CURRY STAND CHICKEN TIKKA MASALA SAUCE
A classic curry-stand recipe. This is not haute cuisine; this is the kind of nuclear-orange tikka masala that you crave when you stumble out of a pub at 2 a.m. I make vast quantities of the sauce at one time, and it freezes very well. I also added much more cayenne pepper than 1 teaspoon, but I give out the recipe like this for people who don't like heat.
Provided by Chris Bellers
Categories World Cuisine Recipes Asian Indian
Time 1h20m
Yield 6
Number Of Ingredients 18
Steps:
- Heat ghee in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes. Stir in garlic; cook and stir just until fragrant, about 1 minute. Stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion mixture; fry until fragrant, about 2 minutes.
- Stir tomato sauce into the onion and spice mixture, bring to a boil, and reduce heat to low. Simmer sauce for 10 minutes, then mix in cream, paprika, and 1 tablespoon sugar. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.
- Heat vegetable oil in a separate skillet over medium heat. Stir chicken into the hot oil, sprinkle with curry powder, and sear chicken until lightly browned but still pink inside, about 3 minutes; stir often. Transfer chicken and any pan juices into the sauce. Simmer chicken in sauce until no longer pink, about 30 minutes; adjust salt and sugar to taste.
Nutrition Facts : Calories 327.8 calories, Carbohydrate 13.2 g, Cholesterol 105.8 mg, Fat 23.4 g, Fiber 2.3 g, Protein 17.9 g, SaturatedFat 12.7 g, Sodium 980.5 mg, Sugar 7.2 g
CHICKEN TIKKA MASALA
Recipe VIDEO above. Make this iconic curry at home!!! It's a stunner - and although there's an extensive looking list of ingredients, it's astonishingly straight forward. Far better than paste in a jar, less oily than restaurants, and you can get everything you need from supermarkets!Spice level: Low. Marinating time: 3 - 24 hours
Provided by Nagi
Categories Mains
Time 1h
Number Of Ingredients 30
Steps:
- 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).
- Heat 1 tbsp oil in a non stick pan over high heat until smoking. Add half the chicken and spread out. Leave for 2 minutes or until charred. Turn each piece and cook the other side until charred - don't worry if not cooked inside. (Note 4, also Video helpful here) Remove into bowl.
- Scrape out charred bits left in pan and discard. Add more oil if required and cook remaining chicken.
- Wipe skillet with paper towels (or do this part in a pot as you need a lid). Turn heat down to medium high.
- Add oil and butter. When butter is melted, add onions, ginger and salt.
- Cook, stirring constantly to ensure it doesn't burn, until the ginger is starting to turn golden and the onions smell sweet, about 5 - 7 minutes.
- Reduce the heat to medium. Add the garlic and paprika, and cook for 2 minutes.
- Add the Curry Sauce Spices, and cook a further 2 minutes, stirring.
- Add tomato passata and water, and mix. Bring to a simmer, then cover and reduce heat to low.
- Simmer for 15 minutes, stirring occasionally.
- Pour curry into a bowl, then use a stick blender to puree until smooth (Note 5).
- Return sauce to skillet. Add cream, sugar and butter. Stir to melt the butter.
- Add chicken, stir. Simmer for a few minutes until the chicken is cooked through.
- Optional: Sprinkle with a pinch of extra garam masala at the end.
- Serve over basmati rice, sprinkled with coriander/cilantro if desired. Try this No Yeast Flatbread as a quick naan!
Nutrition Facts : ServingSize 365 g, Calories 582 kcal
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
Make Indian takeout at home with Aarti Sequeira's Chicken in Creamy Tomato Curry: Chicken Tikka Masala, from Aarti Party on Food Network.
Provided by Aarti Sequeira
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 23
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.
TIKKA MASALA SAUCE
This rich, thick and savoury sauce is adapted from Not Your Mama's Canning Book by Rebecca Lindamood. I used pencil hot and thai chilies instead of the jalapeno and home roasted and pureed tomatoes.
Provided by YummySmellsca
Categories Sauces
Time 1h30m
Yield 1 quart, 16 serving(s)
Number Of Ingredients 9
Steps:
- Melt oil in a large pot over medium heat. Add the onion and saute until just golden, about 10 minutes.
- Add the garlic, salt, garam masala and ginger; cook 2 minutes, until fragrant.
- Stir in the chilies and cook 3 minutes.
- Add tomatoes and bring to a simmer. Cook, stirring frequently, for 10 minutes or until thick.
- Pressure can 30 minutes @ 10 PSI.
CHEF JOHN'S CHICKEN TIKKA MASALA
I probably get more requests for Indian food than any other ethnic cuisine, so I was very excited to be posting this recipe for chicken tikka masala; until I found out it's actually a British recipe. This is usually done with heavy cream, but I like to use coconut milk instead; the subtle sweetness it provides works beautifully with the spices in the dish. Serve with steamed rice.
Provided by Chef John
Categories World Cuisine Recipes Asian Indian
Time 1h10m
Yield 4
Number Of Ingredients 22
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.
Nutrition Facts : Calories 625.3 calories, Carbohydrate 19.2 g, Cholesterol 122.4 mg, Fat 48.2 g, Fiber 5 g, Protein 33.5 g, SaturatedFat 27.1 g, Sodium 1325.2 mg, Sugar 4.6 g
CHICKEN TIKKA MASALA WITH SEASONED JASMINE RICE
This is my own take on one of my top three favorite dishes of all time. I like mine fairly mild, so feel free to add more ground red pepper or diced jalapeño if you prefer.
Provided by Rachel Potachel
Categories Curries
Time 2h
Yield 8 serving(s)
Number Of Ingredients 29
Steps:
- Trim fat from chicken breasts and discard or add to chicken stock bag.
- Cut chicken breasts into 1 inch cubes.
- Place in medium bowl with marinade ingredients. Mix together well and refrigerate 1 hour.
- For sauce, heat butter in large skillet on medium heat.
- Saute garlic.
- Add tomato sauce and spices. Stir together and reduce heat to low, allowing to simmer for 5 minutes.
- Stir in heavy whipping cream, allow to simmer.
- Thread marinated chicken cubes onto skewers.
- Grill or broil chicken, turning occasionally, until cooked thoroughly, roughly 8-10 minutes.
- Add chicken and chopped cilantro to sauce, simmer for additional 5 minutes, then serve over rice or with Naan bread.
- Rice:.
- In medium sauce pan, briefly saute green onions, onions and garlic in butter.
- Add rice and seasonings, allow rice to cook 1-2 minutes.
- Add water and bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes.
- Turn off stove, allow to stand covered for additional 10 minutes.
- Remove whole cloves before serving.
Nutrition Facts : Calories 537.7, Fat 23.4, SaturatedFat 11.2, Cholesterol 104.1, Sodium 884.8, Carbohydrate 55.4, Fiber 4.6, Sugar 9.4, Protein 27.4
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