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In Reply to: Restaurant quality chicken tikka masala at home? posted by Montmorency on April 27, 2025 at 13:38:02:
Link below is a recipe I've had success with.
Some observations:
- Grilling the marinated chicken really is better. You can broil or pan fry it, but the grill rules. Don't be afraid to char it a bit.
- Kenji uses Cornish hens, but that's too bougee for me. Get a small fryer instead of a roaster, and cut it up as he describes. Or you could use skinless, bone-in pieces. Just be careful not to let the breasts dry out on the grill.
- Don't use olive oil for the sauce. Use ghee or clarified butter. Makes a difference in the texture.
- After the first time I cut back on the garlic and cayenne a bit. I like my curry spicy, but it was overpowering.
- Make extra sauce. It's good on roast vegetables like cauliflower or just on rice. Freezes well.
Have fun.
. . . in theory, practice and theory are the same; in practice, they are different . . .
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Follow Ups
- RE: Restaurant quality chicken tikka masala at home? - tlea 16:48:04 04/27/25 (1)
- Sounds absolutely delicious - Montmorency 18:47:57 04/28/25 (0)
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