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.
TOMATO-YOGURT CHICKEN CURRY
Provided by Aarti Sequeira
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Toast the cumin: Heat the oil in a large, deep pot over medium heat until it shimmers. Sprinkle in the cumin seeds and stir; they should sizzle on contact, become fragrant and darken slightly.
- Caramelize the onion: Immediately add the red onion and bay leaves to the pot. Cook, stirring often, until the onion is dark chestnut brown, 12 to 15 minutes.
- Make the tomato base: While the onion is cooking, drain the juice from the can of tomatoes into a liquid measuring cup; set aside. Puree the tomatoes, garlic, ginger, chiles, turmeric and paprika in a food processor.
- Saute the base: Add the tomato base to the onion mixture and cook, stirring, until thick and paste-like, 10 minutes. When the mixture starts sticking to the bottom of the pot, add the chicken and potatoes. Cook, stirring, until the chicken is opaque and the sauce clings to the meat and potatoes, about 5 minutes.
- Simmer the curry: Add the honey to the reserved tomato juice, then add enough water to make 1 1/2 cups of liquid; pour into the pot. Season with salt to your liking and bring to a boil, then reduce the heat to medium low and gently simmer, uncovered and stirring occasionally, until the potatoes are tender and the sauce is slightly thickened, 25 to 30 minutes.
- Adjust the seasoning: Gently stir the yogurt into the curry. Taste for seasoning and add salt, if necessary. Sprinkle with the Garam Masala and serve over rice. Top with cilantro.
- Shell the cardamom: Gently crack open the green and black cardamom pods with a mortar and pestle (or crush them on a cutting board using a heavy pan). Remove the seeds and discard the husks.
- Grind the spices: Finely grind the cardamom seeds, cinnamon sticks and cloves in a spice or coffee grinder. Store in an airtight container away from direct sunlight for up to 1 year.
CHICKEN AND YOGHURT CURRY
A tasty Northern Indian Curry - not too hot, and easy to prepare--extra chili or hot sambal can be added by the individual--if they are hot heads!!
Provided by JoyfulCook
Categories Curries
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place onion, ginger, crushed garlic and fresh coriander in blender. Blend as smooth as possible adding a small amount of water if necessary.
- Heat oil in large pan and fry the blended mixture on low heat for 2-3 minutes. Add turmeric, Garam Masala, salt and chili, fry for a further minute.
- Stir in yoghurt and tomato; simmer for 5 minutes. Add chicken, turning to coat. Simmer gently for 40 minutes. Thicken if necessary.
- Serve with rice, and accompaniments.
YOGURT CHICKEN
Very tasty yogurt-dipped, breaded chicken breasts. The yogurt makes the chicken VERY moist and the coating nice and crunchy!
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Yield 5
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place yogurt in a small bowl and stir until creamy smooth. Add lemon and stir together. (Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.) In a separate shallow dish or bowl combine the bread crumbs, garlic powder and salt to taste; mix together.
- In a 9x13 inch baking dish place 1 scant pat of butter or margarine for each chicken breast. Rinse chicken breasts and pat dry. Dip each breast in the lemon/yogurt mixture, then in the bread crumb mixture (coating completely but not heavily).
- Place coated chicken in the baking dish and top each breast with a full pat of butter or margarine. Sprinkle with chopped parsley and bake in the preheated oven for 1 hour. Let cool for 5 to 10 minutes before serving.
Nutrition Facts : Calories 303.8 calories, Carbohydrate 21.4 g, Cholesterol 81.4 mg, Fat 12.3 g, Fiber 2.2 g, Protein 27.4 g, SaturatedFat 6.8 g, Sodium 573.6 mg, Sugar 3.8 g
YOGURT-MARINATED CHICKEN
This tender marinated chicken gets its zing from chili powder and cumin. For variety, add a tablespoon of tomato paste to the marinade or replace the chili powder with chopped green chiles. It's a surefire hit of summer cookouts. -Naheed Saleem, Stanford, Connecticut
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the yogurt, garlic, lemon juice, oil, ginger, sugar and seasonings; add chicken. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Prepare the grill for indirect heat, using a drip pan. Place chicken over drip pan and grill chicken, covered, bone side down over indirect medium heat for 2 minutes. Turn; grill 25-35 minutes longer or until a thermometer reads 170°.
Nutrition Facts : Calories 149 calories, Fat 4g fat (1g saturated fat), Cholesterol 68mg cholesterol, Sodium 163mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
CHICKEN TIKKA MASAL WITH YOGURT
This recipe was in a recent issue of Cook's Illustrated. My husband and I both LOVED it. A few notes as well as some changes I made: They suggest using whole milk yogurt, I could only find lowfat and it still tasted fine. I did not have the serrano chile it calls for, but I did put in a bit extra cayenne and it was still delicious. If you do not have the garam masala they suggest you substitute the following: 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper. (I had the garam masala on hand so I'm not sure if the substitute is good or not.)
Provided by Eliza S
Categories Chicken
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.
- FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
- While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.
- Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.
- Serve with rice.
Nutrition Facts : Calories 678.5, Fat 40.3, SaturatedFat 14, Cholesterol 207.6, Sodium 1475.4, Carbohydrate 25.7, Fiber 4.8, Sugar 6.8, Protein 55.2
YOGURT-MARINATED CHICKEN
Garam masala is a spice mixture that's commonly used in Indian cuisine. If you can't find it in your supermarket, substitute 1 teaspoon ground cumin. Greek yogurt is a great base for a marinade -- it tenderizes the meat while adding plenty of flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 25m
Number Of Ingredients 12
Steps:
- In a blender, combine chopped onion, garlic, 3 tablespoons lemon juice, and ginger. Puree until smooth, scraping down sides of blender as necessary, about 30 seconds. Transfer to a large bowl and stir in yogurt, garam masala, 2 teaspoons salt, and teaspoon pepper. Add chicken and toss to coat. Cover and refrigerate at least 8 hours (or up to 1 day).
- Heat grill to medium; clean and oil hot grates. Remove chicken from marinade, wiping off excess. Grill chicken until cooked through, 12 to 14 minutes, turning occasionally.
- In a small bowl, combine cucumber, sliced onion, cilantro, oil, and 2 tablespoons lemon juice; season cucumber salad with salt and pepper. Serve chicken with salad and naan if desired.
Nutrition Facts : Calories 240 g, Fat 10 g, Fiber 1 g, Protein 28 g
More about "yogurt chicken masala food"
YOGURT CHICKEN CURRY RECIPE | CHEFDEHOME.COM
From chefdehome.com
YOGURT CHICKEN MASALA - ANNCOO JOURNAL
From anncoojournal.com
EASY CHICKEN TIKKA MASALA - DAMN DELICIOUS
From damndelicious.net
TANDOORI SPICED BAKED CHICKEN IN YOGURT MASALA
From myhalalkitchen.com
CHICKEN TIKKA MASALA RECIPE | BON APPéTIT
From bonappetit.com
YOGURT MARINATED CHICKEN • JUST 2 MAGIC INGREDIENTS!
From recipeforperfection.com
SHEET-PAN GARAM MASALA CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
DELICIOUS HOMEMADE CHICKEN TIKKA MASALA - GOOD FOOD …
From goodfoodbaddie.com
CHICKEN MASALA RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
GARAM-MASALA-MARINATED CHICKEN | COOK FOR YOUR LIFE
From cookforyourlife.org
CHICKEN TIKKA MASALA - ONCE UPON A CHEF
From onceuponachef.com
15 YOGURT-MARINATED CHICKEN RECIPES | ALLRECIPES
From allrecipes.com
WHY GREEK YOGURT MAKES A GREAT CHICKEN MARINADE
From thekitchn.com
YOGURT CHICKEN MASALA – ERECIPE
From erecipe.com
Calories 238 per serving
CHICKEN MASALA CURRY RECIPE, HOW TO MAKE CHICKEN MASALA CURRY …
From myroilist.com
10 BEST CHICKEN GARAM MASALA YOGURT RECIPES | YUMMLY
From yummly.com
DAHI CHICKEN RECIPE (YOGURT CHICKEN CURRY) - THE YUMMY DELIGHTS
From theyummydelights.com
GARLIC-YOGURT BAKED CHICKEN - DIETHOOD
From diethood.com
YOGURT CHICKEN MASALA - RECIPES - DESI COOKING RECIPES
From desicookingrecipes.com
YOGURT CHICKEN MASALA FOOD- WIKIFOODHUB
From wikifoodhub.com
YOGURT MARINATED CHICKEN THIGHS - POULTRY & CHICKEN RECIPES
From lakegenevacountrymeats.com
CREAMY CHICKEN TIKKA MASALA RECIPE - I WASH YOU DRY
From iwashyoudry.com
$2 CHICKEN TIKKA MASALA | BUT CHEAPER
From joshuaweissman.com
YOGURT-MARINATED CHICKEN GARAM MASALA - DEVOUR.ASIA
From devour.asia
YOGURT MARINATED CHICKEN | FOOD DEVOTED
From fooddevoted.com
HOW TO MAKE LOW-FAT CHICKEN TIKKA MASALA - HUBPAGES
From discover.hubpages.com
EASY CHICKEN CURRY WITH YOGURT (ALMOST KORMA) - HAPPY AND …
From happyandharried.com
10 BEST CHICKEN GARAM MASALA YOGURT RECIPES | YUMMLY
From yummly.com
DAHI CHICKEN | YOGURT MARINATED CHICKEN CURRY - AROMATIC ESSENCE
From aromaticessence.co
YOGURT MARINATED CHICKEN - TANGY AND GARLICKY - BUDGET BYTES
From budgetbytes.com
THE BEST CHICKEN TIKKA MASALA RECIPE - SERIOUS EATS
From seriouseats.com
YOGURT CHICKEN - MASALA TV
From masala.tv
MASALA WITH YOGURT - 20 RECIPES - PETITCHEF
From en.petitchef.com
INDIAN CHICKEN MASALA WITH YOGURT - YIANNIS KERIMIS
From ikerimis.com
EASY CHICKEN MASALA RECIPE | EPICURIOUS
From epicurious.com
RESTAURANT-STYLE CHICKEN TIKKI MASALA - WHOLE AND HEAVENLY OVEN
From wholeandheavenlyoven.com
EASY SPRING INDIAN-SPICED YOGURT CHICKEN FROM COLU HENRY
From parade.com
MASALA CHICKEN WITH MINTED YOGHURT SAUCE RECIPE - BBC FOOD
From bbc.co.uk
YOGURT MARINATED CHICKEN (LOW CARB!!) - LITTLE PINE KITCHEN
From thelittlepine.com
3 BEST SUBSTITUTE FOR YOGURT IN TIKKA MASALA - MISS VICKIE
From missvickie.com
YOGURT CHICKEN RECIPE | SHIREEN ANWAR | MASALA TV
From masala.tv
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love