Lamb Tikka Masala

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The sauce was a little too heavy on the tomatoes for my tastes, but the spices were spot on. I didn't have the gumption to make the flower pot tandoor, so I just made the lamb under the broiler - turned out awesome. I'll definitely keep the masala recipe, but I don't think I'll make this exact dish again. Not my favorite AB recipe, but it's great if you like a lot of tomatoes.

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WOW--this recipe is yummilicious! Not having the tandoor oven, we just fired up the gas grill with all 4 burners on high for a ten min pre-heat, and seared the marinated lamb kabobs for 2-3 min per side, then sliced the seared kabobs into bite-sized bits into the sauce, resulting in a nice med-rare tender lamb. We also have prepared this dish with chicken breasts. Being tender-mouthed lightweights, we only put a 1/4 teaspoon of red-pepper flakes in the masala, resulting in a spicy but not hot dish. Look for bulk spices in your local grocery store, or organic food store...often cheaper!

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Every one loved it. I didn't even do the grilling, just cooked the marinated lamb in a pan on high heat, then did the rest of the recipe with chopped fresh tomatoes from my garden instead of canned.

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Alton Brown has got to be the only one who could inspire me to put this much work into a single dish. It took me 3 months after watching the episode, but I finally got my spice mill, whole spices, grill and tandoor topper together. I just want to state for the record that I had NO problems with cracking despite what other reviews have said (just make sure you soak the pot for at LEAST 8 hours before cooking. The hardest part was finding a good quality terra-cotta pot to donate to the cause. I think a cheaper one might have been too porous and light. Also, I think you should definitely get lamb if you can, it's about the same price as beef and adds the authenticity and uniqueness that this dish deserves.
Alton makes me a great chef!

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Marinated chicken pieces overnight in yogurt/spice mix. Grilled the chicken on the barbeque while making the sauce inside on the stove. This wasn't the exact way that it was written, but it was the best way for me! The neighbors that were invited said that they could smell it from the street and were excited! It turned out so good and I am so glad that I gave it a go! First attempt at Indian food and am glad to say that I will try it again!! Thanks Alton!!

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I used red onion instead of white and chicken instead of lamb. I put in some toasted brown mustard seeds in the rice. Absolutely fabo! My husband couldn't stop saying how good it was. Next step learn how to make naan.

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The flavors and spices meld together so wonderfully. My husband, a long-time indian food hater, LOVED this and said I can make it once a week if I want.
I substituted chunks of chicken breast for the lamb and just cooked the meat in a skillet with all the yogurt marinade. SO VERY GOOD and way better than a restaurant! I'm eating the leftovers as I type. For the first time I'm the one smelling up the workplace with wonderful Indian food!

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Fantastic recipe and I followed all the steps, but perhaps didn't bring heat up in makeshift tandoor slow enough. It cracked throughout, though stayed standing. I bought a small tub of furnace cement, applied 2 coats on both inside and outside. It dried quickly, the tandoor is in one solid piece, and it is now heat-resistant. I'm going to use it to cook any kebabs from now on.

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Tandor = epic fail, mine cracked and i did soak it for 50 minutes, my skewers too short. i no longer have hair on my hands and lower arms. it was fun.

food = awesome

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We tried this recipe this weekend, since we are already AB fans, and it truly lives up to its 5-star rating. I suspect its unwise to rush this dish, however, making it a weekend meal for us. We were a little daunted by the amount of potent-smelling spices. However, the dish was simply devine! The complexity and intense flavors are very satisfying. A tip I've learned about spices: if you don't want to pay a fortune, try you local Asian market - they often carry whole spices at a lower price than 'Mega-Marts'.

Also, we live in an apartment and are strictly forbidden from grilling - but broiling the lamb for 4min on the broiling pan on the top rack (4 in. from heat, flipping, then broiling again 3 minutes worked splendidly for well-done (not dry lamb (which I insist upon since I pack the leftovers the next day. Must be the dry & high heating that's key here.