Servings: six to eight.
If you love Indian food, you’re probably familiar with chicken tikka masala, which appears on most Indian restaurant menus. This chicken dish with its creamy, aromatic tomato sauce originated as a way to use up leftover tandoori-roast chicken sauce. Fragrant basmati rice is the perfect foil.
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Make Ahead Tips
Chicken tikka masala tastes even better made ahead. You can store it in the refrigerator for up to four days; it also freezes well. Thaw completely before reheating on low heat and add a little additional garam masala and cumin before serving, if you like.
I like this recipe because all the ingredients are in quantities they are sold in. Makes the grocery shopping easier. I used a 6 oz container of Greek yogurt, and I got a pack of 10 large chicken thighs, and it yielded the right amount of chicken when removed from the bones.I used a can of crushed tomatoes instead of whole, just to save the step of blending them. And I added two Habenero peppers because we like spicier food. If I was making it for a group, I would stick with the pepper in the recipe. I only put in about half the cream called for, because it didn't seem to need all that.Served it with basmati rice, green bean and coconut stir fry, fried cauliflower and store-bought naan. And lots of beer.
This dish is definitely well worth the effort. I grilled the free range chicken legs (separated into thighs and drumsticks) on a Big Green Egg after marinating for 2 hours. Then made the Garam Masala using the link on the site. Much better than store bought.The only change I made to the final cooking was to add a little home made chicken stock and 1/2 tsp of sugar. Incredible depth of flavor and perfect balance between spice, citrus and fat. Great for a dinner party.
Wow - just finished making this dish and although it was labor intensive well worth the effort.
This recipe is amazing! One downside is that it's a bit labor intensive because you have to make the tandoori chicken first, but it's totally worth it. It tastes significantly better the second day, so I recommend waiting until the second day before eating it.
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