Reviewed: May 17, 2009

The first time I made this, I halved the salt and it was still WAY too salty. I think I got it on the 2nd try... very good, very authentic.

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MollysDad

Cooking Level: Intermediate

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Reviewed: May 16, 2009

i can't believe i never rated or reviewed this dih before. this is the first dish i made for my husband after we got married 4 yrs ago and the first dish i made for a pot luck after moving. I decreased the salt as others suggested and it was a hit! PPl were scapping the last bits off at the poyluck i brought it to aand told me it was better than the chicken tikka at the excellent indian resturant in town.

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lea

Cooking Level: Intermediate

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Reviewed: May 16, 2009

This is a great recipe and just like the restaurants. We will make this again and again. Thanks for posting this one.

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COLE01

Cooking Level: Expert

Home Town: Alexandria, Kentucky, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: May 16, 2009

If I didn't have high blood pressure, I do now after eating this meal. I, like many of the others, found this to be way too salty. And for those of us who rely on recipes to be correct the first time around, (aka very challenged in the kitchen) this can be quite the blow to someone's self confidence when a recipe is screwed up. I will make this dish again but I will omit all of the salt but I hope the writer of the recipe or the publishers will re-write this recipe to omit the salt. Once that's done I'm sure the submitter will receive noting but 5 stars each time.

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The Leprechaun

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Reviewed: May 15, 2009

easy and wonderful!

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AirForceChick

Cooking Level: Intermediate

Living In: Lorain, Ohio, USA

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Reviewed: May 15, 2009

I loved this, it was great. I have made it several times experimenting each time. I used sour cream instead of yogurt and coconut milk as well instead of cream. I also reduced the amount of salt. It still tasted great!

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ChickenTikkaMasalaLover

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Reviewed: May 11, 2009

This dish is soooooo good. It's one of our favorites!!!! It's just perfect. BUT, way too much salt!!!! Thank God I read the other reviews before I made it, only put 1/2 teaspoon in the marinade and 1/2 teaspoon in the dish and it will be plenty. If it wasn't for the salt, I would have given it 4 stars!

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Super Mami

Cooking Level: Beginning

Living In: Indianapolis, Indiana, USA

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Reviewed: May 7, 2009

Hands down one of the easiest Tikka Masala recipes with the best flavor. Sometimes for a twist I broil the chicken in it's marinade in the oven and add peas to the sauce!

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Jamison

Cooking Level: Expert

Living In: Akron, Ohio, USA

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Reviewed: May 6, 2009

Wonderful dish! Very easy to prepare and very tasty. I only used the salt in the chicken and only used that in the sauce. I was also feeding my 1 year old so I omitted the cayenne pepper and the Jalapeno added enough zing to the dish without the hotness.

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Eat Right

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Reviewed: Apr. 29, 2009

This was very good, but it still needs something to match the restaurants. I only used 1 tsp of salt in the marinade but left all the other ingredients as posted. My husband loved it, there were no leftovers. I though the cinamon was overpowering, I will use less next time. I may use a big can of tomato sauce next time too.

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Laura

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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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