Chicken Tikka Masala

I've made this many times with chicken and a few times with chickpeas when cooking for vegetarians. Always delicious! The sauce is outstanding. I made it again last night and used crushed tomatoes instead of whole tomatoes, still delicious. It did take my chicken longer to get dark spots under the broiler, so I left it in longer than specified in the recipe. I won't do that again, because some of the ends of the chicken got overcooked and chewy/dry.

• elizabeth S

• Moorhead, MN

• 1/2/2022

I’ve made this more than 30 times for the family and it doubles and triples well if you have large enough cookware. Also, I’ve made a few tweaks; I lightly toast the coriander seeds and cumin seeds in a dry skillet, then grind in a spice grinder once cool, which brings out their flavor. I use a cheesecloth sachet for the cardamom pods because no one likes biting into one of those in the finished dish. I use 2/3 to 3/4 of the recommended cream. I cut half of the onions in a thin slice and small dice the other half. I add the tomato paste first to brown it a bit before I add the onions. It’s a bit more work up front, but I cut the chicken into 1” cubes and then broil them on a rack and half-sheet pan, then add directly to the sauce.

• Mark C from FL

• Florida

• 10/2/2021

Fantastic. Used thighs instead and marinated them after cutting into pieces. Added them directly into the sauce without broiling, and it was perfect.

• rion999

• ca

• 5/31/2020

My junk-food-eating partner enjoyed this. I didn't have all the spices, so I used what we had. It still turned out very well.

• QuakerMaid

• Hudson, MI

• 5/27/2020

Excellent recipe! This dish came out full of flavors and sauce consistency was perfect. I did not have a wire rack to broil the chicken so I broiled it in a normal oven proof dish and added the chicken to the sauce to simmer for 30-40 min. It was excellent. Definitely doing this again!

• karola

• Warsaw, Poland

• 5/13/2020

This is a great recipe. My only tweak is substituting coconut milk for the heavy cream. Since my daughter is vegetarian, I make a chickpea variation which is just as good as the chicken original: same recipe except I substitute 2x540ml cans of chickpeas for the 2lbs of chicken and I skip the broil-in-the-oven step. Scrumptious!

• cathifrommontreal

• Montreal, Canada

• 8/4/2019

Something was way off! I made this for New Year’s Eve Dinner and it was a bust! I guess I expected it to taste like restaurant quality, it wasn’t! Because I’m new to cooking Indian cuisine I didn’t know how to adjust the spices but this certainly not what I’m used to, even if I were an experienced in the cuisine.

• mommamophead

• Oregon

• 1/3/2019

This is the best tikka masala recipe I have come across. It truely is as good as, if not better, than restaurant tikka masala. This will be a regular for me.

• coltrane58

• Norwalk, CT

• 10/17/2018

Not good. My kids love Indian food and wouldn't go near this soupy stuff. There are better recipes for tandoori tikka masala.

• byronoffsky

• Los Angeles, CA

• 5/6/2018

My family loves this recipe. I have tried several other recipes for tikka masala and this is my favorite by far. I grind the garlic, ginger and spices in a coffee grinder to get a smooth consistency, and because it's easier. Other than that, I make it exactly as written. It is delicious. This recipe is in regular rotation at our house.

• burningwoman

• Seattle, WA

• 4/20/2018

This tikka is seriously good. Better than our local Indian restaurant, which is a 30 minute drive down the hill. I've made it numerous times and have made slight modifications here and there. I add a whole roasted eggplant cut into cubes and carrots along with the chicken and use mostly half-and-half instead of pure cream, and due to the extra volume of the added veggies, I add a cup of chicken broth. It's perfect every time. So bloomin' good. Fantastic with homemade naan.

• clementyne577

• Paso Robles, CA

• 3/19/2018

Loved this recipe. I can't wait to make it again! When I do, I'm going to puree the ginger, garlic and onion in a food processor, to give the sauce a little smoother consistency. I paired it with a naan recipe I found here that's been modified for a skillet on a stovetop and my gf loved (LOVED) it. Question for the chef: any suggestions if I wanted to increase the spice level next time?

• rhille097055

• New York, NY

• 3/9/2018

I'd like to give it 3.5 stars. It was very good and the friend I served raved about it. I will make it again, correcting the error I made. See my question at the end. Modifications: I used 'Greek' yogurt. I couldn't get Cardamom pods so added an additional 1 t. of ground. I use the crushed pepper. I only used 1 c. of cream and added more yogurt. I used fresh-frozen cilantro (from my garden). Also, I cut the chicken into 1.5" strips so it broiled faster. I accidentally added the cream when adding tomatoes. Oops. Perhaps why the sauce wasn't creamy but a tad lumpy (curdles?)... or is that the result of my using Greek yogurt?

• ebazazi5620

• Higganum, CT

• 2/17/2018

Perfect. I tossed the cardamom "husk" after crushing the pods/seeds.

• Anonymous

• Colorado

• 1/8/2018

第一次做印度食物。是一个打击,会吗make it again. Everyone liked it and it wasn't a huge ordeal to make. I followed the recipe as is except added a bit more chicken. Rice and salad and it was a great meal.

• kerirosenth

• Upstate NY

• 10/24/2017