Reviewed: Apr. 28, 2009

My boyfriend loves Indian food and he thought this dish was "awesome". Easy to make and tasted like something we would get at our favorite Indian restaurant. I followed the recipe exactly, except I only used 1/2 of the jalapeno pepper and removed the seeds -- it was the perfect degree of spicy. My boyfriend enjoyed it so much that he was licking his plate!! Thanks for the great recipe!

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KP

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Reviewed: Apr. 26, 2009

It's five stars if you follow others' suggestions: I did like many and only did 1/2 tsp of salt each in the marinade and the tomato sauce; I doubled the sauce (allows extra for dipping Naan); and I did almost no cayenne--the meat had enough "heat" without it. VERY close to our local place! thanks for a great recipe!

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Camerakidzmel

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Roanoke, Virginia, USA

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Reviewed: Apr. 26, 2009

Not that I need to add to the multitude of good reviews for this recipe, but this is a FABULOUS recipe. It is my brother's favorite, and I always serve it with Naan (another recipe from this site). The first time I made it exactly as printed and it was wonderful. Since, I have substituted a mixture of half and half and 1% milk for the heavy cream, and it is still wonderful!!! Last night I was out of tomato sauce, so I pureed a can of diced tomatoes and just simmered the sauce a little longer and it was STILL wonderful! Was also out of fresh jalapeno, so I used some jarred dried jalapeno from Penzeys and still got the right amount of heat. The chicken is always wonderful, whether cooked outside on the grill, or inside on grill pan. For a while I searched for a "healthier" side dish to add some green, so last night we sauteed frozen peas with chopped onion, a little butter, 1/2 tsp of sweet curry powder and 1/2 tsp of dried basil - it is a great complement and now my meal is complete! I cannot say enough about this dish - it is easy to make as decadent or healthy as you want without sacrificing deliciousness.

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Sarah D

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Reviewed: Apr. 26, 2009

This was delicious. The 2 changes I made were to cut the salt in half and doubled the sauce, I like lots of sauce on my rice. Other then those two changes I followed exactly. I will be making this again and again and again.

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landonflo

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Reviewed: Apr. 25, 2009

This was excellent. Truly authentic tasting - I'm part Indian - and almost addictive in taste, it was truly a joy to make and consume. I doubled the recipe and used only one jalepeno for the whole thing, and used six of the eight skewers of chicken we had. With the other two I made sandwiches the next day! I cut up the cubes of marinated chicken, put them on sandwich rolls and covered them in cheddar cheese, and let them broil on low for about 5 minutes. They were delish! :D The Chicken Tikka itself was amazing - we had some fresh naan and used white basmanti rice, cooking it in oil. :D Yum. A strong 5!

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naya

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Ashland, Oregon, USA

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Reviewed: Apr. 23, 2009

This is REALLY, REALLY good! I make it mostly for when company comes over because it seems like a lot of work. Today however, I really wanted it but didn't want the trouble so I bought a jarred Tikka Masala sauce. YUK. I threw the jar out and decided to follow this recipe, but instead of marinating the chicken (no time...) I diced the chicken and added the marinade ingredients, stirred it up a bit and threw it into a skillet. I added the remaining ingredients when the chicken was almost done. WOW! It was just as good this way, possibly even better since the chicken was more moist. I did end up substituting sour cream for yogurt because I didn't have any, but I would stick to the yogurt next time. Other than that, this will be the way I make it from now on. Oh! And I always double the sauce ingredients.

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laralee79

Cooking Level: Expert

Home Town: Cape Cod, Massachusetts, USA

Living In: San Antonio, Texas, USA

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Reviewed: Apr. 23, 2009

Easily my new favorite meal. This is a fantastic dish that no one I've made it for hasn't liked yet! This tastes exactly like it does in Indian restaurants. The only changes I make are that I dial down the salt and the chilis. Also, I grill the chicken in batches on my George Foreman grill--it works great!

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Keekers

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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Reviewed: Apr. 22, 2009

I've just made this dish for the second time and I left out the cayenne pepper as I thought it was too hot the first time! After making it the second time I find it's still too hot! The next time I will also omit the paprika (I only used one teaspoon this time!). There used to be another recipe very similar to this on the website but I have lost my print out and I'm missing it terribly. That recipe called up red pepper(chilli peppers in Ireland/UK) so I added two teaspoons of chili flakes into the marinade. For the sauce the other recipe called up garam masala which as it is as masala I feel this recipe lacks in that! Not sure how much but I've used two teaspoons. I don't add any salt to the sauce and use more natural yoghurt instead of the cream! Hopefully by omitting the paprika the next time I will be closer to the old recipe! Third time lucky?!!

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amiableames

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Reviewed: Apr. 21, 2009

THIS IS FABULOUS! my husband and i both LOVED it. I only added 1/2 tsp of salt to the marinade... and then left out the salt in the rest of the recipe. it was VERY VERY hot, but so flavorful. the tomato cream sauce was out of this world. (would like to find a way to make it NOT using heavy cream though) I served it over jasmine rice.

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Erin

Cooking Level: Intermediate

Home Town: Fennville, Michigan, USA

Living In: Avon Lake, Ohio, USA

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Reviewed: Apr. 16, 2009

This is a badly-written, but very tasty recipe. Unfortunately, my husband cooked the night we made it, and he put in the exact amount of salt the recipe calls for, instead of using his own judgment. The result was something far, far too salty, although if the salt had been cut way back it would have been delicious. We may make this recipe again, but we will cut the salt by at least half, and probably more like 75%.

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Miranda

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Reviewed: Apr. 16, 2009

Holy , this is ridiculously salty!

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Math Ninja

Cooking Level: Intermediate

Home Town: Garden City, Kansas, USA

Living In: Manhattan, Kansas, USA

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Reviewed: Apr. 14, 2009

This was an excellent recipe. My son thought it tasted just like the Indian restaurant version. I appreciated his honesty ;-) I left out most of the salt as others have mentioned and i also left out the jalapeno peppers since my family still cannot take super spicy food yet. I also made extra sauce since i like extra with my rice, was super easy to do. Since i did not have a grill, i found broiling the chicken on skewers worked great and the chicken was very tender after marinating for several hours. I would highly recommend this recipe (with a few modifications to your own liking).

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Todd Watts

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Reviewed: Apr. 14, 2009

This was so tasty! I used skinless boneless thighs, kosher salt instead of regular salt and for a low fat version, I used yogurt instead of cream. I will make this again and again. For those of you who don't like too much heat in their food, use half the cayenne.

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AngieItaliano

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Apr. 14, 2009

This is a very easy and solid tikka recipe. I used kosher salt and cut it by half, because the amount called for in the recipe makes for a really salty experience. The broiler works great and the meat is juicy and flavorful. Recommended.

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Matt R

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 13, 2009

This recipe was really good. I made a few changes. I personally thought the cumin flavor was a little too strong which made it reminiscent of mexican... I will probably halve it next time. I squeezed a little extra lemon juice and that seemed to counteract the cumin. I added a touch of curry powder (which I know isn't exactly authentic) but I thought the curry made it taste more like what I'm used to. I sauteed onions and green peppers with the jalepeno and garlic. Some of the Indian places around me serve their tikka masala with those. Lastly, I left out salt and just added it to taste on my plate. served with naan and rice- I will definitely make this again.

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Caitlin

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: Apr. 13, 2009

This was one of the better Indian dishes that I've made. For the marinade, I used 1/2 the cayenne pepper, and 1/3 of the salt. For the sauce, I made the recipe exactly, minus the salt. I also made extra sauce for the amount of meat I prepared, but probably didn't need that much extra sauce.

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druzgal

Cooking Level: Intermediate

Home Town: Severna Park, Maryland, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Apr. 13, 2009

WAY too much salt, but otherwise a good tasting recipe. The second time I made it, I reduced the marinade to 1 teaspoon salt, then added salt to taste for the sauce - about 1/2 teaspoon. Don't salt the sauce until after the chicken is added as it brings plenty of salt with it. I also used fat free half & half instead of cream the second batch, which worked fine.

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AMDSUN

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Reviewed: Apr. 11, 2009

This was a very simple but tasty dish. I always love to learn dishes that I always order when I'm out. I would cut back on the cumin a little bit next time, because I have young toddlers who thought it was a little to spicy even without the red chilies.

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P2lus007

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Reviewed: Apr. 10, 2009

Easy recipe to follow. Very authentic taste. Replaced the lemon juice with lime for more zing and cut back the salt to 2/3 of recommended quantities, replaced cayenne pepper with sweet paprika. Delicious!

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MetalPig

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Reviewed: Apr. 9, 2009

Delicious! I sauteed the spices with the jalapeno and garlic. I've made it once with tofu chunks too, and it was awesome!

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strattc

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