Chicken Meatball Tikka Masala Recipes

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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.

AUTHENTIC CHICKEN TIKKA MASALA



Authentic Chicken Tikka Masala image

This authentic chicken tikka masala dish follows an old family recipe.

Provided by Allrecipes

Categories     World Cuisine Recipes     Asian     Indian

Time 3h15m

Yield 4

Number Of Ingredients 23

¼ cup plain yogurt
2 teaspoons garam masala
2 teaspoons paprika
½ teaspoon freshly ground black pepper
½ teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon ground coriander
1 pound skinless, boneless chicken breast - cut into 1-inch strips
3 tablespoons vegetable oil
1 teaspoon cumin seeds
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon grated fresh ginger
2 green chile peppers, minced
2 Roma tomatoes, diced
½ cup tomato paste
¼ cup water
1 teaspoon garam masala
½ teaspoon ground coriander
½ teaspoon ground turmeric
½ cup heavy whipping cream
½ teaspoon salt, or to taste
½ bunch cilantro for garnish

Steps:

  • Combine yogurt, 2 teaspoons garam masala, paprika, black pepper, 1/2 teaspoon salt, cayenne pepper, and 1/2 teaspoon coriander in a large bowl. Add chicken strips and toss to coat. Cover and marinate in the refrigerator for 2 hours.
  • Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  • Place chicken strips on the prepared baking sheet, leaving space between each piece, and bake in the preheated oven until browned and no longer pink inside, about 10 minutes. Remove and set aside.
  • Heat vegetable oil in a large skillet over medium heat. Cook and stir cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in garlic, ginger, and green chiles and continue to cook until onion is browned, 15 to 20 minutes. Cook and stir tomatoes, tomato paste, and water into onion mixture until tomatoes begin to break down and incorporate into the onion mixture, about 10 minutes.
  • Cook and stir 1 teaspoon garam masala, 1/2 teaspoon coriander, and turmeric into the tomato mixture. Mix in the cooked chicken, add cream, and stir to coat. Cover and let simmer for 10 minutes. Season with 1/2 teaspoon salt and garnish with cilantro.

Nutrition Facts : Calories 402.6 calories, Carbohydrate 20.5 g, Cholesterol 100.2 mg, Fat 25 g, Fiber 5 g, Protein 27.2 g, SaturatedFat 9.5 g, Sodium 926.5 mg, Sugar 10.1 g

CHICKEN MEATBALL TIKKA MASALA



Chicken Meatball Tikka Masala image

Make and share this Chicken Meatball Tikka Masala recipe from Food.com.

Provided by Jonathan Melendez

Categories     Meatballs

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 28

2 lbs ground chicken
1 large egg
1/2 cup plain breadcrumbs
1 tablespoon tomato paste
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garam masala
3 tablespoons chopped fresh cilantro, plus 3/4 cup fresh chopped cilantro
2 tablespoons ghee or 2 tablespoons vegetable oil, plus 1 tablespoon
1 small yellow onion, diced
3 garlic cloves, minced
1 -3 serrano chilies or 1 -3 red Thai peppers, sliced
2 teaspoons freshly grated ginger
2 teaspoons ground turmeric
1 teaspoon curry powder
1 teaspoon ground cardamom
1 teaspoon garam masala
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
1/2 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 (28 ounce) can crushed tomatoes
1 cup heavy cream
cilantro leaf (to garnish)
basmati rice (for serving)
naan bread (for serving)

Steps:

  • In a large bowl, combine the chicken, egg, bread crumbs, tomato paste, salt, pepper, garam masala, and 3 tablespoons chopped cilantro until well incorporated. Shape into meatballs about the size of a golf ball. Set a large skillet with high sides over medium-high heat with the ghee. Once hot, sear the meatballs in batches, for about 8 minutes, turning over halfway. Transfer to a plate and continue browning the rest of the meatballs. You don't need them to be fully cooked, just brown in color. They'll continue to cook later on.
  • Add the remaining tablespoon ghee or oil to the same skillet over medium-high heat. Once hot, add in the onion, garlic, and peppers and cook until softened, about 3 to 5 minutes. Stir in the ginger, spices, and tomato paste. Stir and cook for about 1 to 2 minutes, or until the tomato paste has darkened. Stir in the canned tomatoes. Bring to a simmer and stir in heavy cream and 3/4 cup cilantro.
  • Place the meatballs into the sauce, lower the flame and simmer until the sauce has reduced slightly and thickened and the meatballs have fully cooked through, about 30 to 40 minutes.
  • Garnish with fresh cilantro leaves. Serve the masala with cooked basmati rice and naan.

Nutrition Facts : Calories 760.4, Fat 49.8, SaturatedFat 23.6, Cholesterol 339.4, Sodium 1799.7, Carbohydrate 34.7, Fiber 6.5, Sugar 3.9, Protein 49

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Top Asked Questions

How long do you cook tikka masala meatballs?
Add diced onion to the remaining oil and saute on medium/high for 3 minutes. Then, add meatballs back in and add the tikka masala sauce. Bring sauce to a boil over medium/high heat and then cover and turn down to low. Let simmer for 15 minutes, or until meatballs are fully cooked.
What are the spices in tikka masala meatballs?
Other Spices (ground cumin, ground turmeric, garlic powder, ground ginger, salt)- The meatballs and the tikka sauce have also have delicious spices because WE LOVE FLAVOR. Ground chicken- These meatballs are made out of ground chicken. We wanted a lean meat that has great flavor.
How to make chicken tikka masala with yogurt?
Combine yogurt, 2 teaspoons garam masala, paprika, black pepper, 1/2 teaspoon salt, cayenne pepper, and 1/2 teaspoon coriander in a large bowl. Add chicken strips and toss to coat. Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
What kind of marinade do you use for chicken tikka masala?
For the marinade, used non-fat Greek plain yogurt, and marinated the chicken for four hours instead of two. For the remainder of the recipe, subbed ground cumin since didn’t have cumin seeds, 2 serrano peppers w/ seeds for green chile peppers, 1/4 cup chicken broth for water, and 1/2 cup coconut milk for heavy whipping cream.

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