Chicken Tikka Masala Recipe

Excellent with the following changes--1) For medium heat, omit all cayenne pepper. Believe it or not the black pepper in the marinade provides plenty of heat. 2) Choose a jalapeno pepper with a rounded tip & remove the seeds. The rounder the more mild, the more pointed the hotter the pepper. 3) Aside from a sprinkle of salt in the sauce, omit all salt. 4) If you don't want to fire up the grill, make a makeshift "grill" using a cookie rack over a foil-lined cookie sheet. Place the marinated chicken on the rack and broil on high (@ 5 min. each side) I also used thigh instead of breast meat & used olive oil instead of butter to saute the garlic & jalepeno. For easy sides, I served with basmati rice, naan, choli/garbanzo beans & raita (all from Trader Joes). Enjoy!

This is excellent, tastes just like at our local restaurant. I made the following changes: for the marinade I used 5 tsp of garam masala in place of the cumin/cinnamon/cayenne (it's a mixture of these spices and others.) I only used 1 tsp of pepper and 1 tsp of salt plus added two crushed garlic cloves. I marinated all day. For the sauce I added one chopped onion and my spice mixture was 1 tsp cumin, 1 tsp paprika, 2 tsp garam masala, no salt. I excluded the jalapeno but added a dash of cayenne. Wonderful! The second time I made it I doubled the sauce to have lots of extra to top our basmati rice.

This recipe was so delicious that my toes curled up, I fell over in a pleasure-induced coma, and floated to heaven! I will never have to go to an Indian restaurant again for my favorite dish! The other reviews are right, I used one teaspoon of salt for the marinade and one teaspoon of salt for the sauce, and that was plenty. I also added a teaspoon of garam masala to the sauce. Since it was rainy and dark outside, I couldn't use my grill, so I baked the chicken on a rack at 475 degrees until done, and it came out perfectly fine. I like extra sauce to soak my jasmine rice, so next time I will either add less chicken or more cream and tomato sauce. The Indian restaurant I used to frequent put some thinly sliced almonds for garnish so I may try that next time too. THIS RECIPE IS A KEEPER!

This was sooo good! We loved it! I did make some changes. In the marinade, I used 1 tsp. garam masala instead of cinnamon, and only 1 tsp salt. I marinated all day. For the sauce, I used 3 cloves garlic. I doubled the amount of the sauce, which I would definitely recommend doing or there won't be enough to soak up with rice. :) For a doubled recipe, I used 2 tsp cumin, 2 tsp paprika, and 3 tsp garam masala (garam masala is KEY!) and only 1/2 tsp salt. I used a 15oz can of tomato sauce and about 1.75 cups heavy cream (we'll try coconut milk next time). Seriously, this tasted just like the chicken tikka masala we get at our favorite Indian restaurant. Would be delicious with Naan!

Good grief! This recipe as written has WAY too much salt in it! My fiance and I couldn't even finish it, the salt was overpowering. 7 teaspoons in all. I am going to try it again with about 1/2 teaspoon for each sauce (the marinade and the tomato cream sauce.)

We loved this. I did change a few things after reading a few other reviews. I only added 1/2 the jalapeno pepper, I reduced the salt to 1 tsp in the marinade, and 1/2 tsp in the sauce. I used 1 tsp of garam masala instead of cinnamon in the marinade. I doubled the sauce recipe and added 3 teaspoons of the garam masala to what was already called for. I also marinated the chicken 30 hours; I was going to just marinate it all day, but something came up and we were unable to cook it that night, so I just cooked it the next night. It was tender and delicious. We grilled it on the barbecue and served it over rice with Naan. Thanks for sharing this recipe! 5 Stars with the changes!

Minus the salt we absolutely loved this recipe! Added 2 tsp of garam masala to the yogurt marinade. Never made it to the tomato cream sauce as my boys were hovering around the grill eating the chicken as I removed it. Absolutely wonderful!

Great recipe - TOO MUCH SALT! Reduce the salt at least by half in both the marinade and sauce. We are making this for the fourth time, so needless to say, it's a great recipe with that small change.

This was so salty, we couldn't even eat it! I should have salted to taste, but instead went by the recipe. I thought it would be okay since I like salt anyway. I really can't say how good it would be without all the salt, I can just tell you to definitely taste before you add!

Excellent, except for the salt. Take heed of all the warnings and REDUCE the SALT. I used 1 teaspoon each for the marinade and then the sauce. Simmering the sauce will help concentrate the flavors and you can always add more later. I find using skinless thighs and breasts is a good combo. The dark meat adds a lot of flavor and variety to the dish. I always double the amount of the sauce since it's sooo good over rice. And pick up some naan bread from your local indian restaurant and to dip in the sauce. I do this when I have company - quite impressive. Definitely buy Garam Masala. It's the secret spice that the restaurants use that's not listed in this recipe. I exclude the cinnamon completely and use 1 teaspoon each in the marinade and sauce. It will make ALL the difference, trust me. I also sear my chicken on the stove top or broil in the oven. If using oven, I only brown the meat and finish the cooking in the sauce. This will be a regular for us. You can find Garam Masala spice in the spice section at the store. TIP - I also soak my chicken breast in plain yogurt or buttermilk for at leat 2 hrs. (overnight if you have time) to tenderize the lean breasts. It will produce tender, moist chicken.

Ok, so this recipe has the potenial to be amazing, but there were a couple of things that need adjustments...thus a rating of 4 stars. We've learned from other reviews that the first modification is to reduce the salt--I tried 1 tsp in sauce, but next time I will reduce to 1/2 tsp-- I followed a review of doubling recipe for sauce(so you have sauce for rice) and that was great suggestion. Here's how to double: 1 3/4 cups heavy cream, 2(8oz can) tomato sauce, 2 tsp paprika, 3-4 cloves garlic(I used 1 tbsp of minced garlic)2 tsp cumin, 2 tsp garam masala...follow other directions of sauce to suit your tastes. I would advise you add spice because the dish is soo much better with it! If a jalapeno pepper is too spicy, I would suggest a tsp of cayenne pepper or less! A great recipe and with a little tweeking, it will be A+

I have made this exact recipe many times over the years. This is my favorite recipe of all time. I recently started adding poblano peppers with the jalapeños. If you wanted it to be less spicy, you could use poblano and omit the jalapeño.

didnt even marinate the chicken and a serving was made in under an hour. so good

I used garam masala instead of cinnamon and subbed 1/3 of the heavy cream with whole milk when I made a triple batch. Everyone loved it.

My family loves Indian food from our local restaurant; however, this is a great recipe for nights when we stay in!!

I’ll definitely make this again.

Absolutely heavenly.

So quick and incredibly delicious.

Been cooking this recipe for years. Absolute family fav. Added in Masala and Tumeric, salt and garlic. Just because, why not? So grateful for finding this, simple, good, and quick recipe

delicious meal. instructions were easy to follow but would’ve been easier if there were amounts written in metric system too. I didn’t have ginger so I didn’t put any. also put less cinnamon than the recipe. so yummy and comforting !! love it!