CHICKEN TIKKA MASALA
Steps:
- For the chicken marinade: Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, ginger, garam masala, salt, paprika, turmeric and garlic and stir until well-coated. Cover and refrigerate for at least 1 hour, or up to overnight.
- Preheat a tandoor (clay) oven or grill.
- Place the marinated chicken pieces on skewers, then place them in the tandoor oven. Cook until cooked well, about 15 minutes.
- For the sauce: Heat the oil in a large pot over medium heat, then add coriander and cumin, followed by the garlic, onions, ginger and salt to taste. Cook, stirring occasionally, until golden brown, then add the garam masala, paprika and turmeric and stir constantly until the spices are fragrant, about 30 seconds. Stir in the tomato puree and 1 1/4 cups of water, then bring to a boil and cook for about 15 minutes.
- Pour in the cream. Remove the chicken from the skewers and add to the sauce, cooking for another 5 minutes, then finish with the fenugreek leaves. Garnish with cilantro and serve over rice or alongside naan bread. Enjoy!
BAKED CHICKEN TIKKA RECIPE BY TASTY
Here's what you need: plain yogurt, red chili powder, ground coriander, ground cumin, ground tumeric, garam masala, lemon juice, dried fenugreek leaves, fresh cilantro stem, salt, ginger garlic paste, red food colorings, chicken leg quarters
Provided by Noor Aslam
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 176 calories, Carbohydrate 7 grams, Fat 8 grams, Fiber 1 gram, Protein 16 grams, Sugar 4 grams
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
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
OVEN ROASTED CHICKEN TIKKA
This recipe goes well for a small party. It is a repetition in my dinner and the wonderful thing is that you can do the preparation a day ahead.
Provided by neelu07
Categories Asian
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash and clean the chicken legs with skin off.
- Mix yoghurt and all ingredients in a bowl.
- Marinate the chicken legs. Keep overnight in the fridge.
- Take out of the fridge atleast an hour before cooking.
- Preheat the oven at 350 degrees.
- Place the marinated chicken legs in a oven dish lined together leaving the extra marinate.
- Bake it for 1 hour. Because it tastes good if it is cooked well. Turn it over after first half-an-hour.
Nutrition Facts : Calories 349.5, Fat 24, SaturatedFat 6.3, Cholesterol 139.6, Sodium 723.5, Carbohydrate 0.8, Fiber 0.3, Sugar 0.4, Protein 30.7
OVAN BAKED CHICKEN TIKKA
page 29 of October 2009 Good Food
Provided by philanndavies
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- rub chicken thighs with tikka paste
- mix all ingrediants together
- bake for 45 min stirring the onions after 20 min until the chicken is brown and the onions tender
DELICIOUS CHICKEN TIKKA SKEWERS
So simple, so tasty, this is a no fail recipe! Excellent for barbecues served with salad or with my recipe #289258.We love them stuffed into pita bread or in wraps with salad for lunch. Also great cold for picnics! Timing does not include marinating time.
Provided by Noo8820
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut the chicken into 1" cubes; sprinkle with salt and lemon juice and leave for approx 10 minutes.
- For the marinade, combine yogurt, garlic, ginger and ground spices in a bowl until mixed well.
- Thread chicken on to skewers and brush liberally with marinade. Cover and refrigerate for at least 2 hours, better overnight.
- Barbecue or grill, brushing with butter or oil, turning frequently, until cooked through--approx 15 minutes.
- NB-You can also do this with chicken portions like drumsticks and thighs; adjust cooking time accordingly.
Nutrition Facts : Calories 110.4, Fat 2, SaturatedFat 0.8, Cholesterol 48.9, Sodium 262.1, Carbohydrate 3.1, Fiber 0.4, Sugar 1.5, Protein 19.3
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OVEN-ROASTED CHICKEN TIKKA - MIDWEST LIVING
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- Using a mortar and pestle, bash the ginger, garlic and green chile pepper with a pinch of salt until the mixture turns into a paste. (Or, very finely chop them together on a cutting board.) In a bowl, combine the ginger mixture, chicken, 1 1/4 teaspoons salt, yogurt, chili powder, turmeric, cumin seeds, sugar, paprika and garam masala. Chill, covered, for 15 minutes or up to 2 hours (the longer the better).
- Preheat oven to 400°. Grease two rimmed baking sheets, or line them with parchment paper or nonstick foil. Shake excess marinade off the chicken, then distribute the pieces between the pans. (Or thread chicken on skewers so it's easier to turn while cooking. Be sure to wash hands after, due to the hot peppers in the marinade.) Bake 20 minutes, turning once.
OVEN-ROASTED CHICKEN TIKKA | COOKSTR.COM
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Category Indian RecipesEstimated Reading Time 3 mins
- Preheat the oven to 400°F. Line two oven trays with parchment paper and coat them with a very thin layer of oil.
- Pick the chicken thighs over to remove any excess fat, then chop into small pieces, around 1 x 3/4 inch, and set to one side in a bowl.
- Using a mortar and pestle, bash the ginger, garlic, and green chili with a pinch of salt until it turns into a paste. Add the paste to the chicken pieces, followed by the rest of the ingredients and 1 1/4 teaspoons of salt (or to taste). Mix thoroughly and cover. Leave to marinate for at least 15 minutes and up to a few hours (the longer the better).
- Shake any excess marinade off the chicken (or else you'll end up with a curry) and distribute the chicken between the two oven trays, so that you don't crowd them. Cook for around 20 minutes, turning the pieces over after 10 minutes so that they cook evenly.
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