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
Really delicious chicken tikka and just like you get at Indian restaurants or possibly better! Very healthy too! Garnish with sliced onion and lemon wedges. Serve with steamed rice or naan. Can also be made on the grill.
Provided by indomagic
Categories World Cuisine Recipes Asian Indian Main Dishes Chicken
Time 2h30m
Yield 2
Number Of Ingredients 11
Steps:
- Combine chilies, cilantro, yogurt, tomato paste, ginger paste, garlic paste, tikka masala, food coloring, and salt in a glass or ceramic bowl. Add chicken and marinate in the refrigerator for 2 hours, up to overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with aluminum foil and spray with cooking spray.
- Bake chicken in the preheated oven for 10 minutes; flip and spray with cooking spray. Continue to bake until chicken is no longer pink in the centers and juices run clear, 5 to 10 minutes more. Turn on the oven's broiler. Broil until browned, 3 to 5 minutes more.
Nutrition Facts : Calories 256.4 calories, Carbohydrate 12 g, Cholesterol 85.9 mg, Fat 6.5 g, Fiber 2.5 g, Protein 32.8 g, SaturatedFat 2.4 g, Sodium 876.9 mg, Sugar 4.1 g
CHICKEN TIKKA MASALA, FROM COOK'S ILLUSTRATED RECIPE - (4/5)
Provided by Foodiewife
Number Of Ingredients 23
Steps:
- CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside. SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160°F on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.
EASY SLOW COOKER CHICKEN TIKKA MASALA
This is a very quick, easy, and tasty version of the national dish of the UK! Try it once and you'll make it time and again. Serve over basmati rice.
Provided by MeanDean
Categories World Cuisine Recipes Asian Indian
Time 6h15m
Yield 4
Number Of Ingredients 16
Steps:
- Stir chicken, tomato sauce, yogurt, jalapeno pepper, ginger, cumin, garam masala, black pepper, paprika, garlic, cinnamon, coriander, and salt together in a slow cooker.
- Cook on Low for 6 to 8 hours. Stir cream, cilantro, and lemon juice into chicken mixture during the last 30 minutes of cooking.
Nutrition Facts : Calories 455.5 calories, Carbohydrate 10.4 g, Cholesterol 182.1 mg, Fat 27.9 g, Fiber 2.1 g, Protein 40.7 g, SaturatedFat 15.6 g, Sodium 760.5 mg, Sugar 4.9 g
CHICKEN TIKKA MASALA(COOK'S COUNTRY)
Garam masala is an Indian seasoning made from warm spices like clove, cinnamon, pepper, cardamom, and cumin. Our taste test winner is McCormick Gourmet Collection Garam Masala.
Provided by Coppercloud
Categories Curries
Time 50m
Yield 1 pot, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine garam masala, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in bowl. Toss chicken with 1 tablespoon oil and 1 tablespoon spice mixture in separate bowl.
- Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion and cook until beginning to brown, about 5 minutes.
- Stir in ginger, garlic, and remaining 2 teaspoons spice mixture and cook until fragrant, abut 30 seconds.
- Add tomatoes and chicken and simmer until slightly thickened and chicken is cooked through, about 10 minutes.
- Off heat, stir in cream. Season with salt and pepper to taste. Sprinkle with cilantro. Serve.
Nutrition Facts : Calories 326.4, Fat 16, SaturatedFat 5.1, Cholesterol 95.9, Sodium 406.8, Carbohydrate 18.8, Fiber 4.4, Sugar 1.3, Protein 29.1
CHICKEN AND SLICKS(COOK'S COUNTRY)
If you're short on chicken fat at the end of step 1, supplement it with vegetable oil. Chicken soup with wide homemade noodles.
Provided by Coppercloud
Categories Chicken Thigh & Leg
Time 2h9m
Yield 8 Cups, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 1. Pat chicken dry with paper towels and season with salt and pepper. Toast 6 tablespoons flour in Dutch oven over medium heat, stirring constantly, until just beginning to brown, about 5 minutes. Transfer flour to medium bowl and wipe out pot. Heat 1 tablespoon oil in now-empty Dutch oven over medium-high heat until just smoking. Cook chicken until well browned all over, about 10 minutes; transfer to plate. When chicken is cool enough to handle, remove and discard skin. Pour fat (you should have about 2 tablespoons) into another small bowl; reserve.
- 2. Add onion and 1 tablespoon oil to now-empty pot and cook over medium heat until softened, about 5 minutes. Stir in thyme and cook until fragrant, about 30 seconds. Add 7 cups broth, chicken, and bay leaves and bring to boil. Reduce heat to low and simmer, covered, until white meat registers 160 degrees and dark meat registers 175 degrees, 20 to 25 minutes. Remove from heat. Transfer chicken to clean plate. When chicken is cool enough to handle, shred into bite-size pieces, discarding bones.
- 3. Meanwhile, combine remaining chicken broth, reserved fat, and remaining oil in liquid measuring cup. Process remaining flour and ½ teaspoon salt in food processor until combined. With machine running, slowly pour in broth mixture and process until mixture resembles coarse meal. Turn dough onto lightly floured surface and knead until smooth. Divide in half.
- 4. After kneading the dough briefly, roll each dough half into a 10-inch square of 1/8 inch thickness. Using a sharp knife or pizza wheel, cut the dough into 5 by 1-inch rectangles. Place handful of noodles in single layer on parchment-lined plate, cover with another sheet of parchment, and repeat stacking with remaining noodles and additional parchment, ending with parchment. Freeze until firm, at least 10 minutes or up to 30 minutes.
- 5. Return broth to simmer and add noodles. Cook until noodles are nearly tender, 12 to 15 minutes, stirring occasionally to separate. Remove 1 cup broth from pot and whisk into reserved toasted flour. Stir broth-flour mixture into pot, being careful not to break up noodles, and simmer until slightly thickened, 3 to 5 minutes. Add shredded chicken and parsley and cook until heated through, about 1 minute. Season with salt and pepper. Serve.
- MAKE AHEAD Broth and chicken can be made through step 2 and refrigerated in separate airtight containers for 2 days. Dough can be made through step 3, wrapped in plastic wrap, and refrigerated for 1 day. To finish, proceed with step 4.
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