This recipe is excellent, but being afraid of putting the yogurt-marinated chicken pieces (I cut my chicken into 1" chunks instead of strips) into a 450 degree oven, I chose to sauté them in a little oil until they were no longer pink (about 10 min.) and kept them in a warming oven until I was ready to re-introduce them to the same pan with the sauce once it was done. I didn't change anything else except for marinating the chicken for about 3 hours instead of 2. I served the tikka masala with basmati rice, homemade cilantro-mint chutney and store-bought naan. I can see myself making this again and again. Thank you, A.R., for posting this recipe.
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This recipe is excellent, but being afraid of putting the yogurt-marinated chicken pieces (I...