SKINNY CHICKEN TIKKA MASALA
Tender chunks of boneless chicken breast cooked in an aromatic creamy tomato sauce. Chicken tikka masala, probably the most popular dish on the menu of any Indian restaurant here in the states, but ironically this dish is claimed to be originally from Britain and is actually Britain's national dish.
Provided by Gina
Categories Dinner
Time 35m
Number Of Ingredients 14
Steps:
- Heat oil in a large heavy skillet over medium heat. Add the onions and cook until golden.
- Add the crushed ginger, stir for a few minutes then add the garlic and cook another minute. Add cumin, garam masala, turmeric, chili powder, and salt; mix well until fragrant, about 2 minutes.
- Stir in tomatoes, yogurt and milk. Simmer on low heat until sauce thickens, about 10 minutes.
- Add chicken and simmer for 10 - 15 minutes or until cooked through.
- Add a generous amount of chopped cilantro and serve with Bamati Rice or Naan.
Nutrition Facts : ServingSize 3 oz chicken & sauce, Calories 190.5 kcal, Carbohydrate 13 g, Protein 24.5 g, Fat 4.5 g, Sodium 99.5 mg, Fiber 2 g, Sugar 5 g, SaturatedFat 1 g, Cholesterol 50 mg
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 RICE BITES RECIPE BY TASTY
Here's what you need: Deep Indian Kitchen Chicken Tikka Masala, small red onion, small jalapeño, cilantro, ground cumin, kosher salt, shredded cheddar cheese, panko bread crumbs, eggs, canola oil, lime
Provided by Deep Indian Kitchen
Categories Dinner
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350ºF.
- Remove Deep Indian Kitchen Chicken Tikka Masala from the box, puncture the film with a fork 3 times, and microwave for 2 minutes. Remove chicken and dice into small pieces. Put the diced chicken into a medium-sized bowl with the rice and sauce.
- In that bowl, add the red onion, jalapeño, ¼ cup (10 G) cilantro, cumin, salt, cheddar cheese, ½ cup panko, and 1 whisked egg. Mix until everything is combined and let sit for 5 minutes.
- Divide the mixture and use your hands to roll into 8 even balls, making sure they are tightly packed.
- Place balls on a parchment-lined baking sheet and place in the freezer for 15 minutes to set up.
- In a small bowl, whisk the remaining 2 eggs. In another small bowl, place the panko.
- Remove the rice bites from the freezer and coat each bite first in the egg and then in the panko, slightly pressing the panko onto the bite evenly.
- Fill a small, high-walled sauce pan with 2" of canola oil and heat to 350ºF. Working in batches, lower the bites into the oil 4 at a time using a slotted spoon and cook for 30 seconds on each side or until golden brown.
- Place the fried bites back on the parchment-lined baking sheet and bake in the oven for 8-10 minutes.
- Remove from the oven and serve hot, garnished with cilantro and lime wedges.
- Enjoy!
Nutrition Facts : Calories 958 calories, Carbohydrate 128 grams, Fat 33 grams, Fiber 5 grams, Protein 39 grams, Sugar 12 grams
HEALTHY TIKKA MASALA
Enjoy the spicy, rich flavours of tikka masala with this family-friendly lighter version that's both healthy and gluten-free. It's a guaranteed crowd-pleaser
Provided by Esther Clark
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 13
Steps:
- Put the onion, garlic and ginger in a food processor and whizz to a smooth paste.
- Heat 1 tbsp of the oil in a flameproof casserole dish over a medium heat. Add the onion mixture and fry for 15 mins. Tip into a bowl and wipe out the pan.
- Add the remaining oil and the chicken and fry for 5-7 mins, or until lightly brown. Stir in the tikka spice and cayenne and fry for a further minute. Tip the onion mixture back into the pan, along with the tomatoes and 1 can full of water. Bring to the boil, then reduce to a simmer and cook, uncovered, for 15 mins. Stir in the almonds and spinach and cook for a further 10 mins. Season, then stir though the yogurt and coriander. Serve with brown rice.
Nutrition Facts : Calories 365 calories, Fat 17 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 0.3 milligram of sodium
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