Ratings - Ease: 4/5, Taste: 4.5/5, Price: $

Scale: Ease out of 5, with 5 being easy and 1 difficult. Taste out of 5, 5 being delicious and 1 being disgusting. Price out of 5 dollar ($) signs, $ being cheap and $$$ being expensive.

Link to the video recipe:

I could never predict that the first Adam Ragusea recipe would be Chicken Tikka Masala, but the time was just right. I had been planning to make Tandoori Chicken for the Super Bowl for a few days, when I remembered Adam's recipe for Tikka Masala, where he takes leftover Tandoori Chicken and reheats it in the gravy, resulting in a restaurant-quality, incredibly easy Chicken Tikka Masala. As long as your Tandoori Chicken is good, it's quite hard to screw this up.

I followed this recipe pretty closely, but there's one thing I wished I had changed. He says to tear the leftover Tandoori into big chunks, and serve the Tikka Masala like that. That's what I did, and it was definitely delicious, but I much prefer the texture of smaller, bite-size pieces. The large ones I served were a bit too big, and occasionally required us to have to use a knife (not that it was tough, a butterknife did the trick), just to get it into a manageable shape. My recommendation would be to pull the chicken legs apart like he says (discarding the bones and cartilage), then cut up the chicken a bit before reheating in the sauce.

As Adam says, this is really only worth making if you have leftover Tandoori Chicken. If you do, however, this is fantastic.