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 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 RECIPE
Chicken Tikka Masala is a curry of roasted chicken pieces in a spicy sauce. The curry is known for its rich creamy texture. Chicken pieces are marinated in yogurt and spices and baked in an oven/pan fried. The fried pieces are then cooked in an aromatic sauce and later, heavy cream is added to it to give a creamy texture. The colour of Chicken Tikka Masala is very appetising and the curry is packed with flavours . Serve Chicken Tikka Masala with Dhaba Style Spicy Ghee Rice Recipe Made From Whole Spices or Butter Garlic Naan Recipe (Garlic Flavoured Flat Bread) and Pickled onions for a complete Weekend dinner. If you like this recipe, you can also try other similar recipe such as Mutton Do Pyaza Srilankan Chicken Curry Kerala Style Fish Curry
Provided by Karthika Gopalakrishnan
Time 1h
Yield Makes: 3 Servings
Number Of Ingredients 22
Steps:
- To begin making the Chicken Tikka Masala, thoroughly clean and wash the chicken pieces.
- To marinate the Chicken for the Chicken Tikka Masala, in a mixing bowl, combine yogurt, cumin powder, coriander powder, turmeric powder, ginger, garlic, chili powder, kasuri methi and salt along with the chicken. Allow the chicken to marinate for a minimum of 30 minutes.
- Once the chicken is marinated, in a pan, add a teaspoon of oil and cook marinated chicken pieces until they are cooked well for about 8 minutes. The chicken pieces should be juicy and tender.
- Cooking chicken for an extended time will make them hard and rubbery. Do not add water.
- The next step is to make the tikka masala gravy.
- Heat a teaspoon of oil over medium heat. Add onion and cook until they become translucent.
- Add tomatoes and cook them for about two minutes. Add cashews and toss them for a minute. Allow the onion tomato masala to cool down.
- Once it cools down, grind onion, tomato, and cashew into a fine paste.
- Heat a kadai/wok with a tablespoon of butter. Once the butter melts, add cloves, cinnamon powder, and cardamom powder and saute until aroma comes out.
- Add cumin powder and coriander powder and combine them well.
- Add the onion-tomato-cashew puree to the pan, combine them well and saute for few minutes.
- Crush kasuri methi with your hand and add to the tikka masala gravy. Add the marinated chicken pieces, required amount of salt and cream. Toss the chicken tikka masala well so that they are combined well.
- Simmer the chicken tikka masala for about 5 minutes. If the tikka masala is of thicker consistency, adjust addition of water according to your requirements.
- Switch off heat and garnish the chicken tikka masala with coriander leaves and it is ready to be served.
- Serve Chicken Tikka Masala with Dhaba Style Spicy Ghee Rice Recipe Made From Whole Spices or Butter Garlic Naan Recipe (Garlic Flavoured Flat Bread) and Pickled onions for a complete Weekend dinner.
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
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 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 MARSALA
I was given a jar of Patak's Chicken Tikka Marsala sauce and I had no idea what to do with it. I found this recipe on Patak's US site and I'm going to make it tonight for dinner. I'm not familiar with Indian food so hopefully it's as good as it sounds! (PS, I'm using ground ginger instead of fresh so this might not work out as planned)
Provided by PSU Lioness
Categories Curries
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together yogurt, ginger and garlic. Stir in chicken and marinate in refrigerator for about 20 minutes.
- Heat canola oil in a heavy skillet over Medium/High heat. Add chicken (with marinade) and saute until chicken turns white, about 5-7 minutes.
- Stir in the cooking sauce and bring to a boil.
- Reduce heat and cover, simmering for about 10 minutes, stirring occasionally.
- Transfer to a serving dish.
- Serve over rice.
Nutrition Facts : Calories 469.5, Fat 15.3, SaturatedFat 2.5, Cholesterol 72.8, Sodium 176.8, Carbohydrate 60.3, Fiber 23.9, Sugar 2.8, Protein 35.2
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 MARSALA
Make and share this Chicken Tikka Marsala recipe from Food.com.
Provided by Canelamavis
Categories Indian
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- 1 Bring chicken out from the refrigerator after being marinate for a hour.
- 2 Discard the marinade sauce.
- 3 broil or grill chicken (until is fully cook).
- 4 For sauce, melt butter on medium heat.
- 5 Add garlic & Jalapeño; cook for 1 minute.
- 6 Stir in coriander, cumin, paprika, garam masala & salt.
- 7 Add tomato sauce and stir.
- 8 Simmer 15 minutes.
- 9 Add whipped cream, simmer to thicken about 5 minutes (can also use 1 spoon flour if desire more thickness).
- 10 Add sauce to the chicken is already cook.
- 11 Garnish cilantro or parsley in top to enhance flavor an presentation.
- 14 Make white rice to taste.
Nutrition Facts : Calories 497.9, Fat 32.2, SaturatedFat 17.9, Cholesterol 206.3, Sodium 1424.9, Carbohydrate 11.9, Fiber 2.5, Sugar 5.8, Protein 41.2
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