From EatingWell: September/October 2009
One of the most popular Indian dishes in the U.S. and the U.K., chicken tikka masala usually involves several steps including marinating and grilling the chicken before simmering in a curried tomato cream sauce. We’ve simplified it to a one-skillet dish for two and lightened it by increasing the vegetables, omitting the butter and using less cream. Serve with brown basmati rice and, for dessert, dates.
This meal felt decadent and the flavor profile was impressive. I did not have garam masala on hand, much to my surprise, so I improvised based on a few google searches. I substituted: 1/2 tsp. curry powder, 1/2 tsp freshly ground coriander seeds, 1 freshly ground allspice, and 1/2 tsp smoked spanish paprika and it worked beautifully.
I also served it over quinoa instead of rice, which worked really well since it doesn't get soggy under the masala sauce. Fantastic recipe!!
I followed the directions, a little heavy on the spices and cream. It needs to be salted to taste as well, I've found this to be critical when serving my favorite restaurant meals at home. You can skimp on the fat, but not salt.
Served this with brown basmati rice that I cooked in a rice cooker with cinnamon sticks, bay leaf, a little Penzey's punjab mix, and cardamom pods. A real winner for a weeknight dinner. Filling and satisfying and about 1/3 of the calories of tikka masala in an Indian restaurant.
This was excellent and very aromatic. I used a 24 oz can of crushed tomatoes instead of what the recipe called for, and this made the dish mild and made additional sauce to accompany the rice.
This was a great healthier Indian dish recipe. I loved it! My husband......who recently started watching what he eats........... was surprised by how good it was and said it was something he would eat again. Which coming from my husband (who never eats anything healthy) is a definite compliment to a healthy recipe.
Excellent, loved it. I love Indian dishes. Lots of aroma and you made it healthy.
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