Chicken in Creamy Tomato Curry: Chicken Tikka Masala

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When I was in England for school I would often get this dish as a sandwich. You let it cool and then pile it in a bun. It is something like a lobster roll. This is as close as I've come to duplicating that flavor. Great recipe. Thank you. It brings back lots of great memories.

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Very good and very easy.

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This recipe has fantastic flavors. I love the grilled/ broiled chicken because it has a little burnt taste to it and really improves the flavor of the whole dish. When making the garlic-ginger paste, I took out about 1.5 Tbls each of the garlic and ginger so i wouldnt have any leftover. I didnt have quick access to a grill so I broiled my chicken under a High broil for about 5 to 10 min on each side.
In my opinion the spice (concerning heat in this dish was great, not too hot at all for a white minnesotan. My wife liked it too but said it was a bit spicy- but that is a common occurance.

This dish is fairly easy, the only time consuming part was cutting the chicken thighs up into little peices. Defenitely dont skip this though, it is great not to have to try to chew through big chunks of chicken.

I will for sure make this again. It reminds me of a tomato bisque and would be great on a cold winter evening served with naan or appams or rice.

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This recipe is easy to follow and tastes delicious! The charring of the chicken is an excellent touch.

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All I can say is this recipe is both easy and delicious! So happy.

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It was delicious! A little on the spicy side for my personal preference but next time I will just take out one of the peppers. One of the best Indian dishes I have ever made at home.

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This is one of my favorite recipes to make EVER. My kids love it and I can't get enough of it. I use 6 breasts of boneless chicken breasts and it is a perfect amount of chicken for the sauce. Because its winter I just baked the chicken in the oven and it turned out fine. I added 1/3 of a yellow onion and sauteed it with the chili's. Only used 1 Serrano as my kids can't handle that much spice...don't get me wrong they like spice but 2 I think is a lot. I forgot the cream completely and its still tasted GREAT. Added over 2x the Garam Masala spice to the recipe and used 1 cup of broth in place of the water...much nicer taste than with water.

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Good, good, good!! Made a few changes... serrano peppers just doesn't cut it for me or my boyfriend, so substituted it for 4 thai peppers. Nice and spicy! Am trying to eat healthy - rather as healthy as possible - so did away with the cream. No substitute, nothing. The yogurt from the marinade was good enough! Now, since I am a tad lazy, I actually stir fried the chicken with its marinade in the same (rinsed wok while I had the sauce in the blender. When the chicken was nice and almost done, I added the blended sauce into the wok, waited for it to boil and then added the fenugreek leaves and left for a 10 min simmer. Perfect! Just remember to marinate the chicken in good quality yogurt though.

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This is the first time I have cooked Chicken Tikka Masala -or Indian Food for that matter. It was fantastic! Although the unknown always seem daunting -but this was as easy as making spaghetti and meatballs. My ginger-root overpowered the Masala. I balanced it with chicken stock and water -it was good. I didn't try the ginger before making the paste. I generally taste the ginger to determine how mild or spicy or pungent it is. I guess I was lazy today. Also, added tsp of sugar to help w/ the acidity of the tomatoes. Peppers were not spicy enough, so I added a little harissa paste. My husband purchased Garam Marsala from Whole Foods -after looking at the ingredients, I purchased the Tandoori Spice blend from Williams Sonoma and combined them both. The combination had all the wonderful flavors I hoped for. The cilantro as a garnish adds great freshness to the dish and should not be missed.

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This recipe was excellent. I eaten plenty of Chicken Tikka in my time as an undergraduate student in London. This recipe is as good as in any restaurant as the flavours are just right. The marinade makes the meat very tender. My only criticism is that literally the first bite to hit the palatte seems just a little salty to me. Maybe because I used rock salt rather than table salt. The salt helps draw the juices out of the tomatoes but next time around I will reduce it. Beyond that it's a great recipe. Having tasted the original version, I'd substitute yogurt for cream to make it a tad healthier but that's just me.