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Curry Stand Chicken Tikka Masala Sauce

Reviewed: Nov. 13, 2013
My husband is obsessed with this. I make it all the time and it has become a staple at our place. I'm South Asian, so I know good chicken tikka masala well, and this is it. The only things I did differently 1) cut the chicken while raw into pieces and marinate in a ziploc bag in tandoori chicken masala for minimum 1 hr in the refrigerator. The tandoori chicken masala mix can be found in little Shaan or MDS boxes at international / indian stores. 1) I use chili powder (indian) in place of the cayenne pepper - but you have to be very careful with this, I believe it is spicier than cayenne pepper. It's more authentic that way. I use less tomato sauce, as well - just 8 ounces.
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