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Chicken Tikka Masala
November 02, 2003

This recipe was so delicious that my toes curled up, I fell over in a pleasure-induced coma, and floated to heaven! I will never have to go to an Indian restaurant again for my favorite dish! The other reviews are right, I used one teaspoon of salt for the marinade and one teaspoon of salt for the sauce, and that was plenty. I also added a teaspoon of garam masala to the sauce. Since it was rainy and dark outside, I couldn't use my grill, so I baked the chicken on a rack at 475 degrees until done, and it came out perfectly fine. I like extra sauce to soak my jasmine rice, so next time I will either add less chicken or more cream and tomato sauce. The Indian restaurant I used to frequent put some thinly sliced almonds for garnish so I may try that next time too. THIS RECIPE IS A KEEPER!

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