Angelas Chicken Tikka Masala Recipes

Steps:

• Prepare all ingredients for curry paste.
• Heat fry pan and add all ingredients and heat for 4-5 minutes.
• scrape ingredients into blender and blend until a smooth paste.
• Scrape out of blender and put into a small (preferably glass) bowl (glass to prevent staining!).
• Clean out your blender.
• Curry powder will stain.
• Assemble your blender again, as you will be using it again in a few minutes!
• Clean chicken and cut into small pieces, approximately 1 inch pieces.
• In your blender add garlic, ginger, tomato and yogurt and blend until all is nice and smooth.
• Keep lid on blender and set aside for later.
• Measure oil into a nice sized pan (one which has a lid) and heat on medium heat.
• Add onion and fry for 2-3 minutes (will begin to turn clear).
• Add the yogurt-tomato mixture from your blender and stir constantly for one minute.
• Add the curry paste and stir constantly for another minute or so.
• Then add cubed chicken to the pan and completely mix.
• Add heavy cream at this time and stir constantly until mixture starts to bubble.
• Add salt and pepper (more or less; whatever you desire), and cover.
• reduce heat to low-med heat and simmer for 20 minutes.
• It would be a good idea to start cooking your rice (according to package directions, so it is done at the same time as your chicken tikka!) After 20 mins, check to see if chicken is completely cooked!
• Serve over rice!
• Be sure to use the gravy as well!
• (warning. if you use too much gravy, you can really kill the flavor of this dish. use just enough to coat the rice).
• ENJOY!

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.

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.