Chicken in Creamy Tomato Curry: Chicken Tikka Masala

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This was fabulous! I used 3 peppers to up the spice of the dish and it sure did work! This was more time consuming than I originally had planned but it was well worth it. I used to work at an Indian restaurant and this recipe blows the restaurant's out of the water!

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Lick your fingers good! I made this recipe with more than 1 lb of the chicken thighs, and skipped the serrano peppers because I didn't have them, and it still turned out delicious. I also used whole milk instead of cream (trying to cut down on fat content. When simmered long enough, the sauce thickens anyway, and the flavors are soo good! The cilantro makes it, too. I served it over jasmine rice. Mmmm!

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I LOVE Indian food but after recently moving to southern Louisiana good Indian food is a little hard to come by. This recipe really hit the spot! It was so delicious I will continue to make this for sure! I did everything exactly as the recipe calls for except at the end with the chicken I added some potato chunks (already cooked and sweet peas. It worked out really great to add some veggies to the dish. This recipe also makes a lot of sauce and not a lot of meat so adding the potatoes and peas worked great. When I make this again I will probably omit the yogurt in the chicken marinade and just go with the garlic-ginger paste. Perhaps its just a personal preference but the yogurt didnt do anything for me. I served this dish with basmati rice and foccacia bread (couldnt find naan anywhere!!! :( but it actually complimented very well!!!

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This is simply AMAZING-stop reading go find some fenugreek if you can and make this now (made it with and without although delicious both ways it does take the dish to another level. I too doubled the chicken and sautéed onions with the peppers. There are no words. Make this and you will understand.

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I made this recipe tonight...Wow! Finally a recipe that lives up to its potential! Took a direction with less heat by adding the seeds of only 1/2 the Serrano pepper and also didn't need to add the 2nd cup of water, as my tomatoes were juicy enough. With those minor modifications, this dish rivaled the very best Indian restaurants my husband and I have been too!! Just fantastic!! Thanks Aarti!

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Love love love this recipe. I was tentatively getting into Indian food (just never really been exposed to much before and I saw Aarti making this on TV and thought it would be the perfect starter. I usually add a little bit more paprika and garam masala cause I like them, and I've yet to be able to get fenugreek leaves, but it certainly doesn't make me hate this dish at all.

My only recommendation is either doubling or even tripling the amount of chicken. Every time I make this I have TONS of sauce and not much meat. So I just make more chicken to add to the pot and freeze the leftovers in 2 person servings! Makes all the chopping and labor-intensive parts of this recipe worth it. I've probably made it 6 or 7 times by now!

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I'm a little flabbergasted at some of the other reviews, especially the person who insisted upon using two tablespoons of garam masala. *gasp* I followed this recipe exactly with only two modifications: I did saute some onion with the serranos, and I used 3 serranos instead of 2, because we like it spicy! Me and my husband are curry snobs (as he is from the UK and we both agreed that this dish rivals any restaurant Tikka Masala.

One has to realize that Aarti is an expert Indian chef. I have loved every recipe of hers that I have made so far!! Thanks Aarti!

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Wonderful flavor! I can see why there was a jar of the ginger garlic paste in your fridge!! I substitued some of the ingredients to avoid a shopping trip. 1 10 Oz can RoTel diced tomatoes with chilies and 1 14.5 oz can of diced tomatoes (I did not drain canned tomatoes for the chile and roma tomatoes. I had no cream so I used 1/2 cup coconut milk. I increased the Garam Masala to 3 Tablespoons and garnished the dish with toasted coconut. This is our new favorite! Thank you for sharing and thank everyone for their comments!

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Made this dish for a dinner party last night and this was a hit! My friends say it's way better than the ones they've had from Indian restaurants! I added a little honey at the end to balance the flavor. Thanks Aarti!

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I think the balance is all off. I changed the recipe pretty drastically and yielded a pretty solid result. First off, add onion. Second 1 tsp of garam masala is almost like adding none in a recipe this size. I added 2 generous tablespoons. I also used 3 habanero peppers instead of the 2 serrano for more heat. The rest of it is okay, I added more salt. The big missing ingredient is some kind of sweetener. It absolutely demands some sweetness for balance. Its not a very traditional Indian dish, but I think this recipe is even less so. This is a recipe for people who want generic, mild, sort-of Indian food. I prefer much more spice, and more complexity.