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.
SERIOUS EATS CHICKEN TIKKA MASALA - MAYBE THE BEST
Entered for safe-keeping, by J. Kenji Lopez-Alt of Serious Eats, touted as "The Best Chicken Tikka Masala". Adapted somewhat. He gives 2 ways to finish cooking: on the grill or under the broiler. He recommends pulsing the peeled ginger and garlic in a food processor instead of box-grating them. Can't wait to try this! He recommends bone-in chicken because the meat (especially breasts) is less likely to overcook. For best taste, toast whole seeds and then grind in a spice-dedicated coffee grinder. Preparation time includes 4 hours for marination.
Provided by KateL
Categories Chicken Breast
Time 5h
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Place the chicken pieces on a cutting board with flesh-side up. Score deeply at 1-inch intervals with a sharp knife. Pat dry and place in a large rimmed non-reactive baking dish.
- MARINADE:.
- Combine cumin, paprika, coriander, turmeric and cayenne in a small bowl and mix well. Set aside 3 tablespoons of spice mixture (for Step 10).
- Combine remaining 6 tablespoons of spice mixture, 8 cloves garlic, 2 tablespoons ginger, yogurt, 1/2 cup lemon juice and 1/4 cup salt in a large bowl and whisk to combine (or process all in food processor).
- Pour marinade all over chicken pieces, using hands to coat every surface. Cover loosely and refrigerate. Refrigerate and allow to marinate for at least 4 hours and up to 8 hours, turning occasionally.
- SAUCE:.
- Meanwhile, heat ghee or butter in a large Dutch oven over medium-high heat until melted and foaming subsides.
- In clean food processor, pulse garlic to yield 4 tablespoons (or crush in a garlic press). Remove excess of garlic from food processor and add about 2 inches fresh gingerroot cut in small chunks, and pulse until finely grated.
- Add onions and garlic-ginger mix to the Dutch oven. Cook, stirring frequently, until dark and beginning to char in spots, about 10 minutes.
- Add reserved spice mixture from Step 3. Cook, stirring frequently, until fragrant, about 30 seconds.
- Add tomatoes and 1/4 cup chopped cilantro, scraping up any browned bits from bottom of pan with a spoon.
- Simmer sauce for 15 minutes, then puree using a hand blender or by transferring to a tabletop blender in batches. (If you use a VitaMix, you will not need to allow the sauce to cool off first.)
- Stir in cream and remaining 1/4 cup lemon juice. Season to taste with salt, then set aside until chicken is cooked.
- TO COOK ON THE GRILL:.
- Light 1 chimney full of charcoal. When all of the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of a coal grate.
- Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
- Clean and oil the grilling grate. (I recommend a GrillGrate.).
- Wipe excess marinade off chicken and place over hot side of grill, flesh-side down.
- Grill without moving until well charred, 5-7 minutes.
- Flip chicken and cook until second side is charred, 4-5 minutes. (Chicken will not be completely cooked through, which is okay). Transfer to a cutting board and allow to rest 10 minutes.
- TO COOK UNDER THE BROILER:.
- Line a broiler pan with heavy duty aluminum foil and preheat the broiler to high with the rack set 6 inches below broiler element.
- Wipe excess marinade off chicken and place on foil-lined pan, flesh side up. Broil until charred an blackened on surface, about 8 minutes (but if you have a professional oven broiler, it may take much less time). (Chicken will not be completely cooked through, which is okay.) Transfer to a cutting board and allow to rest 10 minutes.
- FINALE:.
- Remove chicken from bone using a sharp knife and cut into rough bite-sized chunks.
- Transfer chicken chunks to pot of sauce.
- Bring to a simmer over medium heat and cook, stirring frequently, until chicken is just cooked through, about 10 minutes.
- Sprinkle with 1/4 cup chopped cilantro leaves.
- Serve immediately with rice or grilled naan.
Nutrition Facts : Calories 1264.2, Fat 93.5, SaturatedFat 39.4, Cholesterol 389, Sodium 7698.7, Carbohydrate 35.1, Fiber 7, Sugar 14.2, Protein 74.9
THE BEST CHICKEN TIKKA MASALA RECIPE
The secret to our Chicken Tikka Masala is a salty yogurt-based marinade followed by intense charring on a hot grill.
Provided by J. Kenji López-Alt
Categories Entree
Time 4h55m
Yield 6
Number Of Ingredients 16
Steps:
- TO COOK UNDER THE BROILER : Line a broiler pan with heavy duty aluminum foil and preheat the broiler to high with the rack set 6 inches below broiler element. Wipe excess marinade off chicken and place on foil-lined pan, flesh side up. Broil until charred and blackened on surface, about 8 minutes (chicken will not be completely cooked through-this is ok). Transfer to cutting board and let rest 10 minutes.
Nutrition Facts : Calories 1045 kcal, Carbohydrate 19 g, Cholesterol 510 mg, Fiber 6 g, Protein 106 g, SaturatedFat 25 g, Sodium 1171 mg, Sugar 9 g, Fat 60 g, ServingSize serves 4 to 6, UnsaturatedFat 0 g
SPICY CHICKEN TIKKA MASALA, GRILLED VERSION
This is an awesome dish to make for company if they like chicken with heat. I would suggest doubling the sauce and serving with nan and basmati rice. I have also used low fat & FF yogurt and it works beautifully.
Provided by Chicagoland Chef du
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Marinade:.
- Combine yogurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt and ginger in a medium bowl or zip lock bag. Stir in chicken. Marinate for one hour.
- Soak wooden skewers (can use metal) in water for at least 30 minutes prior to grilling.
- Thread chicken on skewers and discard marinade.
- For Sauce: (double).
- Melt butter in a large deep skillet over med/low heat. Add garlic and jalapeno, cook 1 minute.
- Stir in: coriander, cumin, paprika, garam masala and salt.
- Stir in tomato sauce, simmer 15 minutes.
- Remove from heat until 5 minutes before chicken is done grilling.
- Stir in whipping cream, simmer until sauce thickens, about 5 minutes.
- Meanwhile: heat grill to medium high or heat broiler. Grill or broil chicken, turning until done and no longer pink, about 8 minutes.
- Remove chicken from skewers and set aside. Add to sauce, simmer 5 minutes, and serve over Basmati rice.
BEST GENERAL TSO'S CHICKEN FROM SERIOUS EATS
Entered for safe-keeping. Not candy-coated, this General Tso's Chicken from J. Kenji López-Alt, Chief Creative Officer of Serious Eats, has vinegary kick to balance the sugar. It gets a crisp crust from the vodka in the chicken coating. Adding some of the marinade to the coating gives extra crunch. For more information, see http://www.seriouseats.com/2014/04/the-food-lab-bringing-home-general-tsos-chick.html
Provided by KateL
Categories Chicken Thigh & Leg
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 26
Steps:
- MARINADE.
- In a large bowl, beat egg whites until broken down and lightly foamy.
- Add soy sauce, wine, and vodka. Whisk to combine. Set aside half of marinade in a small bowl.
- To large bowl, add baking soda and cornstarch and whisk to combine. Add chicken and turn with fingers to coat thoroughly. Cover with plastic wrap and set aside.
- DRY COAT.
- In a second large bowl, mix flour, cornstarch, baking powder, and 1/2 teaspoon salt. Whisk until homogenous. Add reserved marinade from Step 3. Whisk until mixture has coarse, mealy clumps. Set aside. (I would put this in a large plastic bag.).
- SAUCE.
- In a small bowl, combine soy sauce, wine, vinegar, chicken stock, sugar, sesame seed oil, and cornstarch. Stir with a fork until cornstarch is dissolved and no lumps remain. Set aside.
- In a large skillet, combine oil, garlic, ginger, minced scallions and red chilies. Place over medium heat (that's right, don't preheat skillet!).
- Cook, stirring, until vegetables are aromatic and soft, but not browned, about 3 minutes.
- Stir sauce mixture and add to skillet, making sure to scrape out any sugar or starch on the bottom. Cook, stirring, until sauce boils and thickens, about 1 minute.
- Add scallion segments. Transfer sauce to a bowl to stop cooking, but don't wipe out skillet.
- TO FINISH.
- Heat 1 1/2 quarts oil in a large wok or Dutch oven to 350°F and adjust flame to maintain temperature.
- One piece at a time, remove chicken from marinade and place in dry coat mixture and toss to coat and press dry mixture onto chicken to help it adhere. When all chicken is in dry coat mixture, make sure every piece is well-coated.
- Lift chicken 1 piece at a time, shake off excess coating, and carefully LOWER into hot oil (DO NOT DROP IT!). Once all chicken has been added, cook, agitating with long chopsticks or a metal spider, and adjust flame to maintain temperature of 325-375°F, until chicken is cooked through and very crispy, about 4 minutes.
- Transfer cooked chicken to a paper towel-lined bowl to drain.
- Add chicken to empty skillet (the one you didn't wipe out in Step 12) and return sauce to skillet. Toss chicken, folding it with a rubber spatula until all pieces are thoroughly coated.
- Serve immediately with white rice. (You may prefer to have more than 1/2 cup rice per serving.).
Nutrition Facts : Calories 3393.7, Fat 332.4, SaturatedFat 56.5, Cholesterol 94.4, Sodium 1793.3, Carbohydrate 77, Fiber 1.8, Sugar 13.7, Protein 30.3
SERIOUS EATS BARBACOA
Make and share this Serious Eats Barbacoa recipe from Food.com.
Provided by lolablitz
Categories Mexican
Time 6h30m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Adjust oven rack to lower middle position and preheat oven to 275°F Place chilis in bottom of a large Dutch oven and heat over high heat. Cook, turning chilis with tongs occasionally until fragrant and toasted, about 3 minutes. Cover with 2 cups chicken or beef stock. Bring to a boil over high heat, reduce to a simmer, and cook until chilis are completely tender, about 15 minutes. Remove from pot.
- Rub kosher salt and pepper lightly on roast. Heat 2 tablespoons oil in now-empty Dutch oven over medium-high heat until shimmering. Sear chuck roast until well-browned on all sides, about 8 minutes total. Remove roast and set aside. Reduce heat to medium.
- Add onions, cook 4 minutes. Add garlic and cook, stirring frequently, until fragrant (about 2 minutes). Add cumin, cloves, and oregano and cook, stirring constantly until fragrant, about 30 seconds. Add chipotle chilis and sauce, vinegar, and remaining chicken or beef stock. Scrape up browned bits from bottom of pan, simmer until reduced by about half, then transfer entire contents to the jar of a blender (or use stick blender).
- Add soaked chilis and their liquid to the blender/pot. Start blender on low and slowly increase speed to high. Puree until smooth, about 1 minute. Set aside.
- Place beef chuck in Dutch oven. Add bay leaves and bring to a boil over high heat. Place lid on pot slightly cracked, then transfer to oven. Cook, turning beef occasionally, until completely tender, about 5 hours. Discard bay leaves and transfer chuck to a large plate. Return Dutch oven to stovetop and cook, stirring frequently, over medium-high heat until liquid is reduced to about 1 1/2 cups, about 5 minutes.
- Shred beef into large chunks with fingers or two forks. Return beef to a pot along with the sauce. Bring to a simmer and cook, gently stirring and folding until beef is hot, tender, and coated in sauce. Season to taste with salt. Serve immediately, piling the beef into warm corn tortillas with onions, cilantro, salsa, limes, or other condiments as desired.
Nutrition Facts : Calories 371, Fat 17.7, SaturatedFat 6.6, Cholesterol 149.7, Sodium 632.8, Carbohydrate 3.5, Fiber 0.5, Sugar 0.8, Protein 49.7
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.
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