is what we used. We served over basmati. Thanks for an enjoyable meal.

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Dr. Jenny March 11, 2013
Paneer Tikka Masala