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
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
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.
EASY CHICKEN TIKKA MASALA
10000x better (and faster) than take-out! And the chicken is perfectly tender with the creamiest, most flavor-packed sauce ever!
Provided by Chungah Rhee
Categories entree
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large saucepan of 2 cups water, cook rice according to package instructions; set aside. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken and onion to the stockpot and cook until golden, about 4-5 minutes. Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1 minute. Stir in tomato sauce and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. Stir in heavy cream until heated through, about 1 minute. Serve immediately with rice, garnished with cilantro, if desired.
QUICK CHICKEN TIKKA MASALA
Aromatic spices and tangy yogurt give great flavor to this quick riff on the Indian classic.
Provided by Rhoda Boone
Categories Chicken Sauté Kid-Friendly Quick & Easy Quick and Healthy 22-Minute Meals Curry Stew Small Plates
Yield 4 servings
Number Of Ingredients 18
Steps:
- Pulse ginger and garlic in a food processor until finely chopped. Add onion and pulse again until finely chopped.
- Toss chicken with 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1 tsp. garam masala in a medium bowl.
- Heat oil over high in a large skillet (at least 12" in diameter). Add chicken and cook, tossing occasionally, until lightly browned and cooked through, about 5 minutes. Transfer chicken to a clean medium bowl.
- Heat same skillet over medium-high and add butter, chopped onion mixture, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook, stirring occasionally, until onion is softened and translucent, about 3 minutes. Add tomato paste, turmeric, cayenne, and remaining 1 1/2 tsp. garam masala and cook, stirring constantly, about 30 seconds. Add tomatoes and cook, stirring occasionally, until hot, about 2 minutes. Return chicken to pan, add peas, and cook, stirring occasionally, until warmed through, about 1 minute more.
- Remove from heat and stir in yogurt and lemon juice. Season with salt and pepper. Divide among 4 plates, top with cilantro, and serve with naan.
QUICK CHICKEN TIKKA MASALA FOR TWO
One of the most popular Indian dishes in the U.S. and the U.K., chicken tikka masala usually involves several steps including marinating and grilling the chicken before simmering in a curried tomato cream sauce. We've simplified it to a one-skillet dish for two and lightened it by increasing the vegetables, omitting the butter and using less cream. Serve with brown basmati rice. From Eatingwell.com
Provided by Gagoo
Categories Chicken
Time 45m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Stir together garam masala, salt and turmeric in a small dish. Place flour in a shallow dish. Sprinkle chicken with 1/4 teaspoon of the spice mixture and dredge in the flour. (Reserve the remaining spice mix and 1 1/2 teaspoons of the remaining flour.).
- Heat 1 teaspoon oil in a medium skillet over medium-high heat. Cook the chicken until browned, about 2 minutes per side. Transfer to a plate.
- Heat the remaining 1 teaspoon oil in the pan over medium-low heat. Add garlic, onion and ginger and cook, stirring often, until starting to brown, 3 to 5 minutes. Add the reserved spice mix and cook, stirring, until fragrant, 30 seconds to 1 minute. Sprinkle with the reserved 1 1/2 teaspoons flour and stir until coated. Add tomatoes and their juice. Bring to a simmer. Cook, stirring often, until thickened and the onion is tender, 3 to 5 minutes.
- Stir in cream. Add the chicken and any accumulated juices to the pan. Bring to a simmer and cook over medium-low heat until the chicken is cooked through, 3 to 4 minutes. Garnish with cilantro.
QUICK CHICKEN TIKKA MASALA
Steps:
- Chicken - Thaw the chicken at least an hour before cooking. Cut chicken pieces into 2-inch cubes. Pat dry with a paper towel. Pro tip - The wet chicken will prevent the marinade from sticking to the chicken so pat the chicken dry.
- Marinate chicken - In a glass or ceramic bowl, marinate the chicken with salt, pepper, and all the spices. Add the lemon juice and Greek yogurt. Combine well. Leave to marinate for an hour on the counter or up to 12 hours in the fridge. Pro tip - Do not use metal bowls to marinate the chicken as it causes the acid in the marinade to react with the metal.
- Pan fry chicken - Heat 2 tbsp of oil in a saute pan on medium-high heat. Using a tong, layer the chicken pieces one at a time around the pan. Cook on high for two minutes. Then, turn the pieces over and cook 2 minutes more. Pro tip - The chicken does not need to cook right now, it's all about that color. So, cook on high adjusting to medium-high as necessary.
Nutrition Facts : ServingSize 100 g, Calories 141 kcal, Carbohydrate 3 g, Protein 13.8 g, Fat 8 g, SaturatedFat 1.6 g, Cholesterol 64 mg, Sodium 111 mg, Fiber 0.5 g, Sugar 1.3 g, UnsaturatedFat 6.4 g
QUICK TIKKA MASALA
Adapted from Blake Royer's "Dinner Tonight" column at Serious Eats; he adapted it from a recipe he found at about.com.
Provided by DrGaellon
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Grate 1 piece of ginger into a large zip top bag. Add the garlic, salt, pepper, cilantro, lemon zest, lemon juice, 1 tbsp yogurt and 1 tbsp oil. Add the chicken, press out as much air as possible and seal. Set aside (at room temperature) to marinate while proceeding.
- Heat the remaining oil in a large skillet over low heat. Roughly chop the remaining piece of ginger and add it to the oil, with the onion. Cook gently 10-15 minutes until well caramelized and almost mushy. Add chili powder, garam masala and turmeric; stir well. Cook 2-3 minutes to bloom and blend the flavors. Season with a generous pinch of salt and scrape mixture into a bowl; set aside.
- Increase heat to medium-high; empty the zip top bag into the skillet. Cook, turning occasionally, until golden brown and cooked through but still tender. Return spice mix to pan. If using cream, add it at this point. If not, add flour then yogurt. Stir in tomato paste. Simmer 5 minutes.
- Adjust seasoning with salt, pepper or lemon juice if needed. Serve with basmati rice or naan.
More about "quick tikka masala food"
EASY CHICKEN TIKKA MASALA RECIPE | JAMIE OLIVER
From jamieoliver.com
Cuisine IndianTotal Time 1 hr 30 minsCategory MainsCalories 441 per serving
- To make the curry paste, halve, deseed and roughly chop the chilli(es), then peel the garlic and ginger.
- Lightly toast for a few minutes, or until golden brown and smelling delicious, then remove from the heat.
- Add the toasted spices to a pestle and mortar and grind until fine, or whiz to a powder in a food processor.
QUICK CHICKEN TIKKA MASALA RECIPE | EATINGWELL
From eatingwell.com
4.3/5 (17)Total Time 40 minsCategory Healthy Chicken RecipesCalories 318 per serving
- Stir together garam masala, salt and turmeric in a small dish. Place flour in a shallow dish. Sprinkle chicken with 1/2 teaspoon of the spice mixture and dredge in the flour. (Reserve the remaining spice mix and 1 tablespoon of the remaining flour.)
- Heat 2 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until browned, 1 to 2 minutes per side. Transfer to a plate.
- Heat the remaining 2 teaspoons oil in the pan over medium-low heat. Add garlic, onion and ginger and cook, stirring often, until starting to brown, 5 to 7 minutes. Add the reserved spice mix and cook, stirring, until fragrant, 30 seconds to 1 minute. Sprinkle with the reserved 1 tablespoon flour and stir until coated. Add tomatoes and their juice. Bring to a simmer, stirring and breaking up the tomatoes with a wooden spoon. Cook, stirring often, until thickened and the onion is tender, 3 to 5 minutes.
- Stir in cream. Add the chicken and any accumulated juices to the pan. Bring to a simmer and cook over medium-low heat until the chicken is cooked through, 3 to 4 minutes. Garnish with cilantro.
EASY INDIAN TIKKA MASALA SAUCE RECIPE | CHEFDEHOME.COM
From chefdehome.com
Cuisine IndianCategory CurryServings 3-4Total Time 15 mins
- Heat 1 tablespoon butter in a heavy bottom deep pan. Add garam masala and cook until fragrant. (about 30 secs)
- Add cayenne (or Indian Red Chili Pepper), grated garlic, honey, and marinara sauce with 1/2 cup of water. Bring to boil and simmer for 6-7 minute on medium-low heat.
- Add heavy cream and remaining 1/2 tablespoon butter. Heat the sauce for 1 minute while mixing the ingredients. I usually start with 1/4 cup of cream and then taste and adjust with few tablespoons more. Taste and adjust salt. Remove from heat.
- Tikka Masala Sauce is ready!! Serve plain with rice. Or mix with your favorite protein and serve with traditional Indian Naan. Enjoy!
QUICK & EASY CHICKEN TIKKA MASALA - PATAK'S INDIAN CURRY ...
From pataks.co.uk
Servings 4Total Time 20 mins
QUICK CHANA MASALA RECIPE - COOKIE AND KATE
From cookieandkate.com
4.7/5 (175)Calories 410 per servingCategory Main
- Cook the rice (if you want to serve the chana masala on rice): Bring a large pot of water to boil on the stove and rinse the rice in a fine-mesh colander. Once boiling, pour in the rice and give it a stir. Boil the rice for 30 minutes, then turn off the heat and drain the rice. Return the rice to the pot and cover the pot. Let the rice steam for 10 minutes. Remove the lid, fluff the rice with a fork and season with sea salt to taste.
- Cook the chana masala: In a medium Dutch oven or large saucepan, warm the oil over medium-low heat. Add the onion, serrano and salt. Cook until the onion is tender and turning translucent, about 5 minutes.
- Add the garlic and ginger, and cook until fragrant, about 30 seconds to 1 minute. Stir in the garam masala, coriander, cumin, turmeric, salt and cayenne (if using), and cook for another minute, while stirring constantly.
- Add the tomatoes and their juices. If using whole tomatoes, use the back of a wooden spoon to break the tomatoes apart (you can leave some chunks of tomato for texture).
QUICK CHICKEN TIKKA MASALA RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Cuisine Indian RecipesCategory Healthy Makeover RecipesServings 4Total Time 15 mins
- Heat the passata in a deep, wide frying pan over a medium heat until simmering. Stir in the curry paste and cook for 1 minute.
- Add the chicken tikka mini fillets and cream. Allow the sauce to come up to a simmer again and cook for 4-5 minutes, until the chicken is hot throughout.
EASY HOMEMADE CHICKEN TIKKA MASALA - EASY PEASY FOODIE
From easypeasyfoodie.com
4.8/5 (9)Total Time 30 minsCategory Curry, Main CourseCalories 484 per serving
- Mix the marinade ingredients together in a large bowl, add the diced chicken and stir to coat thoroughly. Marinate for 10 minutes if that’s all you’ve got or up to 24 hours if you have the time. (If marinating for more than 10 minutes cover and return to the fridge)
- Place the oil, onions and red pepper in a large, wide saucepan or large frying pan and cook gently with the lid on for 5 minutes or until softened. Turn the heat up and add the chicken. Fry for 3-5 minutes until brown. Add the passata and half the remaining coconut milk and bring to the boil.
- Turn the heat down and simmer for 10 minutes. Add the remaining garam masala, ground almonds (optional) and fresh coriander (cilantro) and stir to combine. Add the remaining coconut milk if you feel the curry is too thick.
QUICK CHICKEN TIKKA MASALA {30 MINUTES!} - COOKING CLASSY
From cookingclassy.com
4.4/5 (5)Total Time 30 minsCategory Main CourseCalories 361 per serving
- Pulse ginger and garlic in a food processor until finely chopped. Add onion and pulse until finely chopped.
- Toss chicken with 1 1/2 tsp garam masala and 1 tsp salt. Heat 1 Tbsp olive oil in a large skillet over medium-high heat.
- Add chicken and cook, rotating halfway through cooking, until cooked through, about 6 - 7 minutes total. Transfer chicken to a plate.
- Heat remaining 1 Tbsp olive oil in same skillet over medium-high heat. Add chopped onion mixture and saute until onions have softened, about 3 minutes.
QUICK CHICKEN TIKKA MASALA RECIPE - REAL SIMPLE
From realsimple.com
5/5 (3)Total Time 25 minsServings 4
- Place chile, garlic, tomato paste, shredded coconut, ginger, curry powder, garam masala, coriander, cumin, 2 tablespoons of the oil, and ½ teaspoon of the salt in a food processor or mini food chopper; process until smooth, about 45 seconds, stopping to scrape down sides as needed. Set mixture aside.
- Heat remaining 1 tablespoon oil in an enameled heavy-bottomed skillet over medium-high. Add chicken; cook, stirring often, until browned on all sides, about 8 minutes. Discard drippings in skillet, reserving chicken and 1 tablespoon drippings in skillet. Stir in curry paste mixture, onion, diced tomatoes, lime juice, and remaining ¾ teaspoon salt. Bring mixture to a simmer over medium; cover and cook until slightly thickened, about 10 minutes. Remove from heat; stir in cream. Garnish with cilantro. Serve over cooked basmati rice.
EASY CHICKEN TIKKA MASALA (+ VIDEO) - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
Reviews 3Calories 593 per servingCategory Chicken
- Combine all of the ingredients for the marinade, except the chicken, in a large bowl or a gallon-size plastic bag until well mixed. Add the chicken pieces and stir to coat. Let marinate, covered, in the refrigerator for at least one hour, but 2-3 hours is better if you have the time.
- Heat one tablespoon of the canola oil in a large skillet over medium-high heat. Add the marinated chicken pieces (discarding any remaining marinade) and cook for 7-8 minutes, stirring occasionally, until the chicken is cooked through.
- Remove the cooked chicken from the pan and keep warm. (I put it in a bowl or on a plate and cover it with aluminum foil.)
- Add the remaining tablespoon of oil to the same pan. Add the onion and cook for 3-4 minutes, until softened. Add the garlic, ginger, Garam masala, coriander, turmeric, paprika, cumin and black pepper and cook for 30 additional seconds.
QUICK & EASY CHICKEN MASALA - DIABETIC FOODIE
From diabeticfoodie.com
5/5 (1)Total Time 2 hrs 45 minsCategory Main CourseCalories 324 per serving
- In a small bowl, add the yogurt, cilantro, olive oil, garam masala, salt, and garlic. Mix until well-combined.
- Dip the chicken breasts in the yogurt mixture, then place them in a gallon bag. Pour the remaining yogurt mixture over the chicken, then extract as much air as possible before sealing the bag.
- Squeeze the contents within the bag to make sure the yogurt completely coats all sides of the chicken.
CHICKEN TIKKA MASALA - COOK FOR YOUR LIFE
From cookforyourlife.org
4.2/5 (4)Calories 3014 per servingCuisine Indian
- Mix all marinade ingredients together in a large bowl to evenly coat chicken in marinade. Cover and refrigerate for at least 30 minutes or up to eight hours.
- Warm oil in a large pan over medium-high heat. Add chicken pieces and caramelize all sides. Reduce heat to medium, add onion and cook until translucent. Add ginger, garlic, dried herbs and spices, and salt. Stir to combine until ginger is fragrant, about 1 minute. Add leftover marinade and tomato puree, cooking until sauce darkens and thickens slightly. Then add cream and lemon to finish.
- Simmer chicken gently until internal temperature reaches 165F with a food thermometer. Serve with rice and chopped cilantro, as desired.
EASY WEEKNIGHT EASY WEEKNIGHT CHICKEN TIKKA MASALA ...
From sharedappetite.com
Reviews 1Estimated Reading Time 4 minsServings 4Total Time 456656 hrs 54 mins
- Stir together all ingredients besides chicken in a large bowl or ziploc bag and season with Kosher salt. Add chicken, turn to coat. Cover and chill overnight (or at least 8 hours).
- Heat oil over medium heat in a large skillet or dutch oven. Add onion, season with Kosher salt and cook, stirring occasionally, until softened, about 8 minutes. Add spices and cook, stirring constantly, for 1 minute. Add canned tomato, season with Kosher salt and cook, stirring occasionally, about 20 minutes. Add 1 cup of heavy cream and stir. If more cream is desired, you can add the other 1/2 cup. Lower heat to low and cook, stirring occasionally, for about 10 minutes.
QUICK & EASY CHICKEN TIKKA MASALA - THIS HEALTHY TABLE
From thishealthytable.com
4.6/5 (16)Calories 490 per servingCategory Main Dishes
- Blend the shallots, ginger, garlic, and 1/4 cup water together in a blender or food processor to create a thick paste. If it’s not coming together, add up to another 1/4 cup of water.
- Heat 1 tablespoon of vegetable oil in a large pot or dutch oven over medium-high heat. When the oil is hot, add the chicken and cook for 3 to 5 minutes or until browned. Remove and set aside.
- Heat the remaining tablespoon of vegetable oil over medium-high heat in the same pot and add the shallot mixture. Cook for 3 minutes, stirring occasionally. Then add the remaining teaspoon of salt, remaining teaspoon garam masala, turmeric, black pepper, and cayenne, and let cook, stirring often, for 1 minute.
QUICK AND EASY CHICKEN TIKKA MASALA – 2 WAYS – QULU CO ...
From quluco.com
Estimated Reading Time 1 min
- Dice veggies and chicken and add to a lightly greased baking dish. Stir through all ingredients until well combined.
- Cover with foil and bake for 50minutes or until veggies are softened (cut them into small chunks so they cook faster).
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