This is just my opinion, but I think it’s -supposed- to be as rich as drinking straight heavy cream…

Oh, and I forgot to mention – the recipe doubles well. I usually make 4x the amount in a huge stock pot. I dont add 4x the chicken, just however much I buy, usually 2 lbs. When marinating the chicken using yogurt/grill technique I leave the skin on and mix yogurt/masala heavily in paste under the skin and all over, then grill it that way – flipping very regularly. Then I pick off the chicken and add it to the sauce, it’s amazing when done that way but still tastes good with the quick italian dressing marinade.

Here’s my version of his recipe (I changed a few things around but after 20 some batches this is my favorite)

Perfect Chicken Tikka Masala

Remove the fat/tendons from 2-5 boneless, skinless chicken breasts (1 per person you plan to serve). Cube into bite-sized chunks and place in a non-metallic container. Add ½ bottle Italian dressing (enough to coat all the chicken). Turn with spoon to get all surfaces coated. Cover and refrigerate 12-24 hours. (You can marinate for as little as one hour, but the longer you let it sit the more flavorful it will be).

(*Note* If you have a grill, you can use bone-in or bone-out chicken and marinate it in plain yogurt mixed with tandori spice overnight, then grill. Remove chicken and substitute for above. It takes extra work but makes a really stellar difference!)

In a blender, put ½ large onion (any kind but NOT sweet) and 1 tbs. Diced garlic.
Blend completely.

Now add the following:
2 tsp. Garam masala (I’ve found Rajah brand canned masala mix to be the best)
heaping ¼ tsp. White pepper
¼ tsp. Salt
1/8 tsp. Powdered ginger
¼ tsp. Cumin
½ tsp. Cardamom (crushed/powdered)
¼ tsp. Coriander
1/8 tsp ground clove
½ cup sour cream
1 large can tomato sauce
½ cup heavy whipping cream (or half/half)
1 tbs honey
3 tbs. Butter
Blend completely.

Put blender contents in a pot. Cover and heat on high (stirring frequently) until the curry begins to bubble. Reduce heat to low. Continue to stir often.

In a rice cooker (preferably) or pot:
2 cups basmati rice
2 ½ cups water
1/8 tsp cardamom (green, whole seeds)
small pinch of saffron
1 stick cinnamon

Start cooker and set aside.

Put chicken and dressing into a frying pan and fry just long enough to cook chicken all the way through. Drain sauce. Scoop chicken onto paper towels and let dry a bit. Put chicken into curry and let cook until rice is ready.
If sauce looks too thin, replace cover on pot with a mesh splatter guard and let cook longer to thicken it up. Add white pepper (sparingly!) and salt to taste. Serve chicken and curry hot, over rice. Enjoy!

Well, I suspect they stole the idea from the pudding cake method. The benefit with this method with the relatively thin milk mixture is that you get close to uniform moistening of the cake. That was one benefit – that sucker will NEVER dry out! 🙂

Although I’m not familiar with Gre7g’s version, I would absolutely adore a copy of the recipe! If nothing else, it would be interesting to compare with what I have, and maybe make on a later date for comparison’s sake 🙂