Just made this after trying some other tikka masala recipes and this is most like the one my favorite Indian restaurant serves. After reading other reviews I chose to cut down the salt, only using one teaspoon in both the marinade and the sauce and didn't miss the rest. I did not use the jalapeno either and it was spicy enough (although I admit I rank poorly on the hot food scale). I added part of a red onion left over from a great shrimp taco recipe on this site, cut into long slivers which was nice.
I did not feel like firing up my charcoal grill so I just broiled the bits of chicken in the oven, nice and tender. When i do this recipe again, I will definitely try the grilling option as I am sure it only makes it even better.
I cooked my sauce a bit too long as I prefer it a little runny to mix all up in the rice. It was a little thick, but since I didn't have any naan bread, it was ok. On the reheat I will pour in some extra cream to thin it up a bit.
This was very easy to make and for the effort was really quite delicious. Thank you for sharing this recipe.
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Just made this after trying some other tikka masala recipes and this is most like the one my...