Best Chicken Tikka With Basmati And Raita Recipes

CHICKEN TIKKA MASALA

Chicken Tikka Masala image

Chicken Tikka Masala is one of our favorite Indian dishes of all time. Tender chicken in a creamy tomato sauce is so easy to make at home. A must try!

Provided by Emily Walker

Time 1h45m

Number Of Ingredients 24

Ingredients

1 cup yogurt
1 tablespoon lemon juice
2 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon garam masala
1/4 teaspoon cayenne pepper
1 teaspoon freshly ground pepper
1 tablespoon minced fresh ginger
1 teaspoon salt
3 boneless skinless chicken breasts (cut into bite-size pieces)
5 wooden skewers
1 tablespoon butter
1 clove garlic (minced)
2 teaspoon ground cumin
2 teaspoon paprika
1 teaspoon garam masala ((optional))
1 teaspoon chili powder
1 teaspoon salt
8 ounces tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro
6 pieces Naan Bread
3 cups rice (cooked)
1 cup cucumber yogurt

Steps:

In a large bowl, combine yogurt, lemon juice, cumin, cinnamon, garam masala, cayenne, pepper, ginger, and salt. Stir in chicken, cover, refrigerate 1 hour.
Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers and discard marinade.
Grill chicken skewers 5 minutes on each side.
Melt butter in a large skillet over medium low heat. Saute garlic for 1 minute.
Season with cumin, paprika, garam masala, chili powder, and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes.
Add grilled chicken to the sauce, and simmer for 5 more minutes.
Sprinkle with fresh chopped cilantro. Serve with rice, naan bread, and cucumber yogurt.

Nutrition Facts : Calories 264 kcal, Carbohydrate 7 g, Protein 15 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 101 mg, Sodium 1093 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

CHICKEN TIKKA

Chicken Tikka image

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

Ingredients

½ cup chopped green chilies
½ cup finely chopped cilantro
4 tablespoons fat-free plain Greek yogurt
2 tablespoons tomato paste
1 tablespoon ginger paste
1 tablespoon garlic paste
1/2 tablespoon tikka masala
2 drops red food coloring
salt to taste
2 (5 ounce) skinless, boneless chicken breasts, cubed
nonstick cooking spray

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 BIRYANI RECIPE BY TASTY

Chicken Tikka Biryani Recipe by Tasty image

Here's what you need: chicken breast, natural yogurt, lemon juice, ginger garlic paste, tikka masala sauce, red chili powder, turmeric powder, salt, oil, onion, ginger garlic paste, cumin seed, black peppercorns, cloves, red chili powder, coriander powder, garam masala powder, salt, tomatoes, natural yogurt, water, water, basmati rice, bay leaf, cumin seed, onion, fresh coriander, oil, water

Provided by Evelyn Liu

Categories Dinner

Yield 6 servings

Number Of Ingredients 29

Ingredients

1 ⅓ lb chicken breast
1 ⅔ cups natural yogurt
1 tablespoon lemon juice
2 tablespoons ginger garlic paste
2 tablespoons tikka masala sauce
1 tablespoon red chili powder
½ teaspoon turmeric powder
1 teaspoon salt
2 tablespoons oil
1 onion, finely chopped
2 tablespoons ginger garlic paste
1 teaspoon cumin seed
2 black peppercorns
2 cloves
1 teaspoon red chili powder
½ teaspoon coriander powder
1 teaspoon garam masala powder
1 teaspoon salt
2 tomatoes, finely chopped
½ cup natural yogurt
⅓ cup water
1 ⅔ cups water
1 ½ cups basmati rice, soaked for at least 20 minutes
1 bay leaf
½ teaspoon cumin seed
1 ½ cups onion, carmelised
½ cup fresh coriander, finely chopped
1 tablespoon oil
1 cup water, saffron-infused

Steps:

Preheat the oven 430˚F ( 220˚C).
Combine all the chicken tikka ingredients and marinate in the fridge for at least 1 hour.
Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.
Reserve the chicken tikka marinade for later use.
Bake the chicken skewers for about 15 minutes, until slightly dark brown on the edges and cooked throughout.
Heat oil in a large pot over medium heat, then sauté the onions with the herbs and spices until just browned.
Add in the chopped tomatoes and fry till soft.
Pour in the yogurt, water, and reserved tikka marinade, and mix it well with the vegetables and spices.
Bring the mixture to a boil, add in the chicken and cook for a further 4-5 minutes. Set aside.
In a large pot, assemble your biryani in the following layers: ⅓ rice, ½ chicken curry, ½ caramelised onion, ½ coriander, ⅓ rice, oil, ½ of the saffron-infused water, ½ chicken curry, ⅓ rice, the rest of the saffron-infused water, ½ caramelised onion, and finally top with the remaining coriander.
Simmer the biryani over a low heat for 10 minutes or until all the water is absorbed and the rice and chicken are heated throughout.
Enjoy!