Reviewed: Nov. 20, 2009

This dish is great. I followed the recipe exact and loved the leftovers just as much as the first time I had it.

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Reviewed: Nov. 19, 2009

SO. Good. I'm stuffed but I still want more. My mouth watered as I read through the recipe and reviews, and the real deal did not disappoint! I followed several others in only adding 1 tsp salt in the marinade and 1 tsp in the sauce. I didn't have paprika for the sauce (oops), but I just substituted 1/2 tsp cayenne and 1/2 tsp chili powder. Leave out the jalapeno! It was plenty spicy without, and I'm the kind of person who doesn't mind some make-ya-sweat spice. I didn't want to fire up the grill, so I used a George Foreman grill, leaving it open as the chicken cooked, and still flipping over after 5 or so minutes. Chicken turned out delicious! Mixed so well with the sauce. Served with white rice (instant white rice + a couple tbs dried basil). Only wish I had the patience to bake some naan as well! Maybe next time. And there WILL be a next time. Yum.

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daizey

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Reviewed: Nov. 16, 2009

Absolutely awesome flavor! Here are the changes I made: use only 1 tsp salt and 1 tsp of cayenne pepper in the marinade. I was plenty salty and spicy when you cut back - more would just be overbearing! I left the chicken in the marinade for about 7 hours. I broiled the chicken - about 7 minutes, turn over half way though the time. I used only 1 tsp of salt in the sauce and used 2 cloves of garlic. Serve with grilled or broiled zucchini over brown rice. Some mango-ginger chutney and naan would be fabulous with this as well.

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cookin'mama

Cooking Level: Intermediate

Home Town: Chandler, Arizona, USA

Living In: Tempe, Arizona, USA

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Reviewed: Nov. 16, 2009

The spices in this recipe look wrong... it's missing garam masala, turmeric, tomato paste, curry leaves. Gordon Ramsay's Chicken Tikka Masala recipe seems more authentic...

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Matthew F

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2009

This has got to be the best Indian recipe I've made. This meal has been a favorite of mine since the first day I made it. I follow the recipe step by step and it turns out excellent each time. There was a time however I did add an extra chicken breast and didn't need to add more of the other ingredients. This recipe is fabulous and although it may look intimidating because of the many ingredients, it's really quite easy. If you enjoy being in the kitchen with the aroma of the numerous spices used, then this will be enjoyable for you. Thanks for such a great recipe.

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Ladybug

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Reviewed: Nov. 11, 2009

i left out all but one tsp salt in the entire recipe, used only half of the jalapeno pepper, and halved the pepper. i also saute the chicken in the marinade on the stove, rather than throwing the marinate out, and grilling. the chicken comes out so tender and the sauce is amazing when combined with the ingredients in the second half. ive made this recipe already two times in the last 10 days! its excellent!

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girltoyinternational

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Reviewed: Nov. 10, 2009

I've made this recipe at least a dozen times. The recipe is perfect, except the salt, please, please, use your judgment on this, or you will be eating salt for dinner.

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martinsmom

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Reviewed: Nov. 10, 2009

This recipe is great. I cut back on the salt and used half and half instead of heavy cream. I used 1/2 a jalapeno and it was perfect for our taste, spicy but not too spicy. My hubby was impressed!

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sajaha

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Reviewed: Nov. 7, 2009

We LOVE this recipe, I make it once a week. My husband used to live in India and had converted me to Indian food. The only problem is, this recipe is very time consuming. It helps if he is cooking with me while I make it or it takes forever. I took someone's advice to broil the chicken in a roasting pan and rotate, instead of grill because we don't have a grill, we have also sauted the chicken instead to save time, and it is definitely not as good as when it is broiled/grilled. I love this recipe, if you like Indian food, try it!

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sld22

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Reviewed: Nov. 7, 2009

all I taste is cumin...I did not care for this recipe...the flavors need a lot of adjusting

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KAUJLA52

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Reviewed: Nov. 6, 2009

This was quite tasty! It stands up fine with chicken tikka you'd get at any restaurant. My only suggestions are the following: 1. As other users have noted, LEAVE THE SALT OUT! There's already a ton of salt in prepackaged tomato sauce--at most, add another teaspoon or so. 2. Marinating the chicken for more than an hour will add to the flavor and make it juicier. 3. Broiling works just fine if you don't feel like starting the grill--5 minutes on each side and you'll be done.

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Begemot

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Reviewed: Nov. 6, 2009

Great recipe. I cut back on the salt and doubled the sauce, as others mentioned. This will now be part of our family rotation.

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CASWELMO

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Reviewed: Nov. 5, 2009

Good but very salty and spicy. Use half the salt and half the cumin for the sauce. We eat Texas hot, hot salsa and this was too much. Will make the recipe again with modifications and rate. Green peas help to tone it down.

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tarmstrong

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Reviewed: Nov. 5, 2009

For my first "indian" dish, this turned out great! I did use LIGHT Coconut Milk instead of heavy cream, though.

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dsims

Cooking Level: Expert

Home Town: Selma, Alabama, USA

Living In: Wetumpka, Alabama, USA

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Reviewed: Nov. 3, 2009

The sauce was too spicy/salty and it tasted more like really salty chili than tiki masala. I'll have to try the recipe again with 1/2 the amount of spices in the tomato sauce and add the salt afterwords. Also, my local Indian restaurant puts chunks of tomatoes and onions in the sauce as well.

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Pam

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Reviewed: Nov. 3, 2009

Agree with the others about the salt. Next time I am just going to leave out all of the salt the recipe called for.

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8dot3

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Reviewed: Nov. 3, 2009

It's one of my favorite recipes and so easy to make!

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Elo

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Reviewed: Nov. 3, 2009

As is, salty and spicy! That being said, those two things are easy to adjust and I think the recipe is fantastic. I will definitely be using it again and again. We ate it with Naan, but once I tone the salt and spice down a bit, I think the sauce will go wonderfully with rice. I also added cashews at en end and loved the little crunch and added flavor it gives the dish.

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Bri

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Reviewed: Nov. 3, 2009

Absolutely delicious!!! My husband kept asking" Isn't this just like the restaurant version??" I took other's suggestions and doubled the sauce, and reduced the amount of salt. We added peas to our leftovers for some vegetables, but otherwise fantastic flavor!

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