The Best 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

THE BEST CHICKEN TIKKA MASALA RECIPE



The Best Chicken Tikka Masala Recipe image

The secret to our Chicken Tikka Masala is a salty yogurt-based marinade followed by intense charring on a hot grill.

Provided by J. Kenji López-Alt

Categories     Entree

Time 4h55m

Yield 6

Number Of Ingredients 16

5 pounds bone-in chicken pieces (breasts, legs, or a mix), skin removed
3 tablespoons toasted ground cumin
3 tablespoons toasted paprika
2 tablespoon toasted ground coriander seed
2 teaspoon ground turmeric
1 teaspoon cayenne pepper
12 cloves garlic, grated on the medium holes of a box grater, divided
3 tablespoons fresh ginger, grated on the medium holes of a box grater, divided
2 cups yogurt
3/4 cup fresh juice from 4 to 6 lemons, divided
Diamond Crystal kosher salt; for table salt, use about half as much by volume
4 tablespoons butter or ghee
1 large onion, thinly sliced
1 (28-ounce) can whole peeled tomatoes, roughly mashed
1/2 cup roughly chopped cilantro leaves and tender stems
1 cup heavy cream

Steps:

  • 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 and blackened on surface, about 8 minutes (chicken will not be completely cooked through-this is ok). Transfer to cutting board and let rest 10 minutes.

Nutrition Facts : Calories 1045 kcal, Carbohydrate 19 g, Cholesterol 510 mg, Fiber 6 g, Protein 106 g, SaturatedFat 25 g, Sodium 1171 mg, Sugar 9 g, Fat 60 g, ServingSize serves 4 to 6, UnsaturatedFat 0 g

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

CHICKEN TIKKA MASALA



Chicken Tikka Masala image

This is an easy recipe for Chicken Tikka Masala--chicken marinated in yogurt and spices and then served in a tomato cream sauce. Serve with rice or warm pita bread.

Provided by Yakuta

Categories     World Cuisine Recipes     Asian     Indian

Time 2h20m

Yield 4

Number Of Ingredients 19

1 cup yogurt
1 tablespoon lemon juice
2 teaspoons fresh ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
1 teaspoon salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
¼ cup chopped fresh cilantro

Steps:

  • In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.
  • Preheat a grill for high heat.
  • Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
  • Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 1 teaspoon salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Nutrition Facts : Calories 403.5 calories, Carbohydrate 13.3 g, Cholesterol 143.2 mg, Fat 28.9 g, Fiber 2.5 g, Protein 24.6 g, SaturatedFat 16.9 g, Sodium 1592.4 mg, Sugar 7.1 g

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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2013-12-11 Directions. Step 1. In a large skillet, heat canola oil over medium heat. Add chicken pieces and cook until just browned, about 5 minutes. Step 2. Add onion and garlic and sauté for 5 minutes. Stir in tikka masala paste and yogurt; simmer for 15 minutes until chicken is cooked through. Step 3.
From foodnetwork.ca


CREAMY CHICKEN TIKKA MASALA RECIPE - I WASH YOU DRY
Combine the yogurt and spices to create a paste in a large bowl. Add in the cut chicken thighs and stir to coat. Cover and refrigerate for at least 1 hour, up to 24 hours. Preheat oven to 500 degrees F. Line a 9x13" baking pan with foil and soak wooden skewers in …
From iwashyoudry.com


CREAMY CHICKEN TIKKA MASALA (WITH VIDEO) | HOW TO FEED A LOON
2022-08-07 Pour into a bowl and set aside. Add the whole tomatoes (with the juice) to the same blender and purée until smooth. Strain through a sieve into a bowl and set aside. In a large bowl, add the cut chicken. Add 2 tbsp of the puréed ginger sauce, yogurt, and 1 tsp of salt. Mix until the chicken is fully coated.
From howtofeedaloon.com


SIMPLE WAY TO PREPARE ULTIMATE CHICKEN TIKKA MASALA PIZZA
2022-08-09 Chicken Tikka Masala Pizza. Chicken Tikka Masala Pizza - cheesy Indian pizza topped with delicious chicken tikka masala. The best and easist homemade pizza recipe ever. We decided to make an Asian-style pizza and came up with the idea of Indian pizza, using chicken tikka masala as the topping. After coming up short in my
From supertcc.com


CHICKEN TIKKA MASALA - ARVINDAS.COM
Stir in the cream, the sugar and salt. Fold in the cooked chicken and simmer for 10 minutes. Add the remaining ½ cup of water and cook for a few more minutes.
From arvindas.com


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