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Chicken in Creamy Tomato Curry: Chicken Tikka Masala Recipe

Chicken in Creamy Tomato Curry: Chicken Tikka Masala

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (53)

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Average Rating:

Total Reviews: 53

Showing 11-20 of 53

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  • on November 14, 2011

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    I LOVE, LOVE, LOVE this recipe and I would make it again. So... I modified it because of a variety of reasons in the following manner and it turned out just amazing! 1. didn't use heavy cream because I forgot to buy it, so I used a cup of yogurt in its place. 2. Only used 5 Roma tomatoes as the ones I had were just huge. 3. And did not use the fenugreek leaves because I could not find them anywhere. It turned out really well and everyone just loved it.

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  • on October 25, 2011

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    i just used the marinade for the chicken and used the bottled tikka masala like on her commercial. Very tastey, a keeper.

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  • on October 13, 2011

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    Wonderful!

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  • on September 29, 2011

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    This recipe is awesome. After having tikka masala for the first time the other day, all I could think about was having more of it. I'm a pretty good home cook and so I turned to Aarti for a recipe. This is the first Indian dish I've ever made and it came out fantastically. It was easy to make and I was able to find all of the ingredients except for the fenugreek leaves. I absolutely loved this dish and will definitely be making it over and over!

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  • on August 22, 2011

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    What an awesome recipe. I added 2 tsp on cumin and a little cayenne pepper to the marinade and used 6 chicken breasts since I'm feeding a family of 5 and theere was no need to double the recipe at all. There was enough marinade and sauce. I used the 2 serrano peppers de-seeded and it was not spicy just had a little kick. Made also Aarti's "Simple Basmati Rice" from this site and it was super delicious. My husband and kids ages 14, 11, and 9 loved it!!! You must try this recipe.

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  • on August 21, 2011

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    Indian spice combinations are new to our palates, but we enjoyed it. I used yogurt instead of heavy cream, chicken breast, more tomato paste and canned diced tomatoes, about 2 cups, then added 1/2 to 3/4 cup water. Used 1 seeded serrano and it was plenty hot. 2 and the adults wouldn't have been able to eat it. Was great with crusty bread. Loved the sauce so I have more chicken than sauce. Next time I'll use less chicken and more tomatoes.
    PS I keep my ginger garlic paste in the freezer for long term storage. Next time I'll freeze 4 oz in canning jars & use all.

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  • on June 14, 2011

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    SO tasty. Used Chicken breast because thats what I had in the fridge- served with some fresh veggies and Naan from Trader Joes. Delicious!

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  • on June 13, 2011

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    used chicken breast a little less garlic and it was awesome! serve with lots of basmati rice and grilled naan.

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  • on June 09, 2011

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    Delicious and easy recipe! My one and three year old nephews loved it (my babies like it spicy!. Planning on making it for father's day.

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  • on June 07, 2011

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    Thanks for this amazing recipe!!! I did not have all the stuff....so...what I did was I used probably 1/4 C oil and 5 tbs butter, melted the butter in the oil, added 2 tbs tomato sauce, darkened it, added 1 can diced tomato, simmered 10 min, blended it all down with a hand blender, cooked 10 more minutes, added 1 tsp each salt, paprika, tumeric, cumin power, garam masala, garlic powder, 1/4 tsp red chili powder, mix well. Simmer for 5 min. Stir in 1/2 C half and half. Added in about 1+ pound of chicken I had already baked (it was baked cubed chicken breast according to the McCormick Buffalo powder with some minced garlic, minced onion, a splash of oil, salt and 1/4 tsp meat tenderizer. Added 2 C water to that, and simmered until it looked perfect. Was looking for a gr8 recipe for this for a while, this is it. It was so easy and so quick, I'm used to Paksitani/Indian recipes taking me hrs to prepare, so this was really gr8, effortless and so yummy :-D

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