Chicken Tikka Masala Version 2 Recipes

CHICKEN TIKKA MASALA

Steps:

• Cube chicken to 1 to 1½ inch pieces. Add them to a mixing bowl. Make sure there is no excess moisture in your chicken. If you want you may pat dry with a few kitchen tissues.
• Add red chilli powder, garam masala, cumin powder, coriander powder, turmeric, salt, lemon juice, oil, ginger garlic paste, yogurt and kasuri methi. Skip the lemon juice if your yogurt is sour.
• Mix well. Cover with a cling wrap and refrigerate for minimum of 8 hours and up to 48 hours. If you are in a rush, you may cut down to 3 hours.
• Heat oil or ghee in a pot or pan. Add onions and sprinkle 1 teaspoon salt. Saute until deep golden.
• Add ginger garlic paste and green chilli. Saute until aromatic, for 40 to 60 seconds.
• Reduce the heat to low. Add red chilli powder, coriander powder, garam masala and cumin powder. Stir well quickly.
• Pour tomato puree and cook on a medium high heat until the onion tomato masala becomes really thick and begins to leave the sides of the pan. It also turns fragrant. (Check video for consistency)
• Pour 2 cups of hot water and cover. Simmer until thick, yet of pouring consistency. (Check video for consistency)
• Grill in Oven : While the gravy simmers, thread the chicken to the metal skewers or soaked bamboo skewers and place them in a prepared tray. Bake them in a preheated oven at 460 F or 240 C for 9 to 10 mins. Turn them to the other side with a tong and grill then for another 9 to 10 mins. To char the chicken, broil for 2 to 3 mins or until slightly charred.
• Or In a Skillet: Pour 1 tbsp oil to a skillet and heat it well. Place the chicken tikka one by one, spacing them apart. Cook on a medium high heat for 3 mins, turn them to the other side with a tong and cook for another 3 mins, until charred and not essentially fully cooked. Remove to a plate and Cook in batches.
• Or In the Air fryer: Thread on skewers and place them in the basket or in the tray. Air fry for 6 mins, at 400 F or 200 C. Turn them with tongs and air fry for another 6 mins. If they dry out, you may baste with marinade and continue for another 2 mins, until slightly charred.
• When the tikka masala turns thick, add sugar and the cream (or cashew cream, check notes to make your own). Stir well and cook for a few minutes until thick, creamy and aromatic. (Check video for consistency)
• Add the grilled chicken tikka and kasuri methi. (Make sure your gravy has reached a thick gravy consistency/serving consistency, before adding chicken). Stir and cook for 2 to 3 mins until chicken tikka is soft and tender. Taste test and add more salt and sugar if needed.
• Turn off and garnish with cream and coriander leaves. Serve chicken tikka masala with Butter Naan, roti, paratha, basmati rice or Jeera rice.

THE BEST CHICKEN TIKKA MASALA

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.

EASY CHICKEN TIKKA MASALA

Steps:

• In a large saucepan of 2 cups water, cook rice according to package instructions; set aside. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken and onion to the stockpot and cook until golden, about 4-5 minutes. Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1 minute. Stir in tomato sauce and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. Stir in heavy cream until heated through, about 1 minute. Serve immediately with rice, garnished with cilantro, if desired.

CHICKEN TIKKA MASALA

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.

AUTHENTIC CHICKEN TIKKA MASALA

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.

CHICKEN TIKKA MASALA (VERSION 2)

Steps:

• Tikka:.
• Combine all ingredients except chicken in a bowl and mix. Add chicken and turn well to coat. Cover with cling wrap and leave in fridge to marinate overnight (3 hours minimum).
• Thread the chicken pieces onto skewers (soaked in water if wooden), brush with a little vegetable oil and grill or barbecue both sides until slightly charred. Remove from the skewers and allow to cool.
• Masala:.
• Heat the ghee in a wok. When the ghee has melted, add the onions, garlic, ginger and salt.
• Cook, stirring constantly to ensure it doesn't burn, until the ginger is starting to turn golden, about 5 minutes.
• Reduce the heat to medium. Add the paprika, and cook for 2 minutes.
• Add the turmeric, garam masala, ground coriander seeds, ground cumin seeds, cardamom pods, cayenne pepper, and cook a further 2 minutes, stirring.
• Add the tomato puree, liquidised tomatoes and water, and mix. Bring to a simmer, then cover and reduce heat to low.
• Simmer for 15 minutes, stirring occasionally.
• Allow the curry to cool then add to a blender and blend until smooth.
• Return curry to the wok. Add the yoghurt, sugar and ghee. Stir to melt the ghee.
• Add the chicken to the wok and stir. Simmer for a few minutes until the chicken is cooked through.

CHICKEN TIKKA MASALA

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.