Chicken Tikka Masala By Jamie Oliver Recipes
CHICKEN TIKKA MASALA BY JAMIE OLIVER
A popular curry recipe. Suggested to serve with rice. A cold beer wouldn't hurt either. :) Classic! (Prep time includes 30 minutes of marinating time)
Provided by LifeIsGood
Categories Curries
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Grate the garlic and ginger and put to one side in a bowl. Chop the chillies as finely as possible and mix them in with the garlic and ginger. Heat a good splash of oil in a pan and add the mustard seeds. When they start to pop, add them to the ginger and garlic mixture along with the paprika, cumin, ground coriander and 2 T of the garam masala. Put half of this mix in a bowl, add the yogurt and the chicken pieces to it, stir and leave to marinate for about a half an hour.
- Melt butter in the same saucepan the mustard seeds were in and add the sliced onions and the remaining half of the spice mix. Cook gently for about 15 minutes without browning too much. Add the tomato puree, ground nuts, 2 1/2 C of water and 1/2 t of salt. Stir well and simmer gently for a few minutes. Let this sauce reduce until it thickens slightly and then place to one side.
- Put the marinated chicken on a hot griddle pan and sear until cooked through.
- Warm the sauce and add the cream and the other T of garam masala. Taste and correct the seasoning if necessary. As soon as it boils, take off the heat and add the grilled chicken. Check the seasoning again and serve sprinkled with the chopped cilantro and the lime juice.
CHICKEN TIKKA MASALA
Cook delicious chicken tikka masala, a classic Indian dish, at home with this tasty recipe from chef Jamie Oliver's cookbook, "Jamie's Food Revolution." Photo credit: David Loftus and Chris Terry
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 15
Steps:
- Heat peanut oil and butter in a large straight-sided skillet over medium-high heat. Add onions, chile, ginger, and chopped cilantro stems. Cook, stirring occasionally, until onions soften and golden, about 10 minutes.
- Add curry paste and chicken; stir to coat. Season with salt and pepper. Add tomatoes and coconut milk. Fill one empty can with water and add to skillet; stir to combine. Bring to a boil, then reduce heat to a simmer. Cover and cook, checking curry occasionally to make sure it does not begin to dry out and adding water, if necessary, until chicken is tender and cooked through, about 20 minutes.
- Top curry with yogurt and sprinkle with almonds and cilantro leaves. Serve with rice and lemon wedges.
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- To make the curry paste, halve, deseed and roughly chop the chilli(es), then peel the garlic and ginger.
- Lightly toast for a few minutes, or until golden brown and smelling delicious, then remove from the heat.
- Add the toasted spices to a pestle and mortar and grind until fine, or whiz to a powder in a food processor.
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- Peel and finely grate the garlic and ginger, and deseed and finely chop the chillies, then add to a bowl.
- Peel and finely slice the onions.Heat a good splash of oil in a large pan over a medium heat, add the mustard seeds.
- When they start to pop, add them to the ginger and garlic mixture along with the paprika, cumin, ground coriander and 2 tablespoons of garam masala.
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Directions. 1. For chicken, in small, dry skillet over medium heat, combine cloves, cumin, paprika and garam masala. Toast 1 minute until fragrant. …
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- For chicken, in small, dry skillet over medium heat, combine cloves, cumin, paprika and garam masala. Toast 1 minute until fragrant. Transfer to large bowl. Add lemon juice and zest, garlic, ginger, yogurt and salt. Stir well. Add chicken; mix well. Refrigerate, covered, 2 hours to overnight.
- To cook, heat large grill pan over medium-high. Drizzle with oil. Add chicken, in single layer. Cook until chicken is no longer pink inside and is charred on both sides. (You can also barbecue on skewers.)
- Meanwhile for sauce, heat oil in large pot over medium. Add onions, garlic, chilies and cilantro stems. Cook, stirring, 10 minutes. Stir in coriander, turmeric, smoked paprika and garam masala. Cook 2 minutes. Stir in almonds. Add tomatoes with juices and boiling water. Simmer 5 minutes, breaking up tomatoes with wooden spoon. Stir in coconut milk. Simmer 20 minutes, stirring occasionally. Add chicken. Simmer 5 minutes. Stir in cilantro leaves. Taste; if needed, add lemon juice to taste.
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#curries #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #poultry #indian #nuts #chicken #meat #chicken-breasts #4-hours-or-less
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