CHEF JOHN'S CHICKEN TIKKA MASALA
I probably get more requests for Indian food than any other ethnic cuisine, so I was very excited to be posting this recipe for chicken tikka masala; until I found out it's actually a British recipe. This is usually done with heavy cream, but I like to use coconut milk instead; the subtle sweetness it provides works beautifully with the spices in the dish. Serve with steamed rice.
Provided by Chef John
Categories World Cuisine Recipes Asian Indian
Time 1h10m
Yield 4
Number Of Ingredients 22
Steps:
- Place chicken in a bowl and drizzle vegetable oil over chicken; toss to coat.
- Whisk kosher salt, garam masala, ground cumin, ground coriander, smoked paprika, ground turmeric, black pepper, cayenne pepper, and cardamom together in a small bowl. Season chicken with spice mixture and turn to coat evenly.
- Melt clarified butter in a large, heavy skillet over high heat. Cook chicken thighs in hot butter until browned on all sides, 5 to 10 minutes. Transfer chicken to a plate. When cool enough to handle, cut chicken into bite-size pieces.
- Reduce heat under the skillet to medium-high. Stir onion into skillet; saute until onion softens and turns translucent, 5 to 6 minutes. Add tomato paste and stir. Saute until paste caramelizes, about 5 minutes. Stir garlic and ginger into tomato-onion mixture and cook until fragrant, about 1 minute.
- Pour the crushed tomatoes into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour in coconut milk and chicken broth; bring to a simmer, reduce heat to medium low, and cook, stirring occasionally, until flavors blend and sauce is slightly reduced, about 15 minutes.
- Stir chicken, any accumulated juices from the chicken, cilantro, and red pepper flakes into tomato mixture; bring to a simmer, reduce heat to medium-low, and cook until chicken is cooked through and tender, 10 to 15 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 625.3 calories, Carbohydrate 19.2 g, Cholesterol 122.4 mg, Fat 48.2 g, Fiber 5 g, Protein 33.5 g, SaturatedFat 27.1 g, Sodium 1325.2 mg, Sugar 4.6 g
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
CHICKEN TIKKA MASALA
Make Indian takeout at home with Aarti Sequeira's Chicken in Creamy Tomato Curry: Chicken Tikka Masala, from Aarti Party on Food Network.
Provided by Aarti Sequeira
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 23
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.
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.
GRILLED CHICKEN TIKKA
This is a recipe that I developed from a mixture of recipes, adapting to our tastes. I hope you enjoy it :) Time to make doesn't include time to marinate. Cooking time is an estimate, depending on how hot your grill is and how big your chicken cubes are. :)
Provided by love4culinary
Categories Chicken
Time 32m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Clean your chicken, and cut it into cubes for threading on skewers.
- Take a fork and prick the chicken many times.
- Put lemon juice in bowl with chicken, stir well, and set it aside.
- In a large bowl, mix yogurt, garlic, ginger, cumin, turmeric, cayenne, salt and pepper.
- Place the chicken in the bowl with the marinade, and marinate for at least 2 hours, preferably 4-6 hours.
- Thread chicken onto skewers.
- Heat your grill with a nice flame and place chicken skewers on the grill.
- Brush with butter or olive oil, and grill approximately 6 minutes on each side, or until done, having nice grill/char markiings.
- Once you have grilled one side for 6 minutes, turn them over and brush with butter or olive oil, and grill 6 more minutes or until done.
- Serve with lime wedges on the side for squirting on chicken pieces; YUM!
Nutrition Facts : Calories 160.3, Fat 5, SaturatedFat 1.9, Cholesterol 64.6, Sodium 326.8, Carbohydrate 7.3, Fiber 1.3, Sugar 3.5, Protein 21.7
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
CHICKEN TIKKAS
Categories Chicken Citrus Garlic Appetizer Marinate Yogurt Grill/Barbecue Gourmet Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 18 hors d'oeuvres
Number Of Ingredients 11
Steps:
- Stir together all ingredients except chicken in a medium bowl, then add chicken, stirring to coat. Marinate, covered and chilled, 30 minutes to 1 hour.
- Prepare a grill for direct-heat cooking over medium-hot charcoal (moderately high heat for gas).
- While grill is heating, thread 3 or 4 pieces of chicken onto each skewer, leaving a little space between pieces, and transfer to a tray lined with plastic wrap.
- Oil grill rack, then grill chicken, covered only if using a gas grill, turning occasionally, until browned and just cooked through, 5 to 7 minutes total.
BAKED CHICKEN TIKKA RECIPE BY TASTY
Here's what you need: plain yogurt, red chili powder, ground coriander, ground cumin, ground tumeric, garam masala, lemon juice, dried fenugreek leaves, fresh cilantro stem, salt, ginger garlic paste, red food colorings, chicken leg quarters
Provided by Noor Aslam
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine all ingredients in a bowl except chicken.
- Make long slits on chicken with a knife.
- Put the chicken in the marinade overnight.
- Bake at 450°F (230°C) for 50 minutes..
- Enjoy!
Nutrition Facts : Calories 176 calories, Carbohydrate 7 grams, Fat 8 grams, Fiber 1 gram, Protein 16 grams, Sugar 4 grams
CHICKEN TIKKA MASALA
If there's one dish guaranteed to be on every Indian restaurant menu, it's chicken tikka masala, which is composed of grilled chunks of chicken enveloped in a creamy spiced tomato sauce.
Provided by Julie Sahni
Yield Makes 4 servings
Number Of Ingredients 25
Steps:
- Marinate the chicken:
- Use a fork to prick the chicken breasts all over on both sides. Arrange the chicken breasts on a large sheet of plastic wrap, spacing them apart from one another, then cover with a second large sheet of plastic wrap. Using the smooth side of a meat mallet or a rolling pin, beat the chicken until the breasts are an even 1/2- to 3/4-inch thickness.
- In a small bowl, whisk together the yogurt, 1 tablespoon peanut oil, lime juice, and garlic. Add the pounded chicken, and rub the marinade over the meat. Set the chicken aside while you make the sauce.
- Make the sauce:
- In a small bowl, whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne, and grated ginger. In a heavy, wide 4-quart pot or sauté pan over moderately high heat, melt the butter. Add the onion and sauté, stirring occasionally, until light brown and caramelized, about 5 minutes. (Note that because they are sautéed so quickly over moderately high heat, the onions will not caramelize evenly.) Reduce the heat to moderate then stir in the spice and ginger mixture. Add the tomato purée, water, heavy cream, and salt, and bring the sauce to a boil. Reduce the heat to gently simmer the sauce, uncovered, until thickened slightly, about 10 minutes. DO AHEAD: The sauce can be prepared ahead and refrigerated, in an airtight container, up to 3 days.
- While sauce is simmering, cook chicken:
- Heat a heavy 11- to 12-inch griddle or skillet over moderately high heat until very hot and add 1/2 tablespoon of peanut oil. Working in two batches, cook the chicken breasts, turning them a few times and lowering the heat if the chicken chars too quickly, until just cooked through and browned well on both sides, 6 to 8 minutes total. Transfer the chicken as cooked to a cutting board. Wipe the griddle or skillet clean with a paper towel and cook the remaining chicken, adding the remaining 1/2 tablespoon peanut oil between batches.
- When all the chicken is cooked, cut it into 1 1/2-inch pieces. Add the chicken to the simmering sauce and continue to gently simmer it, stirring occasionally, for 5 minutes. Remove the pan from the heat, stir in the black pepper and chopped cilantro, and season with salt. DO AHEAD: Chicken tikka masala can be prepared ahead, cooled, uncovered, and refrigerated, covered, up to 3 days.
- To serve:
- Transfer the chicken to a serving dish and garnish with additional cilantro sprigs. Serve with naan, and/or if desired with Basmati Rice .
HOMEMADE CHICKEN TIKKA MASALA RECIPE BY TASTY
You've been itching for a change recently. You know, something to spice things up and throw a spanner into the monotony of routine. Enter: chicken tikka masala. Sure, it might take two days to throw together, but when you pair it with some fluffy steamed rice or buttery, garlic naan, it's well worth the wait. Don't believe us? Try it yourself!
Provided by Alvin Zhou
Categories Dinner
Time 1h42m
Yield 5 servings
Number Of Ingredients 27
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!
Nutrition Facts : Calories 485 calories, Carbohydrate 19 grams, Fat 34 grams, Fiber 4 grams, Protein 34 grams, Sugar 10 grams
CHICKEN TIKKA MASALA
This recipe appeared in the Chicago Tribune on 4/17/02. The dish has turned out to be extremely popular but be advised that it's very spicy when the recipe proportions are adhered to. Unless you want a super-hot dish, I recommend cutting back on the ground red pepper in the marinade. It may also be a good idea to remove the seeds and veins from the jalapeño chile in the sauce.
Provided by tgobbi
Categories Chicken
Time 2h
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Soak bamboo skewers in water.
- Thread chicken on skewers, and marinate (in the refrigerator) for an hour or so.
- Discard marinade.
- For sauce, melt butter on medium heat.
- Add garlic & jalapeno; cook 1 minute.
- Stir in coriander, cumin, paprika, garam masala & salt.
- Stir in tomato sauce.
- Simmer 15 minutes.
- Stir in cream; simmer to thicken- about 5 minutes.
- Grill or broil chicken, turning occasionally, to cook through- about 8 minutes.
- Remove chicken from skewers; add to sauce.
- Simmer 5 minutes.
- Garnish with cilantro Serve with basmati rice, naan or pita bread.
- Note: You can make your own garam masala. McCormick also makes garam masala; it's available in super markets.
Nutrition Facts : Calories 499.1, Fat 32.2, SaturatedFat 17.9, Cholesterol 206.3, Sodium 1425.5, Carbohydrate 12.2, Fiber 2.7, Sugar 5.9, Protein 41.3
More about "chicken tikkas recipes"
CHICKEN TIKKA RECIPE - VIKRAM SUNDERAM | FOOD & WINE
From foodandwine.com
5/5 Total Time 2 hrs 30 minsServings 4-6
- In a spice grinder, pulse the mustard seeds with the five-spice powder, pepper, turmeric, cayenne and bay leaf until fine. Transfer the spice powder to a medium bowl. Add the ginger, garlic and yogurt and season with salt. Add the chicken and turn to coat. Refrigerate for 2 hours.
- Light a grill. Remove the chicken from the marinade and brush the pieces with the melted butter. Season with salt. Oil the grate and grill the chicken over high heat, turning occasionally, until lightly charred and cooked through, about 8 minutes. Serve with the Cilantro and Yogurt Sauce.
THE BEST CHICKEN TIKKA MASALA RECIPE - SERIOUS EATS
From seriouseats.com
CLASSIC CHICKEN TIKKA MASALA RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN TIKKA MASALA - ONCE UPON A CHEF
From onceuponachef.com
EASY CHICKEN TIKKA MASALA - DAMN DELICIOUS
From damndelicious.net
CHICKEN TIKKA RECIPE - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
CHICKEN TIKKA MASALA | RICARDO
From ricardocuisine.com
CHICKEN TIKKA MASALA - CAFE DELITES
From cafedelites.com
CHICKEN TIKKA "MASALAD" | CANADIAN LIVING
From canadianliving.com
WHAT IS CHICKEN TIKKA? (WITH PICTURES) - DELIGHTEDCOOKING
From delightedcooking.com
CHICKEN TIKKA RECIPE - NDTV FOOD
From food.ndtv.com
CHICKEN TIKKA | CANADIAN LIVING
From canadianliving.com
BROILED CHICKEN TIKKA MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
CHICKEN TIKKA MASALA - WIKIPEDIA
From en.wikipedia.org
CHICKEN TIKKA: BEST HOMEMADE INDIAN MARINADE - SEARCHING FOR …
From searchingforspice.com
CHICKEN TIKKA IN OVEN | EASY CHICKEN TIKKA KEBAB - FOODIES TERMINAL
From foodiesterminal.com
DRY CHICKEN TIKKA IN THE OVEN - EASY CHICKEN KABOBS
From sourandsweets.com
CHICKEN MALAI TIKKA FOOD LETTERS FROM HOME CHICKEN
From foodlettersfromhome.com
WHAT TO SERVE WITH CHICKEN TIKKA? 5 WORTH-TRYING SIDE DISH …
From cookindocs.com
CREAMY CHICKEN TIKKA MASALA RECIPE - THE SPRUCE EATS
From thespruceeats.com
7 CHICKEN TIKKA RECIPES YOU MUST TRY - NDTV FOOD
From food.ndtv.com
HEALTHY CHICKEN TIKKA | INDIAN RECIPES | GOODTOKNOW
From goodto.com
CHICKEN TIKKA HANDI RECIPE BY FOOD FUSION - YOUTUBE
From youtube.com
CHICKEN TIKKA - HOW TO MAKE CHICKEN TIKKA - DELISH
From delish.com
CHICKEN TIKKA MASALA RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
CHICKEN TIKKA - GREEDY GOURMET | FOOD & TRAVEL BLOG
From greedygourmet.com
EASY CHICKEN TIKKA MASALA RECIPE | JAMIE OLIVER
From jamieoliver.com
WHAT IS CHICKEN TIKKA KEBAB? | FOOD MAGAZINE | HOW TO SERVE …
From foodmag.ca
CHICKEN TIKKA — PATAKS
From pataks.ca
EASY CHICKEN TIKKA MASALA (+ VIDEO) - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
CHICKEN TIKKA MASALA RECIPE | BON APPéTIT
From bonappetit.com
TIKKA (FOOD) - WIKIPEDIA
From en.wikipedia.org
CHICKEN TIKKA MASALA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHICKEN TIKKA RECIPE: HOW TO MAKE CHICKEN TIKKA RECIPE AT HOME ...
From recipes.timesofindia.com
CHICKEN TIKKA AND NAAN BREAD RECIPE - BBC FOOD
From bbc.co.uk
CHICKEN TIKKA MASALA - HOW TO MAKE THIS RESTAURANT DISH AT HOME
From chewoutloud.com
CHICKEN TIKKA - FOOD THAT WE EAT
From foodthatweeat.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #poultry #asian #oven #barbecue #easy #pakistani #broil #chicken #dietary #spicy #meat #taste-mood #equipment #grilling
You'll also love