Tikka Marinade Food

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CHICKEN TIKKA MASALA



Chicken Tikka Masala image

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 24

3 boneless, skinless chicken breasts
1/2 cup plain yogurt
1/4 cup lemon juice
1 tablespoon minced fresh ginger
3 teaspoons garam masala
3 teaspoons salt
2 teaspoons paprika
2 teaspoons ground turmeric
6 cloves garlic, minced
3 tablespoons canola oil
3 teaspoons whole coriander seeds
3 teaspoons ground cumin
8 cloves garlic, minced
1 large onion, finely chopped
2 tablespoons minced fresh ginger
Salt
4 teaspoons garam masala
2 teaspoons paprika
2 teaspoons ground turmeric
One 16-ounce can tomato puree
2 cups heavy cream
1 teaspoon dried fenugreek leaves
1/4 cup fresh cilantro, for garnish
Cooked rice or naan, for serving

Steps:

  • For the chicken marinade: Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, ginger, garam masala, salt, paprika, turmeric and garlic and stir until well-coated. Cover and refrigerate for at least 1 hour, or up to overnight.
  • Preheat a tandoor (clay) oven or grill.
  • Place the marinated chicken pieces on skewers, then place them in the tandoor oven. Cook until cooked well, about 15 minutes.
  • For the sauce: Heat the oil in a large pot over medium heat, then add coriander and cumin, followed by the garlic, onions, ginger and salt to taste. Cook, stirring occasionally, until golden brown, then add the garam masala, paprika and turmeric and stir constantly until the spices are fragrant, about 30 seconds. Stir in the tomato puree and 1 1/4 cups of water, then bring to a boil and cook for about 15 minutes.
  • Pour in the cream. Remove the chicken from the skewers and add to the sauce, cooking for another 5 minutes, then finish with the fenugreek leaves. Garnish with cilantro and serve over rice or alongside naan bread. Enjoy!

CHICKEN TIKKA MASALA



Chicken tikka masala image

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

4 tbsp vegetable oil
25g butter
4 onions, roughly chopped
6 tbsp chicken tikka masala paste (use shop-bought or make your own - see recipe, below)
2 red peppers, deseeded and cut into chunks
8 boneless, skinless chicken breasts, cut into 2.5cm cubes
2 x 400g cans chopped tomatoes
4 tbsp tomato purée
2-3 tbsp mango chutney
150ml double cream
150ml natural yogurt
chopped coriander leaves, to serve

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

PANEER TIKKA RECIPE (RESTAURANT STYLE)



Paneer Tikka Recipe (Restaurant Style) image

This Restaurant Style Paneer Tikka is a popular and delicious tandoori snack where paneer (Indian cottage cheese cubes) are marinated in a spiced yogurt-based marinade, arranged on skewers and grilled in the oven.

Provided by Dassana Amit

Categories     Snacks     Starters

Time 2h30m

Number Of Ingredients 19

200 to 250 grams Paneer (or Indian cottage cheese)
½ cup diced onions (or 1 medium sized onion)
½ diced capsicum (or 1 small to medium bell pepper - green, yellow or red)
200 grams Hung Curd (or greek yogurt)
1 tablespoon Ginger Garlic Paste (or 1 tablespoon crushed ginger-garlic)
2 teaspoons kashmiri red chili powder (or 2 teaspoons sweet paprika)
½ teaspoon turmeric powder ((ground turmeric))
1 teaspoon cumin powder ((ground cumin))
1 teaspoon Coriander Powder ((ground coriander))
½ teaspoon Garam Masala
1 teaspoon ajwain ((carom seeds))
1 teaspoon dry mango powder ((amchur powder))
1 teaspoon chaat masala
½ teaspoon black pepper powder (- optional (ground black pepper))
1.5 teaspoons lemon juice
1 tablespoon mustard oil (or any neutral tasting oil)
½ teaspoon black salt (- optional)
salt ( as required)
some mustard oil (for brushing)

Steps:

  • Chop the paneer in square shaped cubes.
  • Dice the onions and capsicum in 1 or 1.5 inches square pieces.
  • In a large bowl, take the hung curd (greek yogurt) and whisk it lightly till it becomes smooth
  • Add ginger-garlic paste, all the spice powders, carom seeds, black salt, regular salt, lemon juice and mustard oil.
  • Mix very well. Check the taste and add more seasonings if required.
  • Add the veggies and paneer to the marinade. Slowly and gently mix them with the marinade.
  • Cover the bowl and marinate for at least 2 hours or more in the refrigerator.
  • After 2 hours thread the paneer and veggies alternately on bamboo skewers. Soak or rinse the bamboo skewers before threading.
  • Preheat the oven for 15 to 20 minutes at 230 or 240 degree celsius or 464 degrees Fahrenheit. Use only the top heating element.
  • Line a baking tray with aluminium foil or parchment paper. Arrange the paneer skewers on the tray. Brush some oil on the veggies and paneer cubes all over.
  • Place the tray on the top rack. Grill the paneer tikka first for 7 to 10 minutes at 230 or 240 degree celsius or or 464 degrees Fahrenheit. Then remove and turn the skewers.
  • Place back on the top rack in the oven and continue to grill for 3 to 5 minutes more till the edges of the paneer are golden or slightly charred. Do not grill for a long time as then paneer cubes becomes hard.
  • Since temperatures vary from oven to oven do keep a check. You can reduce or increase the time as required. Total grilling time will be 15 to 20 minutes.
  • Remove from the oven and then place the paneer cubes on a serving plate. Sprinkle some chaat masala and lemon juice.
  • Serve paneer tikka with mint chutney and onion rings with lemon wedges

Nutrition Facts : Calories 316 kcal, Carbohydrate 11 g, Protein 17 g, Fat 22 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 47 mg, Sodium 470 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

THE BEST CHICKEN TIKKA MASALA



The Best Chicken Tikka Masala image

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

1 1/4 cup whole milk yogurt
1 tablespoon finely grated ginger
4 teaspoons kosher salt
1 teaspoon Kashmiri red chili powder (see Cook's Note)
1 teaspoon garam masala
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
2 cloves garlic, finely grated
8 boneless skinless chicken thighs (about 2 1/2 pounds)
4 tablespoons ghee (see Cook's Note)
1 large onion, sliced
2 serrano chiles, stemmed, seeded and chopped
Kosher salt
1 tablespoon finely grated ginger
4 cloves garlic, finely grated
2 teaspoons dried whole fenugreek leaves (see Cook's Note)
2 teaspoons garam masala
1 teaspoon Kashmiri red chili powder
1 teaspoon Hungarian paprika
One 28-ounce can whole peeled tomatoes
1/4 cup heavy cream
Chopped cilantro leaves and tender stems, for serving
Basmati rice, for serving
Naan, for serving

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.

CURRY STAND CHICKEN TIKKA MASALA SAUCE



Curry Stand Chicken Tikka Masala Sauce image

A classic curry-stand recipe. This is not haute cuisine; this is the kind of nuclear-orange tikka masala that you crave when you stumble out of a pub at 2 a.m. I make vast quantities of the sauce at one time, and it freezes very well. I also added much more cayenne pepper than 1 teaspoon, but I give out the recipe like this for people who don't like heat.

Provided by Chris Bellers

Categories     World Cuisine Recipes     Asian     Indian

Time 1h20m

Yield 6

Number Of Ingredients 18

2 tablespoons ghee (clarified butter)
1 onion, finely chopped
4 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cayenne pepper
½ teaspoon ground cinnamon
¼ teaspoon ground turmeric
1 (14 ounce) can tomato sauce
1 cup heavy whipping cream
2 teaspoons paprika
1 tablespoon white sugar
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves, cut into bite-size pieces
½ teaspoon curry powder
½ teaspoon salt, or to taste
1 teaspoon white sugar, or to taste

Steps:

  • Heat ghee in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes. Stir in garlic; cook and stir just until fragrant, about 1 minute. Stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion mixture; fry until fragrant, about 2 minutes.
  • Stir tomato sauce into the onion and spice mixture, bring to a boil, and reduce heat to low. Simmer sauce for 10 minutes, then mix in cream, paprika, and 1 tablespoon sugar. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.
  • Heat vegetable oil in a separate skillet over medium heat. Stir chicken into the hot oil, sprinkle with curry powder, and sear chicken until lightly browned but still pink inside, about 3 minutes; stir often. Transfer chicken and any pan juices into the sauce. Simmer chicken in sauce until no longer pink, about 30 minutes; adjust salt and sugar to taste.

Nutrition Facts : Calories 327.8 calories, Carbohydrate 13.2 g, Cholesterol 105.8 mg, Fat 23.4 g, Fiber 2.3 g, Protein 17.9 g, SaturatedFat 12.7 g, Sodium 980.5 mg, Sugar 7.2 g

CHICKEN TIKKA MASALA



Chicken Tikka Masala image

This is an easy recipe for Chicken Tikka Masala--chicken marinated in yogurt and spices and then served in a tomato cream sauce. Serve with rice or warm pita bread.

Provided by Yakuta

Categories     World Cuisine Recipes     Asian     Indian

Time 2h20m

Yield 4

Number Of Ingredients 19

1 cup yogurt
1 tablespoon lemon juice
2 teaspoons fresh ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
1 teaspoon salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
¼ cup chopped fresh cilantro

Steps:

  • In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.
  • Preheat a grill for high heat.
  • Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
  • Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 1 teaspoon salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Nutrition Facts : Calories 403.5 calories, Carbohydrate 13.3 g, Cholesterol 143.2 mg, Fat 28.9 g, Fiber 2.5 g, Protein 24.6 g, SaturatedFat 16.9 g, Sodium 1592.4 mg, Sugar 7.1 g

GRILLED CHICKEN TIKKA



Grilled Chicken Tikka image

The word Tikka means bits, pieces or chunks and chicken tikka is an easy dish in which chicken chunks are marinated in spices and grilled on skewers.

Provided by Petrina Verma Sarkar

Categories     Appetizer     Lunch     Dinner

Time 12h30m

Yield 8

Number Of Ingredients 14

1 cup packed fresh coriander leaves (cilantro; finely chopped), more for garnish
2 tablespoons ginger paste
3 tablespoons garlic paste
3 to 4 tablespoons garam masala
6 peppercorns (or 2 dry red chilies)
1 teaspoon kosher salt, more to taste
Optional: 1/2 teaspoon orange food coloring
1 cup plain yogurt
2 1/4 pounds/1 kg chicken breast (skinless, boneless, cut into 2-inch chunks)
1 large onion (sliced into thin rings)
3 tablespoons lime juice (or lemon juice , freshly squeezed)
1 teaspoon chaat masala, more to taste
Naan or basmati rice for serving
Garnish: lime or lemon wedges

Steps:

  • Gather the ingredients.
  • Add the coriander, ginger, garlic, garam masala, peppercorns, salt, and food coloring, if using, to the bowl of a food processor. Process into a smooth paste, scraping down the bowl occasionally.
  • Scrape the mixture into a large bowl with a silicone spatula. Add the yogurt, and adjust the seasonings to taste. Add the chicken pieces, tossing to coat. Cover the bowl and refrigerate overnight.
  • Thread the chicken onto skewers leaving some space between each piece so the chicken cooks evenly. Preheat a grill to medium-high or position a rack in the upper portion of the oven and preheat to 400 F.
  • Place the skewers on the grill or in your oven with a tray underneath to catch drippings. Cook until the chicken is browned on all sides and tender, about 12 to 15 minutes.
  • Put the onion rings in a separate bowl and squeeze lime juice over them. Sprinkle the chaat masala over and mix well so the onions are fully coated.
  • Top the chicken with the prepared onions, garnish with remaining coriander and serve with naan or Basmati rice. Enjoy!

Nutrition Facts : Calories 546 kcal, Carbohydrate 9 g, Cholesterol 241 mg, Fiber 2 g, Protein 90 g, SaturatedFat 4 g, Sodium 584 mg, Sugar 3 g, Fat 15 g, ServingSize 4-6 portions (4-6 servings), UnsaturatedFat 0 g

CHICKEN TIKKA RECIPE



Chicken Tikka Recipe image

Chicken Tikka Kebabs in a richly spiced yogurt marinade. Grilled, barbecued or griddled to perfection An easy, family-pleasing dinner!

Provided by Nicky Corbishley

Categories     Dinner     Lunch

Time 2h20m

Number Of Ingredients 15

3 chicken breasts ((approx 500g/17.5 oz) - chopped into bite-size chunks)
120 g (1/2 cup) Greek yogurt (- or thick natural yogurt (full fat))
2 cloves garlic ( - peeled and minced)
1 tbsp minced ginger
Juice of half a lemon
1 tsp ground coriander
½ tsp turmeric
½ tsp cumin
1 tsp paprika
½ tsp mild chilli powder
1 pinch of cinnamon
½ tsp salt
½ tsp black pepper
2 tbsp vegetable oil (- for brushing onto the chicken before grilling)
2 tbsp freshly chopped coriander

Steps:

  • Place the chicken breast pieces into a bowl or freezer bag with the yogurt, garlic, ginger, lemon juice, coriander, turmeric, cumin, paprika, chilli powder, cinnamon, salt and pepper.
  • Mix together so that everything is combined, then cover and place in the fridge to marinate for 2-3 hours.
  • If you're using wooden skewers, place them in water to soak while the chicken is marinating. This will help to prevent them burning during grilling.
  • Remove the marinated chicken from the fridge and thread onto skewers.
  • Brush the chicken with the oil, then place on a griddle plate and cook, turning a couple of times, for 8-10 minutes until cooked through. Alternatively, you can grill (broil) under a grill, or you can barbecue for the same amount of time.
  • Make sure the chicken is cooked by slicing into a larger piece and ensuring it's no longer pink in the middle.
  • Serve with a sprinkling of freshly chopped coriander.

Nutrition Facts : Calories 151 kcal, Carbohydrate 2 g, Protein 20 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 54 mg, Sodium 301 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CHICKEN TIKKA



Chicken Tikka image

This homemade chicken tikka tastes just as good as any chicken tikka you can buy! It's a great recipe for an Indian chicken marinade and you can then eat the chicken in all kinds of different ways or add it to other recipes.

Provided by Corina Blum

Categories     chicken     Main Course

Time 20m

Number Of Ingredients 13

600 g chicken ((4 chicken breasts))
1/2 lemon (juiced)
2 tbsp natural yogurt
1 tsp cayenne pepper
1 tsp paprika
1 tsp coriander
1/2 tsp cumin
1/2 tsp turmeric
1/4 tsp cinnamon
3 garlic cloves (crushed)
1 tbsp ginger (grated)
1 tsp natural red food colour (optional)
1 pinch salt

Steps:

  • Mix together all the marinade ingredients and put the chicken in.
  • Marinate overnight or for at least 4 hours.
  • Cook the chicken under the grill or in a frying pan until fully cooked.

Nutrition Facts : Calories 339 kcal, Carbohydrate 2 g, Protein 28 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 113 mg, Sodium 121 mg, ServingSize 1 serving

TIKKA MASALA SAUCE



Tikka Masala Sauce image

This rich, thick and savoury sauce is adapted from Not Your Mama's Canning Book by Rebecca Lindamood. I used pencil hot and thai chilies instead of the jalapeno and home roasted and pureed tomatoes.

Provided by YummySmellsca

Categories     Sauces

Time 1h30m

Yield 1 quart, 16 serving(s)

Number Of Ingredients 9

1 tablespoon coconut oil
1 large onion, minced
4 garlic cloves, minced
1/2 teaspoon kosher salt
1 tablespoon garam masala
1/2 tablespoon fresh grated ginger
1 pencil hot pepper or 1 jalapeno pepper, seeded and minced
4 Thai red chili peppers, minced
4 cups roasted crushed tomatoes (I used homemade)

Steps:

  • Melt oil in a large pot over medium heat. Add the onion and saute until just golden, about 10 minutes.
  • Add the garlic, salt, garam masala and ginger; cook 2 minutes, until fragrant.
  • Stir in the chilies and cook 3 minutes.
  • Add tomatoes and bring to a simmer. Cook, stirring frequently, for 10 minutes or until thick.
  • Pressure can 30 minutes @ 10 PSI.

CHICKEN TIKKA



Chicken Tikka image

The traditional chicken tikka consists of small pieces of marinated chicken, threaded onto skewers and grilled. Unlike a chicken tikka masala, this is like a dry tandoori!

Categories     comfort food     dinner     chicken tikka     chicken tikka recipe     chicken tikka marinade     chicken tikka kebab

Time 25m

Yield 4

Number Of Ingredients 14

3 skinless chicken breasts, cut into 2.5cm pieces
1 1/2 tsp. salt
1 1/2 tbsp. lemon juice
3 tsp. ginger, peeled and grated
2 cloves garlic, crushed
1 tsp. ground cumin
1 tsp. paprika
1 tsp. garam masala
3 tbsp. oil
1/2 tsp. cayenne
5 tbsp. Greek yoghurt
4 wooden skewers, soaked in water for 15min to stop burning
Pilau rice, to serve
Naan bread, to serve

Steps:

  • In a bowl, combine chicken pieces with lemon juice and salt. Rub in, cover and refrigerate for 20minutes. This step helps the meat to tenderise, resulting in juicier, chicken pieces.
  • In another bowl, combine ginger, garlic, cumin, paprika, garam masala, cayenne and yogurt. Add in chicken pieces and mix well. Refrigerate for minimum 4 hours but ideally overnight.
  • To cook, preheat the grill to highest setting. Thread the meat onto wooden skewers and brush with oil. Put the skewers on a shallow baking tray and grill for approx 6 minutes each side until browned and cooked through.
  • Serve with pilau rice and naan.

NEXT LEVEL TIKKA MASALA



Next level tikka masala image

Who can resist the combination of smoky tandoor-charred chicken in a delicately spiced tomato-based sauce? Master the tikka masala with our ultimate version

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 4h20m

Number Of Ingredients 27

8 bone-in chicken thighs
1 lime, juiced
2 large pieces ginger
10 garlic cloves, peeled
400ml Greek yogurt
pinch chilli powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
1 tsp turmeric
1 small green chilli
red food colouring (optional)
3 tbsp butter or ghee
1 large onion, finely chopped
1½ tsp cumin seeds
1½ tsp mustard seeds
½ tsp powdered fenugreek
½ tsp powdered paprika
4 cardamom pods, lightly bashed
1 large piece cinnamon
1 tbsp tomato purée
50g ground almonds
pinch soft brown sugar
1 tbsp malt vinegar
680ml passata
100ml crème fraîche or double cream
fresh coriander leaves, flaked almonds, garam masala and smoked salt (optional), to serve

Steps:

  • Remove the skin from the chicken and slash each thigh two or three times. Put into a bowl or plastic container and toss with the lime juice and ½ tsp salt. Set aside while you make the marinade.
  • In a small food processor, blitz the ginger and garlic to make a paste, adding a splash of water if needed. Set aside half of the paste for the sauce. Tip the remaining marinade ingredients into the food processor, then blitz to a smooth paste. Pour the paste over the chicken and marinate for at least 4 hrs (overnight or 24 hrs is even better).
  • To make the sauce, heat 2 tbsp of the ghee or butter in a large shallow pan with a lid. Cook the onions for 15 mins over a medium heat until starting to brown. Add the spices and remaining garlic and ginger paste, and cook for 2 mins. Stir in the tomato purée, ground almonds, a pinch of sugar and vinegar. Cook for about 1 min. Pour in the passata, then fill the jar or carton halfway up with water and add this too. Bring to a gentle simmer, then cook for 2-3 hrs until you have a thick, red sauce. Can be kept chilled in the fridge for up to 48 hrs while you marinate the chicken.
  • Set the grill to its highest setting. Lift the chicken from the marinade, wiping off any excess back into the dish and reserve for the sauce. Arrange the chicken on a large baking tray cut-side up. Put under the grill for 10-15 mins until charred and starting to blacken. Remove the tray from the oven and set aside with the cooking juices. Reheat the sauce, adding the reserved marinade, then tip the chicken and any pan juices with the crème fraîche or cream into the curry sauce. Cook for 40 mins until the chicken is completely tender. Stir the remaining butter or ghee in at the end.
  • Leave the curry to sit for a few mins, then season with the garam masala and smoked salt, if using. Sprinkle with coriander and flaked almonds, then serve with naan bread and rice, if you like.

Nutrition Facts : Calories 646 calories, Fat 45 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 1.31 milligram of sodium

TIKKA MARINADE



Tikka Marinade image

Spice up your dinner with this zesty Tikka Marinade! Great with chicken, pork and prawns. Serve with basmati rice

Provided by CHILI SPICE

Categories     Low Cholesterol

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1/3 cup yogurt (plain)
1 tablespoon gingerroot, minced
2 garlic cloves, minced
1/2 jalapeno pepper, seeded and minced
1 teaspoon cumin, ground
1 teaspoon cardamom, ground
1/2 teaspoon nutmeg, ground
1/2 teaspoon salt

Steps:

  • Mix all the ingredients. In a glass bowl or shallow dish add marinade to 4 servings of food (1 lb boneless or 2 lb bone-in or 30 minutes for fish or shrimp); cover and refrigerate for 4 hours. Makes about 1/3 cup.

Nutrition Facts : Calories 21.5, Fat 0.9, SaturatedFat 0.5, Cholesterol 2.6, Sodium 301.6, Carbohydrate 2.5, Fiber 0.4, Sugar 1.1, Protein 1

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paneer-tikka-recipe-by-swasthis image
Traditionally a tikka is grilled in a tandoor which infuses its characteristic smoky flavour into the food. The marinade is primarily made with …
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  • Stir together thick yogurt (refer notes), chilli powder, garam masala, turmeric, coriander powder, kasuri methi, chaat masala, ginger garlic paste and salt.
  • Add the cubed capsicum and onions. Mix well. Then add paneer cubes and gently coat them with the marinade.


EASY INDIAN TIKKA MASALA SAUCE RECIPE | CHEFDEHOME.COM
easy-indian-tikka-masala-sauce-recipe-chefdehomecom image
1. Heat 1 tablespoon butter in a heavy bottom deep pan. Add garam masala and cook until fragrant. (about 30 secs) 2. Add cayenne (or Indian Red …
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  • 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!


TANDOORI CHICKEN TIKKA RECIPE : SBS FOOD
tandoori-chicken-tikka-recipe-sbs-food image
Tandoori chicken is an Indian recipe, in which the meat is flavoured with yoghurt and spices, and then roasted. The word "tikka" refers to the cut of meat, in this …
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TIKKA (FOOD) - WIKIPEDIA
tikka-food-wikipedia image
Tikka (pronounced ) is a dish consisting of pieces of meat or vegetarian alternatives, with its origins tracing back to the Mughal dynasty.It is made by …
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Main ingredients Meat, paneer, marinade, yogurt, …
Variations Chicken Tikka Masala, Paneer …
Region or state Indian Subcontinent
Serving temperature Hot


CHICKEN TIKKA MARINADE MIX -(3X50G) – CANADIAN WISE FOODS
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Our Chicken Tikka Marinade Mix will take your taste buds straight to Punjab, delivering South Asian flavors into your cooking. This mouth-watering …
From canadianwisefoods.com
Dimensions 10 × 10 × 10 in
Weight .8 kg


HOW TO MAKE… TANDOORI/TIKKA MARINADE - ROYAL CURRY CLUB
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Tandoori/Tikka Marinade is what you will need for all those delicious tandoori and tikka recipes, including everyone’s favourite, Chicken Tikka …
From royalcurryclub.co.uk
Estimated Reading Time 1 min


HOW TO MAKE A CHICKEN TIKKA MARINADE - GREAT BRITISH CHEFS
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Serving chicken tikka in a wrap is a great way to enjoy this dish for a casual dinner. Of course, chicken is not the only ingredient that benefits from a tikka marinade. Paneer tikka makes a great alternative to meat, or apply your marinating skills …
From greatbritishchefs.com


CHICKEN TIKKA MARINADE FOR SPICY INDIAN KEBABS
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Pop the peeled onions, garlic and chillies into a food processor and blitz until they form a rough paste, add the remaining ingredients and mix again thoroughly and the marinade is done. Place the chicken thighs into the tikka marinade, cover …
From barbecue-smoker-recipes.com


TIKKA MASALA SAUCE - THE CURRY GUY
Instructions. Heat the oil over medium-high heat in a frying pan and then stir in the garlic and ginger paste. Fry the garlic and ginger for about 30 seconds and then add the …
From greatcurryrecipes.net
Reviews 14
Servings 1
Cuisine Bir Indian
Estimated Reading Time 6 mins
  • Fry the garlic and ginger for about 30 seconds and then add the ground spices, sugar, ground almonds and coconut. Stir well.


CHICKEN TIKKA - GLEBE KITCHEN
Chicken tikka is just fun food. The beauty of chicken tikka is you get that great tandoori chicken flavour. But boneless. I’m almost tempted to say the Indian equivalent of …
From glebekitchen.com
4.7/5 (26)
Total Time 40 mins
Category Appetizer
Calories 174 per serving
  • Cut each thigh into 4 pieces. Cut each breast, if using, into 8 pieces. Combine tandoori marinade with chicken. Refrigerate for at least 1 hour and up to 12 hours.


PAHADI CHICKEN TIKKA - HARIYALI ... - PRAJAKTA'S FOOD LAB
Pahadi chicken tikka or Hariyali chicken tikka is a simple, earthy, rustic and a classic North Indian appetizer. The boneless chicken pieces are marinated using yogurt and a …
From prajaktasfoodlab.com
5/5 (19)
Category Appetizer, Barbecue, Grill, Side Dish
Cuisine Indian, North Indian
Total Time 2 hrs 35 mins
  • Marinate the chicken with the first marinade consisting of red chili powder, ginger garlic paste, lemon juice and salt. Let it rest for 15 minutes.


TANDOORI CHICKEN TIKKA RECIPE - STEP BY STEP ILLUSTRATED ...
Instructions. Place the chicken tikka in a large bowl and squeeze the lemon juice over them and sprinkle with a little salt. Now, whisk the second marinade ingredients together …
From greatcurryrecipes.net
4.5/5 (309)
Category Indian Chicken Recipes
  • Place the chicken tikka in a large bowl and squeeze the lemon juice over them and sprinkle with a little salt.
  • Cover the chicken pieces with the marinade ensuring the chicken tikka are completely coated with the marinade.
  • Allow to marinaded for six hours or up to 48 hours - the longer the better. If you don't have time to marinate the chicken, 30 minutes or so will still be good.


TIKKA MARINADE RECIPES | GRILL OUTLET
Watch how long you leave food to marinate – too long and the surface of the meat starts to breakdown – the lighter the meat e.g. fish the less time it needs. Tikka Marinade (easy version) Makes enough for 6 chicken breasts or the equivalent quantity of anything else you fancy putting in it. 1 cup/250ml plain yogurt; 2 tsp paprika; 2 tsp ground coriander seeds (cilantro?) 2 tsp …
From thegrilloutlet.com
Estimated Reading Time 2 mins


AAGRAH TIKKA MASALA COOKING SAUCE | AAGRAH FOODS
Creating your delicious Tikka Masala - Great with meat, poultry, fish or vegetables. To make your Tikka Masala really special, marinade the chicken in 2 dessert spoons of the base for at least 1 hour or ideally overnight. Grill the meat under a medium heat until thoroughly cooked. Empty the remaining jar contents into a pan, add 100ml of water ...
From aagrahfoods.com
4.8/5 (26)


TIKKA MASALA SAUCE - KEVIN'S NATURAL FOODS
I love all types of food but struggle with finding paleo-friendly alternatives. I love all of these sauces but was super excited to try Tikki Masala. We threw together dinner in under 20 minutes with cauliflower rice and chicken. It was flavorful but not heavy or food-coma-inducing—all of the flavor without the post-meal downtime! This sauce is a game-changer, and I'm looking forward …
From kevinsnaturalfoods.com
Cholesterol 5mg 2%
Sodium 200mg 9%
Saturated Fat 4g 20%
Total Fat 5g 6%


AUTHENTIC TIKKA MASALA - FOOD EMPEROR
Chicken, marinade and sauce. We’ll use the same mix of spices as a base for the marinade and for the sauce. Ingredients for the tikka masala. A teaspoon of cumin seeds, crushed in a mortar; Fresh ginger the size of two thumbs; A teaspoon of paprika (I use a smoked one because I like it) A teaspoon of black pepper; Fresh turmeric the size of one thumb (if you can’t obtain fresh …
From foodemperor.com
Estimated Reading Time 4 mins


CHICKEN TIKKA AND NAAN BREAD RECIPE - BBC FOOD
Method. For the chicken tikka, cut the chicken into cubes large enough to be skewered (about 4cm/1½in cubes). Rub salt and pepper into the chicken and set aside.
From bbc.co.uk
Cuisine Indian
Category Main Course
Servings 4


MARINATED TANDOORI CHICKEN TIKKA | READY TO COOK TANDOORI ...
Tandoori Chicken Tikka Marinated Rs 280 500 gm. Tandoori Chicken Tikka is a Mughlai delicacy. It is prepared with chicken boneless pieces and a blend of various indian spices mixed in the marinade. Enjoy these ready to cook Tandoori Chicken Tikka with onion rings and green chutney. Add to Cart Sharing is Caring. Related Products Mutton Seekh Kebab 6 pcs Rs 380 …
From ghizafoods.com
Brand Ghiza Foods
Availability In stock


THIS HARIYALI CHICKEN TIKKA RECIPE WILL ... - FOOD.NDTV.COM
In a grinder, take coriander leaves, mint leaves, chillies, ginger-garlic, and little water to make a fine paste. Transfer this paste to a bowl, add the curd and all other dry spices and mix everything well. Now add the chicken chunks and mix well, coating every piece with the marinade. Let this sit for a minimum of 30 minutes.
From food.ndtv.com


TAJ PALACE INDIAN CUISINE, WARRENTON - MENU, PRICES ...
Order takeaway and delivery at Taj Palace Indian Cuisine, Warrenton with Tripadvisor: See 29 unbiased reviews of Taj Palace Indian Cuisine, ranked #13 on Tripadvisor among 83 restaurants in Warrenton.
From tripadvisor.ca


KITCHENS OF INDIA MARINADE, MALAI TIKKA, 5.3 OUNCE (PACK ...
Kitchens of India Marinade, Malai Tikka, 5.3 Ounce (Pack of 6) : Amazon.ca: Grocery & Gourmet Food
From amazon.ca


BUFFET | TAJPALACETANDOOR.COM | TAJ PALACE INDIAN CUISINE
Nepali Food, tajpalacetandoor.com, Buffet, Delivery Best Indian Food, Himalayan flavors, comforting setting in the heart of Warrenton, Virginia. +1 (540) 349-8833
From tajpalacetandoor.com


TIKKA MARINADE - KFI SAUCES
Description. Tikka Marinade Ingredients: Canola oil, salt, cayenne pepper, lemon juice concentrate, garlic, tumeric, black pepper, starch,crushed chilies, coriander ...
From kfisauces.com


CRAVING CHICKEN TIKKA? HERE’S HOW TO MAKE IT AND SATISFY ...
Chicken tikka is an addictive, classic dish for lunch or dinner where the chicken marinated in aromatic spices is first grilled and then covered in a …
From iol.co.za


KNORR MALAI TIKKA MARINADE MIX - UNILEVER FOOD SOLUTIONS INDIA
Knorr Malai Tikka Marinade Mix is a ready to use blend of spices that is convenient to use. This one product has multiple uses meaning you can make multiple dishes out of it, be it, Malai Paneer Tikka, Malai Chicken Tikka, Garlic Chicken, Awadhi Chicken Biryani, Chicken Shawarma. This product is available in 100gms packing and can be stored easily. Knorr Malai Tikka Marinade …
From unileverfoodsolutions.co.in


TIKKA MARINADE RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Tikka Marinade Recipe - Food.com tip www.food.com. Mix all the ingredients. In a glass bowl or shallow dish add marinade to 4 servings of food (1 lb boneless or 2 lb bone-in or 30 minutes for fish or shrimp); cover and refrigerate for 4 hours. Makes about 1/3 cup.
From therecipes.info


TIKKA MARINADE - CANADIAN LIVING
Marinades usually contain an acidic ingredient, such as vinegar, that helps tenderize as it flavours.
From canadianliving.com


TIKKA MARINADE - GEETA'S FOODS
Tikka Marinade. . Tikka is popular throughout India where its flavours of garlic, roasted spices, ginger and chilli are used to create a colourful chicken dish cooked over a brazier. My tantalising spice blend makes your BBQs taste just as delicious – try it outdoors or in, with your choice of meat, fish, veg, tofu or paneer.
From shop.geetasfoods.com


PANEER TIKKA, PANEER POPCORN AND MORE: 5 ... - FOOD.NDTV.COM
Paneer is one food that is always on the menu, whether we are eating outside or ordering in. The meal is incomplete with a tasty paneer dish, after all, paneer is every vegetarian's ultimate delight! That is why, whenever the weekend is around the corner, we love to indulge in a variety of paneer recipes. Especially in paneer snacks, the joy of indulging in a plate full of …
From food.ndtv.com


BUFFET | TAJPALACETANDOOR.COM | TAJ PALACE INDIAN CUISINE
Paneer tikka is an Indian dish made from chunks of paneer marinated in spices and grilled in a tandoor. ABOUT US Looking for a great place that has fabulous Indian and Nepali food, friendly environment, quenches your thirst and always delivers food to your door?
From tajpalacetandoor.com


IFOOD.TV
Light Chicken Tikka Masala By Priya.K Traditionally, chicken pieces marinated in yogurt and a mix of spices, cooked in a clay-oven called 'Tandoor' is widely popular in many countries.
From ifood.tv


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