Marinated chicken with an onion-pepper-almond sauce (Chicken tikka masala) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 147) by Raghavan Iyer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book’s recommended garam masala is Punjabi (p. 25). Can substitute a combination of paprika and ground cayenne for Kashmiri chile powder.

  • ashallen on October 14, 2019

    Really delicious version of chicken tikka masala. Great balance and flavor in the spicing, sauce is simultaneously creamy and bright-tasting, there are smoky notes from the grilled/broiled chicken, and the chicken is tender and juicy - just awesome. As specified in the recipe, I use the Punjabi garam masala recipe from earlier in the cookbook - it's now one of my favorite spice blends and I've since used it for a number of other recipes that call for garam masala. While grilled chicken is great, broiling the chicken for this recipe works excellently. There's plentiful marinade for the 1.5 lb chicken specified in the recipe - I now make 2 lb chicken with it. We also like lots of sauce so I now double the sauce quantity. Cashews have subbed well for almonds. Canned tomatoes work great. Be careful not to cook the chicken in the sauce before serving - it toughens significantly if allowed to simmer.

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