Reviewed: Sep. 14, 2009

SO glad I found this recipe! Rave reviews all around-- will be making again! Thank you!

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NommyMommy

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Orlando, Florida, USA

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Reviewed: Sep. 13, 2009

This was very tasty but it was also kind of a hassle. I'll probably make it again but I'll prepare as much as I can far in advance.

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Mary

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Reviewed: Sep. 11, 2009

This is one of my favorite recipes. It is so easy and so delicious. I don't change a thing about it because it is so good just the way it is. I also think that the oven broiler method is still really good. It doesn't give the same smokey flavor as the grill, but it is still delicious.

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SQUASHBLOSSOMGIRL

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

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Reviewed: Sep. 11, 2009

I love this Recipe! I made it for my family and they all loved it! I accidently forgot to put butter in but i dnt think it made a difference. I also added some veg :) gotta get ya 5+ lol. Il b making this one again! Thanx Yakuta!

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Charlotte

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Reviewed: Sep. 9, 2009

This was so salty. So disappointing because the picture looks so good!

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Claire

Cooking Level: Intermediate

Living In: Chaska, Minnesota, USA

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Reviewed: Sep. 8, 2009

After going to a local Indian Restaurant I instantly fell in love with Tikka Masala. After reading a few reviews on this dish i decided not to add ANY salt and use half a jalapeno pepper instead of a whole one. The result was excellent. The dish has just enough kick for me and my g/f without masking the other flavors. Grilling the chicken on a charcoal grill made the marinade stand out when the chicken was mixed with the tomato cream sauce. I enjoyed this with a whole wheat pita that I brushed with olive oil and browned in a frying pan and some rice. The second time I made this dish (later that week) I was less anal about preparation. I cooked the chicken and the marinade in a wok. When the chicken was cooked I put the wok under low heat and reduced the marinade almost to a paste to save for later. When I served the dish I put a tablespoon of this marinade paste on the side of the dish and also a tablespoon of low fat sour cream. When putting rice on the pita and mixing all the sauces per bite, the sensation of creamy, sweet, spicy, tangy made for a blissful bite. TRY IT OUT!!!

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Sotirios

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Reviewed: Sep. 5, 2009

My family loves this recipe :) I've made it twice now, and I only use a 1/2 tsp. of salt. This is a great recipe, just listen to all of the previous reviewers and DON'T use all of that salt! It freezes well too, so you can double the recipe and freeze half for a great weeknight dinner!

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rileymama

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: New Haven, Connecticut, USA

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Reviewed: Sep. 2, 2009

This was delicious. It seemed a bit spicier (and less sweet) than the tikka masalas I've had in restaurants, but that wasn't a bad thing. I halved the salt, and that worked out well. Next time I make this, I will make a 1 1/2 recipe of the sauce . . . it's always nice to have a bit extra to pour over your rice.

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Elisabeth Thomas

Cooking Level: Intermediate

Living In: Nicholasville, Kentucky, USA

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Reviewed: Sep. 2, 2009

So good! I also used fat free 1/2 & 1/2, and the only yogurt I had was vanilla but it was perfect, you couldn't taste the vanilla; marinated ckn. overnight. Added julienned green pepper & onion while sauteeing. Added a can of rinsed/drained chickpeas & subbed garam masala for most of the cumin.

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Robyn

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Reviewed: Aug. 31, 2009

I did read the reviews so I knew about the salt. I think one teaspoon for the marinade would have been perfect. Also I made this for my parents and kids so didn't use any chili powder or jalepenos. This still turned out really really great. I did double the sauce recipe as another reviewer suggested. Everyone loved it! Thank you

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Luckymomma

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Reviewed: Aug. 31, 2009

As another had said, wish I would have read the reviews first. It's hard to tell what it actually tasted like due to the overwhelming taste of salt. It seemed it might be good.

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Kittielady

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Reviewed: Aug. 31, 2009

Absolutely love this recipe! Just as everyone else has said, omit the salt. I like to eat this with Naan Bread, Rice, and either mangos or Mango Lasssi. Enjoy!

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Lucky

Cooking Level: Intermediate

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Reviewed: Aug. 30, 2009

This recipe is a keeper, everyone loved it! As previous recommended left out the salt, I love lots of salt, but thought I could added later if needed-didn't need it. Halved the cayanne pepper and it was awesome! Served with Naan bread recipe by Mic. Safron yellow rice as well. Simply fabulous!Thank you Yakuta

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PSHay

Cooking Level: Intermediate

Home Town: Tustin, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Aug. 30, 2009

Oops, should have read the comments before I made this. The flavor would have been good, but it was too salty. I put half the salt in the red sauce because it seemed like so much and still way too salty. I've now rinsed the chicken and we'll try to eat the rest tomorrow with lots of rice and a yogurt sauce.

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tin0002

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Reviewed: Aug. 29, 2009

i would use half the salt

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mdoman2

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Reviewed: Aug. 27, 2009

VERY VERY TASTY!! I did cut down the salt to about half as well as the celantro in the end. I do usually kick stuff up a notch with heat but I would say it's a medium/hot on the spicy end with alot of flavor.

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JoeyNFD

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Reviewed: Aug. 27, 2009

Great recipe just tooooooo much salt! I followed the recipe, but I adjusted the salt because it seemed like too much and even cutting the salt to almost 1/2 it was still way too salty. Other than that it came out really good.

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suzan

Cooking Level: Expert

Home Town: Fremont, California, USA

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Reviewed: Aug. 26, 2009

This was a very authentic & flavorful dish! will definitely serve this again.

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144design

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Reviewed: Aug. 24, 2009

*I always marniate lamb shoulder cubes along with the chicken breast for an authentic touch. *I prefer to skip simmering the meat to keep it's crispy grilled texture, then I pour the sauce over it right before serving. *I also double up on the sauce recipe because we like to dip our Naan in it.

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Brittanyatx

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Reviewed: Aug. 24, 2009

TOO MUCH SALT! I made this recipe before reading the reviews. the marinade for the chicken asks for 4 teaspoons of salt - this is way, way, way too much. next time, i will only use ONE teaspoon of salt. the sauce asks for 3 teaspoons of salt, which is so over-powering - my sauce was ruined. i ended up having to run to the store for more cream & tomato sauce. the 2nd time around, i sauted the garlic & jalapenos in UNSALTED butter, added all the spices EXCEPT THE SALT, added the cream and added salt-free tomato sauce. only after everything was mixed and cooking down, did i add salt, and i only ended up adding about 1 teaspoon. My sauce was so much better the 2nd time around, with using just a tad bit of salt. I will definitely make this again. It was really good. The leftovers were great. It has just enough heat to make it interesting. The sauce is so good. The marinade made my mouth water. Super great recipe - just be really careful with the salt!

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