Quick Chicken Tikka Masala

LOVED this recipe! After I sauteed the chicken, I deglazed the pan with at least half a cup of sherry-delish! I also replaced the yogurt with 1 cup of cream-I doubled the recipe. Quicker version than my usual marinating the chicken in yogurt and pounding beforehand. Also used boneless skinless chicken thighs-always maintains moistness.

• Patty M.

• Bayville, NY

• 10/31/2021

感谢所有厨师添加笔记,我手中ted based on their recommendations and it was fantastic. Specifically: blended ginger/garlic/onion with 2 TBSP water to make paste, used 2lb chicken thighs and 13oz peas, cut tomato paste, reduced crushed tomato to 14oz + 1/4 cup water, and let it cook 15minutes after adding tomatoes. And then yes this was awesome.

• demarcate

• Brooklyn, NY

• 9/7/2020

After sautéing the seasoned chicken in the pan, it appeared most of the salt, pepper and garam masala, which adorned the chicken cubes, were now adhered to the bottom of the pan. No worries because it was easy to "deglaze" once you add the butter and ginger-garlic-onion mixture. This was like we went to a really good Indian restaurant. We just happened to have a package of frozen naan in the 'fridge from Trader Joe's (highly recommended), as well as some mango chutney in the cabinet. Great meal.

• jlinder1

• Great Neck, NY

• 4/24/2020

I used more peas than it called for, and did some filleted chicken thighs instead of breasts. Turned out pretty tasty- better after being in the fridge for a day after cooking.

• Anonymous

• Whitefish, MT

• 7/29/2019

Here's how to make this taste more like the Indian dish you get from a restaurant and less like Chicken Marinara. My four stars are for the edited version. First, instead of chopping ginger, garlic, and onion in a food processor, do it the Indian way by blending all three with just enough water to make a paste, and then fry them all together. This is just as fast as a food processor and will give a more authentic texture to the sauce. Then use only a 14 oz can of crushed tomatoes. Cut what the recipe recommends *in half.* I also left out the tomato paste, but it would probably be fine to include it. With these alterations, this recipe is going into my regular rotation. It's very fast and easy and tastes great.

• rellimarual

• Maine

• 5/13/2019

My husband and our guests both loved this. (I'm now a vegetarian but still cook poultry for others. So I didn't taste the chicken itself; I asked my husband what he thought. Used 14-oz can fire-roasted tomatoes, and let the dish simmer about 10 minutes with no top , stirring occasionally, before proceeding with recipe. I thought that produced a very nice consistency.

• freefield

• Grass Valley, CA

• 12/3/2018

I like this recipe, with a few alterations. I make this for adult tastes, so I add a good bit more garam masala, and some white pepper, to give it a little kick. I cook the tomato mix a while to get the flavors to meld. And I add yogurt to the sauce directly, to give it that balance. I do skip the cilantro, since I don't like it.

• lynnev

• Los Angeles, CA

• 10/19/2018

Delicious recipe!! I made some adjustments according to what other reviewers said. I added less tomato and I diminished the spice, to make sure that my kids would eat it. Definitely a keeper recipe!!!

• Anonymous

• Colombia

• 9/29/2018

agree with other assessments -- too acidic and tomato-ey. other recipes do take more time, but are by far better. I will not make this again.

• Anonymous

• San Diego, CA

• 9/6/2018

Very much a "white spice" recipe. It ended up with a bit too much of a tomato taste. If you like Indian food and flavour, I'd suggest being more aggressive on the spices. I will make it again though as it is relatively simply and reasonably quick. The coriander at the end makes a good difference, don't skip it.

• Anonymous

• Toronto

• 4/14/2018

Awful!!! Just plain awful

• Anonymous

• 3/16/2018

Due to partially empty shelves I used chopped tomatoes w/water instead of paste and canned tom and heavy cream instead of yogurt - also added butter to sauce at end. Was delish - very mild, my 2 year old had seconds.

• M. Rani

• St. Louis, MO

• 3/8/2018

Excellent Recipe!!! Better than I've had at some restaurants, After cooking this I'm no longer afraid of cooking Indian food!

• c_az

• New York, NY

• 3/5/2018

I quite enjoyed this dish - i also added chickpeas to bolster the recipe a little bit.

• Anonymous

• Ottawa, ON

• 1/17/2018

I wanted to love this recipe, but it tasted nothing like the tikka masala we love at Indian restaurants. For one, there was no cream added at the end! It was also much spicier than I expected, even leaving the cayenne out. I was hoping my kids would enjoy this recipe (they love tikka masala) but they called it "spicy tomato sauce" and that's pretty much what it tasted like too. My husband liked it, but to call it tikka masala is a stretch.

• Anonymous

• Madison, WI

• 1/16/2018