AUTHENTIC CHICKEN TIKKA MASALA
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
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 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
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.
CHICKEN TIKKA MASALA
Chicken Tikka Masala is one of our favorite Indian dishes of all time. Tender chicken in a creamy tomato sauce is so easy to make at home. A must try!
Provided by Emily Walker
Categories Dinner Main Course
Time 1h45m
Number Of Ingredients 24
Steps:
- In a large bowl, combine yogurt, lemon juice, cumin, cinnamon, garam masala, cayenne, pepper, ginger, and salt. Stir in chicken, cover, refrigerate 1 hour.
- Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers and discard marinade.
- Grill chicken skewers 5 minutes on each side.
- Melt butter in a large skillet over medium low heat. Saute garlic for 1 minute.
- Season with cumin, paprika, garam masala, chili powder, and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes.
- Add grilled chicken to the sauce, and simmer for 5 more minutes.
- Sprinkle with fresh chopped cilantro. Serve with rice, naan bread, and cucumber yogurt.
Nutrition Facts : Calories 264 kcal, Carbohydrate 7 g, Protein 15 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 101 mg, Sodium 1093 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
CHICKEN TIKKA MASALA PIZZAS
Rustle up our spiced chicken pizzas using naan bread in just 20 minutes. To balance the heat, serve them with dollops of mango chutney and natural yogurt
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Toss the red onion with the red wine vinegar and a good pinch of salt and set aside (the vinegar will soften the onion slightly, which is a blessing as no one wants completely raw onion on pizza).
- Put the naan breads on a baking tray, sprinkle over a little water, then put in the oven for 2 mins to heat up. Meanwhile, put the chicken and peppers in a frying pan with the curry paste, toss together, then fry over a high heat for 6-8 mins until cooked.
- Take the naans out the oven, spread each one with yogurt, then top with the chicken, red onion, green chilli, coriander and mango chutney.
Nutrition Facts : Calories 683 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 47 grams protein, Sodium 2 milligram of sodium
CHICKEN TIKKA MASALA PIZZA
This luscious Chicken Tikka Masala Pizza is hearty, incredibly flavorful, and surprisingly easy to make.
Provided by Peggy Paul Casella
Categories Main Course
Time 1h55m
Number Of Ingredients 18
Steps:
- In a small bowl, whisk together the yogurt, lemon juice, cumin, and coriander. Place the chicken in a shallow, airtight container and pour the marinade over top, turning to coat the chicken. Cover the container and let the chicken marinate in the refrigerator for at least 1 hour or up to 6 hours.
- Pull the chicken out of the refrigerator and preheat the oven to broil on high. Line a baking sheet with foil and set a wire rack in the baking sheet. Remove the chicken from the container, shaking off any excess marinade, and lay them on the wire rack in a single layer, about 1 inch apart. Broil for 5 to 6 minutes, then flip the thighs and broil for another 5 to 6 minutes. The chicken is done when an instant-read thermometer inserted into the thickest part of a thigh registers 165°F. Remove the chicken from the oven and set them aside to cool.
- Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you're using a baking stone or steel, switch the oven to Broil on high.
- While the chicken cools, prepare the sauce. Melt the butter in a medium saucepan over medium-high heat. Add the onion and sauté for 5 to 7 minutes or until they begin to soften. Add the garlic and ginger and sauté for 1 minute, then stir in the tomato paste, 1/2 tablespoon of garam masala, paprika, and cayenne and cook for another minute. Stir in the tomatoes with their juices, reduce the heat to low, and simmer for 5 minutes or until the sauce comes to a bubble and begins to thicken.
- Chop the chicken into 1/2-inch pieces and add them to the sauce, along with the 6 tablespoons of heavy cream. Let the sauce come back to the simmer, then add the salt and a few grinds of black pepper, taste, and adjust seasonings as necessary. Stir in 1/4 cup of cilantro and remove the pan from the heat. Let it cool slightly while you stretch or roll out the dough.
- Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to an oiled or parchment-lined baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
- Spoon the chicken and sauce onto the dough, spreading it out evenly and leaving a 1/2-inch border of dough all around. Brush the exposed edges of dough with a little melted butter if desired.
- Transfer the pizza to the oven and bake until the crust is golden and the toppings have browned in spots-8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel. Remove the pizza from the oven.
- As soon as the pizza comes out of the oven, drizzle it with the remaining 1 tablespoon of cream. Let the pizza rest for 5 minutes, then sprinkle with the remaining 1 teaspoon of chopped cilantro; slice and serve.
CHICKEN TIKKA MASALA PIZZA
This Chicken Tikka Masala Pizza is a fusion of two takeout favorites. The rich, spiced sauce and tender meat of the chicken tikka masala top a thin, chewy crust and gets covered with melty mozzarella, red onions, and cilantro in this best-of-both-worlds pizza!
Provided by Amy Nash
Categories Dinner
Time 1h35m
Number Of Ingredients 9
Steps:
- In a medium bowl, sprinkle the yeast over the warm water and stir to combine, the let it sit and proof for 5-10 minutes, until slightly foamy.
- Meanwhile, in a separate mixing bowl, combine the flour and salt. Turn the paddle on at low speed and drizzle in the olive oil slowly, mixing until combined.
- Pour the yeast mixture into the oil and flour mixture and mix until completely combined.
- Prepare a clean bowl with a little extra oil so that the dough won't stick to the sides while it rises, then scrape the dough into the bowl, turn to coat in the olive oil, and cover it with plastic wrap. Let the dough rise for 1 hour, or place the dough in the refrigerator for up to 3-4 days.
- To prepare the dough for pizza assembly, divide it into two roughly equal parts. Roll out each ball of dough on a lightly floured surface to form a very thin crust, then transfer to a clean baking sheet and repeat with the remaining dough.
- Preheat oven to 500 degrees.
- While oven is heating, gently spread about 1 cup of the tikka masala sauce around each rolled out portion of dough, leaving a slight margin around the edges to create a crust. Sprinkle chunks of the chicken on top, along with half of the chopped red onion, cilantro, and mozzarella. Repeat with the other portion of dough and remaining ingredients.
- Bake each pizza until the crusts are golden and the cheese is bubbly, around 12-15 minutes.
- Alternatively, you can grill your pizza by rolling out the dough, brushing both sides with olive oil and laying each crust on a preheated grill to cook for 2-3 minutes, then flipping, topping with the sauce, chicken, onions, cilantro, and cheese, then closing the lid and cooking another 2-3 minutes or longer, until the cheese is melted and the crust is cooked through.
Nutrition Facts : Calories 287 kcal, Carbohydrate 27 g, Protein 11 g, SaturatedFat 6 g, Cholesterol 16 mg, Sodium 279 mg, Fiber 1 g, ServingSize 1 serving
CHICKEN TIKKA MASALA PIZZA
Chicken Tikka Masala Pizza - cheesy pizza topped with delicious Indian chicken tikka masala. The best homemade pizza recipe ever!
Provided by Rasa Malaysia
Categories Indian Recipes
Time 35m
Number Of Ingredients 25
Steps:
- In a bowl, marinade the chicken with the Marinade for at least an hour in the refrigerator.
- Line a layer of aluminum foil in a baking pan for grilling. Spread the marinated chicken in a single layer on the pan, discard the remaining marinade. Grill the chicken at 450°F (232°C) for 6-7 minutes, turning at half time.
- While the chicken is cooking, prepare the Tomato Sauce and Spice Mix in separate bowls. Remove the chicken from the pan when it is done and discard the juice.
- Heat a small sauce pan and melt the butter. Sauté the garlic and jalapeno until aromatic. Pour in the Spice Mix and sauté until fragrant, about 1-2 minutes on medium heat. Remove the jalapeno and discard.
- Add in the Tomato Sauce and stir well to mix. Sprinkle salt to taste and continue to simmer until the sauce thickens, another 2 minutes. Turn off the heat and add the chicken meat into the sauce and mix well.
- Pre-heat the oven to 450°F (232°C). Place the pizza crust on a pizza pan and brush lightly with olive oil. Spread the sauce/gravy on the pizza crust. Sprinkle 1/2 cup of cheese. Arrange the chicken on the pizza. Top it with the sliced onions, chopped cilantro and the remaining cheese.
- Reduce the temperature to 425°F (218°C). Bake the pizza for 8-10 minutes. Remove the pizza from the pan when is done and garnish the remaining chopped cilantro.
Nutrition Facts : Calories 307 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 103 milligrams cholesterol, Fat 17 grams fat, Fiber 1 grams fiber, Protein 30 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 3 people, Sodium 791 milligrams sodium, Sugar 5 grams sugar
More about "chicken tikka masala pizza recipes"
ULTIMATE CHICKEN TIKKA MASALA PIZZA RECIPE | THE SPICE …
From thespicetailor.ca
4.7/5 (47)Total Time 15 minsServings 2
CHICKEN TIKKA PIZZAS RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (18)Total Time 23 minsServings 4Calories 390 per serving
- Cut chicken in half horizontally. Combine chicken, yogurt, and 1/2 teaspoon garam masala. Place on a foil-lined baking sheet coated with cooking spray; sprinkle with 1/8 teaspoon salt. Broil 5 minutes on each side.
- Heat a skillet over medium-high heat. Place tomatoes in a mini chopper; pulse until almost smooth. Add oil to pan. Add 1 1/2 teaspoons garam masala, ginger, red pepper, and garlic; cook 1 minute. Stir in tomatoes; simmer 4 minutes. Stir in 1/2 teaspoon salt and cream; cook 1 minute. Cut chicken into pieces. Add chicken to pan; toss.
- Place pitas on baking sheet. Broil 1 minute each side. Spoon 1/2 cup chicken onto each. Top with onion and cheese. Broil 2 minutes. Sprinkle with cilantro.
EASY CHICKEN TIKKA MASALA PIZZA RECIPE - MAKE IT IN LESS ...
From simmertoslimmer.com
5/5 (1)Category Main Course
- Mix the yogurt, curry sauce, garam masala, and salt to form a marinade. Taste the marinade and add more salt if needed. Add the chicken strips and coat them well. Spread them out on the top of the pizza and garnish with onion slices and cheese.
CHICKEN TIKKA PIZZA / HOMEMADE CHICKEN PIZZA
From meemiskitchen.com
Milk Powder 4 tbspSugar 2 tbspPlain Flour/ Maida 400 gms (approx. 3 cups)Yeast 1 ½ tsp
CHICKEN TIKKA PIZZA RECIPE | MASALA TV
From masala.tv
Servings 4Estimated Reading Time 1 minCategory LatestTotal Time 35 mins
CHICKEN TIKKA PIZZA RECIPE | ZARNAK SIDHWA | MASALA TV
From masala.tv
Servings 6Estimated Reading Time 2 minsCategory ChefsTotal Time 50 mins
FAVORITE HOMEMADE CHICKEN TIKKI MASALA PIZZA RECIPE | MY ...
From mygingergarlickitchen.com
4.5/5 (3)Calories 381 per servingCategory Dinner
CHICKEN TIKKA MASALA PIZZA | TOWN & COUNTRY MARKETS
From townandcountrymarkets.com
Servings 2Total Time 15 mins
CHICKEN TIKKA PIZZA {20-MINUTE MEAL} | MEL'S KITCHEN CAFE
From melskitchencafe.com
4.9/5 (8)Category 20-minute or LessServings 4Total Time 20 mins
CHICKEN TIKKA MASALA PIZZA- NAAN PIZZA - THE FOOD BLOG
From thefoodblog.net
4.8/5 (10)Total Time 30 minsCategory PizzaCalories 581 per serving
RECIPES - MAYURA CUISINE
From mayura-cuisine.com
CHICKEN TIKKA MASALA PIZZA RECIPE - THIS PIZZA IS SO GOOD ...
From pinterest.ca
HOMEMADE CHICKEN TIKKA MASALA - EASYRECIPESFORDINNER.COM
From easyrecipesfordinner.com
CHICKEN TIKKA MASALA PIZZA RECIPES
From tfrecipes.com
CHICKEN TIKKA MASALA BOTI, RECIPE BY SHAHEEN,S COOKING ...
From cookpad.com
INDIAN PAKISTANI LAHORI CHICKEN TIKKA MASALA COOKING RECIPE
From thegoodfoodrecipes.com
CHICKEN TIKKA MASALA PIZZA RECIPE RECIPE BY EHVEE.HARTUNG ...
From cookpad.com
GLUTEN-FREE CHICKEN TIKKA MASALA PIZZA RECIPE | PAMELA'S ...
From pamelasproducts.com
CHICKEN TIKKA MASALA PIZZA RECIPE BY WILLIAM BARNES - COOKPAD
From cookpad.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
Related Search