210 Reviews of Chicken Tikka Masala

From: Aaron S

On Jul 19, 2007

Not sure why it's "tikki" rather than "tikka" but still, a very good recipe. I used chicken thighs, nonfat plain yogurt in place of whipping cream, didn't add any salt, and used ghee instead of butter. I also ground the coriander seeds fresh which I think made a big difference. It was a bit spicy for my wife but I absolutely loved it.

From: Cookie Gal

On Dec 4, 2003

This was a huge hit! I used lite coconut milk and grilled the chicken in my George Forman Grill and it came out perfect. I will definently make again. It went together pretty fast because I marinated the meat overnight and had everything else premeasured. Thanks

From: Andi the grate

On Mar 11, 2009

Holy Crap! Now I never have to go to my local Indian Restaurant again. Fan(freekin)tastic! Ok, now I did make a couple of changes... I subbed unsweetened coconut milk for the whipping cream because I know they use it in the tikkal masala at my local restaurant, then added 1-1/2 Tbls. sugar and 2 Tbls. finely chopped fresh cilantro. These minor changes made this dish an exact duplicate of the one at the resaurant. No more spending $16 for a single serving! Yeah!

From: Mandy Smith

On Apr 4, 2003

I love Indian food, and love getting this dish at a local Indian resturant. I decided to try making it myself with this recipe, and it was wonderful. I used coconut milk instead, and it was so good. I will be making this again for sure.

From: Barb R

On Nov 27, 2004

With the exception of adding a chopped fresh tomato at the same time as the tomato sauce, and using lite coconut milk instead of cream, I made this as the recipe said and it was incredible. Really spicy and satisfying. Thanks!

From: Redbelly

On Mar 27, 2005

This was great! My wife loved it and she always gets the tikka at the Indian restaurants. More subtle flavors was her comment. Ours was very spicy. But due to a change in plans it marinated for about 36hrs. The chicken was beautifully tender. I think next time I will marinate overnight but cut back on the red pepper in the marinade.

From: Chef #376704

On Dec 15, 2008

Delicious! We love Indian food, and this was an easy, doable recipe. My husband was raving about it, that it was like going out to eat. I let my chicken marinate over night, and it was great.

From: Jon:Phoenix

On Feb 26, 2003

I made it exactly like the recipe. Even grilled the chicken skewers. It was fantastic. We served Cilantro-Mint Chutney ( #9401) with store-bought flatbread (buttered and slightly grilled). And IPA. And Monsoon Wedding on DVD.

From: crazy lil chef

On Jul 22, 2007

This is absolutely delicious and surprisingly effortless to make. It tastes just like in the restaurants, except better! I also find that if I'm short on ingredients, I can skip the marinading and baking parts completely and it turns out great (not as good though). Thanks Jude!

From: trixiecat

On Mar 14, 2003

This was great. We actually thought it could be spicier though. I used the suggestion to use coconut milk rather than heavy cream. My husband and I both thought it was absolutely incredible. He said "this is definately a keeper!" Thanks for the great recipe. We have been looking for something like this for a long time!