While this isn't quite what I'm used to (compared to the local Indian restaurants in my town), it is very good! The way I would describe it is a mix between what you'll find at an Indian restaurant and what you can make at home when purchasing Tikka Masalla paste (calls for browning onions, adding paste, tomatoes, water, and cooked chicken).
I really appreciated the variety of spices that are in this particular version. As delicious as this dish is at my local Indian restaurants, I think they may cheap out on some of the spices and other ingredients. Their dishes seem to be creamier, sweeter, with less spice and less pronounced tomato and onion.
In any case, I prefer a saucier (and sweeter) dish, so I added 1/2 cup of coconut milk to the recipe. I also reduced the heat a bit by eliminating one of the peppers (I used Serrano). It was still too spicy for the kids, so next time, I'll eliminate the cayenne from the chicken and see if that's the happy medium.
Also, basmati rice is a MUST.
Thanks for the awesome recipe!
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While this isn't quite what I'm used to (compared to the local Indian restaurants in my town),...