Pork Tikka Masala Recipes

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.

PORK MARSALA

Steps:

• Mix flour, salt ,garlic salt, garlic powder, and oregano together in a medium bowl. Add pork chops, and toss until well coated.
• Heat butter and olive oil in a large skillet over medium heat. Place pork in skillet in a single layer, and cook, turning occasionally, until brown on both sides. Add mushrooms and minced garlic; cook and stir briefly.
• Stir in wine, scraping the skillet to loosen any brown bits. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. If sauce is too thick, adjust by stirring in a small amount of wine.

PORK TIKKA MASALA

Steps:

• Heat 2 tbsp oil in pan. Add diced pork. Saute until browned. Remove from pan with slotted spoon. Add last tbsp of oil to pan and heat up. Add garlic, onions, ginger and saute for a couple minutes, until onions soften and begin to brown. Add spices and saute for another minute or two. Add tomato sauce, simmer stirring for a couple minutes. Add pork and water, lower temperature, cover and let simmer for 7-8 minutes.
• Makes 5 (1/2 cup) servings.

PORK TIKKA MASALA

Steps:

• Rice, cooked via package directions I cut each frozen pork chop into 6ish cubes and loaded into the slow cooker along with all the ingredients except for the frozen peas & parsley. I covered and cooked on high for 3 hours and low for 2 1/2 hours. At about the 2 hour low cook mark I removed the solid ingredients to a bowl (except for the already dissolved tomatoes) and placed the pot over the stove. I brought to a simmer and reduced until I had the appropriate amount of sauce, skip this step if your sauce is the consistency & quantity you want. Next I shredded the pork and added all of the ingredients back into the sauce, along with some frozen peas, and kept warm until my rice was done cooking. Lastly I added the chopped parsley and served.