The Ultimate Makeover Chicken Tikka Masala Recipes

CHICKEN TIKKA MASALA

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!

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.

THE ULTIMATE MAKEOVER: CHICKEN TIKKA MASALA

Steps:

• For the marinade, finely grate the ginger and garlic (you should have 1 rounded tbsp of each), then mix them together. Put half of this mix into a medium bowl, then stir in the yogurt, lime juice, chopped coriander, chilli, garam masala, paprika and turmeric. Heat a small heavy-based dry pan, tip in the cumin, coriander and fenugreek seeds, then heat briefly until toasted and smelling fragrant (they will start to jump in the pan). Remove and grind to a powder using a pestle and mortar. Stir half into the yogurt mix (save the rest for the sauce). Stir the chicken chunks into the spiced yogurt until well coated. Cover and leave to marinate for at least 30 mins, or overnight if you like.
• Meanwhile, make the sauce. Heat the oil in a large pan. Add the onions, then fry over a medium heat for about 10 mins, stirring occasionally, until softened and turning brown. Stir in the remaining ginger and garlic, and stir-fry for 2 mins. Mix in the paprika, turmeric, garam masala, chilli and the rest of the toasted cumin, coriander and fenugreek. Cook for 1 min, stirring to scrape up the bits from the bottom of the pan. Stir in the tomato purée, then 150ml water. Cook for 1 min. Carefully transfer to a food processor or blender. Process to a thick, fairly smooth sauce. Return to the pan, pour in another 150ml water, then set aside. Can be made a day ahead. Soak the rice in cold water for up to 30 mins.
• Heat the grill to high. Thread the chicken onto 8 wooden skewers (soaked first), then balance them across a baking tray lined with foil, so they are slightly raised over it. Grill for 12-15 mins until cooked and slightly charred around the edges. Meanwhile, drain the rice, then tip into a pan with 375ml water. Bring to a boil, then cook over a low heat, covered, for 8 mins. Remove from the heat but leave covered for 5 mins. Cook the peas in boiling water for 3 mins, drain. Fluff up the rice with a fork, then toss in the peas.
• When ready to serve, reheat the sauce, stirring in any juices from the chicken and a drop more water to thin if necessary (it should be quite thick). Remove from the heat, stir in the yogurt, then season with a pinch of salt. Serve the chicken skewers with the rice, a scattering of coriander and lime wedges.

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

Steps:

• Combine garam masala, turmeric, cumin, paprika, 1½ teaspoons kosher salt and 1 teaspoon black pepper in a small bowl.
• In a medium bowl, whisk 1 cup yogurt, lemon juice, 3 cloves of garlic, half the ginger and half the spice mixture together. Add chicken and toss to coat. Cover and chill at least 4 hours, up to 8 hours.
• Meanwhile, heat oil in a large, heavy bottomed pot over medium heat. Add onion and cook, stirring occasionally until lightly browned in spots, about 5 to 8 minutes. Add tomato paste, remaining garlic, ginger and spice mixture and cook, stirring frequently until spices are fragrant and tomato paste has started caramelizing on the bottom of the pot, about 2 minutes.
• Crush tomatoes with your hands, leaving some larger bits and add them and any liquid left in the can to the pot along with the heavy cream and 1 cup water. Season with salt and pepper and stir, scraping up any bits from the bottom of the pot. Bring to a simmer and reduce heat to medium-low and cook, stirring occasionally until flavors meld and the sauce is thickened slightly, 20 to 25 minutes. Remove from heat and cover until chicken is ready (or after cooling, refrigerate if marinating chicken for more than 4 hours).
• Once chicken is ready, turn on the broiler and place oven rack about 6 inches away from heat source.
• Line a rimmed baking sheet with aluminium foil and place a wire rack inside the pan. Remove chicken from the marinade, scraping off any excess, and place the pieces on the rack. Broil just until lightly charred in spots, 5 to 7 minutes on the first side, before flipping pieces and broiling an additional 2 to 3 minutes.
• Bring tomato sauce to a simmer if it's not already. Remove chicken from the oven and transfer to spiced tomato sauce along with remaining ½ cup yogurt. Continue to simmer until chicken is cooked through and sauce is thickened nicely, 10 to 15 minutes.
• Divide chicken among four bowls and top with cilantro. Serve with rice or naan for dipping.

AUTHENTIC CHICKEN TIKKA MASALA

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.

CHICKEN TIKKA MASALA

Steps:

• Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.
• Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.
• Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.
• Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.
• Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.
• Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.
• DO AHEAD: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.

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!

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.

ULTIMATE CHICKEN TIKKA MASALA

Steps:

• Place the chicken in a bowl with the yoghurt & tandoori paste and stir. Marinate for at least 15 minutes, or covered in the overnight in the fridge.
• Preheat the grill to high. Take the chicken out of the marinade(reserving the liquid for later) and spread over a baking sheet. grill for 6 minutes each side until lightly charred.
• Melt the butter in a casserole dish or large frying pan over a low heat and soften the onions for 10 minutes , stirring occasionally until just golden.
• Stir in the garlic, ginger, bay leaves, salt and all the spices.Cook for 1-2 minutes until the spices release their aroma. Stir in the passata, reserved yoghurt marinade and the water.Simmer very gently fro 5 minutes until the sauce thickens until sauce thickens, adding extra water should it get to thick.Stir in the cooked chicken.
• Serve with basmati rice or naan bread.