Curry Stand Chicken Tikka Masala Sauce Recipe

This recipe is truly amazing. Though it might appear demanding to those unfamiliar with it, every moment spent is absolutely worthwhile. I followed it to the letter, as it is flawless as is. It has now become a regular dish in my household. It freezes excellently, and even as leftovers stored in the refrigerator, it reheats wonderfully.

As someone who is conscious about their health and enjoys curry and Indian cuisine, I often make adjustments to recipes to lower the fat and calorie content. This particular recipe exceeded my expectations and surpassed the quality of most Indian restaurants. To make it more health-conscious, I substituted an 8 oz. can of tomato sauce, a 6 oz. can of tomato paste, and 1 cup of fat-free half and half. The tomato paste helped balance the consistency of the fat-free half and half. I replaced ghee with 1 tablespoon of olive oil and used olive oil spray when adding spices to the onions. For the chicken, I marinated it in a mixture of yogurt and spices, then broiled it in the oven before combining it with the tikka curry. The original recipe is undeniably exceptional, and in my opinion, the reduced-fat version is just as stellar. I paired it with whole wheat homemade roti and roasted peppers and green beans. Even my Pakistani husband, known for his discerning palate, was thoroughly impressed by the flavors and couldn't believe it was a healthier version. Thank you for sharing this outstanding recipe that is sure to become a favorite in our home!

This recipe is fantastic and has helped us save money by eliminating our need to dine out at Indian restaurants. I have a couple of tips if you plan on tweaking it: the ratio of cream to tomato is crucial for getting the right flavor. I used two 8 oz. cans of tomato sauce and adjusted by adding two extra tablespoons of cream, which turned out perfect. Don't forget the curry, it's essential for this dish! Initially, I felt the flavor wasn't quite right before adding the chicken, but once it was incorporated and the curry infused into the sauce... Incredible! If you decide to make a vegetarian version with chickpeas or paneer, I recommend adding the curry directly into the sauce. This recipe is both fantastic and simple to make!

Rewritten review: This recipe is fantastic! I followed the instructions exactly as written the first time and then made some modifications to create a healthier and quicker version. I decided to make it a "one pot" dish. Due to my cholesterol concerns, I swapped out heavy cream with a can of coconut milk, and it worked perfectly! I also decided to mix all the seasonings with the diced chicken, sautéed the onions first, and then added the chicken to the pan and cooked until it was nicely browned. After that, I added the coconut milk and tomato sauce, simmered on low heat for 10 minutes. This approach made the preparation easier and the dish still tasted delicious, all in less time and with less effort!

Review rewritten: True to its promise, this recipe delivers an authentic taste of British curry stand curry. While it may not be considered gourmet, your friends from the UK might find it nostalgically perfect. For those with Indian friends who studied in England, this dish will be devoured eagerly. The comparison to New York City pizza-by-the-slice versus Tuscan home cooking illustrates how the definition of "authenticity" can vary. We've cooked this dish multiple times with consistent success. It's not only foolproof but also incredibly delicious. The flavors mature beautifully, making it a great option for meal prepping. This curry sauce also enhances steamed vegetables like broccoli, cauliflower, or carrots. Making a vegan version is simple by adding steamed veggies, tofu or potatoes, and omitting the cream.

We were extremely pleased with this dish! I incorporated a few recommendations from other reviews. Initially, I sautéed the chicken with a teaspoon of curry powder and then put it to the side. Using the same pan, I cooked the onions and continued with the recipe. I included a teaspoon of garam masala and half a teaspoon of coriander. I also sprinkled in a bit of cayenne, but I will omit that next time as he is quite sensitive to spiciness. This recipe is definitely a keeper!