Chicken Tikka With Spiced Rice Recipes

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CHICKEN TIKKA RECIPE



Chicken Tikka Recipe image

Chicken Tikka Kebabs in a richly spiced yogurt marinade. Grilled, barbecued or griddled to perfection An easy, family-pleasing dinner!

Provided by Nicky Corbishley

Categories     Dinner     Lunch

Time 2h20m

Number Of Ingredients 15

3 chicken breasts ((approx 500g/17.5 oz) - chopped into bite-size chunks)
120 g (1/2 cup) Greek yogurt (- or thick natural yogurt (full fat))
2 cloves garlic ( - peeled and minced)
1 tbsp minced ginger
Juice of half a lemon
1 tsp ground coriander
½ tsp turmeric
½ tsp cumin
1 tsp paprika
½ tsp mild chilli powder
1 pinch of cinnamon
½ tsp salt
½ tsp black pepper
2 tbsp vegetable oil (- for brushing onto the chicken before grilling)
2 tbsp freshly chopped coriander

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.

Nutrition Facts : Calories 151 kcal, Carbohydrate 2 g, Protein 20 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 54 mg, Sodium 301 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CHICKEN TIKKA MASALA



Chicken Tikka Masala image

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

1 cup yogurt
1 tablespoon lemon juice
2 teaspoons fresh ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
1 teaspoon salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
¼ cup chopped fresh cilantro

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



Chicken Tikka Masala image

Recipe VIDEO above. Make this iconic curry at home!!! It's a stunner - and although there's an extensive looking list of ingredients, it's astonishingly straight forward. Far better than paste in a jar, less oily than restaurants, and you can get everything you need from supermarkets!Spice level: Low. Marinating time: 3 - 24 hours

Provided by Nagi

Categories     Mains

Time 1h

Number Of Ingredients 30

600g/ 1.2lb chicken thigh ((boneless, skinless), cut into 3cm / 2.2" cubes (Note 1))
1/2 cup plain yoghurt, ( full fat best (Greek is fine))
6 cloves garlic (, minced (~1.5 tbsp))
1 tbsp fresh ginger (, grated)
1 tsp garam masala ((Note 2))
1 tsp each salt, cumin, ground coriander, paprika (sweet, normal or smokey)
1 tbsp vegetable oil
1/8 tsp cayenne pepper ((optional))
Pinch black pepper
2 tsp lemon juice
1 - 2 tbsp oil ((Note 3))
2 tsp turmeric
1 tbsp garam masala ((Note 2))
2 tsp coriander
1 tsp cumin
1/8 tsp cardomon powder
1/8 tsp cayenne pepper
3 tbsp (65ml) vegetable oil ((Note 3))
30g / 2 tbsp unsalted butter OR ghee
1 onion, finely chopped ((brown, white or yellow))
1 tsp salt
2 tbsp fresh ginger (, grated)
6 cloves garlic (, crushed or grated)
1 tbsp paprika ((not smoked))
1 2/3 cups (400ml) tomato passata ((tomato puree))
1 2/3 cups (400ml) water
100 ml (1/3 cup + 1 tbsp) cream ((thickened or pure is fine))
1 tsp sugar
50g / 3 tbsp unsalted butter OR ghee
Basmati rice

Steps:

  • Combine all ingredients except chicken in a bowl and mix. Add chicken and turn well to coat.
  • Cover with cling wrap and leave in fridge to marinate overnight (3 hours minimum).
  • Heat 1 tbsp oil in a non stick pan over high heat until smoking. Add half the chicken and spread out. Leave for 2 minutes or until charred. Turn each piece and cook the other side until charred - don't worry if not cooked inside. (Note 4, also Video helpful here) Remove into bowl.
  • Scrape out charred bits left in pan and discard. Add more oil if required and cook remaining chicken.
  • Wipe skillet with paper towels (or do this part in a pot as you need a lid). Turn heat down to medium high.
  • Add oil and butter. When butter is melted, add onions, ginger and salt.
  • Cook, stirring constantly to ensure it doesn't burn, until the ginger is starting to turn golden and the onions smell sweet, about 5 - 7 minutes.
  • Reduce the heat to medium. Add the garlic and paprika, and cook for 2 minutes.
  • Add the Curry Sauce Spices, and cook a further 2 minutes, stirring.
  • Add tomato passata and water, and mix. Bring to a simmer, then cover and reduce heat to low.
  • Simmer for 15 minutes, stirring occasionally.
  • Pour curry into a bowl, then use a stick blender to puree until smooth (Note 5).
  • Return sauce to skillet. Add cream, sugar and butter. Stir to melt the butter.
  • Add chicken, stir. Simmer for a few minutes until the chicken is cooked through.
  • Optional: Sprinkle with a pinch of extra garam masala at the end.
  • Serve over basmati rice, sprinkled with coriander/cilantro if desired. Try this No Yeast Flatbread as a quick naan!

Nutrition Facts : ServingSize 365 g, Calories 582 kcal

CHICKEN TIKKA WITH SPICED RICE



Chicken tikka with spiced rice image

Indian food needn't be a guilty pleasure - this healthy baked chicken with fragrant, fresh rice is nutritious and flavoursome

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 10

4 skinless chicken breasts
150g pot low-fat natural yogurt
50g tikka paste
100g/4oz cucumber , diced
1 tbsp roughly chopped mint leaves
1 red onion , cut into thin wedges
140g easy-cook long grain rice
1 tbsp medium curry powder
50g frozen pea
1 small red pepper , diced

Steps:

  • Slash each chicken breast deeply with a knife 3-4 times on one side. Put in a bowl and add 50g of the yogurt and the tikka paste. Mix well, cover and marinate in the fridge for 30 mins. Make the raita by stirring the cucumber and most of the mint into the rest of the yogurt. Season with black pepper, cover and chill.
  • Heat oven to 240C/220C fan/gas 9. Scatter the onion wedges over a foil-lined baking tray. Remove the chicken from the marinade, shake off any excess and place on top of the onion wedges. Cook for 20 mins.
  • Meanwhile, tip the rice, curry powder, peas and pepper into a pan of boiling water and simmer for 10 mins or until the rice is just tender. Drain well and divide the rice between 4 plates. Add the chicken, roasted onion and remaining mint. Serve with the cucumber raita.

Nutrition Facts : Calories 342 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 0.7 milligram of sodium

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.

CHICKEN TIKKA



Chicken Tikka image

This homemade chicken tikka tastes just as good as any chicken tikka you can buy! It's a great recipe for an Indian chicken marinade and you can then eat the chicken in all kinds of different ways or add it to other recipes.

Provided by Corina Blum

Categories     chicken     Main Course

Time 20m

Number Of Ingredients 13

600 g chicken ((4 chicken breasts))
1/2 lemon (juiced)
2 tbsp natural yogurt
1 tsp cayenne pepper
1 tsp paprika
1 tsp coriander
1/2 tsp cumin
1/2 tsp turmeric
1/4 tsp cinnamon
3 garlic cloves (crushed)
1 tbsp ginger (grated)
1 tsp natural red food colour (optional)
1 pinch salt

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.

Nutrition Facts : Calories 339 kcal, Carbohydrate 2 g, Protein 28 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 113 mg, Sodium 121 mg, ServingSize 1 serving

CHICKEN TIKKA & SPICED RICE



Chicken tikka & spiced rice image

Indian food does not need to be a guilty pleasure - this healthy chicken with fragrant, fresh rice is nutritious low in calories and lots of flavour.

Provided by hjalmar

Time 1h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Mix together the yogurt, and Tikka paste or powder. Season well. Cut chicken in bite cubes and Place the chicken in a large, non-metallic bowl and pour over the yogurt mixture. Toss to mix well, cover and marinate in the refrigerator for 8-10 hours.
  • Heat the oil in a large non-stick frying pan and add the onion. Cook over a gentle heat for 10-12 minutes, then add the peas, red pepper and stir-fry for a couple minutes more. Increase the heat to high, add the chicken mixture and stir-fry for 6-8 minutes, until boiling.
  • Reduce the heat to low, cover tightly and cook for 25-30 minutes or until the chicken is cooked through.
  • Uncover the pan, check the seasoning and cook over a high heat for 3-4 minutes, stirring constantly. Remove from the heat and stir in the mint leaves. Serve immediately.
  • Serve with cucumber and white rice.

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.

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