Indian Chicken Tikka Masala Recipes

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AUTHENTIC CHICKEN TIKKA MASALA



Authentic Chicken Tikka Masala image

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

¼ cup plain yogurt
2 teaspoons garam masala
2 teaspoons paprika
½ teaspoon freshly ground black pepper
½ teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon ground coriander
1 pound skinless, boneless chicken breast - cut into 1-inch strips
3 tablespoons vegetable oil
1 teaspoon cumin seeds
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon grated fresh ginger
2 green chile peppers, minced
2 Roma tomatoes, diced
½ cup tomato paste
¼ cup water
1 teaspoon garam masala
½ teaspoon ground coriander
½ teaspoon ground turmeric
½ cup heavy whipping cream
½ teaspoon salt, or to taste
½ bunch cilantro for garnish

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

INDIAN CHICKEN TIKKA MASALA



Indian Chicken Tikka Masala image

This Indian chicken tikka masala is an easy but flavorful version of everyone's favorite mild-medium curry! Serve with naan bread and mango chutney. Garnish with additional cilantro leaves.

Provided by Keri

Categories     World Cuisine Recipes     Asian     Indian

Time 45m

Yield 4

Number Of Ingredients 12

1 (14.5 ounce) can chopped tomatoes
4 tablespoons plain yogurt
2 cloves garlic, roughly chopped
1 (1 inch) piece ginger, coarsely chopped
2 tablespoons vegetable oil
1 onion, chopped
2 tablespoons masala curry paste
4 skinless, boneless chicken breasts, cut into 1-inch pieces
salt and freshly ground black pepper to taste
¼ cup water
1 tablespoon all-purpose flour
3 tablespoons chopped fresh cilantro

Steps:

  • Combine tomatoes, yogurt, garlic, and ginger in a blender and process until smooth.
  • Heat oil in a large frying pan over medium heat. Add onion and fry until soft, 3 to 4 minutes, stirring constantly. Stir in curry paste and fry until fragrant, 1 minute more, stirring once or twice. Add the tomato mixture and chicken to the pan and mix together. Season with salt and pepper. Remove pan from heat.
  • Mix water and flour together in a bowl. Stir into the chicken mixture in the frying pan. Return pan to the heat and bring to a boil, stirring constantly, about 5 minutes. Reduce heat to low, cover, and cook until thickened, about 15 minutes more. Sprinkle with cilantro and serve immediately.

Nutrition Facts : Calories 251.6 calories, Carbohydrate 13.8 g, Cholesterol 65.5 mg, Fat 10 g, Fiber 2.2 g, Protein 26.2 g, SaturatedFat 2 g, Sodium 399.1 mg, Sugar 6.5 g

CHICKEN TIKKA MASALA RECIPE



Chicken Tikka Masala Recipe image

Chicken Tikka Masala is a curry of roasted chicken pieces in a spicy sauce. The curry is known for its rich creamy texture. Chicken pieces are marinated in yogurt and spices and baked in an oven/pan fried. The fried pieces are then cooked in an aromatic sauce and later, heavy cream is added to it to give a creamy texture. The colour of Chicken Tikka Masala is very appetising and the curry is packed with flavours . Serve Chicken Tikka Masala with Dhaba Style Spicy Ghee Rice Recipe Made From Whole Spices or Butter Garlic Naan Recipe (Garlic Flavoured Flat Bread) and Pickled onions for a complete Weekend dinner. If you like this recipe, you can also try other similar recipe such as Mutton Do Pyaza Srilankan Chicken Curry Kerala Style Fish Curry

Provided by Karthika Gopalakrishnan

Time 1h

Yield Makes: 3 Servings

Number Of Ingredients 22

300 grams Chicken , cut into small size pieces
1/2 cup Curd (Dahi / Yogurt)
1 teaspoon Cumin powder (Jeera)
1-1/2 teaspoon Coriander Powder (Dhania)
1/2 teaspoon Turmeric powder (Haldi)
1 inch Ginger , finely chopped
6 cloves Garlic , finely chopped
1/2 teaspoon Red Chilli powder
1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
Salt , as required
1 Onion
1 Tomato
5 Cashew nuts
1 teaspoon Cumin powder (Jeera)
1 teaspoon Coriander Powder (Dhania)
1 Cloves (Laung)
1/4 teaspoon Cinnamon Powder (Dalchini)
1/4 teaspoon Cardamom Powder (Elaichi)
1/2 cup Fresh cream
1 tablespoon Butter (Unsalted)
Oil , as required
Salt , to taste

Steps:

  • To begin making the Chicken Tikka Masala, thoroughly clean and wash the chicken pieces.
  • To marinate the Chicken for the Chicken Tikka Masala, in a mixing bowl, combine yogurt, cumin powder, coriander powder, turmeric powder, ginger, garlic, chili powder, kasuri methi and salt along with the chicken. Allow the chicken to marinate for a minimum of 30 minutes.
  • Once the chicken is marinated, in a pan, add a teaspoon of oil and cook marinated chicken pieces until they are cooked well for about 8 minutes. The chicken pieces should be juicy and tender.
  • Cooking chicken for an extended time will make them hard and rubbery. Do not add water.
  • The next step is to make the tikka masala gravy.
  • Heat a teaspoon of oil over medium heat. Add onion and cook until they become translucent.
  • Add tomatoes and cook them for about two minutes. Add cashews and toss them for a minute. Allow the onion tomato masala to cool down.
  • Once it cools down, grind onion, tomato, and cashew into a fine paste.
  • Heat a kadai/wok with a tablespoon of butter. Once the butter melts, add cloves, cinnamon powder, and cardamom powder and saute until aroma comes out.
  • Add cumin powder and coriander powder and combine them well.
  • Add the onion-tomato-cashew puree to the pan, combine them well and saute for few minutes.
  • Crush kasuri methi with your hand and add to the tikka masala gravy. Add the marinated chicken pieces, required amount of salt and cream. Toss the chicken tikka masala well so that they are combined well.
  • Simmer the chicken tikka masala for about 5 minutes. If the tikka masala is of thicker consistency, adjust addition of water according to your requirements.
  • Switch off heat and garnish the chicken tikka masala with coriander leaves and it is ready to be served.
  • Serve Chicken Tikka Masala with Dhaba Style Spicy Ghee Rice Recipe Made From Whole Spices or Butter Garlic Naan Recipe (Garlic Flavoured Flat Bread) and Pickled onions for a complete Weekend dinner.

THE BEST CHICKEN TIKKA MASALA



The Best Chicken Tikka Masala image

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

1 1/4 cup whole milk yogurt
1 tablespoon finely grated ginger
4 teaspoons kosher salt
1 teaspoon Kashmiri red chili powder (see Cook's Note)
1 teaspoon garam masala
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
2 cloves garlic, finely grated
8 boneless skinless chicken thighs (about 2 1/2 pounds)
4 tablespoons ghee (see Cook's Note)
1 large onion, sliced
2 serrano chiles, stemmed, seeded and chopped
Kosher salt
1 tablespoon finely grated ginger
4 cloves garlic, finely grated
2 teaspoons dried whole fenugreek leaves (see Cook's Note)
2 teaspoons garam masala
1 teaspoon Kashmiri red chili powder
1 teaspoon Hungarian paprika
One 28-ounce can whole peeled tomatoes
1/4 cup heavy cream
Chopped cilantro leaves and tender stems, for serving
Basmati rice, for serving
Naan, for serving

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 image

Chicken tikka masala is a classic Indian/British dish with soft tender chunks of grilled chicken in a delicious & super aromatic tikka masala gravy. This recipe will give you the best tikka masala! Serve it with Butter naan or with basmati rice.

Provided by Swasthi

Categories     Main

Time 1h

Number Of Ingredients 27

630 grams chicken boneless ((Preferably thighs, or breasts))
½ cup Greek yogurt ((hung curd))
½ to 1 teaspoon red chili powder ((Kashmiri red chilli powder))
1 teaspoon garam masala
¼ teaspoon turmeric
1 teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon salt
1 tablespoon lemon juice
1 tablespoon kasuri methi
1 tablespoon ginger garlic paste
1 tablespoon oil ((mustard oil if you have))
3 tablespoons oil ((or ghee))
1½ cups onions ((150 grams fine chopped, 1 large or 2 medium))
1 green chilli ((optional))
1 teaspoon salt
1 tablespoon ginger garlic paste
1 teaspoon red chilli powder
2 teaspoons garam masala
1 tablespoon coriander powder
1½ teaspoons cumin powder
1 to 2 teaspoons sugar ((adjust to taste))
500 grams fresh tomatoes ((pureed or 10 oz., 1¼ cup canned tomato puree/ passata))
2 cups hot water ((more if required))
½ cup heavy cream/ thickened cream ((or ⅓ cup whole cashews, 30, refer notes))
3 tablespoons heavy cream ((or any cream))
3 tablespoons coriander leaves ((fine chopped))

Steps:

  • Cube chicken to 1 to 1½ inch pieces. Add them to a mixing bowl. Make sure there is no excess moisture in your chicken. If you want you may pat dry with a few kitchen tissues.
  • Add red chilli powder, garam masala, cumin powder, coriander powder, turmeric, salt, lemon juice, oil, ginger garlic paste, yogurt and kasuri methi. Skip the lemon juice if your yogurt is sour.
  • Mix well. Cover with a cling wrap and refrigerate for minimum of 8 hours and up to 48 hours. If you are in a rush, you may cut down to 3 hours.
  • Heat oil or ghee in a pot or pan. Add onions and sprinkle 1 teaspoon salt. Saute until deep golden.
  • Add ginger garlic paste and green chilli. Saute until aromatic, for 40 to 60 seconds.
  • Reduce the heat to low. Add red chilli powder, coriander powder, garam masala and cumin powder. Stir well quickly.
  • Pour tomato puree and cook on a medium high heat until the onion tomato masala becomes really thick and begins to leave the sides of the pan. It also turns fragrant. (Check video for consistency)
  • Pour 2 cups of hot water and cover. Simmer until thick, yet of pouring consistency. (Check video for consistency)
  • Grill in Oven : While the gravy simmers, thread the chicken to the metal skewers or soaked bamboo skewers and place them in a prepared tray. Bake them in a preheated oven at 460 F or 240 C for 9 to 10 mins. Turn them to the other side with a tong and grill then for another 9 to 10 mins. To char the chicken, broil for 2 to 3 mins or until slightly charred.
  • Or In a Skillet: Pour 1 tbsp oil to a skillet and heat it well. Place the chicken tikka one by one, spacing them apart. Cook on a medium high heat for 3 mins, turn them to the other side with a tong and cook for another 3 mins, until charred and not essentially fully cooked. Remove to a plate and Cook in batches.
  • Or In the Air fryer: Thread on skewers and place them in the basket or in the tray. Air fry for 6 mins, at 400 F or 200 C. Turn them with tongs and air fry for another 6 mins. If they dry out, you may baste with marinade and continue for another 2 mins, until slightly charred.
  • When the tikka masala turns thick, add sugar and the cream (or cashew cream, check notes to make your own). Stir well and cook for a few minutes until thick, creamy and aromatic. (Check video for consistency)
  • Add the grilled chicken tikka and kasuri methi. (Make sure your gravy has reached a thick gravy consistency/serving consistency, before adding chicken). Stir and cook for 2 to 3 mins until chicken tikka is soft and tender. Taste test and add more salt and sugar if needed.
  • Turn off and garnish with cream and coriander leaves. Serve chicken tikka masala with Butter Naan, roti, paratha, basmati rice or Jeera rice.

Nutrition Facts : Calories 660 kcal, Carbohydrate 16 g, Protein 35 g, Fat 50 g, SaturatedFat 15 g, Cholesterol 153 mg, Sodium 1083 mg, Fiber 4 g, Sugar 9 g, TransFat 1 g, UnsaturatedFat 32 g, ServingSize 1 serving

CHEF JOHN'S CHICKEN TIKKA MASALA



Chef John's Chicken Tikka Masala image

I probably get more requests for Indian food than any other ethnic cuisine, so I was very excited to be posting this recipe for chicken tikka masala; until I found out it's actually a British recipe. This is usually done with heavy cream, but I like to use coconut milk instead; the subtle sweetness it provides works beautifully with the spices in the dish. Serve with steamed rice.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Indian

Time 1h10m

Yield 4

Number Of Ingredients 22

1 ½ pounds skinless, boneless chicken thighs
1 tablespoon vegetable oil
2 teaspoons kosher salt
2 teaspoons garam masala
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon ground turmeric
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
⅛ teaspoon ground cardamom
2 tablespoons clarified butter (ghee), or more as needed
1 onion, chopped
¼ cup tomato paste
4 cloves garlic, finely grated
1 tablespoon finely grated ginger, or more to taste
1 cup crushed tomatoes
1 (13 ounce) can coconut milk
½ cup chicken broth, or as needed
2 tablespoons chopped fresh cilantro
½ teaspoon red pepper flakes
salt and ground black pepper to taste

Steps:

  • Place chicken in a bowl and drizzle vegetable oil over chicken; toss to coat.
  • Whisk kosher salt, garam masala, ground cumin, ground coriander, smoked paprika, ground turmeric, black pepper, cayenne pepper, and cardamom together in a small bowl. Season chicken with spice mixture and turn to coat evenly.
  • Melt clarified butter in a large, heavy skillet over high heat. Cook chicken thighs in hot butter until browned on all sides, 5 to 10 minutes. Transfer chicken to a plate. When cool enough to handle, cut chicken into bite-size pieces.
  • Reduce heat under the skillet to medium-high. Stir onion into skillet; saute until onion softens and turns translucent, 5 to 6 minutes. Add tomato paste and stir. Saute until paste caramelizes, about 5 minutes. Stir garlic and ginger into tomato-onion mixture and cook until fragrant, about 1 minute.
  • Pour the crushed tomatoes into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour in coconut milk and chicken broth; bring to a simmer, reduce heat to medium low, and cook, stirring occasionally, until flavors blend and sauce is slightly reduced, about 15 minutes.
  • Stir chicken, any accumulated juices from the chicken, cilantro, and red pepper flakes into tomato mixture; bring to a simmer, reduce heat to medium-low, and cook until chicken is cooked through and tender, 10 to 15 minutes. Season with salt and black pepper.

Nutrition Facts : Calories 625.3 calories, Carbohydrate 19.2 g, Cholesterol 122.4 mg, Fat 48.2 g, Fiber 5 g, Protein 33.5 g, SaturatedFat 27.1 g, Sodium 1325.2 mg, Sugar 4.6 g

CHICKEN TIKKA MASALA



Chicken Tikka Masala image

This creamy, spiced curry made with tomato and hunks of chicken is a longtime favorite of Indian food lovers. This version is streamlined a bit, making it not-quite-authentic, but truly accessible to anyone with a well-stocked pantry. It's also adapted for those without a grill, so the yogurt-marinated chicken spends a few minutes under the broiler to replicate the blackened, smoky bits. Finally, chicken breasts or thighs work equally well here.

Provided by Alison Roman

Categories     curries, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 17

1 tablespoon garam masala
2 teaspoons ground turmeric
2 teaspoons ground cumin
2 teaspoons hot paprika or 1 teaspoon cayenne
1½ teaspoons kosher salt, plus more for seasoning
1 teaspoon ground black pepper, plus more for seasoning
1 1/2 cups whole-milk yogurt
2 tablespoons fresh lemon or lime juice
6 large cloves garlic, finely grated
2-inch piece of ginger, finely grated
2 pounds boneless, skinless chicken thighs, left whole, or breasts, cut in half lengthwise or in thirds if extra large
2 tablespoons vegetable oil or ghee
1 large yellow onion, thinly sliced
3 tablespoons tomato paste
1 (28-ounce) can whole tomatoes
3/4 cup heavy cream
1 1/2 cups coarsely chopped cilantro leaves

Steps:

  • Combine garam masala, turmeric, cumin, paprika, 1½ teaspoons kosher salt and 1 teaspoon black pepper in a small bowl.
  • In a medium bowl, whisk 1 cup yogurt, lemon juice, 3 cloves of garlic, half the ginger and half the spice mixture together. Add chicken and toss to coat. Cover and chill at least 4 hours, up to 8 hours.
  • Meanwhile, heat oil in a large, heavy bottomed pot over medium heat. Add onion and cook, stirring occasionally until lightly browned in spots, about 5 to 8 minutes. Add tomato paste, remaining garlic, ginger and spice mixture and cook, stirring frequently until spices are fragrant and tomato paste has started caramelizing on the bottom of the pot, about 2 minutes.
  • Crush tomatoes with your hands, leaving some larger bits and add them and any liquid left in the can to the pot along with the heavy cream and 1 cup water. Season with salt and pepper and stir, scraping up any bits from the bottom of the pot. Bring to a simmer and reduce heat to medium-low and cook, stirring occasionally until flavors meld and the sauce is thickened slightly, 20 to 25 minutes. Remove from heat and cover until chicken is ready (or after cooling, refrigerate if marinating chicken for more than 4 hours).
  • Once chicken is ready, turn on the broiler and place oven rack about 6 inches away from heat source.
  • Line a rimmed baking sheet with aluminium foil and place a wire rack inside the pan. Remove chicken from the marinade, scraping off any excess, and place the pieces on the rack. Broil just until lightly charred in spots, 5 to 7 minutes on the first side, before flipping pieces and broiling an additional 2 to 3 minutes.
  • Bring tomato sauce to a simmer if it's not already. Remove chicken from the oven and transfer to spiced tomato sauce along with remaining ½ cup yogurt. Continue to simmer until chicken is cooked through and sauce is thickened nicely, 10 to 15 minutes.
  • Divide chicken among four bowls and top with cilantro. Serve with rice or naan for dipping.

Nutrition Facts : @context http, Calories 641, UnsaturatedFat 19 grams, Carbohydrate 26 grams, Fat 37 grams, Fiber 7 grams, Protein 53 grams, SaturatedFat 15 grams, Sodium 1314 milligrams, Sugar 14 grams, TransFat 0 grams

EASY SLOW COOKER CHICKEN TIKKA MASALA



Easy Slow Cooker Chicken Tikka Masala image

This is a very quick, easy, and tasty version of the national dish of the UK! Try it once and you'll make it time and again. Serve over basmati rice.

Provided by MeanDean

Categories     World Cuisine Recipes     Asian     Indian

Time 6h15m

Yield 4

Number Of Ingredients 16

1 ½ pounds skinless, boneless chicken breast, cut in bite-sized pieces
1 (14.5 ounce) can tomato sauce
1 cup plain yogurt
1 jalapeno pepper, seeded and minced
1 tablespoon minced fresh ginger
1 tablespoon ground cumin
2 teaspoons garam masala
2 teaspoons ground black pepper
2 teaspoons paprika
1 clove garlic, minced
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon salt
1 cup heavy whipping cream
¼ cup fresh cilantro, chopped
lemon, juiced

Steps:

  • Stir chicken, tomato sauce, yogurt, jalapeno pepper, ginger, cumin, garam masala, black pepper, paprika, garlic, cinnamon, coriander, and salt together in a slow cooker.
  • Cook on Low for 6 to 8 hours. Stir cream, cilantro, and lemon juice into chicken mixture during the last 30 minutes of cooking.

Nutrition Facts : Calories 455.5 calories, Carbohydrate 10.4 g, Cholesterol 182.1 mg, Fat 27.9 g, Fiber 2.1 g, Protein 40.7 g, SaturatedFat 15.6 g, Sodium 760.5 mg, Sugar 4.9 g

CHICKEN TIKKA MASALA



Chicken Tikka Masala image

This Indian-style chicken tikka masala recipe has flavors that keep me coming back for more-a simple dish spiced with garam masala, cumin and gingerroot that's simply amazing. -Jaclyn Bell, Logan, Utah

Provided by Taste of Home

Categories     Dinner

Time 4h40m

Yield 8 servings.

Number Of Ingredients 20

1 can (29 ounces) tomato puree
1-1/2 cups plain yogurt
1/2 large onion, finely chopped
2 tablespoons olive oil
4-1/2 teaspoons minced fresh gingerroot
4 garlic cloves, minced
1 tablespoon garam masala
2-1/2 teaspoons salt
1-1/2 teaspoons ground cumin
1 teaspoon paprika
3/4 teaspoon pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
2-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch cubes
1 jalapeno pepper, halved and seeded
1 bay leaf
1 tablespoon cornstarch
1 cup heavy whipping cream
Hot cooked basmati rice
Chopped fresh cilantro, optional

Steps:

  • In a 5-qt. slow cooker, combine the first 13 ingredients. Add chicken, jalapeno and bay leaf. Cook, covered, on low 4 hours or until chicken is tender. Remove jalapeno and bay leaf., In a small bowl, mix cornstarch and cream until smooth; gradually stir into sauce. Cook, covered, on high 15-20 minutes or until sauce is thickened. Serve with rice. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 381 calories, Fat 19g fat (9g saturated fat), Cholesterol 118mg cholesterol, Sodium 864mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 33g protein.

HOMEMADE CHICKEN TIKKA MASALA RECIPE BY TASTY



Homemade Chicken Tikka Masala Recipe by Tasty image

You've been itching for a change recently. You know, something to spice things up and throw a spanner into the monotony of routine. Enter: chicken tikka masala. Sure, it might take two days to throw together, but when you pair it with some fluffy steamed rice or buttery, garlic naan, it's well worth the wait. Don't believe us? Try it yourself!

Provided by Alvin Zhou

Categories     Dinner

Time 1h42m

Yield 5 servings

Number Of Ingredients 27

3 boneless, skinless chicken breasts
½ cup plain yogurt
2 tablespoons lemon juice
6 cloves garlic, minced
1 tablespoon minced ginger
2 teaspoons salt
2 teaspoons ground cumin
2 teaspoons garam masala
2 teaspoons paprika
3 tablespoons oil
1 large onion, finely chopped
2 tablespoons minced ginger
8 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground turmeric
2 teaspoons ground coriander
2 teaspoons paprika
2 teaspoons chili powder
2 teaspoons garam masala
1 tablespoon tomato puree
3 ½ cups tomato sauce
1 ¼ cups water
1 cup heavy cream
¼ cup fresh cilantro, for garnish
cooked rice, for serving
naan bread, for serving
Bamboo or wooden skewer

Steps:

  • Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well-coated.
  • Cover and refrigerate for at least 1 hour, or overnight.
  • Preheat the oven to 500°F (260°C). Line a high-sided baking pan or roasting tray with parchment paper.
  • Place the marinated chicken pieces on bamboo or wooden skewers, then set them over the prepared baking pan, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes, until slightly dark brown on the edges.
  • Make the sauce: Heat the oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. Add the cumin, turmeric, coriander, paprika, chili powder, and garam masala and stir constantly for about 30 seconds, until the spices are fragrant. Stir in the tomato puree, tomato sauce, and 1 ¼ cups of water, then bring to a boil and cook for about 5 minutes. Pour in the cream.
  • Remove the chicken from the skewers and add to the sauce, cooking for another 1-2 minutes. Garnish with cilantro and serve over rice or alongside naan bread.
  • Enjoy!

Nutrition Facts : Calories 485 calories, Carbohydrate 19 grams, Fat 34 grams, Fiber 4 grams, Protein 34 grams, Sugar 10 grams

SLOW COOKER CHICKEN TIKKA MASALA



Slow Cooker Chicken Tikka Masala image

Everyone's favorite Indian take-out dish, made at home quickly and simply. Even husbands can do it! Chicken thighs can hold up to a long, slow cook time; they may shred if left in for too long but the dish will still be just as delicious. You can easily double this recipe. It freezes well.

Provided by Les Thompson

Categories     World Cuisine Recipes     Asian     Indian

Time 3h15m

Yield 6

Number Of Ingredients 12

1 (28 ounce) can crushed tomatoes
1 small onion, chopped
2 tablespoons garam masala
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 tablespoon kosher salt
1 tablespoon brown sugar
½ teaspoon ground cumin
½ teaspoon ground coriander
2 pounds skinless, boneless chicken thighs
½ cup plain low-fat Greek yogurt
¼ cup chopped fresh cilantro

Steps:

  • Stir tomatoes, onion, garam masala, garlic, ginger, salt, brown sugar, cumin, and coriander together in a slow cooker until well-mixed. Place chicken thighs in tomato mixture.
  • Cook on High for 3 to 4 hours (or on Low for 6 to 8 hours). Stir yogurt and cilantro into chicken mixture.

Nutrition Facts : Calories 329.4 calories, Carbohydrate 15.8 g, Cholesterol 95.2 mg, Fat 17 g, Fiber 3.6 g, Protein 29.6 g, SaturatedFat 4.9 g, Sodium 1231.8 mg, Sugar 3.5 g

CHICKEN TIKKA MASALA



Chicken Tikka Masala image

Make Indian takeout at home with Aarti Sequeira's Chicken in Creamy Tomato Curry: Chicken Tikka Masala, from Aarti Party on Food Network.

Provided by Aarti Sequeira

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 23

1 cup plain yogurt, whisked until smooth
3 tablespoons Ginger-Garlic Paste, recipe follows (or 1 tablespoon grated fresh ginger and 3 cloves garlic put through a garlic press or finely minced)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken thighs, poked with a fork, and cut into large bite-sized chunks
2 teaspoons olive oil
3 tablespoons butter
1/3 cup Ginger-Garlic Paste, recipe follows (or 6 cloves garlic and 2-inch thumb ginger minced)
2 serrano peppers, minced (seeds removed if you don't want it spicy)
2 tablespoons tomato paste
1 teaspoon garam masala
2 teaspoons paprika
8 Roma tomatoes, diced
1 1/2 teaspoons kosher salt
1 to 2 cups water
Oil, for grilling
1 tablespoon dried fenugreek leaves (optional)
1/2 cup heavy cream
Minced fresh cilantro, for garnish
Cooked rice, naan, or crusty piece of bread, for serving
1/2 cup cloves garlic, whole
1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
1/4 cup canola oil

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.

CHICKEN TIKKA MASALA: (EAST INDIAN CUISINE)



Chicken Tikka Masala: (East Indian Cuisine) image

Do not confuse Masala with Marsala Wine. This is an East Indian dish that is GREAT! NOTE: The Prep Time and Cooking Time does NOT reflect the 4 hours of refrigerated marinating time.

Provided by Alan Leonetti

Categories     Chicken

Time 1h30m

Yield 2 serving(s)

Number Of Ingredients 22

4 boneless skinless chicken breast halves
2 inches fresh ginger (peeled)
8 cloves garlic
4 teaspoons water
1 cup plain yogurt
2 tablespoons vegetable oil
1 lemon, juice of
1/2 teaspoon ground cumin
1/4 teaspoon ground mace
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cardamom
salt & pepper
2 lbs ripe tomatoes (seeded and finely chopped)
1/2 lb green bell pepper (stemmed, seeded and chopped)
1/2 inch ginger (peeled)
4 cloves garlic
2 teaspoons water
1/2 cup unsalted butter
1/2 cup heavy cream
2 teaspoons honey
salt
1/4 teaspoon garam masala, spice mixture (available in Indian or Specialty Markets)

Steps:

  • CHICKEN RECIPE: In a large bowl, combine yogurt, vegetable oil, lemon juice, 4 teaspoons of the ginger/garlic paste that you made in the blender, cumin, mace, nutmeg, cardamom, salt and pepper and mix well.
  • Rub the chicken breasts thoroughly with this mixture and place in a glass baking dish, cover and refrigerate for 4 hours.
  • Preheat oven to 350 degrees.
  • Remove chicken breasts from marinade and discard remaining marinade.
  • Place the chicken in a baking dish.
  • Roast for 8 to 10 minutes, basting with vegetable oil and pan drippings at least twice.
  • When the chicken is tender and cooked through and its juices run clear, remove from the oven and keep warm.
  • Just before serving, slice the cooked chicken and place it in the simmering masala sauce for a few minutes, until heated through.
  • Serve hot.
  • MASALA SAUCE RECIPE: About half an hour before you finish marinating the chicken, start the masala sauce.
  • Place tomatoes and green bell peppers in a saucepot.
  • Add 2 cups water and bring to a boil.
  • Boil for 20 minutes, or until the tomatoes are thoroughly cooked.
  • While the tomatoes and peppers are cooking, cut the half inch piece of ginger into several smaller pieces and place in blender.
  • Add garlic cloves and water and puree.
  • When tomatoes and peppers are nearly done, reduce heat to medium, add 2 teaspoons of the ginger/garlic paste and cook for about 2 minutes.
  • Reduce heat to low, stir in the garam masala and salt and cook 5 to 6 minutes, or until the liquid is the consistency of a thick puree.
  • Remove pan from heat, strain and return sauce to the pot and bring to a boil.
  • Reduce heat to low, stir in butter, cream and honey and simmer gently until ready to add the chicken and serve.

CHICKEN TIKKA MASALA



Chicken Tikka Masala image

Spicy 'Indian' dish who's origin is disputed. Voted the UK's most popular dish. This version is from America's Test Kitchen. Chicken is cubed after it is cooked to keep it moist.

Provided by Winks 5

Categories     Chicken Breast

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 21

1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon table salt
2 lbs boneless skinless chicken breasts
1 cup plain yogurt (see note)
2 tablespoons vegetable oil
2 medium garlic cloves, minced
1 tablespoon grated fresh ginger
3 tablespoons vegetable oil
1 medium onion, diced fine (about 1 1/4 cups)
2 medium garlic cloves, minced
2 teaspoons grated fresh ginger
1 fresh serrano chili, ribs and seeds removed, flesh minced (see note)
1 tablespoon tomato paste
1 tablespoon garam masala (see note)
1 (28 ounce) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro leaves

Steps:

  • This dish is best when prepared with whole-milk yogurt, but low-fat yogurt can be substituted. For a spicier dish, do not remove the ribs and seeds from the chile. If you prefer, substitute 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper for the garam masala. The sauce can be made ahead, refrigerated for up to 4 days in an airtight container, and gently reheated before adding the hot chicken. Serve with basmati rice.
  • FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.
  • FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
  • While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.
  • Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.

Nutrition Facts : Calories 678.5, Fat 40.3, SaturatedFat 14, Cholesterol 207.6, Sodium 1475.4, Carbohydrate 25.7, Fiber 4.8, Sugar 6.8, Protein 55.2

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