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 RECIPE
Chicken Tikka Masala is a curry of roasted chicken pieces in a spicy sauce. The curry is known for its rich creamy texture. Chicken pieces are marinated in yogurt and spices and baked in an oven/pan fried. The fried pieces are then cooked in an aromatic sauce and later, heavy cream is added to it to give a creamy texture. The colour of Chicken Tikka Masala is very appetising and the curry is packed with flavours . Serve Chicken Tikka Masala with Dhaba Style Spicy Ghee Rice Recipe Made From Whole Spices or Butter Garlic Naan Recipe (Garlic Flavoured Flat Bread) and Pickled onions for a complete Weekend dinner. If you like this recipe, you can also try other similar recipe such as Mutton Do Pyaza Srilankan Chicken Curry Kerala Style Fish Curry
Provided by Karthika Gopalakrishnan
Time 1h
Yield Makes: 3 Servings
Number Of Ingredients 22
Steps:
- To begin making the Chicken Tikka Masala, thoroughly clean and wash the chicken pieces.
- To marinate the Chicken for the Chicken Tikka Masala, in a mixing bowl, combine yogurt, cumin powder, coriander powder, turmeric powder, ginger, garlic, chili powder, kasuri methi and salt along with the chicken. Allow the chicken to marinate for a minimum of 30 minutes.
- Once the chicken is marinated, in a pan, add a teaspoon of oil and cook marinated chicken pieces until they are cooked well for about 8 minutes. The chicken pieces should be juicy and tender.
- Cooking chicken for an extended time will make them hard and rubbery. Do not add water.
- The next step is to make the tikka masala gravy.
- Heat a teaspoon of oil over medium heat. Add onion and cook until they become translucent.
- Add tomatoes and cook them for about two minutes. Add cashews and toss them for a minute. Allow the onion tomato masala to cool down.
- Once it cools down, grind onion, tomato, and cashew into a fine paste.
- Heat a kadai/wok with a tablespoon of butter. Once the butter melts, add cloves, cinnamon powder, and cardamom powder and saute until aroma comes out.
- Add cumin powder and coriander powder and combine them well.
- Add the onion-tomato-cashew puree to the pan, combine them well and saute for few minutes.
- Crush kasuri methi with your hand and add to the tikka masala gravy. Add the marinated chicken pieces, required amount of salt and cream. Toss the chicken tikka masala well so that they are combined well.
- Simmer the chicken tikka masala for about 5 minutes. If the tikka masala is of thicker consistency, adjust addition of water according to your requirements.
- Switch off heat and garnish the chicken tikka masala with coriander leaves and it is ready to be served.
- Serve Chicken Tikka Masala with Dhaba Style Spicy Ghee Rice Recipe Made From Whole Spices or Butter Garlic Naan Recipe (Garlic Flavoured Flat Bread) and Pickled onions for a complete Weekend dinner.
PUNJABI CHICKEN TIKKA MASALA
A balanced blend of Punjabi spices, tender, charred chicken and garlicky ginger tomato sauce served up with rice or naan, chicken tikka masala is the perfect comforting winter dish. However, the origins of chicken tikka masala are the subject of hot debate. According to legend, a UK chef invented the dish over 50 years ago when a customer complained of the chicken tikka being too dry. One can of tinned tomato soup later, chicken tikka masala was born. Others, more seriously, claim the origins of chicken tikka masala date back to the Mughal period when Mughali chefs served royalty the dish. According to Delhi's authoritative street food expert, Rahul Verma, said he first tasted the dish in 1971 and that its origins were Punjabi. "Its basically a Punjabi dish not more than 40-50 years old and must be an accidental discovery which has had periodical improvisations," he said. Regardless of its origins, chicken tikka masala has come to be loved the world over, which is why we're so excited to cook with it using RawSpiceBar Tandoori Spices & Punjabi Garam Masala blends.
Provided by Raw Spice Bar
Categories Strawberry
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- For the chicken tikka marinade:.
- 1. Whisk the yogurt in a large bowl. Stick to a thicker yogurt if you can- we love using greek yogurt for tons of flavor and thickness without the fat otherwise a full fat or semi fat yogurt will do.
- 2. Chop or crush 3-4 garlic cloves and 1/2 inch ginger in a mortar pestle, food processor or with the back of your knife. Add half of this ginger garlic paste to the yogurt.
- 3. Add in RawSpiceBar's tandoori spice blend and blend all ingredients.
- 4. Cut and cube chicken, about 1 inch thick. Season generously with salt, and pepper if preferred. Add all cubed chicken, to the yogurt mixture and coat well. Refrigerate and allow to marinate for at least one hour and up to 5 hours.
- 5. When the chicken is ready to be cooked, fire up the grill, grill pan or broiler to high heat. Thread the chicken cubes on bamboo or metal skewers and add to very high heat, about 10 minutes until the chicken starts to brown and char. Leave the chicken slightly undercooked in the center, as the chicken will simmer in the sauce under low heat for another 15 minutes and will cook through.
- For the masala sauce:.
- 1. Heat oil or butter in a large dutch oven over medium high heat until hot. Add 1 chopped onion and allow to brown until golden, about 10 minutes.
- 2. Add in chopped tomatoes (without the juice).
- 3. Add the remaining garlic ginger paste until the raw aroma is gone, about 2 minutes.
- 4. Add RawSpiceBar's masala spice blend and stir until fragrant, about 30 seconds.
- 5. Add in remaining tomato juice and reduce heat to medium low.Allow to simmer for 20 minutes until tomatoes cook down. Stir in cream (if using).
- 6. Add charred chicken to the sauce and bring to medium heat. Cook, stirring frequently, until chicken is cooked through, about 10 minutes. Add a splash of lemon juice and cilantro to finish. Serve alongside rice or naan.
Nutrition Facts : Calories 194.4, Fat 7.8, SaturatedFat 2, Cholesterol 62.6, Sodium 250.3, Carbohydrate 9.6, Fiber 1.4, Sugar 6.1, Protein 21.4
CHICKEN TIKKA MASALA
This recipe appeared in the Chicago Tribune on 4/17/02. The dish has turned out to be extremely popular but be advised that it's very spicy when the recipe proportions are adhered to. Unless you want a super-hot dish, I recommend cutting back on the ground red pepper in the marinade. It may also be a good idea to remove the seeds and veins from the jalapeño chile in the sauce.
Provided by tgobbi
Categories Chicken
Time 2h
Yield 4 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 499.1, Fat 32.2, SaturatedFat 17.9, Cholesterol 206.3, Sodium 1425.5, Carbohydrate 12.2, Fiber 2.7, Sugar 5.9, Protein 41.3
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