THE BEST CHICKEN TIKKA MASALA
Chicken Tikka Masala is thought to have been created by a Bangladeshi chef in Glasgow in the 1960s. It's a spicy, tomato-based dish seasoned with garlic, ginger, fenugreek and garam masala. In this recipe we used fenugreek leaves for their nutty and slightly minty flavor. If you can't find them, substitute dried mint leaves and a pinch of ground fenugreek. Garam masala is a popular Indian spice blend that usually includes black and white pepper, cloves, cinnamon, mace, cardamom, bay, cumin and coriander. It's pretty easy to find in your local grocery store and most national spice companies.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 24
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.
CHICKEN TIKKA MASALA
This is an easy recipe for Chicken Tikka Masala--chicken marinated in yogurt and spices and then served in a tomato cream sauce. Serve with rice or warm pita bread.
Provided by Yakuta
Categories World Cuisine Recipes Asian Indian
Time 2h20m
Yield 4
Number Of Ingredients 19
Steps:
- In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.
- Preheat a grill for high heat.
- Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
- Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 1 teaspoon salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
Nutrition Facts : Calories 403.5 calories, Carbohydrate 13.3 g, Cholesterol 143.2 mg, Fat 28.9 g, Fiber 2.5 g, Protein 24.6 g, SaturatedFat 16.9 g, Sodium 1592.4 mg, Sugar 7.1 g
CHICKEN TIKKA MASALA
This takeaway favourite is freezer-friendly and quick to reheat, giving you the chance to get ahead and save money.
Provided by Good Food team
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 345 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 1.04 milligram of sodium
CHICKEN TIKKA MASALA
Strong Indian flavors are great for healthy cooking because a little goes a long way. To make our healthy Tikka Masala, we've taken several basic Indian ingredients and made an equally tasty version of the hearty classic.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Mix 2 tablespoons of the sour cream, 1/2 teaspoon of the curry powder, 1/2 teaspoon of the paprika and 1/4 teaspoon salt in a medium bowl. Add the chicken thighs and toss to evenly coat. Cover the bowl and marinate for 30 minutes at room temperature.
- Meanwhile, pulse the garlic, ginger, onions and 2 tablespoons water in a food processor until smooth. Heat the vegetable oil in a 6-quart Dutch oven or large pot over medium-high heat. Add the onion mixture, the remaining 2 1/2 teaspoons curry powder, the garam masala and the remaining 1 teaspoon paprika. Cook, stirring occasionally, until the mixture starts to stick and brown on the bottom of the pan, about 4 minutes. Add the tomato puree, 1 cup water, the cauliflower and 2 teaspoons salt. Cover partially with a lid and simmer gently until the cauliflower is tender, 25 to 30 minutes.
- Meanwhile, preheat the broiler with a rack positioned about 4 inches from the heat source. Line a baking sheet with foil. Arrange the chicken thighs in one layer. Broil 8 to 10 minutes, flipping halfway through. The chicken should be browned and just cooked through (if it chars too much, lower the rack). Cut into large chunks.
- Once the cauliflower is cooked, remove from the heat and stir in the chicken, the remaining 6 tablespoons of sour cream, the butter and cilantro. Divide the rice, tikka masala and lemon wedges evenly among six bowls. Garnish with cilantro.
Nutrition Facts : Calories 470 calorie, Fat 15 grams, SaturatedFat 6 grams, Cholesterol 85 milligrams, Sodium 850 milligrams, Carbohydrate 62 grams, Fiber 8 grams, Protein 24 grams, Sugar 9 grams
CHICKEN TIKKA MASALA
Make and share this Chicken Tikka Masala recipe from Food.com.
Provided by Lisa02
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Peel and roughly chop the garlic and ginger.
- Put the tomatoes, garlic, ginger and yoghurt into a blender or food processor and process until the mixture is smooth.
- Set aside.
- Cut the chicken breasts into 1 inch cubes.
- Peel and chop the onion.
- Heat the oil in a heavy based pan, add the onion and fry over a medium heat for 3-4 minutes, stirring constantly.
- Stir in the masala curry paste and fry for a further minute of a medium heat, stirring once or twice.
- Add the tomato mixture and chicken to the pan and mix together.
- Season with salt and pepper.
- Mix the flour and water together and stir into the pan off the heat.
- Return to the heat and bring to the boil, stirring constantly.
- Cover and cook over a gentle heat for 15 minutes or until the chicken is cooked.
- Sprinkle in the chopped coriander and serve immediately with rice.
Nutrition Facts : Calories 349.1, Fat 21.2, SaturatedFat 5.1, Cholesterol 94.8, Sodium 102.1, Carbohydrate 7, Fiber 1.6, Sugar 2, Protein 31.8
CHICKEN TIKKA MASALA
Make and share this Chicken Tikka Masala recipe from Food.com.
Provided by sleepymo
Categories Chicken Thigh & Leg
Time 2h30m
Yield 5-6 serving(s)
Number Of Ingredients 21
Steps:
- Combine chicken thigh pieces with the next 8 ingredients, finishing with the salt to taste. Let them marinate anywhere from an hour to overnight.
- To another pan, add vegetable oil. Once hot, add onion pieces and cook until soft and translucent. Add garlic and ginger pastes and cook until fragrant.
- Preheat oven to 400 degrees Fahrenheit. Arrange chicken pieces in a single layer on a baking sheet, separating them as best as possible (can be done in batches). Let bake anywhere from 20-30 minutes, until browned.
- To same pan, add coriander, crushed black peppercorns, garam masala, and amchoor powder. Stir with onions, garlic and ginger, and let cook until fragrant.
- To same pan, add tomato purée. Stir until we'll-combined, then bring mixture to boil and let simmer anywhere from 15-20 minutes. The goal is to let it reduce.
- Add browned chicken pieces and any drippings from the baking pan. Add heavy cream and salt to taste. Bring mixture to boil, then let simmer anywhere from 30-40 minutes.
- Garnish with chopped cilantro. Serve with basmati rice and/or naan.
- NOTE: if using garlic-ginger paste in either the chicken marinade or masala sauce, use 2 teaspoons and 2 tablespoons respectively.
Nutrition Facts : Calories 247, Fat 15, SaturatedFat 6.8, Cholesterol 91.5, Sodium 100.5, Carbohydrate 13.3, Fiber 2.5, Sugar 5.9, Protein 16.5
LOWER CARB CHICKEN TIKKA MASALA WITH RAITA
Make and share this Lower Carb Chicken Tikka Masala With Raita recipe from Food.com.
Provided by The Flying Chef
Categories Poultry
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Method.
- Heat small amount olive oil in a large frying pan or wok, cook chicken in batches until browned all over and set to one side, wipe pan clean.
- Add a little more olive oil to pan, add onion and cook until onion softens, add chili and two pastes stir until fragrant then return the chicken to the pan.
- Add chicken stock, water and lime juice stir until stock dissolved. Then add the mango chutney, again stir to combine.
- Add the cream and bring to boil, reduce heat and simmer for 5-10 Min's this is to cook chicken all the way through. Just before finishing cooking add chopped coriander.
- While chicken is finishing off cooking, add sprouts to another pan with a little bit of oil and cook slightly to soften. They should not be cooked all the way, as they should still have a good crunch.
- This is a mild curry if you want it spicier add more medium curry paste than mild and add more chili seeds.
- To serve place sprouts in a bowl or on a plate and top with chicken and drizzle raita over.
- Raita.
- Combine all ingredients in a small bowl.
- I like to make mine before I start making the chicken tikka, as it allows the flavour of the mint to come through. You can also add cucumber seeded and chopped finely. I do add cucumber to my raita on other recipes but I prefer plain mint with this one. So make it whatever way you enjoy the most!
Nutrition Facts : Calories 530.6, Fat 16.3, SaturatedFat 8.9, Cholesterol 189.3, Sodium 242.8, Carbohydrate 28.7, Fiber 3, Sugar 21.5, Protein 67
CHICKEN TIKKA MASALA
A simpler, yet oh so delicious version of tikka masala. This recipe does not require marinating the chicken, which make it quicker to prepare. It also uses all dry, ground ingredients so that no blooming or grinding is needed beforehand.
Provided by daedalHof
Categories Curries
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- First prepare all chicken and vegetables.
- Chicken can be cut into 1" cubes.
- Pre-cook chicken in a pan. Saute on a low to medium heat, trying not to brown chicken. Poaching chicken also works well and can give the chicken a softer and more moist texture.
- Sweat onions in clarified butter over medium heat. When nearing translucency, add garlic and ginger. Sweat until soft, try not to brown.
- Slowly pour in tomato sauce. Begin adding spices (cumin through cinnamon).
- Blend spices into tomato sauce completely, slowing stirring.
- Add half and half, bringing the sauce to a light simmer. Combine well.
- I suggest tasting the sauce and adding salt to taste if necessary.
- Add chicken to sauce and simmer on low for 10-15 minutes.
- You can also add par-cooked potatoes, carrots, cauliflower or chickpeas to dish if desired.
- Serve over warm rice.
Nutrition Facts : Calories 232.7, Fat 14.4, SaturatedFat 6.3, Cholesterol 66.8, Sodium 287.8, Carbohydrate 9.1, Fiber 2.5, Sugar 2.3, Protein 17.9
CHICKEN TIKKA MASALA (VERSION 2)
Make and share this Chicken Tikka Masala (Version 2) recipe from Food.com.
Provided by Yorky1000
Categories Curries
Time 3h40m
Yield 4 serving(s)
Number Of Ingredients 31
Steps:
- Tikka:.
- Combine all ingredients except chicken in a bowl and mix. Add chicken and turn well to coat. Cover with cling wrap and leave in fridge to marinate overnight (3 hours minimum).
- Thread the chicken pieces onto skewers (soaked in water if wooden), brush with a little vegetable oil and grill or barbecue both sides until slightly charred. Remove from the skewers and allow to cool.
- Masala:.
- Heat the ghee in a wok. When the ghee has melted, add the onions, garlic, ginger and salt.
- Cook, stirring constantly to ensure it doesn't burn, until the ginger is starting to turn golden, about 5 minutes.
- Reduce the heat to medium. Add the paprika, and cook for 2 minutes.
- Add the turmeric, garam masala, ground coriander seeds, ground cumin seeds, cardamom pods, cayenne pepper, and cook a further 2 minutes, stirring.
- Add the tomato puree, liquidised tomatoes and water, and mix. Bring to a simmer, then cover and reduce heat to low.
- Simmer for 15 minutes, stirring occasionally.
- Allow the curry to cool then add to a blender and blend until smooth.
- Return curry to the wok. Add the yoghurt, sugar and ghee. Stir to melt the ghee.
- Add the chicken to the wok and stir. Simmer for a few minutes until the chicken is cooked through.
Nutrition Facts : Calories 884.5, Fat 66.8, SaturatedFat 26.7, Cholesterol 252.7, Sodium 1382.5, Carbohydrate 20.6, Fiber 4.5, Sugar 8.4, Protein 51.7
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