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Chicken in Creamy Tomato Curry: Chicken Tikka Masala Recipe

Chicken in Creamy Tomato Curry: Chicken Tikka Masala

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Average Rating:

Total Reviews: 221

Showing 41-50 of 221

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  • on August 12, 2012

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    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

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  • on July 29, 2012

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    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

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  • on July 26, 2012

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    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!

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  • on July 23, 2012

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    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.

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  • on July 16, 2012

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    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 :

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  • on July 04, 2012

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    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!

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  • on July 01, 2012

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    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.

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  • on June 26, 2012

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    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!

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  • on June 16, 2012

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    I would HIGHLY recommend this meal!! It was so easy and delicious! I wasn't sure about indian food until this recipe! Thanks Aarti!

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  • on June 10, 2012

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    I was scared to make this because all the Indian recipes I've made in the past have turned out bad, but I loved this one. Even my husband who doesn't like Indian food loved it. It's a really good flavor and even though there's a lot of garlic in this recipe, it didn't taste garlicy. I might just make it without the chicken next time because I loved the sauce with some pita bread I wrapped in foil and put in the oven.

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