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.
LEFTOVER CHICKEN TIKKA MASALA
Indian Leftover Chicken Tikka Masala Recipe, a delicious chicken curry that is super easy to make, yet aromatic and so comforting. This homemade version easily beats any take-away. A delicious family dinner that is ready in about 20 minutes.
Provided by Daniela Apostol
Categories Main Course
Time 20m
Number Of Ingredients 16
Steps:
- Peel and cut the onions, garlic cloves and ginger.
- Heat up the oil in a pan and fry the onions on a medium heat until golden.
- Add the garlic, chilli and ginger and stir for 10-15 seconds.
- Chop the tomatoes and add them to a pan, then mix well and cook until the tomatoes are mushy.
- Next, add the spices and fry for a few seconds to release their full flavour, then pour in the and water and leave to cook until the water has been absorbed and the sauce begins to thicken.
- Add the sugar, tomato purée, yogurt and check if it needs any salt or pepper.
- Add the cooked chicken, give it a good stir, and simmer for 2-3 minutes.
- Garnish with fresh coriander or parsley.
- Remove from the heat and serve hot with basmati rice, naan or pitta bread.
Nutrition Facts : Calories 426 kcal, Carbohydrate 27 g, Protein 41 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 106 mg, Sodium 147 mg, Fiber 7 g, Sugar 13 g, ServingSize 1 serving
CHICKEN TIKKA MASALA
Make and share this Chicken Tikka Masala recipe from Food.com.
Provided by HariGhotra
Categories Lunch/Snacks
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- Blend the marinade spices and coat the chicken, (optional pepper, onion and tomato) for at least half an hour.
- Heat oil in a pan and add the cassia, cardamom, bay leaves, cloves and cumin seeds.
- Once fragrant add onions and cook gently for about 20 minutes until golden brown.
- Add salt to taste then add the turmeric, minced ginger and garlic.
- Pound the cumin and coriander seeds and stir into the pan with the chilli powder. Add a splash of water to stop the spices from burning.
- Blitz the fresh tomatoes to a purée.
- Blend the cashew nuts to a powder then stir into the tomatoes to make a paste.
- Add this nut and tomato paste to the sauce with a little water and leave to cook for 10 minutes (add more water to loosen if required).
- Place the marinated chicken and vegetables onto an oven tray and pour the mustard oil over them. Cook on 180oC for about 15-25 minutes until the chicken pieces are a little charred around the edges.
- Once cooked place cooked chicken (and veg if using) into the sauce and stir. Leave this to cook for about 5-10 minutes.
- Add fenugreek powder, pour in a little cream, stir and remove from the heat. Throw in the coriander to serve.
Nutrition Facts : Calories 660.2, Fat 51.3, SaturatedFat 15.6, Cholesterol 192.8, Sodium 1080.8, Carbohydrate 15.2, Fiber 3.7, Sugar 4.6, Protein 36.1
CHICKEN TIKKA MASALA
This recipe was in our local newspaper and I had to try it right away! It was delicious and a big hit at the table! Then I looked on 'Zaar to compare it to others and discovered a few variations. I really liked this one, but might try a couple of the others for comparison purposes. This one is comfortably spicy. The cayenne pepper can be varied to your own preference. The chicken breast cubes are not marinated, but when cooked in the sauce, they are tender and juicy!
Provided by Kathleen Constance
Categories Curries
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 18
Steps:
- Chop the chicken breasts into bite-size cubes and put aside. Mix all the dried spices in a small glass bowl. Heat the oil in a large skillet and cook the onions until very tender and lightly golden. Mix in the dried spices, grated ginger, and minced garlic and cook 1 minute more. Add the diced tomatoes (undrained), tomato paste, and chicken stock or water. Bring to a simmer and cook for about 5 minutes. Add the chicken pieces, return to a simmer and cook until chicken is cooked through and the sauce has thickened, approximately 15 or 20 minutes. Stir in yoghurt and heat through a minute or two. Taste, and add salt if necessary. Garnish servings with cilantro sprigs. (I actually chopped the cilantro and added it to the sauce just before serving.) Serve with basmati rice and naan.
Nutrition Facts : Calories 234.8, Fat 9.2, SaturatedFat 1.6, Cholesterol 54.1, Sodium 427.9, Carbohydrate 14.6, Fiber 2.6, Sugar 7.3, Protein 23.9
CHICKEN TIKKA MASALA
This recipe appeared in one of our local newspapers and reported that in England, the English now consider Chicken Tikka (Indian Style cuisine) as a national dish, and their number one choice rather than the old fashioned Fish and Chips. This Chicken is very good if you prefer a variety of spices. I certainly enjoyed it.
Provided by William Uncle Bill
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a small mixing bowl, combine cardamom, cumin, corriander, cayenne pepper, cinnamon, turmeric, paprika and garam masala; set aside.
- In a large frying pan, heat oil on medium-high heat.
- Add onions and cook until translucent and very tender and lightly golden; about 4 - 5 minutes.
- Stir in the spices, minced ginger and minced garlic and cook for 1 minute longer.
- Stir in tomatoes including liquid, tomato paste and chicken broth and bring to a simmer and simmer for 4 minutes.
- Cut chicken into 3/4 inch cubes, place in a bowl and season with salt and pepper, the add to the frying pan.
- Cover the pan and return to simmer and simmer until the chicken is cooked through and the sauce has thickened; about 10 minutes.
- Stir in yogurt and heat for 1 minute.
- Serve with cooked Basmati Brown Rice.
- Boneless chicken thighs may also be used instead of chicken breasts.
- Whipping cream may be used instead of yogurt.
Nutrition Facts : Calories 412.2, Fat 23.7, SaturatedFat 5.8, Cholesterol 110.5, Sodium 764.1, Carbohydrate 10.4, Fiber 2.2, Sugar 5.2, Protein 38.8
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
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 TOMATO MASALA
Make and share this Chicken Tikka Tomato Masala recipe from Food.com.
Provided by Rezwalker
Categories Chicken Breast
Time 1h45m
Yield 3 serving(s)
Number Of Ingredients 43
Steps:
- Mix ingredients for the first marinade. Add chicken pieces and marinate for 25-30 minutes. Dry-roast coriander seeds in frying pan over a medium-high heat for 2 minutes. Add cumin seeds and dry-roast for 30 seconds. Grind these spices in blender, or mortar & pestle, then mix them in non-metallic bowl with other ingredients for second marinade. Salt to taste, and add chicken pieces. Marinate in the refrigerator for at least 6 hours or overnight.
- Thread the marinated chicken pieces onto metal or pre-soaked wooden skewers. Pre-heat a grill, chargrill or grill pan to hot. Grill the skewered chicken, turning a few times, so that the chicken gets cooked evenly from all sides. Remove the chicken from the grill. Take the pieces off the skewers and place on a plate.
- For tomato masala heat ghee, or oil in frying pan. When the ghee is ready, turn the heat to medium-high and fry coriander seeds and cinnamon stick for 1 minute. Add bay leaves, cloves, green cardamoms and black peppercorns, and fry for 1 more minute. Now add halfed tomatoes and stir for 2-3 minutes. Add 125 ml of hot water, bring to the boil, reduce the heat to medium, and cover with a lid. After 20 minutes remove skin from the tomatoes and continue to simmer until the tomatoes have completely disintegrated. Now remove the cinnamon stick and bay leaves from tomato masala and blend it with a hand-held blender and pass it through a sieve to obtain smooth puree. Set this masala aside.
- For the gravy heat the ghee in frying pan. When the ghee is hot, add the onions and reduce the heat to medium. Fry for 10-15 minutes, or until onions are tender and golden.
- In the meantime, put almonds and desiccated coconut in blender and grind to powder. Now grind this almond-coconut powder with double cream and a little water to make a fine paste.
- When the onions are golden add garlic, ginger, and green chillies, and fry for 1 minute. Then add turmeric, paprika and cumin and saute for 30 seconds. Put in the tomato masala, almond-coconut paste, tomato paste, honey and 125 ml of hot water. Cook for 10 minutes, or until sauce starts to thicken. Remove the curry sauce from the heat, and blend it again with the hand-held blender until smooth. Return to a clean pan, reheat again and add cheddar cheese. When the cheese is melted, slowly whisk in the cream. Add dry fenugreek leaves, garam masala and salt to taste. Put in the chicken pieces and stir for 3-4 minutes over medium heat.
- To finish the dish, stir in the chopped coriander leaves. Serve with naan bread or pilau rice.
Nutrition Facts : Calories 1142, Fat 96.9, SaturatedFat 50, Cholesterol 298.2, Sodium 338.6, Carbohydrate 33.2, Fiber 7.6, Sugar 18.4, Protein 42.1
More about "leftover chicken tikka masala food"
LEFTOVER CHICKEN TIKKA MASALA - WHEELIE GOOD MEALS
From wheeliegoodmeals.co.uk
Estimated Reading Time 2 mins
EASY CHICKEN TIKKA MASALA (+ VIDEO) - FAMILY FOOD ON …
From familyfoodonthetable.com
4 DELICIOUS WAYS TO USE LEFTOVER CHICKEN TIKKA
From tribune.com.pk
RUDE FOOD BY VIR SANGHVI: CHICKEN TIKKA MANCHURIAN?
From msn.com
PASTA, CHICKEN, SPINACH, RICOTTA, WITH TIKKA MASALA SAUCE …
From foodtalkdaily.com
INDIAN LEFTOVER CHICKEN TIKKA MASALA RECIPE, A DELICIOUS CHICKEN …
From pinterest.ca
RECIPE FOR LEFTOVER CHICKEN TIKKA MASALA PIZZA | THE SPICE TAILOR
From uk.thespicetailor.com
HAVE LEFTOVER CHICKEN TIKKA? ADD THESE INGREDIENTS AND MAKE
From food.ndtv.com
HOW TO REHEAT CHICKEN TIKKA MASALA - THE BESTEST EVER!
From thebestestever.com
LEFTOVER TURKEY TIKKA MASALA - GYPSYPLATE
From gypsyplate.com
I TURNED MY LEFTOVER CHICKEN TIKKA MASALA INTO CHICKEN …
From reddit.com
WHY IS MY CHICKEN TIKKA MASALA SO TERRIBLE? : R/COOKING
From reddit.com
15 OVEN CHICKEN TIKKA MASALA - SELECTED RECIPES
From selectedrecipe.com
CHICKEN TIKKA MASALA–THIS ONE USING LEFT OVER CHICKEN
From tastingspoons.com
RUDE FOOD BY VIR SANGHVI: CHICKEN TIKKA MANCHURIAN?
From hindustantimes.com
EASY LEFTOVER CHICKEN CURRY - AMAZING FOOD AND DRINK
From amazingfoodanddrink.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love