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Question by Miranda: Chicken Tikka Masala Recipe?
My husband and I love this dish, but it gets expensive going out for it all the time. The first time I made it myself I used the Pioneer Woman’s recipe, but the sauce was more chunky than I remember having at restauraunts. It seems a lot smoother when we eat it at our favorite restaurant. The pioneer woman’s recipe calls for diced tomatoes, and I think that might be why. Also, maybe it needs to simmer longer. What can I do to make this smoother and taste better?
Here is the recipe I used: http://thepioneerwoman.com/cooking/2009/06/chicken-tikka-masala-by-pastor-ryan/
Best answer:
Answer by Nostrils
There is nothing wrong with using a GOOD tikka masala paste from an Indian grocers.
Honestly…most Indians (and Indian restaurants) use a GOOD QUALITY commercial paste.
I have made this one myself and its good…but honestly…buy the paste.
http://www.abc.net.au/tasmania/stories/s1309037.htm
Know better? Leave your own answer in the comments!
It is the tomatoes. You strain the tomatoes out and process them in a food processor or blender until smooth or use about half the amount of tomato sauce. The sauce will give the Chicken Tikka masala a stronger tomato flavor if you use a whole 28 ounce can of tomatoes.
Thanks for posting this, I think I will try this recipe tomorrow.
EDIT: I made the Pioneer Women’s Chicken Tikka Masala tonight. We loved it, but you are right about the tomatoes. I looked at other recipes and some use tomato sauce or tomato puree. I would go with the puree of just puree the chopped tomatoes and add along with their sauce. You may have to simmer the sauce a bit longer. I used the chopped tomatoes and simmered the sauce for about 40 minutes before adding the cream. Thank you again for posting this recipe.