When I was an undergrad, I discovered the joys of chicken tikka masala for the first time. The somewhat sweet, tangy buttery sauce, along with some warm naan and basmalti rice, filled me up without draining my wallet. Although I see now that the Indian restaurant that I once thought of as an exotic, hole-in-the-wall treat is actually a spartan, dingy looking dump, the food there continues to be solid, for the most part. Anyway, I last cooked this dish over a year ago and I was craving it recently, so I thought it was due time I made it again.
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