Chicken Tikka Masala

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I though the taste was very good. I just found that there was way too much oil. I would definately cut that in half...at least...next time. Also, the yogurt seemed to curd in the mix. I think perhaps a different type, maybe a more indian yogurt would be a better ingredient.

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thats not how you make chicken tikka masala.....i would never use it nor would i even attempt it

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Stay away from this recipe- it is not anything close to tikki masala.

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This recipe has all the spice and background pizaz that I would expect to find when I order chicken tikka masala from an indian restaurant. Unfortunatley this recipe is missing the upfront sweetness that complements the spices. Someone either messed up on this recipe or forgot to include one of the key components. Do yourself a favor and don't waste your time on this one!

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This recipe was not tikka masala. It was more of an asian chicken. The dish had very mismatched flavors. The ginger was so strong according to the recipe that I actually threw the food away, as I was unable to eat it.

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Sara's "Buttery Indian Chicken in Tomato Cream Sauce". You can use Greek yogurt instead of the cream suggested.

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I had already put the chicken in to marinate when I read the other reviews of this recipe. I don't know how I missed that it only got 2 stars, but it had sounded good to me. Anyway, I made some alterations and it ended up being pretty good, but there's no way it would have been if I'd prepared it the way the recipe was written.
First, I'd recommend taking the chicken out of the marinade and cooking in a skillet over high heat to sear in the juices (kind of like a stir fry. My chicken turned out amazingly good, and I will probably make this again with the same marinade. Where the recipe goes wrong is with the "sauce" which is the marinade but you're told you can bake it all in the oven. Here's what the marinade/sauce looked like after removing the chicken, a pale icky mess oozing with oil (I don't have a problem with oil, and I'm not a "healthy" cook. But, this was ridiculous. The color was all wrong as well. There's no way it would have looked like the picture. Plus, the oil and yogurt separated, which turned out to my advantage since I ended up draining off most of the oil. I read one of the other reviewers that "doctored" the sauce and saved it. I tried what they had suggested, although I didn't have coconut milk. The addition of a little sugar made all the difference. I also added a little more garam masala and garlic powder until I had something that tasted good to me and I added a little more tomato paste until the color was more palatable. I also ran the sauce through a strainer for texture, and ended up adding a bit of corn starch dissolved in water. In the end, it was actually really good, but this recipe needs a lot of tweaking as you can see by the tons of bad reviews.

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This was so tasty and easy, and received rave reviews! Simply prepare it the night before and let it marinate in the fridge overnight - felt like my work was done. The next evening I simply baked it in the oven. Served it over rice with cucumber raita on the side. Delicious - really, really delicious!

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All the reviewers above are right. The marinade is good for the chicken tikka but the gravy (masala needs work. I took one of the suggestions and after I cooked the chicken in the recipe's marinade I added tomato paste, cream, milk, and sugar, plus a little more of the spices from the recipe. The result was pretty tasty and reminiscient of restaurant CTM, but not exact, and lacked vibrance somehow. Still, this is one of the easier recipes for CTM I've seen (I used dried instead of fresh ingredients for the marinade so worth playing with.

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This is not the Tikka Masala I was looking for. The first round produced a bland version, too sour with only hints of desired flavors. Next round I added/substituted cream for the yogurt and cranked up the Chili Powder and it was still a bit too bland. This recipe needs work to be authentically acceptable.