Chicken Tikka Masala
Like many other reviewers, I am a huge fan of tikka masala. After making this dish, my boyfriend and I have decided we prefer this version to any other we've had in an Indian restaurant.
I did make a few changes. Per some suggestions, I used much less salt (about 1/3 of what was called for). I also substituted 1/2 and 1/2 for the heavy cream, which made the dish lighter while maintaining the richness of the sauce. I added a bit of garam masala and cayenne to the sauce and omitted the jalapeno. Instead of grilling, I cooked the chicken on the stove top in a pan coated with cooking spray. I served this with vegetable korma, brown and basmati rice, naan, and yogurt.
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Jul. 29, 2008