Chicken in Creamy Tomato Curry: Chicken Tikka Masala

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I just made this for dinner and I can't believe how delicious this was. I used chicken tenderloins and marinated them for 24 hours. I have never had anything so moist and tender. The sauce was wonderful, smooth with a bit of heat but nothing too overpowering. Thank you for sucha a great recipe

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I made this last night...my family and I enjoyed it...first time to make or eat anything Indian. I watched Aarti make this one day and it inspired me. Thank you Aarti!

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I just made the masala sauce tonight. Ive added a few other ingredients such as 5 cardamom pods, 2 t brown sugar, 1 chopped onion & instead if the serrano peppers I added 1 t cayenne pepper. Instead of using heavy cream, I used 1 cup of yogurt (be sure to temper the yogurt (as you would with eggs when making custard just remove the sauce from the heat first
Oh if you want to use the pods add them after you have blended the sauce.
You can find ginger-garlic paste in a jar at any Indian market.
As a time saver prepare the sauce the day before, so the flavors can marinate. Then the following day cook the marinated chicken & add to the heated sauce. Yum!

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easy to prepare, delicious flavor, I have a feeling that after it sits over night it will be even better!

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This recipe was AWESOME! I used fewer tomatoes because mine were large so I didn't need as many. I marinated the chicken all day, about six hours. I had my doubts about using the broiler to char the meat but it worked perfect! The flavor of the garam masala with the paprika was delicious. Never cooked with garam masala before and it was rather inexpensive as far as spices go. I used the 2 serrano chiles and it was plenty spicy; but not so much that you couldn't keep eating! Loved it. Will make many more times.

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Aarti- this was an amazing recipe!!!! The only thing I did different is... I added onions and it was yummm!!! = This was my first time watching your show and I was WOWED! =

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Absolutely delicious. I made the tomato curry and put the chicken in marinade overnight in the fridge. The next day I grilled the chicken, brought the curry back up to a boil, added the chicken & simmered it for 10 minutes, then added the heavy cream to it. It was great. My family loved it. Even my picky son. The chicken was so tender it just fell apart. I served it with rice.

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I am not a big fan of Indian curry but decided to try this. It was delicious just as all the other raters have said. I am lactose intolerant so substituted goat yogurt. I also couldn't find FenuGreek leaves (checked 4-5 places so substituted powder and it was still great. Thanks to the rater who mentioned a spice kit at World Market for the leaves. There is one nearby that I didn't even think to check. It was fun going to the international market to look for all the spices. Thanks!

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AMAZING AMAZING AMAZING.. One of the best recipes ever.. The house smelled sooooo good after I made this.. My husband doesn't care for Indian food and he LOVED this.. I will be making this again and again. Aarti, I can't wait to try another one of your recipes.

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One of the best meals I have ever had! There was no one in my household that did not love this dish. I followed the recipe exactly, leaving in the seeds from the serrano peppers to add spice. I grilled the chicken on my BBQ grill and got a nice char on them. I served it with Garlic Naan that I bought at an Indian market. The broth in this dish is heaven and the Naan soaked it up nicely! For lunch the next day I made a small side of rice and that complemented the broth also. Chicken was tender, the flavors were out of this world! Thank you Aarti!