SLOW COOKER CHICKEN TIKKA MASALA RECIPE BY TASTY
Here's what you need: chicken, flour, salt, garam masala, turmeric, paprika, onion, garlic, green chiles, tomato, tomato puree, plain yogurt, rice, coriander
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the chicken pieces in the slow cooker and coat well with the flour and salt.
- Throw in the garam masala, turmeric, paprika, onions, garlic, chillies, chopped tomatoes and tomato puree and mix together.
- Slow cook on high for 3 hours.
- After 3 hours, stir in the plain yogurt. Serve with rice and top with chopped coriander.
- Enjoy!
Nutrition Facts : Calories 226 calories, Carbohydrate 16 grams, Fat 4 grams, Fiber 3 grams, Protein 30 grams, Sugar 7 grams
CHICKEN TIKKA MASALA NAAN-CHOS RECIPE BY TASTY
Here's what you need: greek yogurt, cilantro, scallion, kosher salt, ground coriander, ground cumin, lime, Deep Indian Kitchen Garlic Naan, Deep Indian Kitchen Chicken Tikka Masala, shredded colby jack, small red onion, fresh cilantro, scallion, jalapeño
Provided by Deep Indian Kitchen
Categories Appetizers
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450ºF.
- Raita: Place all ingredients in a small bowl and mix until well incorporated. Set aside.
- Naan-chos: Defrost Deep Indian Kitchen Garlic Naan and cut each piece into approximately 7 triangles. Place in a single layer on a parchment paper-lined baking sheet. Bake for 10 minutes.
- Cook 3 boxes of Deep Indian Kitchen Chicken Tikka Masala according to package instructions and set aside to cool for 5 minutes.
- Remove the rice from the tikka masala meals and save to use in another meal. Remove the chicken from the sauce and dice into small pieces. Toss the chicken and sauce in a small bowl and then top the baked naan with this mixture.
- Sprinkle the chicken with the shredded Colby Jack cheese and bake for an additional 5-10 minutes or until the cheese is melted.
- Remove the pan from the oven and top the naan-chos with dollops of raita, red onion, cilantro, scallion, and optional jalapeño.
- Enjoy!
Nutrition Facts : Calories 319 calories, Carbohydrate 35 grams, Fat 13 grams, Fiber 3 grams, Protein 15 grams, Sugar 7 grams
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 DINNER KIT RECIPE BY TASTY
Tikka masala makes for the ultimate comfort food, and the beauty of this family friendly dish is that it comes together so quickly! Tasty dinner kits are now available in stores.
Provided by Tasty
Time 30m
Yield 5 helpings
Number Of Ingredients 8
Steps:
- Add water, salt and rice to a 2-quart saucepan; stir. Bring to a boil.
- Reduce heat to low. Cover; cook 22-24 minutes. Remove from heat and set aside.
- Meanwhile, coat chicken pieces with seasoning in shallow bowl or plastic bag.
- Heat oil in 10-inch non-stick skillet over medium-high heat. Carefully add chicken and onions; cook 7 to 9 minutes, stirring frequently, until thoroughly cooked.
- Reduce heat to low. Stir in Tikka Masala sauce and cream; cook 1-2 minutes until cooked through.
- Serve chicken and onions with rice. Sprinkle with optional toppings if desired. Enjoy!
Nutrition Facts : Calories 301 calories, Carbohydrate 5 grams, Fat 19 grams, Fiber 0 grams, Protein 29 grams, Sugar 2 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 Indian-style chicken tikka masala recipe has flavors that keep me coming back for more-a simple dish spiced with garam masala, cumin and gingerroot that's simply amazing. -Jaclyn Bell, Logan, Utah
Provided by Taste of Home
Categories Dinner
Time 4h40m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a 5-qt. slow cooker, combine the first 13 ingredients. Add chicken, jalapeno and bay leaf. Cook, covered, on low 4 hours or until chicken is tender. Remove jalapeno and bay leaf., In a small bowl, mix cornstarch and cream until smooth; gradually stir into sauce. Cook, covered, on high 15-20 minutes or until sauce is thickened. Serve with rice. If desired, sprinkle with cilantro.
Nutrition Facts : Calories 381 calories, Fat 19g fat (9g saturated fat), Cholesterol 118mg cholesterol, Sodium 864mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 33g protein.
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
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