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RE: Restaurant quality chicken tikka masala at home?

Believe it or not! The stuff from Aldi's is not bad. Just like any other jarred sauce (like marinara, etc.) it can stand a little "tweaking" to your taste, but right out of the jar, it isn't "bad". I've tried it when in a hurry to throw together dinner, rather than making my own sauce. Since you already have all the spices to make it from scratch, you can gently warm it and taste as you go. I find it a little bland straight out of the jar, but that is easily adjusted with what you have on-hand. Just don't apply too much heat and break the sauce.

The chicken, OTOH, hit it with very high heat--tandoori-style, if you will. Get a char/crust on it. Don't have to fully cook it--just char the outside. It will fully cook during the simmering process, and the crispy/charred edges will soften while simmering/steeping. I use a grill, but you can do the same/similar thing with a hot cast iron skillet/griddle. I also tend to use chicken thighs rather than breasts for more moisture and flavor, but either will work.

I like to serve it with long-grain or jasmine rice infused with turmeric or saffron and/or garlic naan. Garnish with fresh chives or fresh cilantro.


"And today is for sale and it's all you can afford. Buy your own admission. The whole things got you bored. Well the Lord chooses the good ones, and the bad ones use the Lord"--a very dear friend for decades Michael Stanley (Gee)--RIP

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