CHICKEN TIKKA MASALA
Recipe VIDEO above. Make this iconic curry at home!!! It's a stunner - and although there's an extensive looking list of ingredients, it's astonishingly straight forward. Far better than paste in a jar, less oily than restaurants, and you can get everything you need from supermarkets!Spice level: Low. Marinating time: 3 - 24 hours
Provided by Nagi
Categories Mains
Time 1h
Number Of Ingredients 30
Steps:
- Combine all ingredients except chicken in a bowl and mix. Add chicken and turn well to coat.
- Cover with cling wrap and leave in fridge to marinate overnight (3 hours minimum).
- Heat 1 tbsp oil in a non stick pan over high heat until smoking. Add half the chicken and spread out. Leave for 2 minutes or until charred. Turn each piece and cook the other side until charred - don't worry if not cooked inside. (Note 4, also Video helpful here) Remove into bowl.
- Scrape out charred bits left in pan and discard. Add more oil if required and cook remaining chicken.
- Wipe skillet with paper towels (or do this part in a pot as you need a lid). Turn heat down to medium high.
- Add oil and butter. When butter is melted, add onions, ginger and salt.
- Cook, stirring constantly to ensure it doesn't burn, until the ginger is starting to turn golden and the onions smell sweet, about 5 - 7 minutes.
- Reduce the heat to medium. Add the garlic and paprika, and cook for 2 minutes.
- Add the Curry Sauce Spices, and cook a further 2 minutes, stirring.
- Add tomato passata and water, and mix. Bring to a simmer, then cover and reduce heat to low.
- Simmer for 15 minutes, stirring occasionally.
- Pour curry into a bowl, then use a stick blender to puree until smooth (Note 5).
- Return sauce to skillet. Add cream, sugar and butter. Stir to melt the butter.
- Add chicken, stir. Simmer for a few minutes until the chicken is cooked through.
- Optional: Sprinkle with a pinch of extra garam masala at the end.
- Serve over basmati rice, sprinkled with coriander/cilantro if desired. Try this No Yeast Flatbread as a quick naan!
Nutrition Facts : ServingSize 365 g, Calories 582 kcal
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
Provided by Wanna Make This?
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 22
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
Provided by Robert Irvine : Food Network
Time 1h25m
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the marinade and chicken: In a bowl, blend the yogurt, lemon juice, cayenne, cumin, gingers, cinnamon, salt as needed and pepper. Once well mixed, add the chicken and allow the meat to marinate for at least 30 minutes. Do not over marinate.
- For the sauce: Melt the butter in a large heavy skillet over medium heat. Saute the garlic and jalapeno for 1 minute. Season with cumin, salt and paprika. Stir in the tomato puree, heavy cream and sour cream. Simmer on low heat until the sauce thickens, about 20 minutes.
- Prepare a grill to medium-high heat.
- Thread the chicken on the skewers. Grill the chicken on the first side for 3 to 4 minutes, then flip and repeat cooking on the second side. Once cooked on the second side, brush both sides with the prepared sauce. Allow the sauce to warm and then serve, garnishing with greens of choice.
ROASTING TIN CHICKEN TIKKA MASALA
Make a quick, hearty weeknight supper with this all-in-one chicken curry bake. Serve with naans and finely chopped red onion
Provided by Esther Clark
Time 1h15m
Number Of Ingredients 20
Steps:
- Season the chicken legs with a little salt. Heat the rapeseed oil in a large, non-stick frying pan over a high heat and add the chicken legs to the pan, skin-side down. Fry for 5-7 mins, turning occasionally until deep golden brown and crisp on all sides. Remove to a plate and set aside.
- Peel the garlic cloves and blitz to a purée in a food processor with the onion, ginger and chilli. Heat the ghee or butter in the pan over a medium heat and cook the oniony purée for 15 mins, stirring often. Stir in the spices, tomato purée and cardamom, then cook for 2 mins more. Tip in the canned tomatoes, stock and sugar, bring to a simmer, cover and cook for a further 15 mins. Season to taste.
- Heat the oven to 200C/180C fan/gas 6. Stir the double cream through the sauce, then tip it into a baking dish large enough to fit all the chicken legs in a single layer. Nestle the chicken legs in the sauce and bake in the oven for 25-30 mins until cooked through - the juices should run clear when pierced with the tip of a knife in the thickest part of the legs. Scatter with the coriander leaves and red onion, then serve with pilau rice and naans for mopping up the sauce.
Nutrition Facts : Calories 470 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 0.41 milligram of sodium
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
OVEN ROASTED CHICKEN TIKKA
This recipe goes well for a small party. It is a repetition in my dinner and the wonderful thing is that you can do the preparation a day ahead.
Provided by neelu07
Categories Asian
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash and clean the chicken legs with skin off.
- Mix yoghurt and all ingredients in a bowl.
- Marinate the chicken legs. Keep overnight in the fridge.
- Take out of the fridge atleast an hour before cooking.
- Preheat the oven at 350 degrees.
- Place the marinated chicken legs in a oven dish lined together leaving the extra marinate.
- Bake it for 1 hour. Because it tastes good if it is cooked well. Turn it over after first half-an-hour.
Nutrition Facts : Calories 349.5, Fat 24, SaturatedFat 6.3, Cholesterol 139.6, Sodium 723.5, Carbohydrate 0.8, Fiber 0.3, Sugar 0.4, Protein 30.7
ULTIMATE CHICKEN TIKKA MASALA
No curry night would be complete without this classic. If you cant find tandoori paste then mic together 1 tbsp of tomato puree with 3 tbsp garam masala.
Provided by Pink Penguin
Categories Curries
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Place the chicken in a bowl with the yoghurt & tandoori paste and stir. Marinate for at least 15 minutes, or covered in the overnight in the fridge.
- Preheat the grill to high. Take the chicken out of the marinade(reserving the liquid for later) and spread over a baking sheet. grill for 6 minutes each side until lightly charred.
- Melt the butter in a casserole dish or large frying pan over a low heat and soften the onions for 10 minutes , stirring occasionally until just golden.
- Stir in the garlic, ginger, bay leaves, salt and all the spices.Cook for 1-2 minutes until the spices release their aroma. Stir in the passata, reserved yoghurt marinade and the water.Simmer very gently fro 5 minutes until the sauce thickens until sauce thickens, adding extra water should it get to thick.Stir in the cooked chicken.
- Serve with basmati rice or naan bread.
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Servings 4Estimated Reading Time 5 minsCategory MAINS, ROAST, POULTRYTotal Time 1 hr 10 mins
- In a medium bowl, whisk together the garlic, ginger, tomato paste, yogurt, garam masala, tandoori spice, salt and olive oil.
- Rub the marinade all over the chicken, making sure to get as much as possible underneath the skin.
- Place the chicken on a wire rack positioned over an aluminum foil-lined baking sheet (or in a roasting pan or baking dish) and roast until a thermometer inserted in the thickest meat at the thigh reads 165 degrees, 50 to 60 minutes, depending on the size of the chicken. Begin checking the chicken after 40 minutes, and if the chicken is browning too much, cover with foil.
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