Chicken in Creamy Tomato Curry: Chicken Tikka Masala

Total Time:
1 hr 25 min
Prep:
20 min
Inactive:
30 min
Cook:
35 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Marinade:
  • 1 cup plain yogurt, whisked until smooth
  • 3 tablespoons Ginger-Garlic Paste, recipe follows (or 1 tablespoon grated fresh ginger and 3 cloves garlic put through a garlic press or finely minced)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound boneless, skinless chicken thighs, poked with a fork, and cut into large bite-sized chunks
  • Sauce:
  • 2 teaspoons olive oil
  • 3 tablespoons butter
  • 1/3 cup Ginger-Garlic Paste, recipe follows (or 6 cloves garlic and 2-inch thumb ginger minced)
  • 2 serrano peppers, minced (seeds removed if you don't want it spicy)
  • 2 tablespoons tomato paste
  • 1 teaspoon garam masala
  • 2 teaspoons paprika
  • 8 Roma tomatoes, diced
  • 1 1/2 teaspoons kosher salt
  • 1 to 2 cups water
  • Oil, for grilling
  • 1 tablespoon dried fenugreek leaves (optional)
  • 1/2 cup heavy cream
  • Minced fresh cilantro, for garnish
  • Cooked rice, naan, or crusty piece of bread, for serving
  • Ginger-Garlic Paste:
  • 1/2 cup cloves garlic, whole
  • 1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
  • 1/4 cup canola oil
Directions
Sauce:

For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.

For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.

Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.

Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).

Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!

Ginger-Garlic Paste:

Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.

Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.


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4.8 272
Hands down the best and painless Tikka Masala recipe on the web.  It's a go-to for my family of 5 at least once per week!  It doubles, triples easilty item not reviewed by moderator and published
Very YUMMY! I will definitely be making this again. I think next time I will use canned diced tomatoes to cut down on the chopping. I chickened out and took all the seeds out of the Serrano but I think I'll leave a few in next time. Very warm and comforting. item not reviewed by moderator and published
didnt taste like tikka masala item not reviewed by moderator and published
LOVE this recipe. My whole family cannot get enough of it (even the 6 year old). The ginger gives you the great warm feeling on the inside that always leaves everyone satisfied. I make this pretty much every week. item not reviewed by moderator and published
Very delicious dish although I want to make a few pointers for anyone trying to make this. First off, good luck finding fenugreek leaf, which is an essential herb for this dish. I was lucky to find fenugreek seed in its place from a specialty food store. These two flavors are not the same. Fenugreek seed is more subtle, whereas the leaf is more assertive. With the seed, I actually softly simmered about a tablespoon in the cream in a small sauce pan for a few minutes. This releases the aroma and flavor of the seed, which is reminiscent of maple syrup. I then strained the cream in a mesh strainer over the curry right before serving. This flavor made the dish a proper masala. Before serving, I added juice from a lemon to give the sauce an acidic punch. I also finished the sauce with Borsari seasoning salt. Lastly, garam marsala should be added after pureeing the sauce. Garam marsala is a delicate blend of spices. The flavors are better preserved and released towards the end of cooking. item not reviewed by moderator and published
Definitely a make again. I substituted cubed pork shoulder for chicken and it worked perfectly. I also added small quartered criminis (after the long simmer and before adding the meat for the final simmer). One thing, don't use Greek yogurt, because the texture is wrong. Use American style yogurt. item not reviewed by moderator and published
So good item not reviewed by moderator and published
Fantastic! Didn't have serranos, used jalapenos. To keep mess to a minimum, left chicken thighs whole and ran them under the broiler, then cubed and added to sauce. I think this would freeze well if the cream is omitted and then added after reheating. item not reviewed by moderator and published
Amazing dish!! It looked, smelled and tasted like an Indian, restaurant-quality dish and was a great treat on a chilly autumnal evening. I bought minced garlic and minced ginger from the grocery store and that worked well. I did not have fenugreek leaves, so I added some curry powder instead. Will make again! item not reviewed by moderator and published
Perhaps the best chicken dish I've ever made! So delicious. First try at Indian food too. item not reviewed by moderator and published
Really good, really easy . The only thing at i did different add some ugar o help with the acidity and also because the place near me has a sweetness o the curry . All in all it is a great recipe item not reviewed by moderator and published
I am a huge Indian food fan and cannot ever make it at home. This recipe was easy and delicious! item not reviewed by moderator and published
My go to chicken tikka masala recipe. I have even used organic tomato sauce instead (cheaper than organic tomatoes) and still turned out just as good. Thanks! item not reviewed by moderator and published
add me to the list of fans. The only subs I made were jalapenos for the serrano (only thing my supermarket had), canned tomatoes and half and half for the heavy cream. Delicious. Could definitely use a bit more heat and next time I will cut back the salt (wondering if canned tomatoes had some salt in them, it is just a touch salty for me - I'd start with 1tsp and you can always add later). I think it could also just use a pinch or two of sugar to cut the acidity just a tad but that might also be because of the canned tomatoes. Seriously majorly yummy from someone who used to frequent the indian restaurants and now lives in an ethnic culinary wasteland. Also agree with those who say get the fenugreek leaves, you can get an ounce for $4 shipped online if you google it. item not reviewed by moderator and published
Excellent! A favorite in our house. My husband eats meat but the rest of us do not. I made up the sauce and then put half in another pan with sautéed tofu or paneer, before I added the chicken to his. Can't wait for my leftovers tomorrow'. item not reviewed by moderator and published
Lovely recipe! I have made it every other week and my family loves to have it with Indian bread (chapati). I use my pure clay pot to cook it and every time it turns out fantastic. The chicken is so soft and juicy and the flavor from the meat is amazing. The special steam locker lid of my MEC clay pots seals all the nutrients in and gives healthier food. I got mine from mecware.US (online) item not reviewed by moderator and published
I've gotten into the habit of doubling the liquid portion of most recipes I make since I love sauce, but something tells me the cook behind this may have had similar leanings and written it as such. Suffice to say, after doing so I ended up with a some bits of chicken floating in a small ocean of sauce even though I doubled the chicken as well. Something to consider if you're looking to feed more people then listed with it. I wasn't exactly complaining much though given how great that sauce came out. I made it more less too the letter aside from a few changes in procedure: -Like many others I used canned diced tomato, very little reason not to this application my view -I kept the thighs whole in the marinate and when grilling then cut them into a few large chunks before they went in the sauce to finish. This makes them much easier to work with on the grill. Lastly, find the fenugreek if you can. It really is that thing you can't quite place, but that really brings it together. item not reviewed by moderator and published
I have made this several times and it always turns out deliciously!! I mix the store-bought ginger and garlic pastes to save a step, and add extra since it is so delicious. I make this with Aarti's Aloo Gobi and simple basamati rice. When I remember, I buy frozen Naan as well. This is one of my favorite meals now, and the leftovers are AMAZING!!! item not reviewed by moderator and published
Delicious!!! Came out perfect every time! Will def make again! I added chickpeas which was a nice touch to the dish. Love it! item not reviewed by moderator and published
This dish was absolutely delicious! I agree that the recipe was easy to follow. We kept the seeds in only one of the serrano peppers and that made for the perfect amount of heat. Served as suggested with basmati rice and naan bread. Big hit with the entire family! item not reviewed by moderator and published
A dish you will crave. Easy to follow recipe with 5 star restaurant quality. item not reviewed by moderator and published
In Scotland you can get this but they do fries instead of rice lol. It was good! item not reviewed by moderator and published
This is absolutely delicious!! Restaurant quality! item not reviewed by moderator and published
It was delicious and easy to make except it was too salty for us. Next time, I will almost eliminate the salt. item not reviewed by moderator and published
Delicious. Did not make Ginger-Garlic Paste finely minced instead. We loved it. item not reviewed by moderator and published
Love recipe but I made mistake. Make the paste as mentioned. I will definitely make over & over. item not reviewed by moderator and published
Relatively easy and delicious! I was amazed at how good it was. item not reviewed by moderator and published
So much healthier than at a restaurant! Paired it Aarti's Spinach with homemade Paneer, Curry Cauliflower and Naan - what a fun way to spend a snow day and way cheaper than the restaurant! item not reviewed by moderator and published
A definite keeper. item not reviewed by moderator and published
This was great! the next day we bbq'd more chicken in a second batch of the marinade and it was good too. item not reviewed by moderator and published
We found this to be excellent! We love Indian food and it is hard to find really good recipes. This one is a keeper. item not reviewed by moderator and published
Really good, worth every minute of time to prepare. Take each step without skimping. item not reviewed by moderator and published
The dish was very, very delicious!! My family loved it. My husband said dish was better than the one we eat at a local Indian restaurant!! item not reviewed by moderator and published
I really enjoyed this recipe. I only used one pepper as my husband doesn't like things terribly spicy. I also didn't have any tomato paste, and the roma tomatoes were really sad at the grocery store. I added in the juice from a can of diced tomatoes at the time it said to add in the paste and then added a can of petit diced tomatoes to the sauce instead of the diced roma. I also used half and half instead of cream. It was thick and delicious! I served with rice and naan as well as the aloo gobi recipe from the same episode. item not reviewed by moderator and published
So good! My boyfriend and I were over the moon for this! It was a decent amount of work, but totally worth every minute. I followed the recipe pretty closely, just omitted the fenugreek. I served it with basmati rice and naan. item not reviewed by moderator and published
Absolutely great! The whole family loved it. item not reviewed by moderator and published
Wow! Didn't think I had it in me to make this. I'm always nervous to try something new but I was craving Indian and didn't want to spend a ton of money on it. I don't eat meat so I used basa fish instead. I added lemon juice, cilantro, and tumeric to the marinade for the fish and used sour cream instead of yogurt. Broiled it for about 15 min on skewers and It came out sooooooooooooooooooooo good!! I could have eaten the fish by it self! For the sauce I didn't have garam masala so I just substituted it with cinnamon and cumin. I also took everyone's advice and added onion. I used 2 Serrano peppers and added chili AND cayenne pepper and still thought it was a bit mild so next time I won't cut out the seeds. I also used tomatoes in a can so next time I'll use less water. I also added some more tumeric and used light cream. DELICIOUS!!!!! Can't wait to try this with shrimp! item not reviewed by moderator and published
Whoa. I have made, like, 10 different versions of Chicken Tikka Masala, including one created by Cooks Illustrated. None of them come even close to the awesomeness of this recipe. I am so grateful to have found this recipe. Also, I used chicken breast instead of thighs, broiled them instead of grilled them, and used canned diced tomato instead of fresh. It seems that all of these substitutes worked just fine. Aarti - THANK YOU! item not reviewed by moderator and published
Amazing! I didn't have plain yogurt, so I used sour cream for the marinade. I also used about 1/3 of the butter and omitted the cream. This was absolutely delicious and I'll happily make it again and again! item not reviewed by moderator and published
It was yum! It is slightly complicated for someone who is random and easily distracted (I almost burned it too badly at the tomato paste stage. Despite the little charred bits, it was awesome. I like to cook the cilantro in the sauce, authentic or not, so I threw that in in the last minutes. Some jasmine rice, peas, and naan made the perfect meal. My foodie two year old loved it too. item not reviewed by moderator and published
This dish came out amazing! It takes a while to make it, but it's definitely worth it. item not reviewed by moderator and published
Five stars! I'm not a huge fan of ginger and was a bit nervous with the amount the recipe called for, but it added a great taste to the end product. I made a few substations the second time I made it and I like it even more this way: - 1-1/2 lb. chicken tender cuts instead of thighs - light coconut milk instead of heavy cream item not reviewed by moderator and published
Terrific! One of my favorite dishes, and this one was as good as any Tikka Masala I've had. I left all the seeds in, so it was a bit spicier than other versions I've had, but I liked it that way. Will make again. item not reviewed by moderator and published
Very yummy. I didn't add the cream and it was good without it. item not reviewed by moderator and published
I saw this on a food network episode and tried it the next week. I have since served it for dinner numerous times, each time with different guests. It has been a hit every time I serve it. Having ha cumcumber and avocado salad dressed with lemon juice, salt and cilantro adds even more pizazz to this dish. I'ts a sure winner! item not reviewed by moderator and published
This recipe is definitely a keeper. Better than the restaurant!!! I didn't have paprika on hand or the leaves but lemme tell you, that it was still delicious. I didn't have time to fire up the grill so I broiled for a few mins. I added some potatoes with yellow and red peppers. Hands down one of the best recipes thus far for me. item not reviewed by moderator and published
This was AMAZING! We tried it two different ways - the original recipe (a hit with the omnivores and a vegetarian version that swapped the marinated chicken for broccoli, lightly sauteed in a little bit of olive oil (the vegetarians in the family LOVED it!!! Thanks for such a great dinner and all the little notes and comments you add to the recipes when they are posted! In a word...SPLENDIFEROUS! = item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Wow. For the first time in I don't know how long, everyone in the family (including my 8 year old son -- who doesn't usually like anything made with lots of spices went back for seconds. I added some onions, left out the serrano peppers and used whole milk instead of heavy cream. This was delicious. Thank you Aarti for this delicious recipe! item not reviewed by moderator and published
Having never made one of Aarti's dishes yet, I was anxious to give this a try. It was excellent!! From the aromas that filled the room as the meal was cooking to the wonderful taste at completion, this dish was a hit with my family. My sons both wandered into the kitchen to see what smelled so good! My husband said it was a five star without doubt. The grilled chicken was worth that extra step as it gave a nice crunch. This isn't a meal you can throw together quickly, you need the 1 1/2 the recipe listed. I served basmati rice, stir fried veggies and garlic naan. This became a favorite from first bite ! item not reviewed by moderator and published
Rich and Delicious. Definitely providing an Indian fix. The flavor of the chicken thighs complimented the sauce better than I think chicken breast would. I just stabbed the thigh meat with the point of a knife. That was easier than using a fork. My sauce had a bite, that was soothed with the addition of 1 tsp sugar to an entire pot of sauce. I substituted 1/2 and 1/2 for the heavy cream. Wondered if you could substitute yoghurt for the cream or would it curdle or have too much of a bite? Also was tempted to sprinkle it with sweetened coconut. Or peanuts. Served with basmati rice. item not reviewed by moderator and published
Excellent! I made this last night, my first attempt at this style of cooking, my whole family loved it ! I will definitely make it again. item not reviewed by moderator and published
Excellent! Made this with the cauliflower/potato dish from the same show and it was terrific. I did forget to add the cream at the end but it was still very satisfying. Next time I may add a bit more spice. item not reviewed by moderator and published
This was wonderful. I made a couple of modifications to fit my lifestyle. First, I'm always looking for excuses to make chicken stock, so I used shredded chicken from a whole chicken that I boiled to make stock. Second, to cut fat, instead of butter and cream, I used non-fat, plain Greek yogurt; it was still creamy delicious. item not reviewed by moderator and published
Yummmmmmmm.... even better than takeout, and so easy! item not reviewed by moderator and published
I could only give this four stars because I made so many modifications. Instead of peppers I sautéed an onion with the butter/oil/garlic-ginger paste. I didn't have garam masala and based on other reviews that called for more taste, I doubled the seasoning amounts to 2 tsp curry powder and 1tsp cumin and 2 tsp paprika. I used canned diced tomatoes with their liquid, added 1/4 cup of water because of how long I was simmering and did not puree anything. I finished the dish off with coconut milk instead of cream as well. I served it with jasmine rice and a bottle of red wine - amazing! item not reviewed by moderator and published
this was super great! I made a vat of this stuff for a party of 30 and everyone asked for the recipe or if they could take the leftovers! have made it again since, and have switched to canned tomatoes with no difference in taste. One of my favorite recipes of all time, and I cook A LOT!!! Thanks so much, Aarti! ps. would rank this as an intermediate recipe though...lots of prep involved item not reviewed by moderator and published
I thought this was great. I didn't have garam masala, so I estimated with what I did have, and it came out well. I would agree with another reviewer, though, that this was not easy. There was too much pan-changing for it to be easy. I would definately rate it as medium. item not reviewed by moderator and published
Incredible! Such wonderful flavor-I'm eating leftovers tonight! I substituted the fresh tomatoes with a large can of organic diced tomatoes, since in January even the fresh organics look like death. I also used tomato juice from the canned tomatoes in lieu of the water.Served with basmati rice. Used the broiler to warm up the Naan, I'd purchased from the Indian Market, then brushed both sides with butter. Yum!!! item not reviewed by moderator and published
Just finished making this meal. It took me all day because I made vegetable basmati rice and rosemary naan to go with the meal. So I would rate this recipe as moderate not easy. It really taste wonderful, especially with the extra sauce, I use for dipping my naan. I didn't use the fenugreek leaves because I couldn't find any nor did I use the Serrano peppers. I threw some red pepper flakes and it was enough spice for my taste. Good luck with the preparation. It is worth the effort. item not reviewed by moderator and published
This recipe is amazing. The best Tikka Masala recipes I have made to date. I think this would be awesome with shrimp or with veggies as well. item not reviewed by moderator and published
This is a FANTASTIC recipe! We have an Indian restaurant in Toledo which is one of our favorite places to eat. Aarti's recipe is EXACTLY like what we get from that restaurant! We love how easy it is to prepare, and love the taste! We've also tried modifying the recipe with ground lamb (use the marinade and cook it entirely in the sauce for best results and adding a cup of frozen peas just before adding the cream. All of them are great. item not reviewed by moderator and published
This was an excellent dish, spicy but not overwhelming.It's creamy and rich with well developed flavors. I will make this again often. item not reviewed by moderator and published
Incredible recipe! Flavor was spot-on with the ingredients & amounts Aarti recommends. I only used about 1/4c of heavy cream to cut back on the fat -- still plenty of creaminesss. I can not think of anything I would do differently next time I make this, which says a lot! Definitely a staple to add to our collection. item not reviewed by moderator and published
I made this for diner last night, me and my girlfriend loved it! I had to make a few modifications, I only had enough fresh ginger for the first step, so I had to replace the rest with ground ginger. Also I decided to skip grilling the chicken and toss the chicken with the marinade to cook in the curry sauce. item not reviewed by moderator and published
I just cooked this one today, it was a hit but here are couple notes I think everyone needs to know, the garlic ginger paste: I followed the recipe of 1 cup of garlic and 1 cup of ginger and canola oil, I used the blender to make the paste but I think I should've added more garlic than ginger since the whole chicken masala turned out more gingery than garlicky, it was definitely awesome dish to make, taste, easy to make, I used the slow cooker after mixing the chicken and the sauce and let it simmer for around 3-4 hours on low heat in crockpot. will do it again with some tweaks, by the way, I used 2 1/2 Serrano pepper and it was perfectly spicy, if you want it less spicy use less than that. item not reviewed by moderator and published
This is yummy! The sauce has deep, rich flavors, and the chicken was super tender and delicious. I had never used garam masala before, and to be honest, when I smelled it, I almost changed my mind about making this dish. But the reviews kept me going. The combination of all of the spices and the garlic and ginger make for a beautiful combination of flavors. I doubled the amount of chicken, and it was just right. I also added a little extra garam masala, which was suggested by another review, and I'm glad I did. I forgot to add the cream and only realized the mistake after we sat down to eat. Honestly, it was fantastic without it, and probably a little less fattening. Great flavors. I will absolutely be making this again. item not reviewed by moderator and published
I've made this recipe several times now and really enjoy it! It's my husband's favorite curry. To save time (and stovetop space, I usually broil the chicken for a few minutes per side rather than grill it. item not reviewed by moderator and published
This recipe is perfect. I have made it twice and I can't wait to make it again. item not reviewed by moderator and published
Delicious dish! I cooked the chicken in the pan and removed it prior to cooking the sauce. We enjoy spicy dishes, so I used 4 serranos with seeds. The heat was perfect! item not reviewed by moderator and published
This was sooo good. I did not add the cream b/c I didn't want to dilute the flavor. item not reviewed by moderator and published
I made this using one can of diced tomatoes and two cans of tomato sauce. The plan was to use just one can of sauce, but I accidentally opened two cans...oops. I also subbed two jalapenos, one with seeds, one without. I doubled the spices and added 1 T. of brown sugar, to accommodate the extra tomato sauce. I also added a cup of red kidney beans. I accidentally added 1 c. instead of 1/2 c. of cream, but I thought it would be okay since I had SO MUCH SAUCE. I tasted the sauce as I went along, and it was delicious before I added the cream. The cream sent it over the edge. It was way too rich for me and I couldn't eat it. Sad because I had SO MUCH SAUCE lol. Next time I'll do the same thing--maybe add extra kidney beans and/or lentils--but omit the cream altogether. It seriously tasted amazing without it. I would still double the spices because, really, what's not to love about garam masala? Perfect savory/sweet elements going on. item not reviewed by moderator and published
I loved this recipe. I never thought making indian food would be so easy!! The only thing I would have done differently is add the serrano pepper seeds. It lacked that spice kick that I love. Will definitely keep this one in my recipe box! item not reviewed by moderator and published
We made this for dinner tonight based on Aarti's response in the September 2012 Food Network Magazine to a question about making a curry for leftover veggies. We only made the sauce, and it was really easy to make. We added some leftover meatballs to the sauce and served it over rice with a side of veggies. Even my eight year old said, "Let's make this again! It's good!" I would make this again for my family. I also look forward to trying the recipe as written with the grilled chicken. item not reviewed by moderator and published
We love this recipe. I have made it several times. It is very easy to make. When we make the garlic ginger paste my wife and can't stop smelling it! About the only thing it is missing is a naan recipe on the side. item not reviewed by moderator and published
May not be as complex as a restaurant, but more than what we expected, my family loved it, and I had to promise to make it again. item not reviewed by moderator and published
this is the BEST sauce ever..you can use it over spagetti and add whatever...shrimp, scallops chicken--whatever its fantastic!!!! item not reviewed by moderator and published
This recipe is easy and simple to make and sooooo good. My husband loves it. item not reviewed by moderator and published
Sorry but I wasn't impressed with this recipe and I have had my fair share of Tikka Masala; be it with chicken or lamb. I've even had Prawn/Shrimp Tikka Masala. Like others have said, there is a distinct flavor missing. If I had to cook this again, I'd swap the tomato paste with tomato puree & add an onion to the sauce. I'd also swap out the marinade's black pepper for red chili powder; not cayenne or paprika btw - kashmiri chili powder once I restock. I made my own ginger-garlic paste beforehand that consisted of 1 cup peeled and sliced ginger & 3/4 cup peeled and sliced garlic cloves, popped them in a blender with 1/4 tsp of turmeric and blend until it becomes ..... a paste. Remember though, no two curries will taste exactly the same; it all depends on the type of garam masala and other ingredients used. item not reviewed by moderator and published
This is my favorite dish to make. item not reviewed by moderator and published
Great and reasonably easy to prepare. As with all recipes it is important to adjust the seasonings to suit your tastes. We love spicy so I added extra peppers. I cut the cream in half to save on fat and it worked fabulously. Artie is fast becoming a favorite of mine. item not reviewed by moderator and published
Decent recipe, but missing that depth of flavor that I love about Indian curries. I've played around with the recipe making it a few times and I just can't figure out what is missing. It's not bad, it's just not great. The chicken marinated in yogurt and grilled is wonderful, but it will make your grill very messy. item not reviewed by moderator and published
I'm so addicted to chicken tikka masala and the Indian restaurant a few blocks down love me for this, but I wanted to save money by making it myself and looked into Aarti's recipe. The taste is not quite what I was looking for and ended up doing quite a bit of research trying to fix it. I used the bottle version of the ginger-garlic paste and the 1/3rd cup turned out to be way too strong. Next time, I'll have to cut it down to 2 tablespoons. I'll also have to cut down the tomato paste from 2 tablespoons to 1. I also found it to be on the citric side so I added sugar to offset it. The half cup of cream didn't taste right to me, so I ended up using 1 cup of cream. I think it needed more garam masala and maybe an onion, omit the paprika and use a half/half blend of ground cumin and ground coriander instead. The chicken itself was awesome, so I'll double it the next time. I think Aarti's recipe is a great start but I'll have to play around with it some more item not reviewed by moderator and published
Excellent recipe and very easy to make IMO. Used store bought Garam Masala I had on hand -- anxious to make my own! Did not have the black & green cardamom on hand. Made with homemade Naan for sopping up the sauce. Otherwise, made the recipe exactly! Only thing I will change next time is probably omit the cream. Don't get me wrong, it was delicious, just not entirely necessary considering all the fat! As far as "authentic" as some of the more picky reviewers pointed out and often do on here -- get over it! Food Network is bringing flavors of the world to the American kitchen in an accessible way. If you want 100% authentic go to India! Or any major American food mecca with an Indian population. Geez item not reviewed by moderator and published
I overlooked the pureeing of the garlic/ginger paste, but using it just minced didn't seem to cause a textural or taste issue. I think this is a great base tikka masala recipe and seasonings can be adjusted to taste. The pureeing of the tomatos and sauce gave it a nice thickness even before adding the cream, so you might be able to forgo it altogether. I did think it could use a tad sweetness. Diced onions and Diced Tomatoes added in with the chicken might be good after pureeing initial tomatoes. My Indian food experience is with local restaurants in NJ and NYC, so with that as my base I would say this could be served at any one of them. Thanks Aarti! item not reviewed by moderator and published
Perfect recipe! I used lbs chicken and still had lots of sauce so I will probably use 3 lbs next time. I let the chicken marinade for 5-6 hours and then broiled it in the oven, turning it often after a little char formed on the chicken for about 10-15 minutes. Then, added it into the sauce and continued on with the recipe. I can't tolerate much spice, so only added 1/2 teaspoon paprika, and 1/2 a jalapeño, and it was perfectly subtle spice. Yum!!! It went deliciously with Indian Cauliflower and Basmati Rice. item not reviewed by moderator and published
AMAZING!!! Tikka Masala is my favorite Indian dish and I was thoroughly impressed with this recipe and the fact that I don't have to order out for it anymore : item not reviewed by moderator and published
This recipe is totally worth the time it takes to make it. Like other reviewers, we doubled the chicken, but kept the sauce recipe and had plenty of sauce part the same and had plenty. Used boxed curry masala from the local asian market and left out the leaves. Used 1 1/2 serrano peppers, only leaving the seeds in the half and it was mild with a lovely, light kick. We ran out of plain yougert, so we used honey and it was fine. Cooked the chicken in the oven on broil and cooked it until it started to char and was perfect, so moist! Thanks Aarti! We are making this for our next dinner party so we can impress our friends! item not reviewed by moderator and published
Maybe I'm a bit picky about this because I've been to India and Brick Lane in London, and I spend quite a bit of time at my local Indian places, but this doesn't taste anything like chicken tikka masala or even Indian food in general. I made it as written except that I doubled the recipe. I was sooo disappointed. The spices are all wrong. Perhaps more garam masala would have helped. To try to salvage it, I added about half a jar of tikka masala seasoning, some sugar and more cream. It still tastes odd, but not as odd as it did at first. item not reviewed by moderator and published
This is the first Aarti recipe that I have made and it definitely won't be my last! I absolutely loved all the flavors of this dish and thought it was delicious. I put the chicken and sauce over jasmine rice and scooped it all into warmed Naan bread and it made the perfect bite! It was pretty spicy even though I took out the seeds in the peppers, but I still loved it. It was too spicy for my 5 year old so next time I will leave out the peppers, but I will definitely be making this one many more times! I'm looking forward to trying more of her recipes now! item not reviewed by moderator and published
I would HIGHLY recommend this meal!! It was so easy and delicious! I wasn't sure about indian food until this recipe! Thanks Aarti! item not reviewed by moderator and published
How spicy is it without the seeds? Making this for dinner party tomoz but all of us don't eat spicy item not reviewed by moderator and published
Don't ever use jalapenos in Indian recipes. They will ruin the recipe!! item not reviewed by moderator and published
With all the changes, you didn't even make the same recipe... You rated your own recipe, not Aarti's. item not reviewed by moderator and published
Here's a link to a great recipe for Naan by Lebanese Niso. I've cooked it twice on an electric griddle rather than a grill and it's turned out great each time. http://www.food.com/recipe/naan-bread-395145 item not reviewed by moderator and published
Totally agree! I thought I botched the recipe because it tastes nothing like the Indian food I am used to never mind Tikka Masala...... item not reviewed by moderator and published

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