With a little sheet pan savvy, flavor-packed chicken tikka masala has never been more accessible. While we suggest marinating the chicken for at least four hours, if you didn't plan ahead, you can simply marinate the inherently tender chicken thighs for as long as you have time for.
Would LOVE to make this (and a number of other Indian recipes I've seen) but we keep Kosher and do not mix dairy with meat. Can anyone recommend a plant-based (non-dairy) version of "yoghurt" or sour cream? Thank you!
I really liked this recipe. The Masala sauce was really smooth and tasty. I added yogurt instead of cream, but that was the only change. I had to grill the chicken under the broiler a little longer than the recipe called for to get a bit more caramelization. Served it on rice with Indian-style Dry Fried Green Beans. I'll make this again.
Delicious! My husband said it’s one of the best things I’ve ever made. I used bone-in drumsticks and thighs, fat-free yogurt, and double the garam masala instead of both kinds of masala because that’s what I had. I doubled the amount of chicken (5 drumsticks and 4 thighs) but realized afterwards that I didn’t need to double the marinade and sauce as I had too much of both. Next time, I will make just 1 recipe worth of those. Other than that, it was fairly easy (I marinated one day and finished it the next due to last minute plans) and we really enjoyed it. I will make this again.
@Laura, if you are referring to the end of Step 2, I think it is the skin of the tomatoes that blisters. I have not made this recipe yet either, but I just wanted to address that comment.
Haven't made it yet, just wanted to add one editing note that I saw. Your ingredients list skinless, boneless thighs. Your instructions call for broiling the chicken until the skin is blistered. ??