Fast 800 Chicken Tikka Masala Food

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.

CHICKEN TIKKA MASALA

Steps:

• For the chicken: Whisk together the yogurt, ginger, garlic, garam masala, paprika, turmeric and salt in a large bowl until smooth. Add the chicken and toss to coat. Marinate for at least 30 minutes or up to 2 hours in the refrigerator.
• Preheat the broiler. Line a baking sheet with aluminum foil. Drizzle the foil with canola oil. Remove the chicken from the marinade and spread over the baking sheet. Broil, turning the chicken once, until browned and just cooked through, 7 to 8 minutes.
• Meanwhile, for the masala sauce: Heat a medium Dutch oven over medium heat. Add the vegetable oil. When the oil is hot, add the onions and bell pepper and cook, stirring occasionally, until crisp-tender, about 4 minutes. Add the ginger and garlic and cook until sizzling, about 1 minute. Add the garam masala and cayenne and stir to distribute the spices. Add the tomato puree and 1/2 cup water. Bring to a simmer and cook until thickened, 3 to 4 minutes.
• Add the cream and chicken and simmer until smooth and creamy, 2 to 3 minutes. Stir in the fenugreek leaves and season with salt and pepper Garnish with cilantro and serve with rice.

CHICKEN TIKKA MASALA

Steps:

• For the marinade; in a large bowl combine yogurt, lemon juice, cinnamon 1 teaspoon salt, cayenne pepper, black pepper, ginger and the garlic halves (if using) mix until well blended.
• Add in the chicken cubes or strips; toss to combine well with the marinade.
• Cover and refrigerate for 4 hours (mixing a couple of times during chilling).
• Thread the chicken onto water-soaked skewers, and discard the marinade.
• Grease the grill grates, then grill for about 5-6 minutes on each side (or the chicken may be oven-broiled.
• For the sauce; melt butter in a large skillet over medium heat.
• Add in garlic and jalapeño pepper; sauté for 1 minute.
• Add tomato paste, cumin, paprika and 1/2 teaspoon salt; stir for about 1 minute.
• Add in tomato sauce and whipping cream; simmer uncovered on low heat until the sauce thickens (about 20-25 minutes) stirring occasionally.
• Add in the grilled chicken cubes and simmer for about 15 minutes over low heat.
• Season with more salt and black pepper if desired.
• Transfer to a large serving platter and garnish with cilantro.

CHICKEN TIKKA MASALA

Steps:

• Soak bamboo skewers in water.
• Thread chicken on skewers, and marinate (in the refrigerator) for an hour or so.
• Discard marinade.
• For sauce, melt butter on medium heat.
• Add garlic & jalapeno; cook 1 minute.
• Stir in coriander, cumin, paprika, garam masala & salt.
• Stir in tomato sauce.
• Simmer 15 minutes.
• Stir in cream; simmer to thicken- about 5 minutes.
• Grill or broil chicken, turning occasionally, to cook through- about 8 minutes.
• Remove chicken from skewers; add to sauce.
• Simmer 5 minutes.
• Garnish with cilantro Serve with basmati rice, naan or pita bread.
• Note: You can make your own garam masala. McCormick also makes garam masala; it's available in super markets.