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.
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.
awful, just tasted like the rubbish you buy in jars NOT authentic chicken tikka masala like you would buy from a restaurant
Do not brown tandoori chicken
Brown onions in ghee
Add paprica and cumin
Add tomato purée
Add Garam masalla before serving
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.
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