Comments on: Chicken Tikka Masala Recipe

By: Indian Party with Tikka Massala « John-Patrick Skaar

Indian Party with Tikka Massala « John-Patrick Skaar — Sun, 31 Jan 2010 15:50:08 +0000

[...] } Inspired by Rasa Malaysia´s Chicken Tikka Masala Recipe combined by Jamie Olivers Chicken Tikka Masala from his book Jamie’s Dinners: The Essential [...]

By: Indian Tikka Massala « John-Patrick Skaar

Indian Tikka Massala « John-Patrick Skaar — Sun, 31 Jan 2010 15:47:03 +0000

[...] by Rasa Malaysia´s Chicken Tikka Masala Recipe combined by Jamie Olivers Chicken Tikka Masala from his book Jamie’s Dinners: The Essential [...]

By: Chicken Tikka Masala – Crock Pot Style « Everything and Our Kitchen Sink

Fri, 22 Jan 2010 02:07:38 +0000

[...] Planning 101 Recipes Rasa Malayasia The Pioneer Woman Cooks Indian Food Forever Cooks [...]

By: mmm…stuff! » Green Stuff Travel Stuff » Eco-friendly, safe lunch containers…the Indian/Asian way: Tiffins

Sun, 17 Jan 2010 19:51:10 +0000

[...] and each container holds a delectable dish: rice pulau, okra with yoghurt, Gujarati cabbage or chicken tikka masala. Of course this could also be pasta, sauce and a salad…and of course, you’ll have to [...]

By: terry

terry — Sat, 12 Dec 2009 17:25:22 +0000

I love this recipes .I will be cooking it tonight.
Thank you
Terry

By: BShrestha

BShrestha — Tue, 17 Nov 2009 19:11:34 +0000

My similar version of chicken tikka masala http://www.food-india.com/recipe/R051_R75/R071.htm . I also recommend using Paprika instead of red food dye.

If you ever try it, I I would love to hear your comments.

By: Jane

Jane — Thu, 29 Oct 2009 01:27:24 +0000

I made CTM using a jarred sauce I found in Big Lots of all places (think overstock store, various items changing all the time). We loved it and I ran back to buy all the rest they had in stock. Unfortunately, only one lonely jar was left, pout.

I searched online to find a recipe which used common ingredients, as finding specialty spices is more than difficult in my area. Thank you so much for a recipe I can actually complete! I will be making this very soon.

By: George

George — Thu, 15 Oct 2009 06:37:30 +0000

Ok, the story referred to in the original story is from the Shish Mahal restaurant in Park Road, in Glasgow. I used to visit this restaurant when it was in it’s original location in Gibson St., back in the late ’60’s. I often cook this dish but as I never write a recipe down, it never will turn out exactly the same. Doesn’t bother me really. Cooking is what it is. Every chef’s interpretation will differ as will the taste. I have eaten curries in restaurants all over the UK, and in fact the world, I still prefer Glasgow restaurants to any others. However, that is just my opinion, set by my palate.
Just find a recipe you think is close to the mark to what you like and go ahead and do it, Experiment and enjoy.
Do it………………..do it now!!

By: Colin

Colin — Tue, 08 Sep 2009 10:23:29 +0000

Weird, I would have thought that one spice was totally vital to CTM, turmeric. With all that paprika, come on tell us the secret, how did you get it to be so yellow in colour and not red. I think you are telling us little porkies and this recipe is wrong unless when you make it defies nature. But thanks for having a laugh with us

By: Quinn

Quinn — Sun, 12 Jul 2009 15:15:49 +0000

Is that 250g cream or 250ml of cream?
Big difference and the last time I did 250g cream, my chicken was pink rather than orange.
Thanks!