CHICKEN TIKKA MASALA
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
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
PANEER TIKKA RECIPE (RESTAURANT STYLE)
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
Time 2h30m
Number Of Ingredients 19
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
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.
CURRY STAND CHICKEN TIKKA MASALA SAUCE
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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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- 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.
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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.
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