This recipe was good with all the modifications suggested by other reviewers. Such as making 4 servings with half the cayenne pepper, adding little or no salt and doubling the sauce to put over rice(using 2tsp paprika, cumin, and garam masala). The only difference I made to this recipe was that I added 1/2 a tablespoon of ginger paste to the sauce. I also didn't grill the chicken, instead I baked on a cookie rack on top of a foil-lined cookie sheet at 350 degrees for 15 minutes. My husband thought it had too much cumin, so I will cut that to half next time. This dish is really good with vegetable biryani (basmati rice), cucumber-cilantro raita(yogurt recipe that I got on allrecipes as well), and garlic naan (from trader joe's). It tastes similar to the chicken tikka masala at our favorite Indian Restaurant in Los Angeles, but I prefer the Restaurant better. I will try it again using half the cumin and coconut milk rather than heavy cream.
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This recipe was good with all the modifications suggested by other reviewers. Such as making 4...