Chicken Tikka Masala Recipe (2024)

I don't understand why this and butter chicken recipes never have vegetables in them. I was first served butter chicken with peas, onions and red peppers, along with cashews and golden raisins and plenty of fresh, minced ginger. Often with a side of cauliflower. Have these recipes been stripped down for Americans, or doesn't anyone include veggies?

I wouldn't worry about authenticity or lack thereof: there is nothing authentic about Chicken Tikka Masala, unless you're talking about it being authentically British.

My wife came home from three weeks in India craving the cuisine. This one more than scratched that itch and made me a hero! I have no idea how authentic it is or isn't, but it sure is tasty! I love the NYT Cooking pages and as always try to make the recipes exactly as written on the first try. I did that for this one as well and highly recommend that approach. It's hard for me to make changes if I don't first know what I'm trying to change.

It's a British dish originally, not an Indian one, which is probably why you had it with peas.Actual Indian curries tend to be either vegetarian or meat-based; there are chopped up veggies in the sauce but generally they do not mix meat and vegetables together like you would in a stir fry or like you see in curries if you go further east. Vindaloo (which is itself fusion cuisine, though of older provenance) has potatoes, but that's about it.

Really excellent flavour albeit mild. Nice citrus play in the background of a well spiced dish. Make sure your yogurt is room temp before adding at the end of the dish to prevent it from separating in the hot tomato sauce.

Tried this recipe and it’s good. But I’d recommend Madhur Jaffrey’s recipe, at least for the sauce. The time I spent chopping and sautéing onions is better used toasting and then grinding about a tablespoon of whole cumin. And this recipe needs more butter, and some fresh ground ginger. These three ingredients transform this dish from pleasant to superb.

I’ve made this recipe, and it is fine. I made two things different, though. To make a really good Tikka Masala sauce you have to caramelize the onions, which takes A LOT longer than 5-8 min, more like an hour. I used two big Vidalia onions, threw in the garlic after 30 min or so. 30 min later I added 1 heaping tsp of garam masala. Then added everything else for sauce and simmer, puréed with “magic stick” and added cream. A little honey for sweetness if desired. Yum yum. Thanks NYT.

Delicious, only marinated for 4 hours, still yielded great flavor.I used 2% greek yogurt and almond milk instead of whole milk yogurt and cream, which worked just fine.

So many suggestions for this dish I love so much!Three quick ones: 1) Use a good garam masala. Types and quality vary a ton. Go to an Indian grocery and ask what's best. I use Deep brand.2) Sour cream in the marinade adds a richness. I do a 1:1, yogurt:sour cream ratio.3) Underspicing seems chronic in tikka masala. This one seems it could use a boost, too, by at least 25%.

This is an excellent recipe and I will definitely make it again. To cut back on calories and fat, I substituted 2% milk for the heavy cream. The recipe says to remove the extra marinade from the chicken before placing the meat under the broiler, but I did not do this; the meat was extra moist and tasty. I served this dish with both rice and homemade naan. My guests loved it!

We Indians don't use tomato paste or puree from cans or tubes, we add fresh chopped tomatoes instead. It brings in completely different flavor. But one of the most important ingredients is missing: Fenugreek leaves! Also, grill the chicken pieces so that they have char marks.

What happens to the marinade? Does itgettossed?

Yes. You're marinating raw chicken.

I made this with coconut cream and coconut yogurt instead of using any dairy and it was wonderful. Also added peas and carrots and peppers. Next time, I’ll roast cauliflower along with the chicken.

I almost always add peas and other veggies to these recipes. I didn’t do it today when I cooked this for the first time, but next time, I think I will.

I was a little heavy handed with the spices, didn’t marinate the chicken very long, used 2 full cans of paste and swapped 1% milk for cream. I added some lime juice to try and offset adding too much of the spice mixture. All in all a solid Tikka Masala and I am guessing, as it mellows, will taste even better as leftovers.

Made this and while it was decent I would make a few changes - if you want it spicy you are going to have to double the spices and use cayenne. I threw in more cayenne and added and jalapeño and still didn’t find it spicy enough.- add freshly grated turmeric- needs more yellow onion, I think at least 2 large yellow onions should do it- double the spices I think no matter what if you want it spicy or notI used three pounds of chicken thighs and didn’t think it was enough sauce, the two

When the sauce is simmering, cook without the lid on, the steam needs to be able to escape to thicken

Made tonight just as written with chicken breasts, which is what I had. It was delicious and not complicated. Marinated for just over 4 hours or so. Used cayenne as suggested, didn’t have hot paprika. We thought it was plenty spicy - and we like spicy food. Served with some roasted cauliflower, rice, and Naan. Will definitely make again, maybe thighs next time. Loved the instruction to crush the tomatoes with your hands! Wow, so much easier than cutting in can or with edge of spoon

1/2/23I used 1/8 tsp cayenne

Don’t mix Chicken and sauce Sub milk and a little butter for creamGaram masala is enough seasoning

Pretty decent dish. A bit involved especially with the amount of dishes I used but definitely a solid recipe. I've made slightly better and slightly easier recipe but this one worked out fine.

Make SURE to bring cream to room temp or warmer so it doesn’t curdle! It separated immediately in the hot tomato sauce.

Can you use non fat greek yogurt?

This came out great! I would have liked it to be a little thicker and less acidic / balances with a little sweetness.Perhaps a little dark brown sugar could help or honey.Less water added - 1/2 cup.

Out of interest what is the level of spiciness of the recipe? Coming from someone who eats his Tikka Masala mild. TIA

Add cauliflower. Great same as chicken. Marinated and roasted and then simmer.

Very good, just a lot steps. I agree with upping the spices some to taste, as with all cooking.

Doubled to spices, added peas. It was a huge hit!A keeper!

I found this bland as the recipe is written, but I added a generous helping of garlic powder, additional Kashmiri chili powder, and salt, and it was perfection! I also added diced bell pepper and chickpeas for an easy vegetable boost.