Cheeky Chicken Tikka Masala Food

HOMEMADE CHICKEN TIKKA MASALA RECIPE BY TASTY

Steps:

• Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well-coated.
• Cover and refrigerate for at least 1 hour, or overnight.
• Preheat the oven to 500°F (260°C). Line a high-sided baking pan or roasting tray with parchment paper.
• Place the marinated chicken pieces on bamboo or wooden skewers, then set them over the prepared baking pan, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes, until slightly dark brown on the edges.
• Make the sauce: Heat the oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. Add the cumin, turmeric, coriander, paprika, chili powder, and garam masala and stir constantly for about 30 seconds, until the spices are fragrant. Stir in the tomato puree, tomato sauce, and 1 ¼ cups of water, then bring to a boil and cook for about 5 minutes. Pour in the cream.
• Remove the chicken from the skewers and add to the sauce, cooking for another 1-2 minutes. Garnish with cilantro and serve over rice or alongside naan bread.
• Enjoy!

INDIAN CHICKEN TIKKA MASALA

Steps:

• Combine tomatoes, yogurt, garlic, and ginger in a blender and process until smooth.
• Heat oil in a large frying pan over medium heat. Add onion and fry until soft, 3 to 4 minutes, stirring constantly. Stir in curry paste and fry until fragrant, 1 minute more, stirring once or twice. Add the tomato mixture and chicken to the pan and mix together. Season with salt and pepper. Remove pan from heat.
• Mix water and flour together in a bowl. Stir into the chicken mixture in the frying pan. Return pan to the heat and bring to a boil, stirring constantly, about 5 minutes. Reduce heat to low, cover, and cook until thickened, about 15 minutes more. Sprinkle with cilantro and serve immediately.

CHEF JOHN'S CHICKEN TIKKA MASALA

Steps:

• Place chicken in a bowl and drizzle vegetable oil over chicken; toss to coat.
• Whisk kosher salt, garam masala, ground cumin, ground coriander, smoked paprika, ground turmeric, black pepper, cayenne pepper, and cardamom together in a small bowl. Season chicken with spice mixture and turn to coat evenly.
• Melt clarified butter in a large, heavy skillet over high heat. Cook chicken thighs in hot butter until browned on all sides, 5 to 10 minutes. Transfer chicken to a plate. When cool enough to handle, cut chicken into bite-size pieces.
• Reduce heat under the skillet to medium-high. Stir onion into skillet; saute until onion softens and turns translucent, 5 to 6 minutes. Add tomato paste and stir. Saute until paste caramelizes, about 5 minutes. Stir garlic and ginger into tomato-onion mixture and cook until fragrant, about 1 minute.
• Pour the crushed tomatoes into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour in coconut milk and chicken broth; bring to a simmer, reduce heat to medium low, and cook, stirring occasionally, until flavors blend and sauce is slightly reduced, about 15 minutes.
• Stir chicken, any accumulated juices from the chicken, cilantro, and red pepper flakes into tomato mixture; bring to a simmer, reduce heat to medium-low, and cook until chicken is cooked through and tender, 10 to 15 minutes. Season with salt and black pepper.

CHEEKY CHICKEN TIKKA MASALA

Steps:

• In large bowl, combine ginger, garlic, cumin, corriander, cayenne, salt, black pepper, 2 tablespoons of the cilantro, lime juice, and 1 tablespoon of the oil.
• Add chicken and cover.
• Marinate in fridge for at least 2 hours or overnight.
• Preheat the broiler or grill to high.
• Place the chicken on to skewers and cook under the broiler or on the grill, turning frequently until well browned (the chicken does not to be cooked through at this point).
• (alternately, you can brown chicken in a hot skillet coated with oil).
• Meanwhile, heat the remaining 1 tablespoon of oil in a large skillet and saute the onion and jalapeno until they are soft and starting to brown.
• Stir in the coconut milk and bring to a simmer.
• Cook on low for two minutes to allow flavors to blend.
• Remove chicken from skewers and stir into the sauce.
• Simmer for about 5 minutes or until the chicken is cooked through.
• Taste the sauce to check the seasoning, and add the lemon juice to taste.
• Serve warm over brown rice.
• Garnish with the remaining cilantro.

CHICKEN TIKKA MASALA

Steps:

• For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.
• For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.
• Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.
• Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).
• Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!
• Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
• Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

THE BEST CHICKEN TIKKA MASALA

Steps:

• For the chicken marinade: Whisk together the yogurt, ginger, salt, chili powder, garam masala, pepper, turmeric and garlic in a large bowl until combined. Toss the chicken in the spiced yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
• For the sauce: Melt the ghee in a large Dutch oven or wide heavy pot over medium heat. Add the onions and serrano, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the fenugreek leaves, garam masala, chili powder and paprika and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes.
• Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. (If your blender is small, you may need to work in batches.) Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Add 1/4 cup heavy cream and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
• Meanwhile, position a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
• Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
• Top the chicken and sauce with cilantro. Serve with rice and naan.

QUICK CHICKEN TIKKA MASALA

Steps:

• Pulse ginger and garlic in a food processor until finely chopped. Add onion and pulse again until finely chopped.
• Toss chicken with 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1 tsp. garam masala in a medium bowl.
• Heat oil over high in a large skillet (at least 12" in diameter). Add chicken and cook, tossing occasionally, until lightly browned and cooked through, about 5 minutes. Transfer chicken to a clean medium bowl.
• Heat same skillet over medium-high and add butter, chopped onion mixture, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook, stirring occasionally, until onion is softened and translucent, about 3 minutes. Add tomato paste, turmeric, cayenne, and remaining 1 1/2 tsp. garam masala and cook, stirring constantly, about 30 seconds. Add tomatoes and cook, stirring occasionally, until hot, about 2 minutes. Return chicken to pan, add peas, and cook, stirring occasionally, until warmed through, about 1 minute more.
• Remove from heat and stir in yogurt and lemon juice. Season with salt and pepper. Divide among 4 plates, top with cilantro, and serve with naan.

CHICKEN TIKKA MASALA

Steps:

• Heat the vegetable oil and butter in a large, lidded casserole on the hob, then add the onions and a pinch of salt. Cook for 15-20 mins until soft and golden.
• Add the tikka masala paste and peppers, then cook for 5 mins more to cook out the rawness of the spices.
• Add the chicken breasts and stir well to coat in the paste. Cook for 2 mins, then tip in the chopped tomatoes, tomato purée and 200ml water. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through.
• Remove the lid, stir through the mango chutney, double cream and natural yogurt, then gently warm through. Season, then set aside whatever you want to freeze. Will keep, in an airtight container, in the freezer for up to three months. Scatter the rest with coriander leaves and serve with basmati rice and naan bread.

CHICKEN TIKKA MASALA DINNER KIT RECIPE BY TASTY

Steps:

• Add water, salt and rice to a 2-quart saucepan; stir. Bring to a boil.
• Reduce heat to low. Cover; cook 22-24 minutes. Remove from heat and set aside.
• Meanwhile, coat chicken pieces with seasoning in shallow bowl or plastic bag.
• Heat oil in 10-inch non-stick skillet over medium-high heat. Carefully add chicken and onions; cook 7 to 9 minutes, stirring frequently, until thoroughly cooked.
• Reduce heat to low. Stir in Tikka Masala sauce and cream; cook 1-2 minutes until cooked through.
• Serve chicken and onions with rice. Sprinkle with optional toppings if desired. Enjoy!

CHICKEN TIKKA MASALA

Steps:

• Marinate the chicken:
• Use a fork to prick the chicken breasts all over on both sides. Arrange the chicken breasts on a large sheet of plastic wrap, spacing them apart from one another, then cover with a second large sheet of plastic wrap. Using the smooth side of a meat mallet or a rolling pin, beat the chicken until the breasts are an even 1/2- to 3/4-inch thickness.
• In a small bowl, whisk together the yogurt, 1 tablespoon peanut oil, lime juice, and garlic. Add the pounded chicken, and rub the marinade over the meat. Set the chicken aside while you make the sauce.
• Make the sauce:
• In a small bowl, whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne, and grated ginger. In a heavy, wide 4-quart pot or sauté pan over moderately high heat, melt the butter. Add the onion and sauté, stirring occasionally, until light brown and caramelized, about 5 minutes. (Note that because they are sautéed so quickly over moderately high heat, the onions will not caramelize evenly.) Reduce the heat to moderate then stir in the spice and ginger mixture. Add the tomato purée, water, heavy cream, and salt, and bring the sauce to a boil. Reduce the heat to gently simmer the sauce, uncovered, until thickened slightly, about 10 minutes. DO AHEAD: The sauce can be prepared ahead and refrigerated, in an airtight container, up to 3 days.
• While sauce is simmering, cook chicken:
• Heat a heavy 11- to 12-inch griddle or skillet over moderately high heat until very hot and add 1/2 tablespoon of peanut oil. Working in two batches, cook the chicken breasts, turning them a few times and lowering the heat if the chicken chars too quickly, until just cooked through and browned well on both sides, 6 to 8 minutes total. Transfer the chicken as cooked to a cutting board. Wipe the griddle or skillet clean with a paper towel and cook the remaining chicken, adding the remaining 1/2 tablespoon peanut oil between batches.
• When all the chicken is cooked, cut it into 1 1/2-inch pieces. Add the chicken to the simmering sauce and continue to gently simmer it, stirring occasionally, for 5 minutes. Remove the pan from the heat, stir in the black pepper and chopped cilantro, and season with salt. DO AHEAD: Chicken tikka masala can be prepared ahead, cooled, uncovered, and refrigerated, covered, up to 3 days.
• To serve:
• Transfer the chicken to a serving dish and garnish with additional cilantro sprigs. Serve with naan, and/or if desired with Basmati Rice .

SERIOUS EATS CHICKEN TIKKA MASALA - MAYBE THE BEST

Steps:

• Place the chicken pieces on a cutting board with flesh-side up. Score deeply at 1-inch intervals with a sharp knife. Pat dry and place in a large rimmed non-reactive baking dish.
• MARINADE:.
• Combine cumin, paprika, coriander, turmeric and cayenne in a small bowl and mix well. Set aside 3 tablespoons of spice mixture (for Step 10).
• Combine remaining 6 tablespoons of spice mixture, 8 cloves garlic, 2 tablespoons ginger, yogurt, 1/2 cup lemon juice and 1/4 cup salt in a large bowl and whisk to combine (or process all in food processor).
• Pour marinade all over chicken pieces, using hands to coat every surface. Cover loosely and refrigerate. Refrigerate and allow to marinate for at least 4 hours and up to 8 hours, turning occasionally.
• SAUCE:.
• Meanwhile, heat ghee or butter in a large Dutch oven over medium-high heat until melted and foaming subsides.
• In clean food processor, pulse garlic to yield 4 tablespoons (or crush in a garlic press). Remove excess of garlic from food processor and add about 2 inches fresh gingerroot cut in small chunks, and pulse until finely grated.
• Add onions and garlic-ginger mix to the Dutch oven. Cook, stirring frequently, until dark and beginning to char in spots, about 10 minutes.
• Add reserved spice mixture from Step 3. Cook, stirring frequently, until fragrant, about 30 seconds.
• Add tomatoes and 1/4 cup chopped cilantro, scraping up any browned bits from bottom of pan with a spoon.
• Simmer sauce for 15 minutes, then puree using a hand blender or by transferring to a tabletop blender in batches. (If you use a VitaMix, you will not need to allow the sauce to cool off first.)
• Stir in cream and remaining 1/4 cup lemon juice. Season to taste with salt, then set aside until chicken is cooked.
• TO COOK ON THE GRILL:.
• Light 1 chimney full of charcoal. When all of the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of a coal grate.
• Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
• Clean and oil the grilling grate. (I recommend a GrillGrate.).
• Wipe excess marinade off chicken and place over hot side of grill, flesh-side down.
• Grill without moving until well charred, 5-7 minutes.
• Flip chicken and cook until second side is charred, 4-5 minutes. (Chicken will not be completely cooked through, which is okay). Transfer to a cutting board and allow to rest 10 minutes.
• TO COOK UNDER THE BROILER:.
• Line a broiler pan with heavy duty aluminum foil and preheat the broiler to high with the rack set 6 inches below broiler element.
• Wipe excess marinade off chicken and place on foil-lined pan, flesh side up. Broil until charred an blackened on surface, about 8 minutes (but if you have a professional oven broiler, it may take much less time). (Chicken will not be completely cooked through, which is okay.) Transfer to a cutting board and allow to rest 10 minutes.
• FINALE:.
• Remove chicken from bone using a sharp knife and cut into rough bite-sized chunks.
• Transfer chicken chunks to pot of sauce.
• Bring to a simmer over medium heat and cook, stirring frequently, until chicken is just cooked through, about 10 minutes.
• Sprinkle with 1/4 cup chopped cilantro leaves.
• Serve immediately with rice or grilled naan.