This recipe is a test recipe. It was pretty easy to make, especially compared to the version I made last year from Fine Cooking. Not only was it easier to make, but I think it tasted better. Really tasty, and less butter and cream, too. I’ll definitely make this again.
In my notes back to the magazine, though, there are a couple of things I’ll mention: I made a half recipe of the chicken and sauce, but still needed a full recipe of the spice rub and yogurt coating for the chicken. The onions for the sauce needed to cook at a lower temperature, also.
We liked the cabbage okay. Good, but not make again good.

• Chicken Tikka Masala (Test Recipe)
• Curried Cabbage (Cooking Light, October 2002)
• Trader Joe’s Whole Wheat Naan

Wine: Limerick Lane 2000 Collins Vineyard Syrah (Russian River Valley, California). A decent Syrah, kind of herbal.