Chicken Tikka Masala
I made this recipe a couple of days ago with a few changes. The main thing I would say is it was delicious, but way too hot for my taste. I only used a half teaspoon salt in the marinade and a half teaspoon salt in the sauce and will continue with that amount in the future. I only used a half of a jalapeno and will continue with that. The change I will make next time is I will halve the cayenne, I am hoping that will be enough to add plenty of heat without burning my taste buds to nubbins!
I did make some other changes that worked well. Just because it worked well with my schedule, I marinaded the chicken for about 20 hours. I put the chicken on wooden (soaked in water) skewers and broiled it in the oven on the top rack for about 12 minutes, turning once. The changes I made to the sauce where, I crushed 3 cloves of garlic, minced only ½ ( seeded and de-ribbed) jalapeno, chopped ½ of an onion (sauteed with the garlic and jalapeno), 15 oz. can no-salt tomato sauce, and 15 oz. can coconut milk. I put in the amounts the recipe called for of cumin and paprika. These changes were about personal preference and what I had on hand, it didn't make much difference to the recipe. I have never had Tikki Masala in a restaurant, but I had a couple people tell me that it was better than anything like it that they've eaten before. This dish can most certainly be made ahead of time. I don't know what kind of rice traditionally this is served with, but I had jasmin rice on hand and used that.
1 user found this review helpful
Jan. 23, 2013