Chicken Tikka Meatloaf Recipes

CHICKEN MEATLOAF RECIPE

Steps:

• Preheat oven to 350°F.
• In a large bowl, crumble the ground chicken.
• In a medium bowl, combine all of the dry ingredients (breadcrumbs, onion, parmesan, parsley, garlic powder, salt and pepper) and stir to mix. Add this to the bowl with the ground chicken and stir.
• Add the remaining wet ingredients (milk, eggs, tomato paste, and Worcestershire sauce) and stir to mix.
• In a small bowl, make the glaze by stirring together the ketchup, brown sugar and Worcestershire sauce.
• Spoon a couple tablespoons of the glaze into the bottom of an 8x4-inch loaf pan. Add the chicken mixture to the loaf pan and then spread the remaining glaze on top.
• Bake in the preheated oven, uncovered, for 80-90 minutes, or until the internal temperature reaches 165°F and the loaf is cooked through.

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.

CHICKEN TIKKA MEATLOAF

Steps:

• Heat oven to 375°F.
• Mix all ingredients except ketchup just until blended.
• Shape into loaf in 13x9-inch baking dish sprayed with cooking spray; top with ketchup.
• Bake 1 hour or until done (165ºF).

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.

CHICKEN TIKKA MASALA BY JAMIE OLIVER

Steps:

• Grate the garlic and ginger and put to one side in a bowl. Chop the chillies as finely as possible and mix them in with the garlic and ginger. Heat a good splash of oil in a pan and add the mustard seeds. When they start to pop, add them to the ginger and garlic mixture along with the paprika, cumin, ground coriander and 2 T of the garam masala. Put half of this mix in a bowl, add the yogurt and the chicken pieces to it, stir and leave to marinate for about a half an hour.
• Melt butter in the same saucepan the mustard seeds were in and add the sliced onions and the remaining half of the spice mix. Cook gently for about 15 minutes without browning too much. Add the tomato puree, ground nuts, 2 1/2 C of water and 1/2 t of salt. Stir well and simmer gently for a few minutes. Let this sauce reduce until it thickens slightly and then place to one side.
• Put the marinated chicken on a hot griddle pan and sear until cooked through.
• Warm the sauce and add the cream and the other T of garam masala. Taste and correct the seasoning if necessary. As soon as it boils, take off the heat and add the grilled chicken. Check the seasoning again and serve sprinkled with the chopped cilantro and the lime juice.

CHICKEN TIKKA KEBABS

Steps:

• Combine yogurt, garlic, cumin, turmeric, ginger, pepper, chile flakes, and cinnamon in a glass or ceramic bowl; mix well.
• Chop chicken into small chunks and add to the yogurt mixture. Cover with plastic wrap and marinate in the refrigerator for 4 hours or overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove chicken from the refrigerator and thread onto skewers. Place on the preheated grill and cook, turning occasionally, until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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.

CHICKEN TIKKA MASALA

Steps:

• Peel and chop onion, garlic, and ginger. Place in a food processor along with the yogurt, cayenne and garam masala. Process until smooth. Combine the marinade with the chicken and refrigerate at least 1 hour and up to overnight.
• Preheat oven to 350 degrees F. Once chicken has marinated, place in a single layer on a drip tray set over rimmed baking sheet (or a foil-lined baking sheet). Bake 15-20 minutes. Meanwhile, make the sauce: Peel and cut the onion into large chunks, peel and chop the ginger, and smash the garlic with a knife to remove the skin. Place the onion, ginger, and garlic in a food processor and puree, then set aside. In a medium saucepan over medium heat, add oil, followed by the cinnamon stick. Add onion mixture and stir. Add a teaspoon of salt and continue stirring.
• Continue cooking for 20 minutes until the mixture turns a light golden brown. Keep a cup of water beside the stove while the onion cooks. When the onion begins to stick, add water, about 1 teaspoon at a time, and scrape the bottom of the pan to pull up the brown bits and keep the onion from burning. Add turmeric, coriander, cumin, and cayenne; mix and cook for a minute or two. Add a bit more water and continue stirring. Stir in tomato puree and season to taste with salt. Stir in the cream, turn off the heat and set aside.
• Place cooked chicken into the sauce and gently mix in the pan over low heat. Mince cilantro stems, sprinkle on top, and serve.

TURKEY TIKKA MASALA MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• Sautee onions over medium heat until caramelized.
• Allow onions to cool and combine with all other ingredients in a large bowl.
• Using your hands, mix ingredients together.
• Spray baking sheet with cooking spray.
• Transfer mixture to large baking sheet and shape into loaf.
• Bake for one hour or until internal temperature reaches 170 degrees.

INDIAN CHICKEN TIKKA SKEWERS

Steps:

• Mix yogurt, tomato paste, lemon juice, ginger, garlic, cumin, coriander, curry, and paprika together in a glass or ceramic bowl. Refrigerate for 8 hours or overnight.
• Add chicken to the marinade, cover, and refrigerate for at least 4 hours.
• Bring chicken to room temperature, 15 to 20 minutes. Skewer on bamboo skewers and place on a baking sheet.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until chicken is no longer pink in the center, 20 to 35 minutes, drizzling with melted butter during the last 5 minutes of cooking.

BAKED CHICKEN TIKKA RECIPE BY TASTY

Steps:

• Combine all ingredients in a bowl except chicken.
• Make long slits on chicken with a knife.
• Put the chicken in the marinade overnight.
• Bake at 450°F (230°C) for 50 minutes..
• Enjoy!