Chicken Tikka Recipes

CHICKEN TIKKA

Steps:

• Purée all ingredients except chicken in a blender until spices are well ground.
• Put chicken in a large bowl, or divide between 2 large sealable plastic bags, and add yogurt mixture, stirring or turning to coat. Marinate chicken, covered and chilled (turning occasionally if using bags), at least 4 hours.
• Soak skewers in water 30 minutes. While skewers are soaking, bring chicken to room temperature.
• Preheat broiler and brush a broiler pan lightly with oil.
• Divide chicken among skewers (about 5 cubes per skewer), leaving an 1/8-inch space between cubes, and arrange about 5 skewers across pan. Broil chicken about 4 inches from heat, turning over once, until browned in spots and just cooked through, 9 to 12 minutes total.
• Transfer cooked skewers to a large platter and, if desired, cover loosely with foil to keep warm. Broil remaining chicken in same manner. Remove chicken from skewers and serve warm or at room temperature.

HOMEMADE CHICKEN TIKKA MASALA RECIPE BY TASTY

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!

GRILLED CHICKEN TIKKA

Steps:

• Gather the ingredients.
• Add the coriander, ginger, garlic, garam masala, peppercorns, salt, and food coloring, if using, to the bowl of a food processor. Process into a smooth paste, scraping down the bowl occasionally.
• Scrape the mixture into a large bowl with a silicone spatula. Add the yogurt, and adjust the seasonings to taste. Add the chicken pieces, tossing to coat. Cover the bowl and refrigerate overnight.
• Thread the chicken onto skewers leaving some space between each piece so the chicken cooks evenly. Preheat a grill to medium-high or position a rack in the upper portion of the oven and preheat to 400 F.
• Place the skewers on the grill or in your oven with a tray underneath to catch drippings. Cook until the chicken is browned on all sides and tender, about 12 to 15 minutes.
• Put the onion rings in a separate bowl and squeeze lime juice over them. Sprinkle the chaat masala over and mix well so the onions are fully coated.
• Top the chicken with the prepared onions, garnish with remaining coriander and serve with naan or Basmati rice. Enjoy!

CHICKEN TIKKA RECIPE

Steps:

• Place the chicken breast pieces into a bowl or freezer bag with the yogurt, garlic, ginger, lemon juice, coriander, turmeric, cumin, paprika, chilli powder, cinnamon, salt and pepper.
• Mix together so that everything is combined, then cover and place in the fridge to marinate for 2-3 hours.
• If you're using wooden skewers, place them in water to soak while the chicken is marinating. This will help to prevent them burning during grilling.
• Remove the marinated chicken from the fridge and thread onto skewers.
• Brush the chicken with the oil, then place on a griddle plate and cook, turning a couple of times, for 8-10 minutes until cooked through. Alternatively, you can grill (broil) under a grill, or you can barbecue for the same amount of time.
• Make sure the chicken is cooked by slicing into a larger piece and ensuring it's no longer pink in the middle.
• Serve with a sprinkling of freshly chopped coriander.

CHICKEN TIKKA MASALA

Steps:

• For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.
• For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the 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, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.
• Meanwhile, fire up your grill. When it is nice and hot, lightly brush it 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).
• Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!
• Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
• Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

CHICKEN TIKKA MASALA RECIPE

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

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.

CHICKEN TIKKA

Steps:

• Mix together all the marinade ingredients and put the chicken in.
• Marinate overnight or for at least 4 hours.
• Cook the chicken under the grill or in a frying pan until fully cooked.

CHICKEN TIKKA RECIPE IN AMRITSARI STYLE!

Steps:

• Marinate chicken - Take chicken thighs (boneless) in a bowl. Add ginger-garlic paste, degi mirch (red chilli powder), salt to taste, and a bit of mustard oil. Now, mix all the ingredients for the first marination. After mixing everything well, leave it aside for a while.
• Prepare a separate mixture with hung curd (yoghurt) - Take hung curd (yoghurt) in a bowl. Now add salt to taste, degi mirch, chicken masala, coriander powder, kitchen king masala, garam masala, mustard oil, ginger garlic paste and green chilli paste into the hung curd. Mix it well.
• Put first marinated chicken into yoghurt mixture - Now, take the first chicken marination and put it in the yoghurt mixture. Mix everything well with your hands. After mixing it well, the chicken tikka mixture is ready. Now, refrigerate the chicken tikka mixture for 10 minutes.
• Put refrigerated chicken tikka in tandoor - After 10 minutes, take out the refrigerated chicken tikka mixture. Put the chicken pieces on a skewer. Now, place the skewer inside tandoor and close tandoor's lid for 10 minutes. After that, take out the skewer from the tandoor
• Serve your chicken tikka - Now, serve chicken tikka with kachumber salad and lemon slice. On the sizzling hot chicken tikka, put some lemon juice, coriander leaves and chaat masala to add more flavour.

CHICKEN TIKKA

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.

THE BEST CHICKEN TIKKA MASALA

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

Steps:

• In a bowl, combine chicken pieces with lemon juice and salt. Rub in, cover and refrigerate for 20minutes. This step helps the meat to tenderise, resulting in juicier, chicken pieces.
• In another bowl, combine ginger, garlic, cumin, paprika, garam masala, cayenne and yogurt. Add in chicken pieces and mix well. Refrigerate for minimum 4 hours but ideally overnight.
• To cook, preheat the grill to highest setting. Thread the meat onto wooden skewers and brush with oil. Put the skewers on a shallow baking tray and grill for approx 6 minutes each side until browned and cooked through.
• Serve with pilau rice and naan.