Angelas Chicken Tikka Masala Recipes

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AUTHENTIC CHICKEN TIKKA MASALA



Authentic Chicken Tikka Masala image

This authentic chicken tikka masala dish follows an old family recipe.

Provided by Allrecipes

Categories     World Cuisine Recipes     Asian     Indian

Time 3h15m

Yield 4

Number Of Ingredients 23

¼ cup plain yogurt
2 teaspoons garam masala
2 teaspoons paprika
½ teaspoon freshly ground black pepper
½ teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon ground coriander
1 pound skinless, boneless chicken breast - cut into 1-inch strips
3 tablespoons vegetable oil
1 teaspoon cumin seeds
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon grated fresh ginger
2 green chile peppers, minced
2 Roma tomatoes, diced
½ cup tomato paste
¼ cup water
1 teaspoon garam masala
½ teaspoon ground coriander
½ teaspoon ground turmeric
½ cup heavy whipping cream
½ teaspoon salt, or to taste
½ bunch cilantro for garnish

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.

Nutrition Facts : Calories 402.6 calories, Carbohydrate 20.5 g, Cholesterol 100.2 mg, Fat 25 g, Fiber 5 g, Protein 27.2 g, SaturatedFat 9.5 g, Sodium 926.5 mg, Sugar 10.1 g

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 RECIPE



Chicken Tikka Masala Recipe image

Chicken Tikka Masala is a curry of roasted chicken pieces in a spicy sauce. The curry is known for its rich creamy texture. Chicken pieces are marinated in yogurt and spices and baked in an oven/pan fried. The fried pieces are then cooked in an aromatic sauce and later, heavy cream is added to it to give a creamy texture. The colour of Chicken Tikka Masala is very appetising and the curry is packed with flavours . Serve Chicken Tikka Masala with Dhaba Style Spicy Ghee Rice Recipe Made From Whole Spices or Butter Garlic Naan Recipe (Garlic Flavoured Flat Bread) and Pickled onions for a complete Weekend dinner. If you like this recipe, you can also try other similar recipe such as Mutton Do Pyaza Srilankan Chicken Curry Kerala Style Fish Curry

Provided by Karthika Gopalakrishnan

Time 1h

Yield Makes: 3 Servings

Number Of Ingredients 22

300 grams Chicken , cut into small size pieces
1/2 cup Curd (Dahi / Yogurt)
1 teaspoon Cumin powder (Jeera)
1-1/2 teaspoon Coriander Powder (Dhania)
1/2 teaspoon Turmeric powder (Haldi)
1 inch Ginger , finely chopped
6 cloves Garlic , finely chopped
1/2 teaspoon Red Chilli powder
1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
Salt , as required
1 Onion
1 Tomato
5 Cashew nuts
1 teaspoon Cumin powder (Jeera)
1 teaspoon Coriander Powder (Dhania)
1 Cloves (Laung)
1/4 teaspoon Cinnamon Powder (Dalchini)
1/4 teaspoon Cardamom Powder (Elaichi)
1/2 cup Fresh cream
1 tablespoon Butter (Unsalted)
Oil , as required
Salt , to taste

Steps:

  • To begin making the Chicken Tikka Masala, thoroughly clean and wash the chicken pieces.
  • To marinate the Chicken for the Chicken Tikka Masala, in a mixing bowl, combine yogurt, cumin powder, coriander powder, turmeric powder, ginger, garlic, chili powder, kasuri methi and salt along with the chicken. Allow the chicken to marinate for a minimum of 30 minutes.
  • Once the chicken is marinated, in a pan, add a teaspoon of oil and cook marinated chicken pieces until they are cooked well for about 8 minutes. The chicken pieces should be juicy and tender.
  • Cooking chicken for an extended time will make them hard and rubbery. Do not add water.
  • The next step is to make the tikka masala gravy.
  • Heat a teaspoon of oil over medium heat. Add onion and cook until they become translucent.
  • Add tomatoes and cook them for about two minutes. Add cashews and toss them for a minute. Allow the onion tomato masala to cool down.
  • Once it cools down, grind onion, tomato, and cashew into a fine paste.
  • Heat a kadai/wok with a tablespoon of butter. Once the butter melts, add cloves, cinnamon powder, and cardamom powder and saute until aroma comes out.
  • Add cumin powder and coriander powder and combine them well.
  • Add the onion-tomato-cashew puree to the pan, combine them well and saute for few minutes.
  • Crush kasuri methi with your hand and add to the tikka masala gravy. Add the marinated chicken pieces, required amount of salt and cream. Toss the chicken tikka masala well so that they are combined well.
  • Simmer the chicken tikka masala for about 5 minutes. If the tikka masala is of thicker consistency, adjust addition of water according to your requirements.
  • Switch off heat and garnish the chicken tikka masala with coriander leaves and it is ready to be served.
  • Serve Chicken Tikka Masala with Dhaba Style Spicy Ghee Rice Recipe Made From Whole Spices or Butter Garlic Naan Recipe (Garlic Flavoured Flat Bread) and Pickled onions for a complete Weekend dinner.

HOMEMADE CHICKEN TIKKA MASALA RECIPE BY TASTY



Homemade Chicken Tikka Masala Recipe by Tasty image

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

3 boneless, skinless chicken breasts
½ cup plain yogurt
2 tablespoons lemon juice
6 cloves garlic, minced
1 tablespoon minced ginger
2 teaspoons salt
2 teaspoons ground cumin
2 teaspoons garam masala
2 teaspoons paprika
3 tablespoons oil
1 large onion, finely chopped
2 tablespoons minced ginger
8 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground turmeric
2 teaspoons ground coriander
2 teaspoons paprika
2 teaspoons chili powder
2 teaspoons garam masala
1 tablespoon tomato puree
3 ½ cups tomato sauce
1 ¼ cups water
1 cup heavy cream
¼ cup fresh cilantro, for garnish
cooked rice, for serving
naan bread, for serving
Bamboo or wooden skewer

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

ANGELA'S CHICKEN TIKKA MASALA



Angela's Chicken Tikka Masala image

I loveeeeeeee this chicken!! I hope you enjoy it! I've only used my curry paste to make this dish...but if you reallllllllly dont want to make mine *sniff*, you can use whatever kind you wish to use. I highly recommend making the recipe as is... you'll just LOVE it! (this recipe of curry paste makes extra; Save the extra for later or make a smaller amount)

Provided by love4culinary

Categories     Curries

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 23

1 small onion, minced
4 garlic cloves, minced
4 tablespoons curry powder
1 teaspoon olive oil
2 tablespoons white wine vinegar
2 teaspoons ginger, minced
25 peppercorns
2 teaspoons salt
2 teaspoons sugar
1 1/2 teaspoons coriander seeds
1/4 teaspoon lime zest
3 chicken breasts
5 tablespoons plain yogurt
1 1/2 teaspoons minced ginger
2 garlic cloves, minced
1 1/2 tablespoons olive oil
1/2 large onion, chopped
2 tomatoes (nice sized, seeded and chopped, save as much of the juice as possible! amount of tomato plus juice s)
75 ml heavy cream
4 tablespoons curry paste (see recipe above)
1/3 teaspoon salt
1/3 teaspoon black pepper
2 cups uncooked basmati rice

Steps:

  • Prepare all ingredients for curry paste.
  • Heat fry pan and add all ingredients and heat for 4-5 minutes.
  • scrape ingredients into blender and blend until a smooth paste.
  • Scrape out of blender and put into a small (preferably glass) bowl (glass to prevent staining!).
  • Clean out your blender.
  • Curry powder will stain.
  • Assemble your blender again, as you will be using it again in a few minutes!
  • Clean chicken and cut into small pieces, approximately 1 inch pieces.
  • In your blender add garlic, ginger, tomato and yogurt and blend until all is nice and smooth.
  • Keep lid on blender and set aside for later.
  • Measure oil into a nice sized pan (one which has a lid) and heat on medium heat.
  • Add onion and fry for 2-3 minutes (will begin to turn clear).
  • Add the yogurt-tomato mixture from your blender and stir constantly for one minute.
  • Add the curry paste and stir constantly for another minute or so.
  • Then add cubed chicken to the pan and completely mix.
  • Add heavy cream at this time and stir constantly until mixture starts to bubble.
  • Add salt and pepper (more or less; whatever you desire), and cover.
  • reduce heat to low-med heat and simmer for 20 minutes.
  • It would be a good idea to start cooking your rice (according to package directions, so it is done at the same time as your chicken tikka!) After 20 mins, check to see if chicken is completely cooked!
  • Serve over rice!
  • Be sure to use the gravy as well!
  • (warning. if you use too much gravy, you can really kill the flavor of this dish. use just enough to coat the rice).
  • ENJOY!

Nutrition Facts : Calories 736.5, Fat 28.1, SaturatedFat 9.2, Cholesterol 97.6, Sodium 1524.9, Carbohydrate 88.6, Fiber 7.2, Sugar 7.2, Protein 33.4

EASY CHICKEN TIKKA MASALA



Easy Chicken Tikka Masala image

This was found on allrecipes.com. The original recipe called for a whopping 7 teaspoons of salt! We cut that considerably when we made it, and it was delicious, but still very salty. This version is salted to taste. We served this with basmati rice and it was yummy!

Provided by Carianne

Categories     Curries

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 18

1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons black pepper
1 tablespoon fresh ginger, minced
3 boneless chicken breasts, cut into bite-sized pieces
4 wooden skewers, soaked in water for 20 min
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
8 ounces tomato sauce
1 cup heavy cream
salt
1/4 cup chopped fresh cilantro

Steps:

  • Combine yogurt, lemon juice, 2 t cumin, cinnamon, cayenne, black pepper, ginger, and chicken in a large bowl.
  • Refrigerate for 1 hour.
  • Thread chicken onto soaked skewers.
  • Grill until pink is gone on high heat, about 10 minutes each side.
  • Set chicken aside.
  • In a large heavy skillet, melt butter and saute garlic and jalepeno for 1 minute over medium heat.
  • Season with 2 t cumin and paprika.
  • Stir in tomato sauce and cream, simmer on low for 20 minutes.
  • Add grilled chicken, simmer for 10 additional minutes.
  • Salt to taste, and garnish with chopped cilantro.

Nutrition Facts : Calories 491.7, Fat 37.9, SaturatedFat 19.8, Cholesterol 166.7, Sodium 449.9, Carbohydrate 11.9, Fiber 2.5, Sugar 5.9, Protein 27.7

CHICKEN TIKKA MASALA



Chicken Tikka Masala image

Make and share this Chicken Tikka Masala recipe from Food.com.

Provided by pachilindo

Categories     Indian

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 18

2 tablespoons canola oil
1 large onion, finely chopped
4 garlic cloves, minced
2 tablespoons fresh gingerroot, minced
1 tablespoon cumin
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon cinnamon
1/4 teaspoon ground turmeric
1 (14 ounce) can tomato sauce
1 cup heavy whipping cream
2 teaspoons paprika
1 tablespoon white sugar
1 more tablespoon canola oil
4 boneless skinless chicken breast halves, cut into bite-size pieces
1/2 teaspoon curry powder
1/2 teaspoon salt (optional)
1 teaspoon white sugar (optional)

Steps:

  • Heat 2 tablespoons oil in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes. Stir in garlic and ginger; cook and stir just until fragrant, about 1 minute. Stir cumin, 1 teaspoon salt, cayenne pepper, cinnamon, and turmeric into the onion mixture; fry until fragrant, about 2 minutes.
  • Stir tomato sauce into the onion and spice mixture, bring to a boil, and reduce heat to low. Simmer sauce for 10 minutes, then mix in cream, paprika, and 1 tablespoon sugar. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes. Transfer sauce to a crockpot.
  • Heat vegetable oil in a separate skillet over medium heat. Stir chicken into the hot oil, sprinkle with curry powder, and sear chicken until lightly browned but still pink inside, about 3 minutes; stir often. Transfer chicken and any pan juices into the sauce. Cook on high for 2 hours or on low for 4 hours.

Nutrition Facts : Calories 314.3, Fat 21.9, SaturatedFat 10, Cholesterol 104.7, Sodium 847.2, Carbohydrate 11.4, Fiber 2.1, Sugar 6.2, Protein 19.2

CHICKEN TIKKA MASALA



Chicken Tikka Masala image

I have not tried this one yet just wanted to get the nutrients on it sounds good though. You can find the tikka masala sauce in the Spanish foods or specialty stores.

Provided by celestial_star03

Categories     Rice

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

3/4 cup water
16 ounces beans and carrots vegetable mix
15 ounces tikka masala
2 cups shredded cooked chicken
1 teaspoon chopped fresh cilantro
2 cups Minute Rice
1/4 cup water

Steps:

  • bring 3/4 cup water to a boil in large nonstick skillet, add frozen carrot blend and cook for 5 minutes, then drain off the water.
  • Add tikka masala, chicken, and water cook until heated through.
  • While that is cooking make your 5 min rice.
  • Serve sauce over the rice and sprinkle with fresh cilantro.

Nutrition Facts : Calories 198.3, Fat 3.4, SaturatedFat 0.9, Cholesterol 35, Sodium 39, Carbohydrate 26.1, Fiber 0.6, Protein 14.2

CHICKEN TIKKA MASALA



Chicken Tikka Masala image

A simpler, yet oh so delicious version of tikka masala. This recipe does not require marinating the chicken, which make it quicker to prepare. It also uses all dry, ground ingredients so that no blooming or grinding is needed beforehand.

Provided by daedalHof

Categories     Curries

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

3 chicken breasts
1 tablespoon ghee or 1 tablespoon clarified butter
1/2 onion, finely chopped
5 garlic cloves, minced
1/2 tablespoon ginger, fresh or 1/2 tablespoon ground ginger
8 ounces tomato sauce
1 tablespoon cumin
1 tablespoon chili powder
2 tablespoons curry powder (red or yellow)
1/2 tablespoon turmeric
1 teaspoon cayenne
1 teaspoon coriander
1 teaspoon cardamom
1/2 teaspoon cinnamon
1 cup half-and-half
salt

Steps:

  • First prepare all chicken and vegetables.
  • Chicken can be cut into 1" cubes.
  • Pre-cook chicken in a pan. Saute on a low to medium heat, trying not to brown chicken. Poaching chicken also works well and can give the chicken a softer and more moist texture.
  • Sweat onions in clarified butter over medium heat. When nearing translucency, add garlic and ginger. Sweat until soft, try not to brown.
  • Slowly pour in tomato sauce. Begin adding spices (cumin through cinnamon).
  • Blend spices into tomato sauce completely, slowing stirring.
  • Add half and half, bringing the sauce to a light simmer. Combine well.
  • I suggest tasting the sauce and adding salt to taste if necessary.
  • Add chicken to sauce and simmer on low for 10-15 minutes.
  • You can also add par-cooked potatoes, carrots, cauliflower or chickpeas to dish if desired.
  • Serve over warm rice.

Nutrition Facts : Calories 232.7, Fat 14.4, SaturatedFat 6.3, Cholesterol 66.8, Sodium 287.8, Carbohydrate 9.1, Fiber 2.5, Sugar 2.3, Protein 17.9

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