TOFU TIKKA MASALA RECIPE BY TASTY
Here's what you need: extra firm tofu, lemon, yogurt, garlic, ginger, salt, cumin, garam masala, paprika, oil, large onion, ginger, garlic, cumin, turmeric, coriander powder, paprika, chili powder, garam masala, tomato sauce, water, heavy cream, fresh coriander, rice, naan bread
Provided by Merle O'Neal
Categories Dinner
Yield 4 servings
Number Of Ingredients 25
Steps:
- Remove tofu from packaging and drain.
- Place tofu on a couple of paper towels and find a heavy object to place on top of tofu, leave it there for 20 minutes.
- Slice the tofu into bite-sized pieces.
- Combine the marinade ingredients in a bowl then add the tofu.
- Mix until evenly coated. Cover and refrigerate for at least 1 hour.
- Preheat oven to 425°F (220°C)
- Place the marinated tofu pieces on bamboo skewers, then place them over a baking tray lined with parchment paper. Make sure there is space underneath the tofu to help distribute the heat more evenly.
- Bake for about 15 minutes, until slightly dark brown on the edges.
- Heat oil in a large pot over medium heat, and sauté the onions, ginger, and garlic until tender but not browned.
- Add the spices for about 30 seconds to release their aromatics and flavor, stirring constantly.
- Add the tomato sauce and water, then bring to a boil and cook for about 5 minutes.
- Pour in the cream and mix in the tofu, cooking for another 1-2 minutes.
- Serve with rice and naan bread.
- Enjoy!
Nutrition Facts : Calories 526 calories, Carbohydrate 30 grams, Fat 44 grams, Fiber 7 grams, Protein 19 grams, Sugar 15 grams
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.
HOMEMADE CHICKEN TIKKA MASALA RECIPE BY TASTY
You've been itching for a change recently. You know, something to spice things up and throw a spanner into the monotony of routine. Enter: chicken tikka masala. Sure, it might take two days to throw together, but when you pair it with some fluffy steamed rice or buttery, garlic naan, it's well worth the wait. Don't believe us? Try it yourself!
Provided by Alvin Zhou
Categories Dinner
Time 1h42m
Yield 5 servings
Number Of Ingredients 27
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!
Nutrition Facts : Calories 485 calories, Carbohydrate 19 grams, Fat 34 grams, Fiber 4 grams, Protein 34 grams, Sugar 10 grams
EASY GRILLED TOFU TIKKA MASALA RECIPE
Making tofu has never been more delicious with this tasteful tikka masala recipe! Try this out for your next grill out using simple ingredients.
Provided by Olivia Walker
Categories BBQ & Grilled
Time 3h20m
Yield 6
Number Of Ingredients 12
Steps:
- Wrap the block of tofu in paper towels and place it in a wide bowl with a heavy item to squeeze out the water content. This may take 1 to 2 hours.
- Once all the water has been strained from the block of tofu, cut it into approximately ½ inch (1.2 cm) cubes.
- Mix all the ginger, red chili powder, turmeric powder, salt, tandoori powder, and greek yogurt in a bowl.
- Add the cubed tofu, bell peppers, onions, and cauliflower into the yogurt mixture, then mix well.
- Marinade the tofu in the yogurt mix for 2 hours.
- Wet the skewer sticks.
- Plunge the cubes of tofu, bell peppers, onions, and cauliflower onto the sticks one at a time and set aside.
- Cook on a grill at about 400 degrees F for about 15 minutes, turning halfway.
- Once roasted, remove from the grill and serve!
Nutrition Facts : Carbohydrate 21.53g, Cholesterol 38.30mg, Fat 22.46g, Fiber 4.78g, Protein 34.48g, SaturatedFat 10.58g, ServingSize 6.00, Sodium 1,042.24mg, Sugar 0.00, UnsaturatedFat 1.51g
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TOFU TIKKA MASALA – WELLPLATED.COM
From wellplated.com
4.2/5 (31)Total Time 45 minsCategory Main CourseCalories 236 per serving
- Prepare the tofu: Wrap 1 block of tofu in several layers of paper towels or a clean kitchen towel and gently press out as much water as possible. Change the towels and press again. Do not squeeze so hard that the tofu breaks apart or loses its shape, but do try to press out a good amount of the water. Repeat with the second block. Cut into 1 to 1 1/2-inch pieces. In a large bowl, stir together the yogurt, ginger, garlic, coriander, garam masala, cumin, salt, and water. Add the tofu pieces and stir gently until they are evenly coated. Let marinate at room temperature for 30 minutes or refrigerate for longer (up to overnight).
- When ready to bake, place the racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Line two rimmed baking sheets with parchment paper and lightly coat the paper with nonstick spray. Arrange the tofu pieces on the baking sheets in a single layer so that they are not touching one another (discard any extra marinade). Bake in the upper and lower thirds for 15 minutes, then remove the pans from the oven, flip the pieces over and return the pans to the oven, switching their positions on the upper and lower racks. Bake for 15 additional minutes, until tofu is deeply golden (see blog photos above). Set aside.
- While the tofu bakes, prepare the masala (sauce): Heat the coconut oil over medium low in a Dutch oven or similar sturdy, deep pot. Once hot, add the cauliflower, onion, ginger, garlic, salt, and black pepper. Cook, stirring occasionally, for 1 minute, then increase the heat to medium and continue cooking until the vegetables are tender and the onion is translucent, about 10 minutes. Do not let the onion brown—if it starts to turn brown, reduce the heat and continue cooking until soft. Add the tomato paste, garam masala, turmeric, and cayenne. Cook and stir constantly for 30 seconds, until very fragrant.
- Stir in the crushed tomatoes and broth. Bring to a boil. Reduce the heat to low and simmer, stirring occasionally and scraping the bottom of the pot with a wooden spoon or rubber spatula to prevent the sauce from sticking, until it is thickened slightly, about 15 minutes.
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