Amazing, restaurant quality Tikka Masala. Makes an impressive dish with complex, aromatic flavors that blend together nicely. A bit time consuming to prepare but well worth the effort. For the marinade, used non-fat Greek plain yogurt, and marinated the chicken for four hours instead of two. For the remainder of the recipe, subbed ground cumin since didn’t have cumin seeds, 2 serrano peppers w/ seeds for green chile peppers, 1/4 cup chicken broth for water, and 1/2 cup coconut milk for heavy whipping cream. The main caution for achieving a successful outcome is to consider the heat tolerance for whoever is eating this dish. Green chile (a/k/a Anaheim chile, California Green) peppers range from mild and sweet to moderate hot. On the Scoville Heat Index, a jalapeno pepper can easily exceed 2X the value of a green chile, and a serrano pepper can easily exceed 4X its value; removing the seeds & ribs will also reduce the heat (if not sure, reserve these and add in later if desiring more heat or add some cayenne pepper to taste). For folks who like Indian cuisine, this will be a keeper.
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Amazing, restaurant quality Tikka Masala. Makes an impressive dish with complex, aromatic...