Why is this called “Easy Chicken Tikka Masala”?
I don’t have a grill, so I sauteed the marinated chicken in a pan, and microwaved a potato to add into the sauce (I would have baked both if had the time. Let’s be realistic here.) Even if I did have a grill, I probably wouldn’t use it – it’s simpler and easier to cook in the same pan you’re going to cook the sauce in, and the chicken is more tender. Trust me, it turns out just as good! Note: This is my version of Chicken Tikka Masala. I did change quite a bit from the original recipe. • Because I don’t eat very much chicken, I swapped half of the chicken amount for potatoes, and added peas. Using all chicken or all potatoes is good too, though. • I used ground nuts to thicken the sauce (I read this is a common way used to thicken Indian sauces), and brown sugar to balance out some of the flavors. • If you do decide to follow the original recipe, do one thing: leave out the salt. Most of the reviewers suggested this – and I do too. Anyway, don’t be scared of making Indian food at home.
