CHICKEN TIKKA
Really delicious chicken tikka and just like you get at Indian restaurants or possibly better! Very healthy too! Garnish with sliced onion and lemon wedges. Serve with steamed rice or naan. Can also be made on the grill.
Provided by indomagic
Categories World Cuisine Recipes Asian Indian Main Dishes Chicken
Time 2h30m
Yield 2
Number Of Ingredients 11
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.
Nutrition Facts : Calories 256.4 calories, Carbohydrate 12 g, Cholesterol 85.9 mg, Fat 6.5 g, Fiber 2.5 g, Protein 32.8 g, SaturatedFat 2.4 g, Sodium 876.9 mg, Sugar 4.1 g
CHICKEN TIKKA RECIPE
Steps:
- Place the chicken breast pieces into a bowl or freezer bag with the yogurt, garlic, ginger, lemon juice, coriander, turmeric, cumin, paprika, chilli powder, cinnamon, salt and pepper.
- Mix together so that everything is combined, then cover and place in the fridge to marinate for 2-3 hours.
- If you're using wooden skewers, place them in water to soak while the chicken is marinating. This will help to prevent them burning during grilling.
- Remove the marinated chicken from the fridge and thread onto skewers.
- Brush the chicken with the oil, then place on a griddle plate and cook, turning a couple of times, for 8-10 minutes until cooked through. Alternatively, you can grill (broil) under a grill, or you can barbecue for the same amount of time.
- Make sure the chicken is cooked by slicing into a larger piece and ensuring it's no longer pink in the middle.
- Serve with a sprinkling of freshly chopped coriander.
Nutrition Facts : Calories 151 kcal, Carbohydrate 2 g, Protein 20 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 54 mg, Sodium 301 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHICKEN TIKKA WITH SPICED RICE
Indian food needn't be a guilty pleasure - this healthy baked chicken with fragrant, fresh rice is nutritious and flavoursome
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Slash each chicken breast deeply with a knife 3-4 times on one side. Put in a bowl and add 50g of the yogurt and the tikka paste. Mix well, cover and marinate in the fridge for 30 mins. Make the raita by stirring the cucumber and most of the mint into the rest of the yogurt. Season with black pepper, cover and chill.
- Heat oven to 240C/220C fan/gas 9. Scatter the onion wedges over a foil-lined baking tray. Remove the chicken from the marinade, shake off any excess and place on top of the onion wedges. Cook for 20 mins.
- Meanwhile, tip the rice, curry powder, peas and pepper into a pan of boiling water and simmer for 10 mins or until the rice is just tender. Drain well and divide the rice between 4 plates. Add the chicken, roasted onion and remaining mint. Serve with the cucumber raita.
Nutrition Facts : Calories 342 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 0.7 milligram of sodium
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 RICE BITES RECIPE BY TASTY
Here's what you need: Deep Indian Kitchen Chicken Tikka Masala, small red onion, small jalapeño, cilantro, ground cumin, kosher salt, shredded cheddar cheese, panko bread crumbs, eggs, canola oil, lime
Provided by Deep Indian Kitchen
Categories Dinner
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350ºF.
- Remove Deep Indian Kitchen Chicken Tikka Masala from the box, puncture the film with a fork 3 times, and microwave for 2 minutes. Remove chicken and dice into small pieces. Put the diced chicken into a medium-sized bowl with the rice and sauce.
- In that bowl, add the red onion, jalapeño, ¼ cup (10 G) cilantro, cumin, salt, cheddar cheese, ½ cup panko, and 1 whisked egg. Mix until everything is combined and let sit for 5 minutes.
- Divide the mixture and use your hands to roll into 8 even balls, making sure they are tightly packed.
- Place balls on a parchment-lined baking sheet and place in the freezer for 15 minutes to set up.
- In a small bowl, whisk the remaining 2 eggs. In another small bowl, place the panko.
- Remove the rice bites from the freezer and coat each bite first in the egg and then in the panko, slightly pressing the panko onto the bite evenly.
- Fill a small, high-walled sauce pan with 2" of canola oil and heat to 350ºF. Working in batches, lower the bites into the oil 4 at a time using a slotted spoon and cook for 30 seconds on each side or until golden brown.
- Place the fried bites back on the parchment-lined baking sheet and bake in the oven for 8-10 minutes.
- Remove from the oven and serve hot, garnished with cilantro and lime wedges.
- Enjoy!
Nutrition Facts : Calories 958 calories, Carbohydrate 128 grams, Fat 33 grams, Fiber 5 grams, Protein 39 grams, Sugar 12 grams
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 MASALA WITH SEASONED JASMINE RICE
This is my own take on one of my top three favorite dishes of all time. I like mine fairly mild, so feel free to add more ground red pepper or diced jalapeño if you prefer.
Provided by Rachel Potachel
Categories Curries
Time 2h
Yield 8 serving(s)
Number Of Ingredients 29
Steps:
- Trim fat from chicken breasts and discard or add to chicken stock bag.
- Cut chicken breasts into 1 inch cubes.
- Place in medium bowl with marinade ingredients. Mix together well and refrigerate 1 hour.
- For sauce, heat butter in large skillet on medium heat.
- Saute garlic.
- Add tomato sauce and spices. Stir together and reduce heat to low, allowing to simmer for 5 minutes.
- Stir in heavy whipping cream, allow to simmer.
- Thread marinated chicken cubes onto skewers.
- Grill or broil chicken, turning occasionally, until cooked thoroughly, roughly 8-10 minutes.
- Add chicken and chopped cilantro to sauce, simmer for additional 5 minutes, then serve over rice or with Naan bread.
- Rice:.
- In medium sauce pan, briefly saute green onions, onions and garlic in butter.
- Add rice and seasonings, allow rice to cook 1-2 minutes.
- Add water and bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes.
- Turn off stove, allow to stand covered for additional 10 minutes.
- Remove whole cloves before serving.
Nutrition Facts : Calories 537.7, Fat 23.4, SaturatedFat 11.2, Cholesterol 104.1, Sodium 884.8, Carbohydrate 55.4, Fiber 4.6, Sugar 9.4, Protein 27.4
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