Quick Chicken Tikka Satay Recipes

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QUICK CHICKEN TIKKA MASALA



Quick Chicken Tikka Masala image

Aromatic spices and tangy yogurt give great flavor to this quick riff on the Indian classic.

Provided by Rhoda Boone

Categories     Chicken     Sauté     Kid-Friendly     Quick & Easy     Quick and Healthy     22-Minute Meals     Curry     Stew     Small Plates

Yield 4 servings

Number Of Ingredients 18

1 (2 1/2") piece ginger, peeled
4 garlic cloves, peeled
1/2 medium yellow onion
1 1/2 pounds boneless skinless chicken breasts (about 3 breasts), cut into 1" cubes
2 teaspoons kosher salt, divided, plus more to taste
3/4 teaspoon freshly ground black pepper, divided, plus more to taste
2 1/2 teaspoons garam masala, divided
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 tablespoon tomato paste
1 1/2 teaspoons turmeric
1/8-1/4 teaspoon cayenne pepper
1 (28-ounce) can crushed tomatoes
1 (10-ounce) package frozen peas, thawed
1/2 cup plain full-fat or low-fat yogurt (not Greek)
1 tablespoon fresh lemon juice
1/4 cup fresh cilantro leaves and tender stems
Naan (Indian flatbread; for serving)

Steps:

  • Pulse ginger and garlic in a food processor until finely chopped. Add onion and pulse again until finely chopped.
  • Toss chicken with 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1 tsp. garam masala in a medium bowl.
  • Heat oil over high in a large skillet (at least 12" in diameter). Add chicken and cook, tossing occasionally, until lightly browned and cooked through, about 5 minutes. Transfer chicken to a clean medium bowl.
  • Heat same skillet over medium-high and add butter, chopped onion mixture, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook, stirring occasionally, until onion is softened and translucent, about 3 minutes. Add tomato paste, turmeric, cayenne, and remaining 1 1/2 tsp. garam masala and cook, stirring constantly, about 30 seconds. Add tomatoes and cook, stirring occasionally, until hot, about 2 minutes. Return chicken to pan, add peas, and cook, stirring occasionally, until warmed through, about 1 minute more.
  • Remove from heat and stir in yogurt and lemon juice. Season with salt and pepper. Divide among 4 plates, top with cilantro, and serve with naan.

QUICK AND EASY CHICKEN SATAY



Quick and Easy Chicken Satay image

This is so simple and quick to put together, it is a great recipe to make after work as it can be on the table in about 30 Min's. The spiciness of the dish will depend on the brand of satay sauce you buy, mine is a medium spice and I add extra chili flakes as well, so you can make this as mild or as spicy as you like to suit personal preference. I serve this dish over basmati rice but serve with whatever you want if you do not make the rice it would be on the table even quicker.

Provided by The Flying Chef

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon peanut oil
800 g chicken breasts (If you serve this as is without the rice I would up the chicken to 1kg-1.1kg for 4.) or 800 g chicken tenders, chopped into pieces (If you serve this as is without the rice I would up the chicken to 1kg-1.1kg for 4.)
2 brown onions, sliced thinly
3 garlic cloves, crushed
50 ml water
1 teaspoon chicken stock
150 ml satay sauce
1 teaspoon chili flakes
250 ml coconut milk
200 ml coconut cream
2 green onions, sliced

Steps:

  • Heat the oil in a wok or large frying pan, stir fry chicken in batches, until browned all over and cooked. Remove and set to one side.
  • Cook onion and garlic in same wok, stir-until onion softens.
  • Return chicken to pan, add remaining ingredients except green onion, stir-fry until everything is hot and sauce has thickened slightly.
  • To serve: Spoon chicken over rice and sprinkle with green onions.

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