Chicken tikka masala from Saveur: The New Classics Cookbook: More Than 1,000 of the World's Best Recipes for Today's Kitchen by James Oseland and Saveur Magazine

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Notes about this recipe

  • yassoma on December 06, 2020

    I made this twice, except for the second time I made sure I used chicken thighs and add a bit of liquid smoke to the marinade and some oil. I broiled the chicken on a rack till it's charred on high. Way, way better. I also add a pinch of sugar to the sauce and a squeeze of lemon at the end.

  • twoyolks on October 23, 2015

    I managed to not quite follow the directions for the recipe so that probably affected how it turned out a bit. I would've liked more spice flavor in the sauce and the whole spices put into the spice gave it an unpleasant texture.

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