Chicken Tikka Masala
Total TimePrep: 25 min. Cook: 4-1/4 hours
Good recipe but just to point out technically the tikka masala isn't a recipe from India it's certainly created by an indian but was most likely conceived in the UK as a fusion food, an easy intro for Brits into spicy food.
Easy to follow recipe; prep time took me a bit longer than noted. Had nice flavor; thoroughly enjoyed. Love Indian food and was glad to find this flavorful recipe.
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I followed all the ingredients listed (with the exception of no jalapeno and only a pinch of cayenne because I have little kids), but didn't use the slow cooker. I cooked diced onions in the olive oil until soft, but not browned, then added all the seasonings to the onions. I let that cook for a few minutes, then added the garlic and cooked for another 30 seconds. Finally, I tossed in the ginger and removed from heat. Meanwhile, I had the tomato sauce and yogurt warming in a dutch oven on the stove. I added the veggie/spice mix and then blended it all with a hand blender till smooth. I let the sauce come to a simmer before adding the chicken. I simmered for about 2 hours, covered on low. I served this with naan and rice. The flavors were amazing and the chicken came out tender. Next time, I think I might try coconut milk in place of the cream. Thanks for a great recipe. My husband kept telling me how good it was and that I "knocked it out of the park". Definitely a keeper!
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Great recipe! I added a thawed and drained package of frozen chopped spinach to make this a saag masala. Love it!
Substitute boneless, skinless, chicken thighs wouldn't dry out as breasts will.Also cut the simmer time to 2 1/2 hours.
Just made this for dinner and the whole family loved it. Did not change a thing and it was just scrumptious...will be making again for sure!!!
Flavors are great but you will have way too much sauce! I almost doubled the amount of chicken and there was still a ton of sauce!