CHICKEN TIKKA
Really delicious chicken tikka and just like you get at Indian restaurants or possibly better! Very healthy too! Garnish with sliced onion and lemon wedges. Serve with steamed rice or naan. Can also be made on the grill.
Provided by indomagic
Categories World Cuisine Recipes Asian Indian Main Dishes Chicken
Time 2h30m
Yield 2
Number Of Ingredients 11
Steps:
- Combine chilies, cilantro, yogurt, tomato paste, ginger paste, garlic paste, tikka masala, food coloring, and salt in a glass or ceramic bowl. Add chicken and marinate in the refrigerator for 2 hours, up to overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with aluminum foil and spray with cooking spray.
- Bake chicken in the preheated oven for 10 minutes; flip and spray with cooking spray. Continue to bake until chicken is no longer pink in the centers and juices run clear, 5 to 10 minutes more. Turn on the oven's broiler. Broil until browned, 3 to 5 minutes more.
Nutrition Facts : Calories 256.4 calories, Carbohydrate 12 g, Cholesterol 85.9 mg, Fat 6.5 g, Fiber 2.5 g, Protein 32.8 g, SaturatedFat 2.4 g, Sodium 876.9 mg, Sugar 4.1 g
CREAMY SLOW-COOKER SPICY CHICKEN
Juicy cuts of chicken seasoned with aromatics, spices and tomatoes get cooked slowly until tender in this mouthwatering dish reminiscent of Tikka Masala -- an internationally celebrated dish with bold Indian flavors. Add heavy cream right before turning off the heat for a rich, satisfying touch.
Provided by Food Network Kitchen
Time 4h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Whisk the garlic, ginger, chile pepper, paprika, coriander, tomatoes and 1/2 teaspoon salt in a 4-to-6-quart slow cooker. Add the chicken and stir to coat.
- Cover and cook on high, 4 hours, adding the heavy cream and frozen peas during the last 15 minutes of cooking. Serve over rice; top with cilantro.
Nutrition Facts : Calories 408 calorie, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 168 milligrams, Sodium 701 milligrams, Carbohydrate 19 grams, Fiber 6 grams, Protein 47 grams
THE BEST CHICKEN TIKKA MASALA
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
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
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
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
6 STEP CHICKEN TIKKA
Make and share this 6 step Chicken Tikka recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the chicken and make deep cuts on the pieces.
- Mix all the ingredients.
- Marinate the chicken for a minimum of 2 hours.
- Deep fry.
- Drain on paper towels.
- Serve.
Nutrition Facts : Calories 341.4, Fat 23.3, SaturatedFat 6.6, Cholesterol 114.4, Sodium 113.5, Carbohydrate 2.3, Fiber 0.2, Sugar 1.6, Protein 28.9
SERIOUS EATS CHICKEN TIKKA MASALA - MAYBE THE BEST
Entered for safe-keeping, by J. Kenji Lopez-Alt of Serious Eats, touted as "The Best Chicken Tikka Masala". Adapted somewhat. He gives 2 ways to finish cooking: on the grill or under the broiler. He recommends pulsing the peeled ginger and garlic in a food processor instead of box-grating them. Can't wait to try this! He recommends bone-in chicken because the meat (especially breasts) is less likely to overcook. For best taste, toast whole seeds and then grind in a spice-dedicated coffee grinder. Preparation time includes 4 hours for marination.
Provided by KateL
Categories Chicken Breast
Time 5h
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Place the chicken pieces on a cutting board with flesh-side up. Score deeply at 1-inch intervals with a sharp knife. Pat dry and place in a large rimmed non-reactive baking dish.
- MARINADE:.
- Combine cumin, paprika, coriander, turmeric and cayenne in a small bowl and mix well. Set aside 3 tablespoons of spice mixture (for Step 10).
- Combine remaining 6 tablespoons of spice mixture, 8 cloves garlic, 2 tablespoons ginger, yogurt, 1/2 cup lemon juice and 1/4 cup salt in a large bowl and whisk to combine (or process all in food processor).
- Pour marinade all over chicken pieces, using hands to coat every surface. Cover loosely and refrigerate. Refrigerate and allow to marinate for at least 4 hours and up to 8 hours, turning occasionally.
- SAUCE:.
- Meanwhile, heat ghee or butter in a large Dutch oven over medium-high heat until melted and foaming subsides.
- In clean food processor, pulse garlic to yield 4 tablespoons (or crush in a garlic press). Remove excess of garlic from food processor and add about 2 inches fresh gingerroot cut in small chunks, and pulse until finely grated.
- Add onions and garlic-ginger mix to the Dutch oven. Cook, stirring frequently, until dark and beginning to char in spots, about 10 minutes.
- Add reserved spice mixture from Step 3. Cook, stirring frequently, until fragrant, about 30 seconds.
- Add tomatoes and 1/4 cup chopped cilantro, scraping up any browned bits from bottom of pan with a spoon.
- Simmer sauce for 15 minutes, then puree using a hand blender or by transferring to a tabletop blender in batches. (If you use a VitaMix, you will not need to allow the sauce to cool off first.)
- Stir in cream and remaining 1/4 cup lemon juice. Season to taste with salt, then set aside until chicken is cooked.
- TO COOK ON THE GRILL:.
- Light 1 chimney full of charcoal. When all of the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of a coal grate.
- Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
- Clean and oil the grilling grate. (I recommend a GrillGrate.).
- Wipe excess marinade off chicken and place over hot side of grill, flesh-side down.
- Grill without moving until well charred, 5-7 minutes.
- Flip chicken and cook until second side is charred, 4-5 minutes. (Chicken will not be completely cooked through, which is okay). Transfer to a cutting board and allow to rest 10 minutes.
- TO COOK UNDER THE BROILER:.
- Line a broiler pan with heavy duty aluminum foil and preheat the broiler to high with the rack set 6 inches below broiler element.
- Wipe excess marinade off chicken and place on foil-lined pan, flesh side up. Broil until charred an blackened on surface, about 8 minutes (but if you have a professional oven broiler, it may take much less time). (Chicken will not be completely cooked through, which is okay.) Transfer to a cutting board and allow to rest 10 minutes.
- FINALE:.
- Remove chicken from bone using a sharp knife and cut into rough bite-sized chunks.
- Transfer chicken chunks to pot of sauce.
- Bring to a simmer over medium heat and cook, stirring frequently, until chicken is just cooked through, about 10 minutes.
- Sprinkle with 1/4 cup chopped cilantro leaves.
- Serve immediately with rice or grilled naan.
Nutrition Facts : Calories 1264.2, Fat 93.5, SaturatedFat 39.4, Cholesterol 389, Sodium 7698.7, Carbohydrate 35.1, Fiber 7, Sugar 14.2, Protein 74.9
CHEF DOUG'S CHICKEN TIKKA
Chef Doug's take on a classic chicken tikka recipe. Great for families and kids alike! Serve over basmati rice and some garlic naan.
Provided by Jessica Higley
Categories World Cuisine Recipes Asian Indian Main Dishes Chicken
Time 1h40m
Yield 4
Number Of Ingredients 15
Steps:
- Combine cut chicken, 1 cup heavy cream, lemon juice, ginger, cumin, pepper, cinnamon, salt, and cayenne pepper in a bowl and allow to marinate in the refrigerator for 1 hour or more.
- When chicken is marinated to your liking, heat 1 tablespoon oil in a large pan over medium heat; sauté onion, jalapeno, and garlic until softened, about 5 minutes. Add tomato sauce and tomato paste and bring to a boil, then reduce heat to a simmer.
- Heat remaining oil in another skillet over medium to medium-high heat. Add chicken and cook and stir until browned and no longer pink in the center, 7 to 10 minutes. Add more heavy cream as desired to obtain a light red sauce mixture. Stir and let simmer until flavors have melded, 10 to 15 minutes. Serve.
Nutrition Facts : Calories 596.8 calories, Carbohydrate 20 g, Cholesterol 210.7 mg, Fat 34.9 g, Fiber 4.2 g, Protein 52.1 g, SaturatedFat 16.3 g, Sodium 1350.5 mg, Sugar 9.4 g
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