Cheeky Chicken Tikka Masala Recipes

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CHICKEN TIKKA MASALA RECIPE



Chicken Tikka Masala Recipe image

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

300 grams Chicken , cut into small size pieces
1/2 cup Curd (Dahi / Yogurt)
1 teaspoon Cumin powder (Jeera)
1-1/2 teaspoon Coriander Powder (Dhania)
1/2 teaspoon Turmeric powder (Haldi)
1 inch Ginger , finely chopped
6 cloves Garlic , finely chopped
1/2 teaspoon Red Chilli powder
1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
Salt , as required
1 Onion
1 Tomato
5 Cashew nuts
1 teaspoon Cumin powder (Jeera)
1 teaspoon Coriander Powder (Dhania)
1 Cloves (Laung)
1/4 teaspoon Cinnamon Powder (Dalchini)
1/4 teaspoon Cardamom Powder (Elaichi)
1/2 cup Fresh cream
1 tablespoon Butter (Unsalted)
Oil , as required
Salt , to taste

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.

AUTHENTIC CHICKEN TIKKA MASALA



Authentic Chicken Tikka Masala image

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

¼ cup plain yogurt
2 teaspoons garam masala
2 teaspoons paprika
½ teaspoon freshly ground black pepper
½ teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon ground coriander
1 pound skinless, boneless chicken breast - cut into 1-inch strips
3 tablespoons vegetable oil
1 teaspoon cumin seeds
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon grated fresh ginger
2 green chile peppers, minced
2 Roma tomatoes, diced
½ cup tomato paste
¼ cup water
1 teaspoon garam masala
½ teaspoon ground coriander
½ teaspoon ground turmeric
½ cup heavy whipping cream
½ teaspoon salt, or to taste
½ bunch cilantro for garnish

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

CHEEKY CHICKEN TIKKA MASALA



Cheeky Chicken Tikka Masala image

A dairy free version of the creamy Indian dish. Serve over hot brown rice. Yum! (Prep time does not include marinating)

Provided by mamamandy

Categories     Chicken Breast

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 15

4 boneless skinless chicken breasts or 4 boneless skinless chicken thighs, cubed
2 teaspoons ground ginger
2 garlic cloves, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper
salt
fresh cracked pepper
3 tablespoons fresh cilantro, chopped and divided
2 tablespoons fresh lime juice
2 tablespoons olive oil, divided
1 onion, finely chopped
1 red jalapeno chile, seeded and finely chopped
1 (14 ounce) can coconut milk (NOT the light kind)
1 tablespoon fresh lemon juice (or to taste)

Steps:

  • In large bowl, combine ginger, garlic, cumin, corriander, cayenne, salt, black pepper, 2 tablespoons of the cilantro, lime juice, and 1 tablespoon of the oil.
  • Add chicken and cover.
  • Marinate in fridge for at least 2 hours or overnight.
  • Preheat the broiler or grill to high.
  • Place the chicken on to skewers and cook under the broiler or on the grill, turning frequently until well browned (the chicken does not to be cooked through at this point).
  • (alternately, you can brown chicken in a hot skillet coated with oil).
  • Meanwhile, heat the remaining 1 tablespoon of oil in a large skillet and saute the onion and jalapeno until they are soft and starting to brown.
  • Stir in the coconut milk and bring to a simmer.
  • Cook on low for two minutes to allow flavors to blend.
  • Remove chicken from skewers and stir into the sauce.
  • Simmer for about 5 minutes or until the chicken is cooked through.
  • Taste the sauce to check the seasoning, and add the lemon juice to taste.
  • Serve warm over brown rice.
  • Garnish with the remaining cilantro.

THE BEST CHICKEN TIKKA MASALA



The Best Chicken Tikka Masala image

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

1 1/4 cup whole milk yogurt
1 tablespoon finely grated ginger
4 teaspoons kosher salt
1 teaspoon Kashmiri red chili powder (see Cook's Note)
1 teaspoon garam masala
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
2 cloves garlic, finely grated
8 boneless skinless chicken thighs (about 2 1/2 pounds)
4 tablespoons ghee (see Cook's Note)
1 large onion, sliced
2 serrano chiles, stemmed, seeded and chopped
Kosher salt
1 tablespoon finely grated ginger
4 cloves garlic, finely grated
2 teaspoons dried whole fenugreek leaves (see Cook's Note)
2 teaspoons garam masala
1 teaspoon Kashmiri red chili powder
1 teaspoon Hungarian paprika
One 28-ounce can whole peeled tomatoes
1/4 cup heavy cream
Chopped cilantro leaves and tender stems, for serving
Basmati rice, for serving
Naan, for serving

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.

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

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.

CHICKEN TIKKA MASALA



Chicken Tikka Masala image

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

1 can (29 ounces) tomato puree
1-1/2 cups plain yogurt
1/2 large onion, finely chopped
2 tablespoons olive oil
4-1/2 teaspoons minced fresh gingerroot
4 garlic cloves, minced
1 tablespoon garam masala
2-1/2 teaspoons salt
1-1/2 teaspoons ground cumin
1 teaspoon paprika
3/4 teaspoon pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
2-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch cubes
1 jalapeno pepper, halved and seeded
1 bay leaf
1 tablespoon cornstarch
1 cup heavy whipping cream
Hot cooked basmati rice
Chopped fresh cilantro, optional

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.

ANGELA'S CHICKEN TIKKA MASALA



Angela's Chicken Tikka Masala image

I loveeeeeeee this chicken!! I hope you enjoy it! I've only used my curry paste to make this dish...but if you reallllllllly dont want to make mine *sniff*, you can use whatever kind you wish to use. I highly recommend making the recipe as is... you'll just LOVE it! (this recipe of curry paste makes extra; Save the extra for later or make a smaller amount)

Provided by love4culinary

Categories     Curries

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 23

1 small onion, minced
4 garlic cloves, minced
4 tablespoons curry powder
1 teaspoon olive oil
2 tablespoons white wine vinegar
2 teaspoons ginger, minced
25 peppercorns
2 teaspoons salt
2 teaspoons sugar
1 1/2 teaspoons coriander seeds
1/4 teaspoon lime zest
3 chicken breasts
5 tablespoons plain yogurt
1 1/2 teaspoons minced ginger
2 garlic cloves, minced
1 1/2 tablespoons olive oil
1/2 large onion, chopped
2 tomatoes (nice sized, seeded and chopped, save as much of the juice as possible! amount of tomato plus juice s)
75 ml heavy cream
4 tablespoons curry paste (see recipe above)
1/3 teaspoon salt
1/3 teaspoon black pepper
2 cups uncooked basmati rice

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!

Nutrition Facts : Calories 736.5, Fat 28.1, SaturatedFat 9.2, Cholesterol 97.6, Sodium 1524.9, Carbohydrate 88.6, Fiber 7.2, Sugar 7.2, Protein 33.4

CHICKEN ARTICHOKE TIKKA MASALA



Chicken Artichoke Tikka Masala image

Aarti Sequeira's recipe is just about perfect, but I modified it slightly to use lighter ingredients. The artichoke hearts aren't traditional Indian cuisine, but I love the flavor.

Provided by Late Night Gourmet

Categories     Chicken Thigh & Leg

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 17

3 tablespoons olive oil
1/2 cup garlic clove, grated
1/2 cup fresh ginger, peeled and grated
1 cup fat free Greek yogurt
2 1/2 teaspoons kosher salt
1/2 teaspoon black pepper, freshly ground
1 lb boneless skinless chicken thighs, cut into large bite-sized chunks
3 tablespoons light butter
1 serrano pepper, minced (seeds removed)
2 tablespoons tomato paste
1 teaspoon garam masala
2 teaspoons paprika
8 roma tomatoes, diced
1 cup water
1 tablespoon dried fenugreek leaves, finely chopped
1/2 cup half-and-half
1/2 ounce fresh cilantro, for garnish

Steps:

  • Combine grated garlic and ginger with 1 tablespoon of olive oil to make a Ginger-Garlic Paste .
  • In a large bowl, mix together yogurt, 3 tablespoons of Ginger-Garlic Paste, 1 teaspoon kosher salt, and 1/2 pepper. Cut any remaining fat from the chicken and toss to coat. Marinate about an hour, or in the refrigerator up to overnight.
  • Place a large skillet over medium heat and add 2 teaspoons of olive oil and butter. When the butter has melted, add the remaining Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.
  • Add the tomatoes and remaining salt and stir into the mixture in the skillet. Cook for about 2 minutes, then add 1 cup of water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes.
  • Heat your gas grill or grill pan to medium-high heat. Lightly brush the grill with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).
  • Use an immersion blender and process sauce until smooth. Bring back up to a boil. Add the chicken and fenugreek leaves (use a grinder and pulse for a few seconds before adding). Take the heat down to a simmer and cook for about 10 minutes. Add half-and-half and stir through.
  • Garnish with minced fresh cilantro, and serve over basmati rice with naan bread.

Nutrition Facts : Calories 282, Fat 16.5, SaturatedFat 5.7, Cholesterol 78.9, Sodium 1159, Carbohydrate 14.1, Fiber 2, Sugar 6.4, Protein 20.1

HOMEMADE CHICKEN TIKKA MASALA RECIPE BY TASTY



Homemade Chicken Tikka Masala Recipe by Tasty image

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

3 boneless, skinless chicken breasts
½ cup plain yogurt
2 tablespoons lemon juice
6 cloves garlic, minced
1 tablespoon minced ginger
2 teaspoons salt
2 teaspoons ground cumin
2 teaspoons garam masala
2 teaspoons paprika
3 tablespoons oil
1 large onion, finely chopped
2 tablespoons minced ginger
8 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground turmeric
2 teaspoons ground coriander
2 teaspoons paprika
2 teaspoons chili powder
2 teaspoons garam masala
1 tablespoon tomato puree
3 ½ cups tomato sauce
1 ¼ cups water
1 cup heavy cream
¼ cup fresh cilantro, for garnish
cooked rice, for serving
naan bread, for serving
Bamboo or wooden skewer

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

SILKEN CHICKEN 'TIKKA MASALA'



Silken Chicken 'tikka Masala' image

Chicken Tikka Masala is on the menu on every single Indian restaurant in the UK and is undoubtedly one of the most popular dishes. Although not strictly an authentic Indian dish (developed by Indian restauranteurs in the UK), it's closest relative is probably something like this. Please don't be put off by the seemingly endless list of ingredients and instructions..it's really very simple and well worth it...a real favourite in my house! The kebabs are also great eaten without the sauce. Timings do not include marinating time.

Provided by Noo8820

Categories     Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 25

1 1/2 lbs chicken breasts, boned and skinned, cut into 1-inch chunks
1 1/4 teaspoons salt
3 tablespoons lemon juice
1 tablespoon fresh ginger, grated
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon paprika
1/2-3/4 teaspoon cayenne pepper
6 tablespoons whipping cream
1/2 teaspoon garam masala
3 tablespoons corn oil
4 tablespoons corn oil
5 ounces onions, cut into fine half rings
1 tablespoon ginger, grated
5 -6 cloves garlic, crushed to a pulp
1 tablespoon ground coriander
1/2 teaspoon ground turmeric
3/4 teaspoon cayenne pepper
2 teaspoons paprika
4 tablespoons natural yogurt
2 tomatoes, approx 10 oz, peeled and very finely chopped
12 fluid ounces chicken stock
1/4 teaspoon salt
1/4 teaspoon garam masala
4 tablespoons choppped fresh coriander

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.

Nutrition Facts : Calories 686.1, Fat 35, SaturatedFat 11.6, Cholesterol 144.4, Sodium 1148.7, Carbohydrate 49.8, Fiber 5.1, Sugar 6.9, Protein 47.1

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Jan 30, 2022 Close the burner and allow the masala to cool completely. Transfer it to a blender, add 1/4 cup of water, and pulse, until smooth. Assemble Chicken Tikka Masala — Pass the …
From ruchiskitchen.com


CHICKEN CASHEW CURRY JOE WICKS RECIPES - FOODHOUSEHOME.COM
Try this creamy chicken and cashew nut curry, then check our our chicken korma, butter chicken , Sri Lankan chicken cashew curry and more chicken curry recipes. Heat 1 tbsp oil …
From foodhousehome.com


CHEEKY CHICKEN TIKKA MASALA RECIPE - COOKING INDEX
Set aside for 2 hours. 2. Pre-heat the grill to high. Thread the chicken on to skewers and cook under the grill for 12 minutes or so, turning frequently until well browned. 3. Meanwhile, heat …
From cookingindex.com


CHEEKY CHICKEN TIKKA MASALA RECIPE | EAT YOUR BOOKS
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) ...
From eatyourbooks.com


CHICKEN TIKKA MASALA RECIPES | BBC GOOD FOOD

From bbcgoodfood.com


INDIA OVEN'S CHICKEN TIKKA MASALA RECIPE | CDKITCHEN.COM
For sauce: Heat the oil in a saucepan over medium-low heat. Add the onion, ginger and garlic and saute for 3 to 4 minutes. Add tomato sauce, cumin, garam masala and red chili powder and …
From cdkitchen.com


CHICKEN TIKKA MASALA RECIPE - SWASTHI'S RECIPES
Jun 17, 2022 While the tikka masala cooks, grill your chicken tikka. Thread the chicken on to the skewers and place them on a prepared tray. Place the tray in the middle rack, in a …
From indianhealthyrecipes.com


VEGAN TOFU TIKKA MASALA - THE CHEEKY CHICKPEA
Oct 21, 2021 Flip and repeat. (fry in 2 batches if necessary) Remove from the pan and set aside. To make the sauce: In the same pan over medium-high heat add vegan butter or oil, diced …
From thecheekychickpea.com


CHICKEN TIKKA MASALA | RICARDO
In a large skillet or large saucepan, brown the chicken in the oil. Season with salt and pepper. Set aside on a plate. In the same skillet, brown the onion with the pepper. Add oil, if needed. Add …
From ricardocuisine.com


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