Chicken tikka masala from Saveur The New Comfort Food: Home Cooking from Around the World by James Oseland and Saveur Magazine

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Notes about this recipe

  • JKDLady on September 13, 2015

    There were several cooking techniques that I liked in this recipe. I especially liked the way the chicken was cooked. It was seared without being overcooked, and it was so fast. Mine took 8 minutes instead of 5. I also liked straining the tomato seeds. I will use that tip more often. I find the seeds so bitter and crunchy. My paste was also very liquidy, so I added a bit more garam masala, but it still was not a paste. I did use the whole seeds, but I wish I hadn't. The texture was all wrong with the rest of the dish. I only had 3/4 cup of cream, and that was enough for us.

  • Lu1950s on March 08, 2013

    Yum! I subbed crushed tomatoes for the whole tomatoes. I had to use ground coriander and cumin because I didn't have the seeds. The "paste" was more like a liquid slurry. The end product was still good. Served with naan.

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