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 RECIPE
Chicken Tikka Masala is a popular Indian dish that is hard to resist. Tender marinated chicken in a creamy sauce full of traditional spices is just so delicious! This easy tikka masala recipe is something you can make at home, any time you're graving this recipe!
Provided by Becky Hardin
Categories Main Course
Time 1h30m
Number Of Ingredients 15
Steps:
- Cut the chicken breast into bite size pieces
- In a bowl add the chicken with the garam masala, cumin, turmeric, garlic powder, ginger, red chili powder and buttermilk. Mix it, then cover with cling film and chill in fridge for 1 hour
- In a non-stick pan, add the extra virgin olive oil on high heat. Add each chicken piece and cook for 4 minutes on each side until slightly browned. Keep the remaining marinade sauce for later. The chicken will not be thoroughly cooked at this point
- Remove the chicken from pan and set aside
- In the same pan, add the butter and onions. Cook until soft and golden brown, for about 7 minutes on medium heat
- Add the tomato sauce, juice of lime and bring to simmer.
- Add the marinade sauce and cook for another 5 minutes
- Add the chicken in and let everything cook on medium heat for 15-20 minutes, until chicken is thoroughly cooked
- Add the heavy cream stir everything together and cook for another 5 minutes on low heat
- Serve over steamed rice, add some fresh coriander to taste and enjoy!
Nutrition Facts : Calories 711 kcal, Carbohydrate 18 g, Protein 44 g, Fat 51 g, SaturatedFat 26 g, Cholesterol 251 mg, Sodium 950 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving
EASY CHICKEN TIKKA MASALA
10000x better (and faster) than take-out! And the chicken is perfectly tender with the creamiest, most flavor-packed sauce ever!
Provided by Chungah Rhee
Categories entree
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large saucepan of 2 cups water, cook rice according to package instructions; set aside. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken and onion to the stockpot and cook until golden, about 4-5 minutes. Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1 minute. Stir in tomato sauce and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. Stir in heavy cream until heated through, about 1 minute. Serve immediately with rice, garnished with cilantro, if desired.
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
EASY CHICKEN TIKKA MASALA
This was found on allrecipes.com. The original recipe called for a whopping 7 teaspoons of salt! We cut that considerably when we made it, and it was delicious, but still very salty. This version is salted to taste. We served this with basmati rice and it was yummy!
Provided by Carianne
Categories Curries
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Combine yogurt, lemon juice, 2 t cumin, cinnamon, cayenne, black pepper, ginger, and chicken in a large bowl.
- Refrigerate for 1 hour.
- Thread chicken onto soaked skewers.
- Grill until pink is gone on high heat, about 10 minutes each side.
- Set chicken aside.
- In a large heavy skillet, melt butter and saute garlic and jalepeno for 1 minute over medium heat.
- Season with 2 t cumin and paprika.
- Stir in tomato sauce and cream, simmer on low for 20 minutes.
- Add grilled chicken, simmer for 10 additional minutes.
- Salt to taste, and garnish with chopped cilantro.
Nutrition Facts : Calories 491.7, Fat 37.9, SaturatedFat 19.8, Cholesterol 166.7, Sodium 449.9, Carbohydrate 11.9, Fiber 2.5, Sugar 5.9, Protein 27.7
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