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.
HOMEMADE CHICKEN TIKKA MASALA RECIPE BY TASTY
You've been itching for a change recently. You know, something to spice things up and throw a spanner into the monotony of routine. Enter: chicken tikka masala. Sure, it might take two days to throw together, but when you pair it with some fluffy steamed rice or buttery, garlic naan, it's well worth the wait. Don't believe us? Try it yourself!
Provided by Alvin Zhou
Categories Dinner
Time 1h42m
Yield 5 servings
Number Of Ingredients 27
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!
Nutrition Facts : Calories 485 calories, Carbohydrate 19 grams, Fat 34 grams, Fiber 4 grams, Protein 34 grams, Sugar 10 grams
CHEF JOHN'S CHICKEN TIKKA MASALA
I probably get more requests for Indian food than any other ethnic cuisine, so I was very excited to be posting this recipe for chicken tikka masala; until I found out it's actually a British recipe. This is usually done with heavy cream, but I like to use coconut milk instead; the subtle sweetness it provides works beautifully with the spices in the dish. Serve with steamed rice.
Provided by Chef John
Categories World Cuisine Recipes Asian Indian
Time 1h10m
Yield 4
Number Of Ingredients 22
Steps:
- Place chicken in a bowl and drizzle vegetable oil over chicken; toss to coat.
- Whisk kosher salt, garam masala, ground cumin, ground coriander, smoked paprika, ground turmeric, black pepper, cayenne pepper, and cardamom together in a small bowl. Season chicken with spice mixture and turn to coat evenly.
- Melt clarified butter in a large, heavy skillet over high heat. Cook chicken thighs in hot butter until browned on all sides, 5 to 10 minutes. Transfer chicken to a plate. When cool enough to handle, cut chicken into bite-size pieces.
- Reduce heat under the skillet to medium-high. Stir onion into skillet; saute until onion softens and turns translucent, 5 to 6 minutes. Add tomato paste and stir. Saute until paste caramelizes, about 5 minutes. Stir garlic and ginger into tomato-onion mixture and cook until fragrant, about 1 minute.
- Pour the crushed tomatoes into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour in coconut milk and chicken broth; bring to a simmer, reduce heat to medium low, and cook, stirring occasionally, until flavors blend and sauce is slightly reduced, about 15 minutes.
- Stir chicken, any accumulated juices from the chicken, cilantro, and red pepper flakes into tomato mixture; bring to a simmer, reduce heat to medium-low, and cook until chicken is cooked through and tender, 10 to 15 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 625.3 calories, Carbohydrate 19.2 g, Cholesterol 122.4 mg, Fat 48.2 g, Fiber 5 g, Protein 33.5 g, SaturatedFat 27.1 g, Sodium 1325.2 mg, Sugar 4.6 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
CHICKEN TIKKA MAHKNI
Make and share this Chicken Tikka Mahkni recipe from Food.com.
Provided by Food.com
Categories Chicken
Time 3h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Special equipment: Tandoor oven.
- Clean and cut the chicken breasts into 20 small pieces. Whisk the yogurt in a small bowl, and then stir in 2 teaspoons oil, the garlic paste, ginger paste, lemon juice, cumin, chili powder, garam masala, turmeric and salt to taste. Mix the chicken into the marinade until saturated, and then set aside to marinate for 3 hours to 3 hours 30 minutes.
- Preheat the tandoor oven to moderately hot. Thread the marinated chicken pieces onto skewers at least 3/4 inch apart. Coat the chicken pieces with the remaining oil, and keep the skewers on a tray to collect the drippings. Roast the chicken for 6 to 8 minutes, basting with the marinade at least twice. While cooking, make sure that the chicken pieces do not touch the sides of the tandoor.
- Remove the chicken pieces from the skewers, cut all the pieces into halves, and serve.
Nutrition Facts : Calories 275.9, Fat 17.9, SaturatedFat 4.3, Cholesterol 74.6, Sodium 85.9, Carbohydrate 3.2, Fiber 0.4, Sugar 0.9, Protein 24.6
CHICKEN TIKKA MASALA
Provided by Maneet Chauhan
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
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.
OVEN ROASTED CHICKEN TIKKA
This recipe goes well for a small party. It is a repetition in my dinner and the wonderful thing is that you can do the preparation a day ahead.
Provided by neelu07
Categories Asian
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash and clean the chicken legs with skin off.
- Mix yoghurt and all ingredients in a bowl.
- Marinate the chicken legs. Keep overnight in the fridge.
- Take out of the fridge atleast an hour before cooking.
- Preheat the oven at 350 degrees.
- Place the marinated chicken legs in a oven dish lined together leaving the extra marinate.
- Bake it for 1 hour. Because it tastes good if it is cooked well. Turn it over after first half-an-hour.
Nutrition Facts : Calories 349.5, Fat 24, SaturatedFat 6.3, Cholesterol 139.6, Sodium 723.5, Carbohydrate 0.8, Fiber 0.3, Sugar 0.4, Protein 30.7
CHICKEN MAKHANI
This is a cheat's version, fabulously flavoursome, extremely easy and quick and very low in fat!
Provided by stephaniecave
Time 20m
Yield Serves 2
Number Of Ingredients 12
Steps:
- Place chopped tomatoes, tomato puree, ginger, garlic, chillis, chicken stock in a saucepan and simmer fairly briskly, uncovered, for about 10 minutes, until the sauce has thickened and reduced.
- Stir in the ground almonds, sugar and chicken pieces, heating through gently for about 7 minutes.
- Stir in the butter, garam masala and coriander.
- Serve straightaway, with some plain boiled rice or a naan bread.
- Enjoy!
More about "chicken tikka mahkni recipes"
CHICKEN TIKKA RECIPE | THE CHEFS’ LINE | SBS FOOD
From sbs.com.au
COOK CHICKEN MAKHANI IN 20 MINS | SIMPLY COOK
From simplycook.com
HOW TO MAKE CHICKEN TIKKA MASALA RECIPE - DELISH
From delish.com
CHICKEN TIKKA MAHKNI RECIPE BY ASHRAF - COOKEATSHARE
From cookeatshare.com
CHICKEN TIKKA MASALA RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CHICKEN TIKKA MASALA | RECIPETIN EATS
From recipetineats.com
MURGH TIKKA MAKHANI, INDIAN SPICED CHICKEN RECIPE
From deliciousmagazine.co.uk
MURGH MAKHANI – BUTTER CHICKEN RECIPE - GREAT BRITISH …
From greatbritishchefs.com
HOW TO MAKE CHICKEN TIKKA MAKHANI (BUTTER CHICKEN) …
From seriouseats.com
CHICKEN TIKKA MAHKNI : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
CHICKEN TIKKA KEBAB RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
CHICKEN TIKKA MASALA {EASY INDIAN RECIPE}
From wellplated.com
CHICKEN TIKKA MASALA RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
CHICKEN TIKKA MAKHANI RECIPE – I COOK THE WORLD
From icooktheworld.com
Cuisine IndianTotal Time 45 minsCategory Dinner, Main Course
HOW TO MAKE CHICKEN TIKKA MASALA: RECIPE FROM CHEF PREETI MISTRY
From greatist.com
CHICKEN TIKKA MASALA - CALCUTTA KITCHENS
From calcuttakitchens.com
CHICKEN TIKKA MASALA - THE WOKS OF LIFE
From thewoksoflife.com
CHICKEN MALAI TIKKA, CREAMY MELT YOUR MOUTH EASY HOME OVEN …
From foodlettersfromhome.com
FLOYD CARDOZ'S BUTTER CHICKEN (CHICKEN TIKKA MAKHANI) …
From seriouseats.com
CHICKEN TIKKA MASALA - INDIAN HOTEL STYLE - GLEBE KITCHEN
From glebekitchen.com
10 BEST CHICKEN TIKKA MASALA RECIPES | YUMMLY
From yummly.com
CHICKEN TIKKA MASALA - AN AUTHENTIC EASY RECIPE! - COOKTHESTORY
From cookthestory.com
THE BEST CHICKEN TIKKA MASALA - JUST A TASTE
From justataste.com
CHICKEN TIKKA MAHKNI | RECIPE | RECIPES, CHICKEN TIKKA, COOKING …
From pinterest.com
TIKKA MAKHANI CHICKEN - MANTRY INC.
From mantry.com
QUICK CHICKEN TIKKA MASALA {30 MINUTES!} - COOKING CLASSY
From cookingclassy.com
CHICKEN TIKKA MASALA - POTSANDPANS INDIA
From potsandpans.in
BUTTER CHICKEN (MURGH MAKHANI) - CAFE DELITES
From cafedelites.com
RESTAURANT STYLE CHICKEN TIKKA MASALA - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
MAKHANI CHICKEN TIKKA MASALA RECIPE | MASALA TV
From masala.tv
CHICKEN MAKHANI RECIPE | MURGH MAKHANI CURRY | RESTAURANT STYLE …
From recipesofhome.com
CHICKEN TIKKA GRAVY - INDIAN RECIPE INFO
From indianrecipeinfo.com
CREAMY CHICKEN TIKKA MASALA RECIPE - THE SPRUCE EATS
From thespruceeats.com
CREAMY CHICKEN TIKKA MASALA RECIPE - I WASH YOU DRY
From iwashyoudry.com
EASY CHICKEN TIKKA MASALA - DINNER, THEN DESSERT
From dinnerthendessert.com
CHICKEN TIKKA MASALA - THE GOURMET GOURMAND
From thegourmetgourmand.com
CHICKEN MALAI TIKKA RECIPE, HOW TO MAKE CHICKEN MALAI TIKKA
From faskitchen.com
RECIPES FOR CHICKEN TIKKA MAHKNI RECIPE - COOKTIME24.COM
From cooktime24.com
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