Chicken Tikka Masala

I have made this numerous times and we love it.  I double the spices though and add two 14 ounce cans of tomatoes. Other than that everything is the same and it is delicious.

This recipe makes a double batch of spicy chicken. I'm happy to have discovered Pomi tomatoes!  I'll use them again, but only for certain recipes because they are fairly expensive.  I agree that the result did not look like the picture that is posted with the recipe, but it was still tasty.  

Yummy and easier than I thought. I used chicken breast vs. thigh as that is what I had on hand. Still very tender and not too spicy - was worried it would be for my teenager, but she loved it. I changed up the rice a bit by making Yogurt Rice with Cumin and Chile - also CL. We also had steamed broccoli to complete the meal. Will make again.

Edible, but not enjoyable.

So yummy! I've never made tikka masala from scratch. The only changes were using peanut oil instead of olive oil, and a jalapeño instead of a serrano pepper. My husband loved it too.

It would probably be better if you grilled the chicken thighs instead of sautéing them, but as a simplification of what could be a much more complicated recipe, it works very well. I made my own garam masala spice mix using what I had in the pantry. The gravy had a nice warmth to it, thanks to the chiles and the cayenne. It does take some time, but I look forward to the leftovers. I will make it again.

I really love Chicken Tikka Masala, and was excited to see a lighter recipe on CL. I echo the others who posted--this is fine, it has decent flavor to me, but it is definitely NOT Tikka Masala. The tomato flavor and sweetness overwhelmed any spices, although a little heat from the serranos did come through. While it was fine--my husband enjoyed it--for the amount of time I spent preparing it, it wasn't worth it to me.

TERRIBLE RECIPE. It was horrible. Major fail CookingLight. It came out watery and bland. No matter how long I simmered it for, it would not reduce and there was a good cup worth of liquid sitting on top. All I tasted was the tomatoes and it tasted like bland tomato sauce with chicken in it. Absolutely nothing like the Tikka masala I've had at restaurants. I didn't taste any of the other spices which makes sense because there is only 2 tsps of garam masala and 2 large containers of tomatoes. I agree with the other person, this recipe should be removed. I followed the recipe closely and it was a bland mess.

Loved this dish! Good spice and felt healthy. Took it too a friend with a cold and the spice perked her right up. Making it for the second time today.

I have made this twice and my husband and I both really enjoy it. I am not that familiar with Indian dishes, so the fact that it does not seem to be an authentic tikka masala as many of the reviewers have written does not bother me. It's spicy, but not too spicy, and delicious. Served it over rice with a side of thinly sliced cucumbers and radishes in a light sour cream sauce with a little rice vinegar and a hint of sugar.

I love Cooking Light magazine and I have a huge binder full of delicious Cooking Light recipes. I must say however that after carefully preparing this recipe ( loved its photograph) I was very disappointed. I personally think this recipe should be removed from the site because I don't think it represents the high caliber of Cooking Light's other recipes.

This seemed to be less of a recipe for chicken tikka masala, and more a recipe for a dish that is reminiscent of chicken tikka masala. I chose the one star because, while it wasn't terrible tasting or anything like that, my guests and I found it generally underwhelming. Other recipes that I've seen for this dish not only require more cream and/or butter, but also involve marinating the chicken in spices for a longer period of time, and also use much more (in quantity and variety) spice in general. I love Cooking Light and have great success with its recipes, but this one just fell flat.

Being incapable of actually following a recipe, I'll tell you what I did anyway because it came out great! Took out one can tomatoes, subbed in can lite coconut milk. Added tumeric for color. Used a couple haberneros I had in the freezer instead of fresh serranos. Blended it all with an immersion blender (like another reader recommended) because who ever heard of chunky tomato tikki masala? Made a ton; I have two gallon-sized Ziplock bags in the freezer. To those for whom it was too bland...spice it up! Delicious, we loved it.

This was just terrible. Not even close to an authentic tasting Indian dish. Agree with another rater that CL just doesn't do Indian/ethnic recipes very well. I'm always hopeful when I see an Indian dish that might actually have a healthy prep, but I think the butter & fat are what make these dishes so flavorful. I did blend the tomatoes, as this dish is traditionally smooth & creamy, and while the texture was better, the flavor was bland and boring.

Not nearly as flavorful as we had hoped, given the stellar reviews (and all those yummy ingredients).

Not sure if I did something incorrectly, but this just taste like chicken with tomato sauce. Not much flavor, no spice and not indian like at all. I think it was my fault judging by all the positive reviews. Although in my experience I haven't had much luck with cooking light and their ethnic food recipes.

I reduced to 1.5 chilies and I think I would go even lower next time. Also, I will use an Emerson blender to make the tomatoes smoother more like a traditional tikka masala. This recipe was a huge hit though. My husband was over the moon!

Made this for Valentine's Day and it was a hit! Better than our favorite take-out, by far. It was super easy, though definitely hands on for all cook time. The flavor was great and it made what felt like a ton, so we had plenty of leftovers. I couldn't find "boxed" tomatoes, so I used the same amount of canned whole tomatoes and wit worked perfectly. In a word: Delicious.

Fabulous! Recipe followed except addition of 30 minutes cooking time at end on lowest heat setting on stove top. I served it with fresh, sliced cucumber on the side. Well balanced flavors and heat.

Great, only would adjust chili's as serrano's can vary- 1 more than did it for us and we like some heat! Very easy recipe and made lots to freeze for the future. To freeze, I stopped after the simmer step, cooled it and froze, I will add the butter when I reheat it (froze it in two batches. Will make this again with making sure to note adjustment on fresh chili.

Made per recipe-excellent! Highly spiced and we like hot food.