Chicken in Creamy Tomato Curry: Chicken Tikka Masala

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This was an excellent dish, spicy but not overwhelming.It's creamy and rich with well developed flavors. I will make this again often.

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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.

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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.

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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.

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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.

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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.

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This recipe is perfect. I have made it twice and I can't wait to make it again.

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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!

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This was sooo good. I did not add the cream b/c I didn't want to dilute the flavor.

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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.