Creamy Chicken Tikkas Recipe For Zucchini

EASY CHICKEN WITH MUSHROOMS AND ZUCCHINI IN CREAM SAUCE

Steps:

• Melt butter in a skillet over medium heat and cook chicken until slightly browned, stirring frequently, 5 to 7 minutes. Season with salt and pepper and transfer to a plate. Cover with foil or a bowl to keep warm.
• Heat olive oil in the same skillet over medium heat and cook green onions until soft, about 2 minutes. Add zucchini slices and cook until softened, about 5 minutes. Add mushrooms and stir to combine. Return chicken to the skillet and sprinkle with flour. Stir in cream and cook until sauce has thickened, 3 to 5 minutes. Sprinkle with chopped parsley.

CHICKEN IN CREAMY TOMATO CURRY: CHICKEN TIKKA MASALA

Steps:

• For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.
• For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.
• Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.
• Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).
• Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!
• Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
• Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

CREAMY CHICKEN TIKKA MASALA RECIPE

Steps:

• In a medium bowl prepare the marination by combining the chicken, yogurt, lemon juice, garlic, ginger, chili powder, ground cumin, garam masala, and salt. Allow the chicken to marinate for at least 30 minutes (preferably overnight).
• Heat a large skillet on medium heat and add oil. Once the oil is heated add the chicken pieces and cook for 5-6 minutes until lightly browned. Transfer the cooked chicken pieces to a plate and set them aside.
• To the same skillet add 1 tablespoon of oil. Add the onion and garlic, saute for 3-5 minutes until the onions turn translucent.
• Add in the spices; paprika, coriander, garam masala, salt, and turmeric powder. Saute for a minute.
• Stir in the tomato sauce and cook for a couple of minutes. Once the sauce is thickened add the coconut milk and cook for 5 minutes.
• Once the tikka masala starts bubbling add the chicken back to the pot and allow the masala to simmer for 10 minutes on a low flame.
• Once the chicken is cooked through add in the chopped cilantro and turn off the heat.
• Serve the creamy chicken tikka masala with a bowl of rice to enjoy!

CHICKEN TIKKA MASALA WITH CREAM

Steps:

• Sauce:.
• In a sauce pan add the butter and the onion, sweat over medium heat until translucent about 5-7 minutes. Add the garlic and cook for 1 minute.
• Add the Garam and Curry and mix will with the onions. Cook over medium heat for 1 minute.
• Add the tomato sauce and cook for 2-3 minutes. Add the cream and cook over med to med-low heat until thickened. About 12-17 minutes.
• Chicken:.
• Mix together the Cury and salt, evenly coat the pieces of chicken.
• In a large skillet/frying pan over medium high heat add the oil and the chicken pieces. Cook the chicken until cooked through with no pink inside.
• Mix:.
• Add the cooked chicken to the thickened sauce and mix well, season to taste.
• Serve overtop cooked jasmine rice.

CREAMY CHICKEN TIKKA CURRY

Steps:

• marinate the chicken pieces in all the ingredients & leave for atleast 1 hr or over night.
• put in a pan & cook on low heat for 30-60 minutes, the gravy would have thickened by now.
• now leave a piece of coal directly on the flame of the stove to heat till it is almost white hot.
• pick this piece of coal with a pair of tongs n put in the middle of the creamy chicken tikka, n pour 2 oz of oil on the coal, it will immidiately start to smoke, so quickly cover with a tight lid & leave till the smoke dies down, about 10 minutes.
• discard the coal piece.
• serve.