Serious Eats Chicken Tikka Masala Maybe The Best Recipes

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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.

SERIOUS EATS CHICKEN TIKKA MASALA - MAYBE THE BEST



Serious Eats Chicken Tikka Masala - Maybe the Best image

Entered for safe-keeping, by J. Kenji Lopez-Alt of Serious Eats, touted as "The Best Chicken Tikka Masala". Adapted somewhat. He gives 2 ways to finish cooking: on the grill or under the broiler. He recommends pulsing the peeled ginger and garlic in a food processor instead of box-grating them. Can't wait to try this! He recommends bone-in chicken because the meat (especially breasts) is less likely to overcook. For best taste, toast whole seeds and then grind in a spice-dedicated coffee grinder. Preparation time includes 4 hours for marination.

Provided by KateL

Categories     Chicken Breast

Time 5h

Yield 4-6 serving(s)

Number Of Ingredients 22

5 lbs bone-in chicken pieces, skin removed (breasts, legs or a mix)
3 tablespoons toasted ground cumin (whole seed toasted, then ground to yield 3 Tbsp.)
3 tablespoons toasted paprika
2 tablespoons toasted ground coriander (whole seed toasted, then ground to yield 2 Tbsp.)
2 teaspoons ground turmeric
1 teaspoon cayenne pepper or 1 teaspoon indian red chili powder
8 garlic cloves, grated on the medium holes of a box grater
2 tablespoons fresh ginger, grated on the medium holes of a box grater (about 2 inches of gingerroot)
2 cups yogurt
1/2 cup fresh lemon juice (3-4 lemons)
1/4 cup kosher salt
4 tablespoons ghee or 4 tablespoons unsalted butter
1 large onion, thinly sliced
4 tablespoons garlic, grated (or crushed)
2 tablespoons fresh ginger, grated (about 2 inches fresh gingerroot, peeled and grated)
28 ounces whole canned tomatoes, roughly mashed
1/4 cup cilantro leaf, and tender stems roughly chopped
1 cup heavy cream
1/4 cup lemon juice (1-2 lemons)
1/4 cup fresh cilantro leaves, roughly chopped
3 cups cooked rice (or as desired) (optional)
6 pieces grilled naan bread (optional)

Steps:

  • Place the chicken pieces on a cutting board with flesh-side up. Score deeply at 1-inch intervals with a sharp knife. Pat dry and place in a large rimmed non-reactive baking dish.
  • MARINADE:.
  • Combine cumin, paprika, coriander, turmeric and cayenne in a small bowl and mix well. Set aside 3 tablespoons of spice mixture (for Step 10).
  • Combine remaining 6 tablespoons of spice mixture, 8 cloves garlic, 2 tablespoons ginger, yogurt, 1/2 cup lemon juice and 1/4 cup salt in a large bowl and whisk to combine (or process all in food processor).
  • Pour marinade all over chicken pieces, using hands to coat every surface. Cover loosely and refrigerate. Refrigerate and allow to marinate for at least 4 hours and up to 8 hours, turning occasionally.
  • SAUCE:.
  • Meanwhile, heat ghee or butter in a large Dutch oven over medium-high heat until melted and foaming subsides.
  • In clean food processor, pulse garlic to yield 4 tablespoons (or crush in a garlic press). Remove excess of garlic from food processor and add about 2 inches fresh gingerroot cut in small chunks, and pulse until finely grated.
  • Add onions and garlic-ginger mix to the Dutch oven. Cook, stirring frequently, until dark and beginning to char in spots, about 10 minutes.
  • Add reserved spice mixture from Step 3. Cook, stirring frequently, until fragrant, about 30 seconds.
  • Add tomatoes and 1/4 cup chopped cilantro, scraping up any browned bits from bottom of pan with a spoon.
  • Simmer sauce for 15 minutes, then puree using a hand blender or by transferring to a tabletop blender in batches. (If you use a VitaMix, you will not need to allow the sauce to cool off first.)
  • Stir in cream and remaining 1/4 cup lemon juice. Season to taste with salt, then set aside until chicken is cooked.
  • TO COOK ON THE GRILL:.
  • Light 1 chimney full of charcoal. When all of the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of a coal grate.
  • Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
  • Clean and oil the grilling grate. (I recommend a GrillGrate.).
  • Wipe excess marinade off chicken and place over hot side of grill, flesh-side down.
  • Grill without moving until well charred, 5-7 minutes.
  • Flip chicken and cook until second side is charred, 4-5 minutes. (Chicken will not be completely cooked through, which is okay). Transfer to a cutting board and allow to rest 10 minutes.
  • TO COOK UNDER THE BROILER:.
  • Line a broiler pan with heavy duty aluminum foil and preheat the broiler to high with the rack set 6 inches below broiler element.
  • Wipe excess marinade off chicken and place on foil-lined pan, flesh side up. Broil until charred an blackened on surface, about 8 minutes (but if you have a professional oven broiler, it may take much less time). (Chicken will not be completely cooked through, which is okay.) Transfer to a cutting board and allow to rest 10 minutes.
  • FINALE:.
  • Remove chicken from bone using a sharp knife and cut into rough bite-sized chunks.
  • Transfer chicken chunks to pot of sauce.
  • Bring to a simmer over medium heat and cook, stirring frequently, until chicken is just cooked through, about 10 minutes.
  • Sprinkle with 1/4 cup chopped cilantro leaves.
  • Serve immediately with rice or grilled naan.

Nutrition Facts : Calories 1264.2, Fat 93.5, SaturatedFat 39.4, Cholesterol 389, Sodium 7698.7, Carbohydrate 35.1, Fiber 7, Sugar 14.2, Protein 74.9

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Top Asked Questions

How to make chicken tikka masala with cream?
Remove the chicken from the pan and put to one side. In the same pan heat the remaining oil and gently cook the onion and chili powder for 5 minutes. Add the turmeric and ground cumin, stir and cook for another minute. Stir in the cream and gently simmer for 5 minutes. Add the chicken and simmer for another 5 minutes.
Why is chicken tikka masala considered British national dish?
Chicken Tikka Masala Recipe also, if you like to watch and learn, there's even a video to accompany the recipe. Despite, or maybe because, Chicken Tikka Masala is considered a British national dish, belief has it; it came from the days of British colonial subjugation of India.
What kind of oven do you use for chicken tikka?
It’s made with tender bites of marinated chicken in a creamy spiced tomato sauce. Truly authentic chicken tikka is cooked in a tandoor clay oven, but since most home cooks don’t have that available, I’ve adapted this recipe for a stove top, instant pot and slow cooker.
How long to cook chicken tikka masala with Lamb?
Lamb Tikka Masala: replace chicken with cubed pieces of lamb shoulder. Marinate and sear the lamb as you would have the chicken, then simmer it in the prepared masala sauce, covered, for 60-90 minutes or until tender.

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