Comments on: Conor’s ultra secret Chicken Tikka Masala recipe

By: Conor O'Neill

Conor O'Neill — Sat, 08 Jan 2011 10:42:41 +0000

Hi Joe,
Yes it’s the usual small one. I sometimes use two if I want to get lots of marinade on the chicken. The amount doesn’t have to be accurate at all, just enough to coat the chicken.

By: Joe

Joe — Fri, 07 Jan 2011 22:28:41 +0000

Hi Conor,

How big is a “pot” of yoghurt? The usual small 125g one or the larger 500g?

I’m guessing it’s the smaller one?

Thanks.

By: Conor O'Neill

Conor O'Neill — Thu, 30 Dec 2010 13:03:06 +0000

Sounds great!

I’ve just been given another curry book for christmas so I’ll finally be trying some other types in the coming weeks.

By: jordymama1

jordymama1 — Wed, 29 Dec 2010 22:27:02 +0000

Made this last night. It was delish! Some variation: used whole chicken legs (didn’t have the patience to cut the meat off the legs), was missing cardamom, used a slightly different spice mix for the marinade. But it still came out fine. Blitzing the sauce (in a blender) and adding almonds were GREAT ideas. I have not seen that on other recipes and I researched several before I settled on this one. It IS a bit on the tomato-ey side, which is fine with me, but the overall flavor complexity was definitely on par with what i get in the restaurants. Will definitely make this a regular in my arsenal!!! thanks, Conor!

By: Conor O'Neill

Conor O'Neill — Fri, 03 Dec 2010 18:30:19 +0000

So not a total disaster!

Next time you should try http://translate.google.com/translate?js=n&prev=_t&hl=en&ie=UTF-8&layout=2&eotf=1&sl=en&tl=sv&u=http://conoroneill.com/2006/10/13/conors-ultra-secret-chicken-tikka-masala-recipe/

By: Per

Per — Fri, 03 Dec 2010 17:43:41 +0000

Well… 3 out of 4 members of our family really liked it! My one year old son (who just recently started eating “real” food), my 2½ year old son and my wife (she really loved it!)…

I, however, could not eat it… ;(.. It just grew in my mouth….. I hope I haven’t damaged my “cinnamon-liking” to much… I cannot recommend anyone trying this..

However, the naanbread I made (http://allrecipes.com/Recipe/naan/Detail.aspx) was definitely the best version I’ve ever made so far, so I survived on naan…

I will definitely try your recipe again, but then I’m going to double- and triplecheck all translations before mixing!

By: Conor O'Neill

Conor O'Neill — Fri, 03 Dec 2010 12:34:32 +0000

Ouch! But I think you may be ok. There is cinnamon in most Garam Masalas. Just make sure to use plenty of fresh ginger when doing the curry itself. I often run out of the various spices and improvise

By: Per

Per — Fri, 03 Dec 2010 08:31:23 +0000

I found this recipe and decided to give it a try. Unfortunately I made a dumb mistake when translating the ingredients (I’m from Sweden) and replaced Ginger with Cinnamon (Don’t ask why.. I did check the translation first, but when I was mixing the paste I had forgotten and was sure that Ginger meant Cinnamon … I discovered the error to late, so tonight I will find out how catastrophic it is…. I did find several Tikka Masala recipes on the net that contains cinnamon, so hopefully it’s at least eatable…

I’ll give a review of my accidental experimentation later…

By: Conor O'Neill

Conor O'Neill — Thu, 29 Jul 2010 14:19:47 +0000

OK, that’s just brilliant! I assume my part of the prize is in the post ;-D

By: dave

dave — Thu, 29 Jul 2010 13:47:39 +0000

I followed this to the letter for our local pub curry competition near York, and won! Used it weekly since .

By: Clare

Clare — Sat, 15 May 2010 12:50:23 +0000

WOW!!! The recipe was a hit!! Absolutely loved it, and tasted exactly as I expected it to…woohoo curry every Friday night now!!
Thanks ever so much for this!

Now do you have a recipe for Methi Kaliani? (think thats how its spelt!)

By: Conor O'Neill

Conor O'Neill — Thu, 13 May 2010 08:40:21 +0000

Sounds rough Clare. Packing my bags now

Let us know how it goes. I’m doing a huge batch of it tonight as all the extended family is coming down for the weekend.

By: Clare

Clare — Thu, 13 May 2010 01:38:36 +0000

Well it has been 2.5 years since I move to Oz and I am shocked at how bad the indian takeaways are here. Can you believe they use the cheap dark meat of the chicken for their meals? The tikka masala sauce is basically gravy with a tin of toms and some chilli powder….absolutely disgusting. Their korma hasnt even seen a coconut, never mind have any in it!!

So I have friends for dinner tomorrow night and am just about to head to the supermarket to purchase the ingredients…..I will report back!!!

If anyone wants to emigrate to Perth, Australia and open up a proper UK Indian takeaway, you would make an absolute fortune! Perth is full of Brits (more here than Benidorm) and we are all desperate for a decent cuzzer!!

By: dNa

dNa — Sat, 13 Mar 2010 23:55:31 +0000

yum was first recipe tried and will be the one to stick with

By: Conor O'Neill

Conor O'Neill — Sat, 13 Feb 2010 11:33:54 +0000

Thanks Buster. I hope that Manisha Kanani decides to print a new version of her book. There are lots of great recipes in it.

By: Buster Rose

Buster Rose — Sat, 13 Feb 2010 01:35:58 +0000

Hi Conor, quality recipe. I’ve been making your version of this dish for about a year now and there’s nothing better. I’ve been making all sorts of curries recently and this one still sits at the top of the list! Cheers!

By: Conor O'Neill

Conor O'Neill — Sat, 23 Jan 2010 11:43:06 +0000

Hi Adam,
The chilli is the one big variable alright. Every CTM I make has different heat due to different chilli powders and fresh chillis. Glad you liked it.

By: adamjblakey

adamjblakey — Sat, 23 Jan 2010 11:24:21 +0000

Thanks for the recipe which I tried last night. Personally it was too hot for me so next time around I am only going to use half the dried chilli and no fresh chilli.

By: Conor O'Neill

Conor O'Neill — Sat, 16 Jan 2010 18:28:01 +0000

I think the blog is somehow tapped into our kitchen. It seems like I get a new comment on this post every time I use the recipe myself! Just finished the latest batch and it was as tasty as ever.

Whilst not up at tikka masala level, I’ve always been a fan of a German curry wurst after a few pints of weissbier.

Next step is to plan a trip to Glasgow.

By: David

David — Sat, 16 Jan 2010 17:56:51 +0000

This was a superb recipe, thanks for sharing. I think I messed up the paste by not reducing it enough, but the marinated chicken was still tastey enough and the final product once I had the sauce was off the chains! I moved to Germany from the home of Tikka Masala (Glasgow) so I had been pining for a good curry since I got here and this is the best yet.