Chicken Tikka Masala

A most excellent curry recipe that has been a hit with everyone I have made it for. If you don't like blisteringly hot food, I would recommend halving (or even quartering) the amount of cayenne pepper in the garam masala spice mix given and cutting out the hot peppers altogether. I use half the cayenne and it is plenty hot for myself and most of those I've made it for. It is also well worth preparing the chicken with the yogurt and seasoning as instructed, although I found that my broiler doesn't get nearly hot enough so I just roast the chicken and char it a bit at the end. This curry is a definite keeper.