Best Actifried Chicken Tikka Masala Recipes
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.
EASY CHICKEN TIKKA MASALA
10000x better (and faster) than take-out! And the chicken is perfectly tender with the creamiest, most flavor-packed sauce ever!
Provided by Chungah Rhee
Categories entree
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large saucepan of 2 cups water, cook rice according to package instructions; set aside. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken and onion to the stockpot and cook until golden, about 4-5 minutes. Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1 minute. Stir in tomato sauce and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. Stir in heavy cream until heated through, about 1 minute. Serve immediately with rice, garnished with cilantro, if desired.
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 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
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What is Actifried Chicken Tikka Masala?
Actifried chicken tikka masala is a delicious and spicy Indian curry that has gained immense popularity around the globe. Chicken tikka masala is a staple Indian dish that is typically made by marinating chicken pieces in a yogurt-based spice mix, then grilling or baking it until tender. The chicken is then added to a mildly spiced creamy tomato gravy, which takes the dish to a whole new level of flavor. Actifried chicken tikka masala, on the other hand, is a healthier and quicker alternative to the traditional recipe. It is cooked using a device called an air fryer, which uses hot air to fry the chicken pieces to perfection, without the need for excessive oil. The dish is simple to prepare, and it has become a favorite of many foodies, who love the bold flavors of Indian cuisine.The Origin of Actifried Chicken Tikka Masala
It is believed that chicken tikka masala originated in the United Kingdom, in the 1960s. The story goes that a British national requested a restaurant owner in Glasgow, who was of Indian descent, to make a curry with some tomato soup. The chef then marinated chicken tikkas in yogurt and spices and added them to a spiced tomato gravy to make what is now the famous chicken tikka masala. Actifried chicken tikka masala, like its traditional counterpart, has roots in Indian cuisine. It is said to have originated in the Indian subcontinent, where chicken is a staple meat. In India, the dish is served in many variations, depending on the region and local taste preferences.Ingredients Used in Actifried Chicken Tikka Masala
Actifried chicken tikka masala requires the same ingredients as the traditional recipe, with the exception of ghee or oil, which is replaced by cooking spray or a small amount of oil. Some of the ingredients used in the dish include:- Boneless chicken breast, cut into cubes or strips
- Yogurt, preferably Greek yogurt or hung yogurt
- Ginger-garlic paste, to add flavor and aroma
- Spices like cumin, coriander, turmeric, and garam masala
- Tomatoes, pureed or crushed to make the sauce
- Cream, for added richness and creaminess
- Kasuri methi or dried fenugreek leaves, to give the dish a distinct flavor
- Cilantro or coriander leaves, chopped for garnish
How to Make Actifried Chicken Tikka Masala
Making actifried chicken tikka masala is easy and simple. Here's a step-by-step guide to making this delicious and fiery Indian curry:- Start by marinating the chicken in yogurt and spices. Mix together the yogurt, ginger-garlic paste, and spices to make a flavorful marinade. Add the chicken to the marinade and let it rest for at least 30 minutes or up to 4 hours in the refrigerator.
- Preheat the air fryer to 375°F. Place the chicken pieces in a single layer in the air fryer basket, and spray with cooking spray or brush with a small amount of oil.
- Actifry the chicken for about 10-15 minutes or until cooked through and browned on the outside.
- Meanwhile, prepare the tomato gravy. Heat a pan over medium heat, and add a small amount of oil. Add the onion and sauté until softened and translucent. Add the tomatoes, ginger-garlic paste, and spices, and cook for 6-8 minutes or until the mixture thickens and the oil separates.
- Stir in the cream and kasuri methi, and cook for an additional 2-3 minutes or until the gravy thickens and becomes creamy. Season with salt, and add the grilled actifried chicken to the gravy. Garnish with cilantro leaves, and serve hot with rice or naan.