Silken Chicken Tikka Masala Recipes

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.

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.

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.

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:

• Put the chicken in a bowl. Add the salt and lemon juice and rub them in.Prod the chicken lightly with a tip of a knife and rub the seasonings in again.
• Add the remaining kebab ingredients except the oil,mix well,cover and refrigerate for 6-8 hours,although longer will not hurt at all!
• Preheat the grill,thread the meat onto two to four skewers (flat,sword-like ones are best). Brush with oil and balance the skewers on the rim of a shallow baking tray.
• Place about 5" from the heat source and grill for about 6 mins on each side or until lightly browned and cooked through.
• FOR THE SAUCE:.
• Pour the oil into a large non stick pan with a lid and set over med high heat. when the oil is hot add the onion and stir fry until they turn reddish brown (6-7 min).
• Add the ginger and garlic and continue to fry,stirring for 1 minute.
• Add the coriander,turmeric,cayenne and paprika, stir for 10 seconds,then add a tbsp of yogurt,stirring until it is absorbed.Add the remaining yogurt this way a tbsp at a time.
• Put in the tomatoes and fry for 3-4 mins until they turn pulpy. Keep mashing them with the back of a wooden spoon to help the process along.
• Add the salt and the stock and bring to a simmer.
• Cover and reduce the heat to low and simmer gently for 15-20 mins.The sauce should turn thick.
• Stir in the garam masala and fresh coriander,taste and add more salt if needed.
• When the kebabs are cooked push the chicken off the skewers with a fork and fold the meat into the sauce.

Steps:

• Combine yogurt, lemon juice, 2 t cumin, cinnamon, cayenne, black pepper, ginger, and chicken in a large bowl.
• Refrigerate for 1 hour.
• Thread chicken onto soaked skewers.
• Grill until pink is gone on high heat, about 10 minutes each side.
• Set chicken aside.
• In a large heavy skillet, melt butter and saute garlic and jalepeno for 1 minute over medium heat.
• Season with 2 t cumin and paprika.
• Stir in tomato sauce and cream, simmer on low for 20 minutes.
• Add grilled chicken, simmer for 10 additional minutes.
• Salt to taste, and garnish with chopped cilantro.

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:

• Place the chicken in a bowl with the yoghurt & tandoori paste and stir. Marinate for at least 15 minutes, or covered in the overnight in the fridge.
• Preheat the grill to high. Take the chicken out of the marinade(reserving the liquid for later) and spread over a baking sheet. grill for 6 minutes each side until lightly charred.
• Melt the butter in a casserole dish or large frying pan over a low heat and soften the onions for 10 minutes , stirring occasionally until just golden.
• Stir in the garlic, ginger, bay leaves, salt and all the spices.Cook for 1-2 minutes until the spices release their aroma. Stir in the passata, reserved yoghurt marinade and the water.Simmer very gently fro 5 minutes until the sauce thickens until sauce thickens, adding extra water should it get to thick.Stir in the cooked chicken.
• Serve with basmati rice or naan bread.

Steps:

• Put the chicken into a bowl and add the salt and lemon juice and rub into the meat.
• Poke the meat with the tip of a knife and rub in the seasonings again.
• Set aside for 20 mins,then add the ginger,cumin,garlic,paprika,cayenne,cream and garam masala.Mix well and refrigerate for 6-8 hours,although longer will not hurt.
• Preheat the grill and thread the meat onto flat sword-like skewers.Brush with oil and balance the skewers on the rim of a shallow baking tray.
• Place about 5" from the heat source and grill for about 6 mins or until lightly browned and cooked through.

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.