Chakundari Chicken Tikka Recipes

THE BEST CHICKEN TIKKA MASALA

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.

HOMEMADE CHICKEN TIKKA MASALA RECIPE BY TASTY

Steps:

• Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well-coated.
• Cover and refrigerate for at least 1 hour, or overnight.
• Preheat the oven to 500°F (260°C). Line a high-sided baking pan or roasting tray with parchment paper.
• Place the marinated chicken pieces on bamboo or wooden skewers, then set them over the prepared baking pan, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes, until slightly dark brown on the edges.
• Make the sauce: Heat the oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. Add the cumin, turmeric, coriander, paprika, chili powder, and garam masala and stir constantly for about 30 seconds, until the spices are fragrant. Stir in the tomato puree, tomato sauce, and 1 ¼ cups of water, then bring to a boil and cook for about 5 minutes. Pour in the cream.
• Remove the chicken from the skewers and add to the sauce, cooking for another 1-2 minutes. Garnish with cilantro and serve over rice or alongside naan bread.
• Enjoy!

CHICKEN TIKKA

Steps:

• Combine chilies, cilantro, yogurt, tomato paste, ginger paste, garlic paste, tikka masala, food coloring, and salt in a glass or ceramic bowl. Add chicken and marinate in the refrigerator for 2 hours, up to overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with aluminum foil and spray with cooking spray.
• Bake chicken in the preheated oven for 10 minutes; flip and spray with cooking spray. Continue to bake until chicken is no longer pink in the centers and juices run clear, 5 to 10 minutes more. Turn on the oven's broiler. Broil until browned, 3 to 5 minutes more.

CHAKUNDARI CHICKEN TIKKA (BEET-MARINATED CHICKEN)

Steps:

• For the first marinade, combine the lemon juice, 1 teaspoon each of the garlic and ginger and salt in a large bowl. Rub the mixture into the chicken thighs, and marinate for at least 20 minutes at room temperature - or longer in the refrigerator, covered.
• Put the beets and yogurt in a food processor and purée until smooth. Add the remaining salt, garlic, ginger, dried fenugreek leaves, garam masala, cumin and canola oil and pulse to combine.
• Coat the chicken with the puréed beet mixture and marinate, refrigerated and covered, for a least 1 hour (or up to 8).
• If you're using wooden skewers, soak them in water first. Heat a charcoal or gas grill or a broiler to medium-high, and put the rack at least 4 inches from the heat source. Skewer the chicken, drizzle with melted butter and set on the grill or broiling pan. Cook, rotating carefully to cook and brown on all sides, about 8 minutes total. Garnish with lemon wedges.

CHICKEN TIKKA MASALA

Steps:

• Melt the butter in a small skillet over medium heat. Add the tandoori masala and toast, stirring often, until fragrant, 2 to 3 minutes. Whisk the spice mixture into the yogurt in a large bowl. Then mix in the ginger, lemon juice, salt and garlic. Add the chicken and toss to coat well. Cover and chill for at least 1 hour, preferably 6 hours and no more than 8 hours.
• Preheat the oven to 350 degrees F.
• Arrange the chicken on a greased baking sheet and bake until cooked through and an instant-read thermometer inserted in the chicken measures 165 degrees F, 12 to 15 minutes. Increase the heat to broil and broil 3 minutes.
• Add the chicken to the Tikka Masala Sauce. Toss to combine. Serve the chicken with the sauce.
• Melt the butter in a large saucepan over medium heat. Add the fenugreek leaves and tandoori masala and toast, stirring often, until fragrant, 2 to 3 minutes. Add the marinara sauce and bring to a simmer. Add the cream, honey and salt to taste and simmer until the oil and butter start to float on the surface, about 5 minutes.

CHEF DOUG'S CHICKEN TIKKA

Steps:

• Combine cut chicken, 1 cup heavy cream, lemon juice, ginger, cumin, pepper, cinnamon, salt, and cayenne pepper in a bowl and allow to marinate in the refrigerator for 1 hour or more.
• When chicken is marinated to your liking, heat 1 tablespoon oil in a large pan over medium heat; sauté onion, jalapeno, and garlic until softened, about 5 minutes. Add tomato sauce and tomato paste and bring to a boil, then reduce heat to a simmer.
• Heat remaining oil in another skillet over medium to medium-high heat. Add chicken and cook and stir until browned and no longer pink in the center, 7 to 10 minutes. Add more heavy cream as desired to obtain a light red sauce mixture. Stir and let simmer until flavors have melded, 10 to 15 minutes. Serve.