Tikka Paste Recipes

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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.

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

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

HOMEMADE TIKKA PASTE



Homemade tikka paste image

Make your own homemade tikka masala paste and take your favourite curry to the next level. Vegetarian, vegan and gluten free.

Provided by Cook Veggielicious

Categories     Paste

Time 10m

Number Of Ingredients 14

1 teaspoon cumin seeds (toasted)
1 teaspoon coriander seeds (toasted)
2 cloves garlic (crushed)
1 inch piece ginger (crushed)
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper (or less if preferred)
2 tablespoons sunflower oil
1 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon fenugreek seeds or ground fenugreek
1 tablespoon tamarind puree
2 tablespoons tomato puree
1 tablespoon paprika
Small bunch coriander (cilantro)* (roughly chopped, optional)

Steps:

  • First toast your cumin and coriander seeds. Heat a small frying pan over a medium heat and toast the seeds until starting to smell fragrant. Stir occasionally to stop them from burning.
  • Place the toasted seeds (and fenugreek seeds if using) into the blender and pulse until you have a coarse powder.
  • Add the remaining ingredients to the blender and process until smooth.
  • You will probably need to stop and scrape the sides down at least once.
  • Store in an airtight container in the fridge for a couple of weeks or freeze in small portions to use at a later date.

Nutrition Facts : Calories 29 kcal, Carbohydrate 2 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 196 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

TIKKA MASALA PASTE



Tikka Masala Paste image

Use this traditional Indian paste to make chef Jamie Oliver's Chicken Tikka Masala.Photo credit: David Loftus and Chris Terry

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Indian-Inspired Recipes

Yield Makes 3/4 cup

Number Of Ingredients 13

1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon cayenne pepper
1 tablespoon smoked paprika
2 teaspoons garam masala
1 (2-inch) piece peeled fresh ginger
1 1/2 teaspoons sea salt
2 tablespoons peanut oil
2 tablespoons tomato paste
2 fresh red chiles
1 small bunch cilantro
1 tablespoon unsweetened shredded coconut
2 tablespoons almond flour

Steps:

  • In a dry skillet, toast cumin and coriander seeds until fragrant. Transfer to a mortar and grind using a pestle until finely ground. Transfer to the bowl of a small food processor, along with ginger, salt, oil, tomato paste, chiles, cilantro, coconut, and almond flour; process until a smooth paste is formed.

HOMEMADE TIKKA MASALA PASTE



Homemade Tikka Masala Paste image

Homemade tikka masala paste made with ground spices and fresh herbs. This easy to make tikka curry paste is great to have handy in the fridge, ready for your next impromptu curry night. Its fresh and aromatic and whizzed together in just 10 minutes.

Provided by By: Debbie Jones

Categories     paste

Time 10m

Number Of Ingredients 11

2 garlic cloves (roughly chopped )
1 red chilli pepper (seeds removed and roughly chopped )
2 cm piece of fresh ginger (peeled and minced)
2 tsp garam masala
1 tsp hot paprika (or paprika)
1 tsp ground coriander
1/2 tsp cumin seeds (or ground cumin)
1 tbsp oil
1 tbsp tomato puree
30 g fresh coriander (chopped including stems )
Pinch of sea salt

Steps:

  • Place all the ingredients into a small blender.
  • Add just 1 tbsp of oil to begin with, more can be added as required.
  • Start the blender and blend until the ingredients start to come together into a paste.
  • If the blender has trouble getting going add another half tablespoon of oil of tomato puree. Then after this add small amounts of tap water in between blending, until you are happy with the consistency.
  • Once completely blended the paste can be used immediately as a marinade. Mix 2 tablespoons of the tikka masala paste with 120ml of plain yogurt. Then cover raw or leftover cooked chicken with the marinade and leave in the fridge for at least 2 hours. Alternatively you can jar up the paste and keep in the fridge for up to a month.

Nutrition Facts : ServingSize 1 tablespoon, Carbohydrate 2 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Sodium 69 mg, Fiber 1 g, Sugar 1 g, Calories 33 kcal, UnsaturatedFat 3 g

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

TIKKA PASTE



Tikka Paste image

Make and share this Tikka Paste recipe from Food.com.

Provided by Creole cookin

Categories     < 30 Mins

Time 20m

Yield 1 cup, 6-8 serving(s)

Number Of Ingredients 15

2 tablespoons coriander seeds
2 tablespoons cumin seeds
1 1/2 tablespoons garlic powder
2 tablespoons paprika
1 tablespoon garam masala
1 tablespoon ground ginger
2 teaspoons chili powder
1/2 teaspoon turmeric
1 tablespoon dried mint
1/4 teaspoon salt
1 teaspoon lemon juice
3 drops red food coloring
3 drops yellow food coloring
2/3 cup wine vinegar
2/3 cup vegetable oil

Steps:

  • Grind coriander and cumin seed to a fine powder.
  • Add remaining spices, mint and salt, stir well.
  • Mix in lemon juice, food color, wine vinegar, and 2 tbs water to make a thin paste.
  • Heat oil in pan, stir fry paste for 10 minutes until all water is absorbed. when oil rises to the top, the paste is cooked.
  • Allow to cool before storing in air tight jars.

Nutrition Facts : Calories 248.2, Fat 25.5, SaturatedFat 3.3, Sodium 119.8, Carbohydrate 6.2, Fiber 2.5, Sugar 0.5, Protein 1.6

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