By Eliza S on October 11, 2007
Photo by Bonnie G #2
Photo by Bonnie G #2
"This recipe was in a recent issue of Cook's Illustrated. My husband and I both LOVED it. A few notes as well as some changes I made: They suggest using whole milk yogurt, I could only find lowfat and it still tasted fine. I did not have the serrano chile it calls for, but I did put in a bit extra cayenne and it was still delicious. If you do not have the garam masala they suggest you substitute the following: 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper. (I had the garam masala on hand so I'm not sure if the substitute is good or not.)"
Serving Size: 1 (400 g)
Servings Per Recipe: 4
"Great recipe CB, my DH was requesting a tikka masala recipe that reminds him of a favorite Indian restaurant we frequented when living in Saudi Arabia. This was it! While it looked pretty involved to put together it was easy with clear directions. Served this over steamed white rice and it was great. Will be making this many times in the future I'm sure.<br/><br/>As an update: We continue to use this recipe and it's never let us down - great flavors and always enjoyed"
"Went to enter this recipe, and found it was already here! I subbed yogurt for the cream in the sauce, but otherwise made as written. Delicious tender chicken, well-balanced sauce. Served with rice and curried cauliflower. I definitely will be making this again."
"YUM! First off, the chicken itself is super awesome! I actually cut the breast into quarters so more flavor would penetrate, rubbed the spices on it, and then mixed it into the yogurt mixture and marinated it in that for a hour. I am glad I did that. I used coconut milk in place of cream for my lactose intolerant husband. I served it with some rice, cucumber yogurt sauce and warm flour tortillas. It was DEEEE-Licious! My husband said that it tasted just like he had in India! I will make this again, thanks for posting it!!!! UPDATE: Made again and used half tomato sauce and half chopped tomato-I enjoyed the texture of the curry better this way. Also made it veggie by just adding cooked yellow lentils and not making the chicken. I used heavy cream this time; the coconut milk is good, but the heavy cream is better"
"We make this all the time - I have the original magazine, and at least one ATK "best of" that reprints it. Yummy and totally crave-worthy. It is really easy, too. My daughter made it for me this last time (she's 16 and not an experienced cook) with no trouble and very little help. Thank you for posting this! The original recipe calls for whole milk yogurt, but my new podunk town has no store that sells it so I can say that nonfat is almost as good."
"This goes straight into my Best of the Best Cookbook! I made the recipe as posted, except I did not have any crushed tomatoes, so I used a can of diced tomatoes and juice, and blended the sauce smooth with an immersion blender when the sauce was cooked and before adding the cream. The chicken was so very tender, and so much easier to cook this way, rather than fiddling with skewers and raw cubes of chicken."
"I watched this episode on America's Test Kitchen and came looking on Recipezaar for the recipe!!! Very good, and not as hard as it might seem."
"This was good, but I will probably use some others that I like more in the future. Thanks for sharing! :O)"
"I made this from the Cook's Illustrated magazine as well and was about to post it, when I saw that you saved me the work! DH and I made this twice now. The first time, we made it as you have listed and did not think it was spicy enough. Yesterday, we tried again, this time using three serano peppers (instead of one) and leaving the ribs intact (which DH says is actually the part of the pepper that gives it the heat), while de-seeding it. I also added more salt to taste at the end. This did the trick and we now think it is a 5 star recipe and will definitely be making it many times in the future. We served it over basamati rice."
"We REALLY enjoyed this. I love Indian food, so I wanted to try to make more of it at home instead of spending a ton going to restaurants. We followed the recipe to a T, but next time, I think I'll throw in some chili powder or something. It wasn't as spicy as I'd like, but then again, I like my stomach to be on fire. ;) Great recipe - thanks so much for sharing!"
"I made this same recipe from the Cooks Illustrated magazine and it was OUT OF THIS WORLD. I had all the correct ingredients, and had so much to share with friends, who couldn't get enough. I'm thrilled this website allows me to view the calories! I served this with an herb-spiced basmati rice and was in heaven."