Nisha Katona Chicken Tikka Masala Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

AUTHENTIC CHICKEN TIKKA MASALA RECIPE| VIDEO



Authentic Chicken Tikka Masala Recipe| Video image

Jazz up your dinner with this flavor-packed curry.

Provided by Nish Kitchen

Categories     Chicken Dishes

Time 1h15m

Number Of Ingredients 29

2 tbsp oil
1 large onion, chopped
1 tsp minced ginger, ginger paste
½ tsp ground turmeric, turmeric powder
2 tsp ground coriander, coriander powder
1 tsp paprika
1 tsp red chili powder
1 tbsp tomato puree, tomato paste
¼ cup canned tomatoes or 2 medium tomatoes, chopped
1 tsp lemon juice
¾ cup fresh cream
¼ tsp garam masala
A handful coriander, cilantro leaves, chopped
Salt to taste
Water
Naan or rice, to serve
600 g chicken thigh fillets, cut into cubes
Marinate Chicken:
2 tbsp lemon juice
6 garlic cloves
3 cm piece fresh ginger
1 ½ tsp cumin seeds
½ tsp ground coriander, coriander powder
½ tsp garam masala
1 tsp paprika
1 tsp red chili powder
2 tbsp yogurt
2 tbsp oil
Salt to taste

Steps:

  • Place chicken pieces in a large bowl. Rub with lemon juice and enough salt. Marinate for 10 minutes in the refrigerator.
  • Meanwhile, place garlic, ginger, cumin, coriander, garam masala, chili powder, and yogurt in a blender. Process until smooth. Add this paste to the bowl of chicken. Add in oil and mix well. Marinate for at least 30 minutes or overnight if possible.
  • When you are ready, preheat grill. Thread the chicken pieces onto skewers. Grill, turning occasionally, for 15 - 20 minutes or until cooked through. Remove chicken from skewers. Set aside.
  • Meanwhile heat oil in a large pan over medium heat. Add onions. Saute for 2-3 minutes or until lightly browned. Add ginger. Saute until aromatic. Add ground turmeric, ground coriander, paprika and red chili powder. Saute for a minute. Add tomato paste and fry for a few seconds. Now add in the tomatoes. Saute until they are soft and mushy. Bring to a boil, reduce heat and simmer for 2-3 minutes.
  • Add lemon juice and cream. Add in enough water to make a thick sauce. Season with salt. Simmer, stirring occasionally, for 3-4 minutes. Add more water if needed.
  • Add garam masala and coriander (cilantro) leaves. Heat through. Stir in the grilled chicken. Garnish with more coriander leaves if you like. Serve with naan, roti or rice.

Nutrition Facts : Calories 403 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 243 milligrams cholesterol, Fat 57 grams fat, Fiber 11 grams fiber, Protein 45 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 4 Servings, Sodium 752 milligrams sodium, Sugar 7 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 37 grams unsaturated fat

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.

NEXT LEVEL TIKKA MASALA



Next level tikka masala image

Who can resist the combination of smoky tandoor-charred chicken in a delicately spiced tomato-based sauce? Master the tikka masala with our ultimate version

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 4h20m

Number Of Ingredients 27

8 bone-in chicken thighs
1 lime, juiced
2 large pieces ginger
10 garlic cloves, peeled
400ml Greek yogurt
pinch chilli powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
1 tsp turmeric
1 small green chilli
red food colouring (optional)
3 tbsp butter or ghee
1 large onion, finely chopped
1½ tsp cumin seeds
1½ tsp mustard seeds
½ tsp powdered fenugreek
½ tsp powdered paprika
4 cardamom pods, lightly bashed
1 large piece cinnamon
1 tbsp tomato purée
50g ground almonds
pinch soft brown sugar
1 tbsp malt vinegar
680ml passata
100ml crème fraîche or double cream
fresh coriander leaves, flaked almonds, garam masala and smoked salt (optional), to serve

Steps:

  • Remove the skin from the chicken and slash each thigh two or three times. Put into a bowl or plastic container and toss with the lime juice and ½ tsp salt. Set aside while you make the marinade.
  • In a small food processor, blitz the ginger and garlic to make a paste, adding a splash of water if needed. Set aside half of the paste for the sauce. Tip the remaining marinade ingredients into the food processor, then blitz to a smooth paste. Pour the paste over the chicken and marinate for at least 4 hrs (overnight or 24 hrs is even better).
  • To make the sauce, heat 2 tbsp of the ghee or butter in a large shallow pan with a lid. Cook the onions for 15 mins over a medium heat until starting to brown. Add the spices and remaining garlic and ginger paste, and cook for 2 mins. Stir in the tomato purée, ground almonds, a pinch of sugar and vinegar. Cook for about 1 min. Pour in the passata, then fill the jar or carton halfway up with water and add this too. Bring to a gentle simmer, then cook for 2-3 hrs until you have a thick, red sauce. Can be kept chilled in the fridge for up to 48 hrs while you marinate the chicken.
  • Set the grill to its highest setting. Lift the chicken from the marinade, wiping off any excess back into the dish and reserve for the sauce. Arrange the chicken on a large baking tray cut-side up. Put under the grill for 10-15 mins until charred and starting to blacken. Remove the tray from the oven and set aside with the cooking juices. Reheat the sauce, adding the reserved marinade, then tip the chicken and any pan juices with the crème fraîche or cream into the curry sauce. Cook for 40 mins until the chicken is completely tender. Stir the remaining butter or ghee in at the end.
  • Leave the curry to sit for a few mins, then season with the garam masala and smoked salt, if using. Sprinkle with coriander and flaked almonds, then serve with naan bread and rice, if you like.

Nutrition Facts : Calories 646 calories, Fat 45 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 1.31 milligram of sodium

CHICKEN TIKKA MASALA



Chicken tikka masala image

This takeaway favourite is freezer-friendly and quick to reheat, giving you the chance to get ahead and save money.

Provided by Good Food team

Categories     Dinner, Main course

Time 1h5m

Number Of Ingredients 12

4 tbsp vegetable oil
25g butter
4 onions, roughly chopped
6 tbsp chicken tikka masala paste (use shop-bought or make your own - see recipe, below)
2 red peppers, deseeded and cut into chunks
8 boneless, skinless chicken breasts, cut into 2.5cm cubes
2 x 400g cans chopped tomatoes
4 tbsp tomato purée
2-3 tbsp mango chutney
150ml double cream
150ml natural yogurt
chopped coriander leaves, to serve

Steps:

  • Heat the vegetable oil and butter in a large, lidded casserole on the hob, then add the onions and a pinch of salt. Cook for 15-20 mins until soft and golden.
  • Add the tikka masala paste and peppers, then cook for 5 mins more to cook out the rawness of the spices.
  • Add the chicken breasts and stir well to coat in the paste. Cook for 2 mins, then tip in the chopped tomatoes, tomato purée and 200ml water. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through.
  • Remove the lid, stir through the mango chutney, double cream and natural yogurt, then gently warm through. Season, then set aside whatever you want to freeze. Will keep, in an airtight container, in the freezer for up to three months. Scatter the rest with coriander leaves and serve with basmati rice and naan bread.

Nutrition Facts : Calories 345 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 1.04 milligram of sodium

More about "nisha katona chicken tikka masala recipes"

CHICKEN TIKKA MASALA - CAFE DELITES
chicken-tikka-masala-cafe-delites image
Web Apr 7, 2018 Instructions. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows). Heat oil in a large skillet or pot over medium …
From cafedelites.com


CHICKEN TIKKA MASALA | RECIPETIN EATS
chicken-tikka-masala-recipetin-eats image
Web Apr 6, 2018 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 …
From recipetineats.com


NADIYA HUSSAIN'S EASY CHICKEN TIKKA MASALA | THIS …
nadiya-hussains-easy-chicken-tikka-masala-this image
Web Subscribe now for more! http://bit.ly/1JM41yFNadia treats Holly and Phillip with her tried and tested chicken tikka masala recipe that the whole family can e...
From youtube.com


NISHA KATONA CHICKEN TIKKA MASALA RECIPES
nisha-katona-chicken-tikka-masala image
Web 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 …
From tfrecipes.com


PAPRIKA CHICKEN FROM 30 MINUTE MOWGLI: FAST EASY …
paprika-chicken-from-30-minute-mowgli-fast-easy image
Web 30 Minute Mowgli. This is my mother-in-law’s recipe and was one of the dishes she cooked for me when I met her for the first time in Budapest. My husband is Hungarian and our first date, over 25 years ago, was at an …
From app.ckbk.com


EASY CHICKEN TIKKA MASALA - DAMN DELICIOUS
easy-chicken-tikka-masala-damn-delicious image
Web Feb 9, 2019 Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken and onion to the stockpot and cook until golden, about 4-5 minutes. Stir in …
From damndelicious.net


CHICKEN TIKKA MASALA {EASY INDIAN RECIPE} - WELLPLATED.COM
chicken-tikka-masala-easy-indian-recipe-wellplatedcom image
Web Season the chicken with 1 teaspoon kosher salt and set aside. In a Dutch oven or similar large, sturdy pot, melt the butter over medium heat. Once melted, add the onion. Cook until beginning to soften, about 4 minutes. …
From wellplated.com


NISHA KATONA’S CHICKEN KORMA RECIPE | THIS MORNING
nisha-katonas-chicken-korma-recipe-this-morning image
Web Nov 22, 2019 Method Nisha Katona’s Chicken Korma Recipe Ingredients 4 tbsp vegetable oil 1 large or 2 small white onion diced finely 5cm ginger peeled and grated 2 cloves garlic crushed 2 Chicken breasts,...
From theglobalherald.com


NISHA KATONA'S TURKEY TIKKA MASALA | LORRAINE - ITVX
Web Method: Heat the oil and fry the onions, ginger, and garlic until golden. Add the tomato puree, garam masala, turmeric, chilli powder, sugar, salt and about ¼ cup of water to …
From itv.com


NISHA KATONA'S BUTTER CHICKEN | THIS MORNING - ITVX
Web Nov 2, 2022 1/2 tsp fenugreek powder Salt to season Method 1. Dice your chicken breast into 3 cm pieces, and in a bowl, marinade with the tandoori masala and crème fraiche, …
From itv.com


NISHA KATONA'S TURKEY TIKKA MASALA | THIS MORNING - ITVX
Web Dec 10, 2021 Method 1. Preheat a griddle pan to a medium to high heat. 2. Dice your turkey breast into 3cm pieces and add the tandoori masala and 3 tbsp of the oil and mix …
From itv.com


THE BEST CHICKEN TIKKA MASALA RECIPE - FOOD NETWORK
Web Directions. 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 …
From foodnetwork.cel30.sni.foodnetwork.com


NISHA KATONA RECIPES | THIS MORNING - ITVX
Web Nisha Katona's butter chicken It's one of the most popular curries ever, and Nisha’s here to help you master this classic in no time at all, her butter chicken. Nisha's 30 minute...
From itv.com


NISHA KATONA'S QUICK CHICKEN KORMA | THIS MORNING - ITVX
Web 1. Add the oil to a wok-style pan, then add and brown the onion, ginger, and garlic 2. Now add the chicken breast and cook for a couple of minutes on a medium heat until it …
From itv.com


NISHA KATONA’S ONE-POT CHICKEN BIRYANI | THIS MORNING
Web Chicken and rice and all things nice! Nisha is back in the kitchen with another curry to add to your repertoire, her easy one-pot biryani. Full of flavour, i...
From youtube.com


TANDOORI CHICKEN TIKKA | IN EPISODE 1 NISHA IS LEARNING HOW TO …
Web Aug 7, 2018 Tandoori Chicken Tikka | In episode 1 Nisha is learning how to cook classic tandoori chicken tikka the authentic Punjabi way. The chicken is grilled in a tandoor …
From facebook.com


NISHA KATONA IN ‘RECIPES THAT MADE ME’ TV SERIES FOR BBC TWO
Web Aug 22, 2018 Nisha is backstage in the kitchen helping with the preparations and seeing how they make classic tandoori chicken tikka the authentic Punjabi way. The chicken is …
From redhotcurry.com


NISHA KATONA'S EASY CHICKEN DHANSAK WINS OVER EAMONN - YOUTUBE
Web Nisha is making another curry house favourite for us today - chicken dhansak, flavoured with garlic, ginger, tomatoes, cumin and garam masala. Minutes to put together with 30 …
From youtube.com


CHICKEN TIKKA MASALA RECIPE | FOOD NETWORK
Web Combine the cubed chicken with the yogurt, lemon juice, ginger, garam masala, salt, paprika, turmeric and garlic and stir until well-coated. Cover and refrigerate for at least 1 …
From foodnetwork.cel29.sni.foodnetwork.com


NISHA KATONA RECIPES - BBC FOOD
Web Holi gingerbread lamb. by Nisha Katona. Main course. See all Nisha Katona recipes (4)
From bbc.co.uk


CHICKEN TIKKA MASALA : RECIPES : COOKING CHANNEL RECIPE | BOBBY …
Web Whisk together the yogurt, spices, garlic and ginger in a large baking dish. Add the chicken and turn to coat in the mixture. Cover and refrigerate for at least 8 hours and up to 24 hours.
From cookingchanneltv.cel29.sni.foodnetwork.com


NISHA'S FRIDAY NIGHT CURRY, A GOLDEN OLDIE! | THIS MORNING - ITVX
Web Jun 25, 2021 Chicken tikka masala Serves 4 Ingredients 600g chicken breast, diced into 3cm pieces 3 tbsp tandoori masala 100ml vegetable oil 1 onion, finely diced 5 cloves …
From itv.com


Related Search