Marinated Chicken with Onion-Pepper-Almond Sauce (Chicken Tikka Masala)

Page 147

Cuisine: Indian | Course Type: Main Courses

(2 reviews)

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Recipe Reviews

highly recommended. i've made this 3 times, to great success (everyone i've served it to loved it!). hard to screw this up, though it does require a little planning (have to marinate the chicken beforehand).

use a regular blender, not stick blender, unless you're sure the sauce is deep enough in the pan for you not to fling the sauce everywhere when you turn the stick blender on.

i used boneless skinless chicken thigh strips, and just pan-fried them because i didn't want to go to the trouble of soaking the skewers, etc. worked out very well.

(edited 1st April 2010) (0) comment (1) useful  

Very flavorful - the bell pepper dominates the taste. I thought 2-inch cubes of chicken worked better than the large slices.

(edited 30th March 2010) (0) comment (1) useful  

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