Best Indian Chicken Tikka Masala Recipes

INDIAN CHICKEN TIKKA MASALA

Indian Chicken Tikka Masala image

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

Ingredients

1 (14.5 ounce) can chopped tomatoes
4 tablespoons plain yogurt
2 cloves garlic, roughly chopped
1 (1 inch) piece ginger, coarsely chopped
2 tablespoons vegetable oil
1 onion, chopped
2 tablespoons masala curry paste
4 skinless, boneless chicken breasts, cut into 1-inch pieces
salt and freshly ground black pepper to taste
¼ cup water
1 tablespoon all-purpose flour
3 tablespoons chopped fresh cilantro

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: (EAST INDIAN CUISINE)

Chicken Tikka Masala: (East Indian Cuisine) image

Do not confuse Masala with Marsala Wine. This is an East Indian dish that is GREAT! NOTE: The Prep Time and Cooking Time does NOT reflect the 4 hours of refrigerated marinating time.

Provided by Alan Leonetti

Categories Chicken

Time 1h30m

Yield 2 serving(s)

Number Of Ingredients 22

Ingredients

4 boneless skinless chicken breast halves
2 inches fresh ginger (peeled)
8 cloves garlic
4 teaspoons water
1 cup plain yogurt
2 tablespoons vegetable oil
1 lemon, juice of
1/2 teaspoon ground cumin
1/4 teaspoon ground mace
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cardamom
salt & pepper
2 lbs ripe tomatoes (seeded and finely chopped)
1/2 lb green bell pepper (stemmed, seeded and chopped)
1/2 inch ginger (peeled)
4 cloves garlic
2 teaspoons water
1/2 cup unsalted butter
1/2 cup heavy cream
2 teaspoons honey
salt
1/4 teaspoon garam masala, spice mixture (available in Indian or Specialty Markets)

Steps:

CHICKEN RECIPE: In a large bowl, combine yogurt, vegetable oil, lemon juice, 4 teaspoons of the ginger/garlic paste that you made in the blender, cumin, mace, nutmeg, cardamom, salt and pepper and mix well.
Rub the chicken breasts thoroughly with this mixture and place in a glass baking dish, cover and refrigerate for 4 hours.
Preheat oven to 350 degrees.
Remove chicken breasts from marinade and discard remaining marinade.
Place the chicken in a baking dish.
Roast for 8 to 10 minutes, basting with vegetable oil and pan drippings at least twice.
When the chicken is tender and cooked through and its juices run clear, remove from the oven and keep warm.
Just before serving, slice the cooked chicken and place it in the simmering masala sauce for a few minutes, until heated through.
Serve hot.
MASALA SAUCE RECIPE: About half an hour before you finish marinating the chicken, start the masala sauce.
Place tomatoes and green bell peppers in a saucepot.
Add 2 cups water and bring to a boil.
Boil for 20 minutes, or until the tomatoes are thoroughly cooked.
While the tomatoes and peppers are cooking, cut the half inch piece of ginger into several smaller pieces and place in blender.
Add garlic cloves and water and puree.
When tomatoes and peppers are nearly done, reduce heat to medium, add 2 teaspoons of the ginger/garlic paste and cook for about 2 minutes.
Reduce heat to low, stir in the garam masala and salt and cook 5 to 6 minutes, or until the liquid is the consistency of a thick puree.
Remove pan from heat, strain and return sauce to the pot and bring to a boil.
Reduce heat to low, stir in butter, cream and honey and simmer gently until ready to add the chicken and serve.