Reviewed: Aug. 23, 2009

Great recipe possibly better than going out. Way to much salt I salt to taste after complete. Did not put any of the salt recipe called for.

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Savanah

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Reviewed: Aug. 23, 2009

I love tikka masala and have tried several recipes. This was ok, but something was missing. I'm going to try cardamom and Garamond masala.

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Mrdex

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Reviewed: Aug. 19, 2009

1/4 the salt in the marinade, but other than that, followed precisely. FANTASTIC!

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sordomudo11

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Reviewed: Aug. 19, 2009

Followed others recommendations about cutting salt, 1/2 tsp in marinade and 1/2 tsp in sauce. Replaced cinnamon with Garam Masala and replaced heavy cream with full fat plain yogurt. Sauce separated and curdled even though yogurt never came to boil! Looked awful but tasted very good. Broiled marinade-covered chicken pieces for 3 min per side and then put into the sauce. Will try this recipe again but might try to find a way to keep yogurt from curdling!

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Jewel

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Reviewed: Aug. 18, 2009

This dish is fantastic BUT, I would NOT follow the salt measurement. When I make this again, I will only put like a teaspoon in the marinade & not put any in the sauce. You can always add more later! I made it how it was specified and it was really hard to eat b/c it was so salty. Other than that, the flavor was wonderful! Enjoy!!

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Arlene

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Reviewed: Aug. 18, 2009

Must be an error in the recipe as this is an obscene amount of salt. I put in less than half and it was still salty. Otherwise the flavour was awesome.

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HAGGIS30

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Reviewed: Aug. 18, 2009

Great flavor, my husband kept asking if it took me very long to make...meaning, if it didn't take too long to make, please make it again! I certainly will, I used 1/2 tsp salt for marinade and sauce, definitely double the sauce and served over brown rice, otherwise made per the recipe, thanks!

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~Jamison's Mommy~

Cooking Level: Intermediate

Living In: Paradise, California, USA

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Reviewed: Aug. 18, 2009

Wonderful! I was making this for a large party so I omitted the cayenne pepper to make it a little milder. It got rave reviews. I will now make it as stated to see if we like it that way too. I did omit all the salt as other reviewers suggested as I don't usually cook with salt anyway.

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LELEGG

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Reviewed: Aug. 17, 2009

I just moved to a small town without an Indian restaurant and I was craving my favorite Indian dish and this totally hit the spot! I followed other reviewers' advice and omitted the salt (except for a few dashes added to the sauce, less than 1/8t). It was GREAT! I'm glad I omitted almost all of the salt, because the dish was plenty salty from the other ingredients. I'm also not crazy about spicy food, so I only used half of the jalepeno and no seeds, based on a reviewr's recommendation. I think next time I will use the whole pepper, but still omit the seeds, because the dish wasn't spicy at all--but I like it that way! :) I served it with jasmine rice, and added a can of Le Seur peas to the rice. I also wanted to serve it with Indian cheese, but our market doesn't have any. I used fresh mozzarella instead and seasoned it with the cilantro and a few dashes of salt. It was a great substitute for Indian cheese!

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balltobe

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Reviewed: Aug. 15, 2009

I don't add the salt, but apart from that I love it. The best recipe I share with friends

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Ingrid

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Reviewed: Aug. 14, 2009

OMIT THE SALT is all I can say. I am a major salt lover on everything, but this dish was out of control salty. I was so disappointed that after all that work, I was only able to eat a few bites and then had to throw it out. Disgusting. I didn't read the reviews first before I made it and I wish I did b/c almost everyone mentions the salt problem. Also, my husband and I like heat, but I may take that down a bit next time and make it tow where each person could spice their own.

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Gina

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Reviewed: Aug. 14, 2009

This is such a great recipe I use it all the time catering and people are always empresses

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Chef Seann

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Reviewed: Aug. 14, 2009

Fantastic and very easy. Definitely double the sauce.

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Nancy

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Reviewed: Aug. 11, 2009

This was delicious but next time I will add more spice to kick it up a bit. Will also take the advice of others and double the sauce to make sure there is enough to go on the rice, but very good.

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MOMMYMILLER1

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Whitby, Ontario, Canada

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Reviewed: Aug. 10, 2009

I loved the unique flavor of this. The sauce was VERY nice. Paired well with a saute'd medley of yellow squash, red onion and zuchinni, plain brown rice and a green salad w/ a vinegar & oil dressing.

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somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Aug. 9, 2009

I have made this several times now and thought I really should review it...this is soooo good. My husband and 7 year old son just ate this and the Indian Chapati Bread from this website and told me it is their favorite thing that I make and, I cook a lot! My son likes to wrap it up in the bread like a "taco"...Is is a bit of work but totally worth it!

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mom2one

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Reviewed: Aug. 7, 2009

I've made this twice now and we can't get enough of it! The 1st time I made it I followed the suggestions of others on the salt/spices and used Greek yogurt in place of the cream. It was really good! This time, however, I decided to use the heavy cream and ~OH MY~ it is heaven on Earth. Do yourself a favor and make the full-fat version at least once. You will not regret it. We like spicy food but I did cut the amount of the peppers by half so my 4 yr. old could eat it. She LOVES it! I saute or grill a combo of chunky-cut green peppers, onions, potatoes and tomatoes to serve on the side. This time my hubby wasn't around so I had to broil the chicken (I can't BBQ!). I put about 3 lbs. of legs & thighs, skin on with bones, on a broiling pan. I baked them 1st at 400 degrees for 35 min. then turned the broiler on HI and broiled each side until really brown and crispy. The rack was set at the middle position about 10" from broiler. Amazing! The chicken was so wonderful that I served the sauce (which I doubled) on the side but will put the chicken and veggies in with the sauce from now on. Could drink the sauce from a cup! My daughter wanted to dunk everything in the sauce! Thanks for the recipe!

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Juniper

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Reviewed: Aug. 7, 2009

This has become my favorite dish. A couple of changes - completly omit all salt from receipe. I marinade first thing in the morning to let the chicken get really soaked. Have both grilled and done on stove top due to a large storm and both ways are excellent. Also double the sauce receipe and serve with Naan. The extra sauce with the Naan bread may be my favorite part!

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gt

Cooking Level: Intermediate

Home Town: Brampton, Ontario, Canada

Living In: Harrisburg, North Carolina, USA

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Reviewed: Aug. 6, 2009

Im sorry I had to give it 3stars,but it wasn't how I imagined it would be. Unfortunatly it wasn't worth all the work you put into it. I love indian food and here,we have many indian restaraunts. But this recipe was missing something and I couldn't quite get what it was. It might have been something I did. However my husband was really pleased with it.

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