CHICKEN TIKKA MASALA
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
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
CHICKEN TIKKA MASALA
Steps:
- For the chicken marinade: Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, ginger, garam masala, salt, paprika, turmeric and garlic and stir until well-coated. Cover and refrigerate for at least 1 hour, or up to overnight.
- Preheat a tandoor (clay) oven or grill.
- Place the marinated chicken pieces on skewers, then place them in the tandoor oven. Cook until cooked well, about 15 minutes.
- For the sauce: Heat the oil in a large pot over medium heat, then add coriander and cumin, followed by the garlic, onions, ginger and salt to taste. Cook, stirring occasionally, until golden brown, then add the garam masala, paprika and turmeric and stir constantly until the spices are fragrant, about 30 seconds. Stir in the tomato puree and 1 1/4 cups of water, then bring to a boil and cook for about 15 minutes.
- Pour in the cream. Remove the chicken from the skewers and add to the sauce, cooking for another 5 minutes, then finish with the fenugreek leaves. Garnish with cilantro and serve over rice or alongside naan bread. Enjoy!
CHICKEN TIKKA MASALA
Tikka is a Persian word for "bits and pieces" and a masala refers to any combination of complementary Indian spices.
Provided by Guy Fieri
Categories main-dish
Time 2h15m
Yield 6 servings
Number Of Ingredients 22
Steps:
- For the chicken and marinade: Sprinkle the chicken pieces with salt and pepper. Combine the yogurt with the paprika, coriander, cumin, cayenne, lemon zest, cinnamon, garlic and ginger in a mixing bowl. Mix together well then pour into a resealable plastic bag. Add chicken pieces and shake around to coat all the pieces evenly. Place in the refrigerator and marinate for 1 hour.
- Heat a grill to high. Wipe down the grates with an oil-blotted paper towel to create a nonstick surface. Remove the chicken from the marinade and wipe off any excess. Grill the chicken pieces until well-marked, 3 to 4 minutes per side. Remove to a plate and set aside.
- For the sauce: Set a Dutch oven over medium heat. (Alternatively, you can cook in a pressure cooker. Simply cut the cooking time in half and cook over medium heat with medium pressure.) Coat with the oil and add the butter. Add the garlic and onions. Cook until translucent and fragrant, 3 to 4 minutes. Add the tomato paste, paprika and garam masala. Cook for 2 to 3 minutes to toast the spices and cook the tomato paste. Add the crushed tomatoes, vinegar and grilled chicken pieces. Stir well and simmer until the chicken is tender, 25 to 30 minutes. Finish the sauce with the heavy cream. Season with salt and pepper. Garnish with the cilantro.
- Wine paring for meal: dry Riesling or sparkling wine
HOMEMADE CHICKEN TIKKA MASALA RECIPE BY TASTY
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
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
AUTHENTIC CHICKEN TIKKA MASALA
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
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
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.
INDIAN CHICKEN TIKKA MASALA
This Indian chicken tikka masala is an easy but flavorful version of everyone's favorite mild-medium curry! Serve with naan bread and mango chutney. Garnish with additional cilantro leaves.
Provided by Keri
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Combine tomatoes, yogurt, garlic, and ginger in a blender and process until smooth.
- Heat oil in a large frying pan over medium heat. Add onion and fry until soft, 3 to 4 minutes, stirring constantly. Stir in curry paste and fry until fragrant, 1 minute more, stirring once or twice. Add the tomato mixture and chicken to the pan and mix together. Season with salt and pepper. Remove pan from heat.
- Mix water and flour together in a bowl. Stir into the chicken mixture in the frying pan. Return pan to the heat and bring to a boil, stirring constantly, about 5 minutes. Reduce heat to low, cover, and cook until thickened, about 15 minutes more. Sprinkle with cilantro and serve immediately.
Nutrition Facts : Calories 251.6 calories, Carbohydrate 13.8 g, Cholesterol 65.5 mg, Fat 10 g, Fiber 2.2 g, Protein 26.2 g, SaturatedFat 2 g, Sodium 399.1 mg, Sugar 6.5 g
CHICKEN TIKKA MASALA
This takeaway favourite is freezer-friendly and quick to reheat, giving you the chance to get ahead and save money.
Provided by Good Food team
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat the vegetable oil and butter in a large, lidded casserole on the hob, then add the onions and a pinch of salt. Cook for 15-20 mins until soft and golden.
- Add the tikka masala paste and peppers, then cook for 5 mins more to cook out the rawness of the spices.
- Add the chicken breasts and stir well to coat in the paste. Cook for 2 mins, then tip in the chopped tomatoes, tomato purée and 200ml water. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through.
- Remove the lid, stir through the mango chutney, double cream and natural yogurt, then gently warm through. Season, then set aside whatever you want to freeze. Will keep, in an airtight container, in the freezer for up to three months. Scatter the rest with coriander leaves and serve with basmati rice and naan bread.
Nutrition Facts : Calories 345 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 1.04 milligram of sodium
CHEF JOHN'S CHICKEN TIKKA MASALA
I probably get more requests for Indian food than any other ethnic cuisine, so I was very excited to be posting this recipe for chicken tikka masala; until I found out it's actually a British recipe. This is usually done with heavy cream, but I like to use coconut milk instead; the subtle sweetness it provides works beautifully with the spices in the dish. Serve with steamed rice.
Provided by Chef John
Categories World Cuisine Recipes Asian Indian
Time 1h10m
Yield 4
Number Of Ingredients 22
Steps:
- Place chicken in a bowl and drizzle vegetable oil over chicken; toss to coat.
- Whisk kosher salt, garam masala, ground cumin, ground coriander, smoked paprika, ground turmeric, black pepper, cayenne pepper, and cardamom together in a small bowl. Season chicken with spice mixture and turn to coat evenly.
- Melt clarified butter in a large, heavy skillet over high heat. Cook chicken thighs in hot butter until browned on all sides, 5 to 10 minutes. Transfer chicken to a plate. When cool enough to handle, cut chicken into bite-size pieces.
- Reduce heat under the skillet to medium-high. Stir onion into skillet; saute until onion softens and turns translucent, 5 to 6 minutes. Add tomato paste and stir. Saute until paste caramelizes, about 5 minutes. Stir garlic and ginger into tomato-onion mixture and cook until fragrant, about 1 minute.
- Pour the crushed tomatoes into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour in coconut milk and chicken broth; bring to a simmer, reduce heat to medium low, and cook, stirring occasionally, until flavors blend and sauce is slightly reduced, about 15 minutes.
- Stir chicken, any accumulated juices from the chicken, cilantro, and red pepper flakes into tomato mixture; bring to a simmer, reduce heat to medium-low, and cook until chicken is cooked through and tender, 10 to 15 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 625.3 calories, Carbohydrate 19.2 g, Cholesterol 122.4 mg, Fat 48.2 g, Fiber 5 g, Protein 33.5 g, SaturatedFat 27.1 g, Sodium 1325.2 mg, Sugar 4.6 g
CHICKEN TIKKA MASALA
This creamy, spiced curry made with tomato and hunks of chicken is a longtime favorite of Indian food lovers. This version is streamlined a bit, making it not-quite-authentic, but truly accessible to anyone with a well-stocked pantry. It's also adapted for those without a grill, so the yogurt-marinated chicken spends a few minutes under the broiler to replicate the blackened, smoky bits. Finally, chicken breasts or thighs work equally well here.
Provided by Alison Roman
Categories curries, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Combine garam masala, turmeric, cumin, paprika, 1½ teaspoons kosher salt and 1 teaspoon black pepper in a small bowl.
- In a medium bowl, whisk 1 cup yogurt, lemon juice, 3 cloves of garlic, half the ginger and half the spice mixture together. Add chicken and toss to coat. Cover and chill at least 4 hours, up to 8 hours.
- Meanwhile, heat oil in a large, heavy bottomed pot over medium heat. Add onion and cook, stirring occasionally until lightly browned in spots, about 5 to 8 minutes. Add tomato paste, remaining garlic, ginger and spice mixture and cook, stirring frequently until spices are fragrant and tomato paste has started caramelizing on the bottom of the pot, about 2 minutes.
- Crush tomatoes with your hands, leaving some larger bits and add them and any liquid left in the can to the pot along with the heavy cream and 1 cup water. Season with salt and pepper and stir, scraping up any bits from the bottom of the pot. Bring to a simmer and reduce heat to medium-low and cook, stirring occasionally until flavors meld and the sauce is thickened slightly, 20 to 25 minutes. Remove from heat and cover until chicken is ready (or after cooling, refrigerate if marinating chicken for more than 4 hours).
- Once chicken is ready, turn on the broiler and place oven rack about 6 inches away from heat source.
- Line a rimmed baking sheet with aluminium foil and place a wire rack inside the pan. Remove chicken from the marinade, scraping off any excess, and place the pieces on the rack. Broil just until lightly charred in spots, 5 to 7 minutes on the first side, before flipping pieces and broiling an additional 2 to 3 minutes.
- Bring tomato sauce to a simmer if it's not already. Remove chicken from the oven and transfer to spiced tomato sauce along with remaining ½ cup yogurt. Continue to simmer until chicken is cooked through and sauce is thickened nicely, 10 to 15 minutes.
- Divide chicken among four bowls and top with cilantro. Serve with rice or naan for dipping.
Nutrition Facts : @context http, Calories 641, UnsaturatedFat 19 grams, Carbohydrate 26 grams, Fat 37 grams, Fiber 7 grams, Protein 53 grams, SaturatedFat 15 grams, Sodium 1314 milligrams, Sugar 14 grams, TransFat 0 grams
CHICKEN TIKKA MASALA
Provided by Maneet Chauhan
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Melt the butter in a small skillet over medium heat. Add the tandoori masala and toast, stirring often, until fragrant, 2 to 3 minutes. Whisk the spice mixture into the yogurt in a large bowl. Then mix in the ginger, lemon juice, salt and garlic. Add the chicken and toss to coat well. Cover and chill for at least 1 hour, preferably 6 hours and no more than 8 hours.
- Preheat the oven to 350 degrees F.
- Arrange the chicken on a greased baking sheet and bake until cooked through and an instant-read thermometer inserted in the chicken measures 165 degrees F, 12 to 15 minutes. Increase the heat to broil and broil 3 minutes.
- Add the chicken to the Tikka Masala Sauce. Toss to combine. Serve the chicken with the sauce.
- Melt the butter in a large saucepan over medium heat. Add the fenugreek leaves and tandoori masala and toast, stirring often, until fragrant, 2 to 3 minutes. Add the marinara sauce and bring to a simmer. Add the cream, honey and salt to taste and simmer until the oil and butter start to float on the surface, about 5 minutes.
CHICKEN TIKKI MASALA
Make and share this Chicken Tikki Masala recipe from Food.com.
Provided by Batmans Chef
Categories Indian
Time 1h10m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 27
Steps:
- Place first seven ingredients in a large bowl, mix well.
- Add yogurt to bowl and blend all ingredients together.
- Add chicken and let marinate for at least 30 minutes, preferably longer.
- After marinating is complete, bake chicken in oven at 400 for 30-40 minutes until thoroughly cooked. Broil on high for additional 5-10 minutes to achieve the tandoori oven effect (slight browing/blackening on top).
- Once chicken is cooked, cut into bite sized pieces and set aside.
- To start the sauce, chop tomatoes and mix in a bowl with canned tomatoes, tomato paste, lemon juice and salt. Set aside.
- Chop onions and mince garlic, set aside.
- In large pan or wok, heat oil. While oil is heating, add the cumin, turmeric and about half the garlic and ginger. Stir fry for 2-3 minutes to infuse the oil.
- Add onions and remaining garlic and ginger paste. Sautee until onions are mostly clear. (about 20 minutes).
- Add tomato mixture and remaining spices to pan and simmer for at least 15 minutes.
- Using an immersion blender, blend sauce in pan. If you do not have one, let mixture cool (this is very important) and transfer to a blender to blend thoroughly.
- Let simmer for 30 minutes longer.
- Add chicken to sauce and let heat through. About 10 minutes prior to serving, add heavy cream and buttermilk.
- Top with cilantro.
- Serve with naan bread or over rice.
Nutrition Facts : Calories 329.6, Fat 23.9, SaturatedFat 10.6, Cholesterol 100, Sodium 1723.3, Carbohydrate 11.1, Fiber 2.7, Sugar 5.4, Protein 18.9
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