THE BEST CHICKEN TIKKA MASALA
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
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.
CHICKEN TIKKA MASALA
This Indian-style chicken tikka masala recipe has flavors that keep me coming back for more-a simple dish spiced with garam masala, cumin and gingerroot that's simply amazing. -Jaclyn Bell, Logan, Utah
Provided by Taste of Home
Categories Dinner
Time 4h40m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a 5-qt. slow cooker, combine the first 13 ingredients. Add chicken, jalapeno and bay leaf. Cook, covered, on low 4 hours or until chicken is tender. Remove jalapeno and bay leaf., In a small bowl, mix cornstarch and cream until smooth; gradually stir into sauce. Cook, covered, on high 15-20 minutes or until sauce is thickened. Serve with rice. If desired, sprinkle with cilantro.
Nutrition Facts : Calories 381 calories, Fat 19g fat (9g saturated fat), Cholesterol 118mg cholesterol, Sodium 864mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 33g protein.
CHICKEN TIKKA MASALA (VERSION 2)
Make and share this Chicken Tikka Masala (Version 2) recipe from Food.com.
Provided by Yorky1000
Categories Curries
Time 3h40m
Yield 4 serving(s)
Number Of Ingredients 31
Steps:
- Tikka:.
- Combine all ingredients except chicken in a bowl and mix. Add chicken and turn well to coat. Cover with cling wrap and leave in fridge to marinate overnight (3 hours minimum).
- Thread the chicken pieces onto skewers (soaked in water if wooden), brush with a little vegetable oil and grill or barbecue both sides until slightly charred. Remove from the skewers and allow to cool.
- Masala:.
- Heat the ghee in a wok. When the ghee has melted, add the onions, garlic, ginger and salt.
- Cook, stirring constantly to ensure it doesn't burn, until the ginger is starting to turn golden, about 5 minutes.
- Reduce the heat to medium. Add the paprika, and cook for 2 minutes.
- Add the turmeric, garam masala, ground coriander seeds, ground cumin seeds, cardamom pods, cayenne pepper, and cook a further 2 minutes, stirring.
- Add the tomato puree, liquidised tomatoes and water, and mix. Bring to a simmer, then cover and reduce heat to low.
- Simmer for 15 minutes, stirring occasionally.
- Allow the curry to cool then add to a blender and blend until smooth.
- Return curry to the wok. Add the yoghurt, sugar and ghee. Stir to melt the ghee.
- Add the chicken to the wok and stir. Simmer for a few minutes until the chicken is cooked through.
Nutrition Facts : Calories 884.5, Fat 66.8, SaturatedFat 26.7, Cholesterol 252.7, Sodium 1382.5, Carbohydrate 20.6, Fiber 4.5, Sugar 8.4, Protein 51.7
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