INDIAN CHICKEN TIKKA MASALA
This Indian chicken tikka masala is an easy but flavorful version of everyone's favorite mild-medium curry! Serve with naan bread and mango chutney. Garnish with additional cilantro leaves.
Provided by Keri
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Combine tomatoes, yogurt, garlic, and ginger in a blender and process until smooth.
- Heat oil in a large frying pan over medium heat. Add onion and fry until soft, 3 to 4 minutes, stirring constantly. Stir in curry paste and fry until fragrant, 1 minute more, stirring once or twice. Add the tomato mixture and chicken to the pan and mix together. Season with salt and pepper. Remove pan from heat.
- Mix water and flour together in a bowl. Stir into the chicken mixture in the frying pan. Return pan to the heat and bring to a boil, stirring constantly, about 5 minutes. Reduce heat to low, cover, and cook until thickened, about 15 minutes more. Sprinkle with cilantro and serve immediately.
Nutrition Facts : Calories 251.6 calories, Carbohydrate 13.8 g, Cholesterol 65.5 mg, Fat 10 g, Fiber 2.2 g, Protein 26.2 g, SaturatedFat 2 g, Sodium 399.1 mg, Sugar 6.5 g
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: (EAST INDIAN CUISINE)
Do not confuse Masala with Marsala Wine. This is an East Indian dish that is GREAT! NOTE: The Prep Time and Cooking Time does NOT reflect the 4 hours of refrigerated marinating time.
Provided by Alan Leonetti
Categories Chicken
Time 1h30m
Yield 2 serving(s)
Number Of Ingredients 22
Steps:
- CHICKEN RECIPE: In a large bowl, combine yogurt, vegetable oil, lemon juice, 4 teaspoons of the ginger/garlic paste that you made in the blender, cumin, mace, nutmeg, cardamom, salt and pepper and mix well.
- Rub the chicken breasts thoroughly with this mixture and place in a glass baking dish, cover and refrigerate for 4 hours.
- Preheat oven to 350 degrees.
- Remove chicken breasts from marinade and discard remaining marinade.
- Place the chicken in a baking dish.
- Roast for 8 to 10 minutes, basting with vegetable oil and pan drippings at least twice.
- When the chicken is tender and cooked through and its juices run clear, remove from the oven and keep warm.
- Just before serving, slice the cooked chicken and place it in the simmering masala sauce for a few minutes, until heated through.
- Serve hot.
- MASALA SAUCE RECIPE: About half an hour before you finish marinating the chicken, start the masala sauce.
- Place tomatoes and green bell peppers in a saucepot.
- Add 2 cups water and bring to a boil.
- Boil for 20 minutes, or until the tomatoes are thoroughly cooked.
- While the tomatoes and peppers are cooking, cut the half inch piece of ginger into several smaller pieces and place in blender.
- Add garlic cloves and water and puree.
- When tomatoes and peppers are nearly done, reduce heat to medium, add 2 teaspoons of the ginger/garlic paste and cook for about 2 minutes.
- Reduce heat to low, stir in the garam masala and salt and cook 5 to 6 minutes, or until the liquid is the consistency of a thick puree.
- Remove pan from heat, strain and return sauce to the pot and bring to a boil.
- Reduce heat to low, stir in butter, cream and honey and simmer gently until ready to add the chicken and serve.
CHICKEN TIKKA MASALA
Spicy 'Indian' dish who's origin is disputed. Voted the UK's most popular dish. This version is from America's Test Kitchen. Chicken is cubed after it is cooked to keep it moist.
Provided by Winks 5
Categories Chicken Breast
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- This dish is best when prepared with whole-milk yogurt, but low-fat yogurt can be substituted. For a spicier dish, do not remove the ribs and seeds from the chile. If you prefer, substitute 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper for the garam masala. The sauce can be made ahead, refrigerated for up to 4 days in an airtight container, and gently reheated before adding the hot chicken. Serve with basmati rice.
- FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.
- FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
- While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.
- Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.
Nutrition Facts : Calories 678.5, Fat 40.3, SaturatedFat 14, Cholesterol 207.6, Sodium 1475.4, Carbohydrate 25.7, Fiber 4.8, Sugar 6.8, Protein 55.2
'CHICKEN' TIKKA MASALA - VEGAN STYLE
My all time favorite Indian dish - Chicken Tikka Masala. Since my vegan conversion, this is one meal I surely thought, I'd never have again. Thanks to the folks at Gardein, their 'chicken scallopini' makes this carnivorous dish, 100% vegan friendly!
Provided by veganhogg
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Chop 'chicken' into 1" cubes. Mix all marinade ingredients together and add the cubed Gardein chicken. Marinate for about 1 hour.
- Soak bamboo skewers in warm water while preparing sauce.
- For sauce, melt 'butter' on medium heat until melted.
- Add garlic and cook for 1 minute.
- Stir in coriander, cumin, paprika, garam masala and salt.
- Stir in tomato sauce and simmer for 15 minutes.
- Add peas and stir in coconut milk. Simmer on low heat (stirring often) while preparing the Gardein chicken.
- Thread Gardein chicken onto skewers and discard marinade.
- Broil Gardein chicken, turning occasionally, to cook through for about 8-10 minutes.
- Remove Gardein chicken from skewers and add to sauce and simmer for 5 minutes.
- Garnish with fresh cilantro and serve with Basmati or Jasmine rice.
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- In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper.
- Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate overnight.
- Preheat the broiler and position a rack about 8 inches from the heat. Remove the chicken from the marinade; scrape off as much of the marinade as possible. Season the chicken with salt and pepper and spread the pieces on a baking sheet. Broil the chicken, turning once or twice, until just cooked through and browned in spots, about 12 minutes. Transfer to a cutting board and cut it into 2-inch pieces.
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