Chicken Tikka Meatloaf Recipes

CHICKEN TIKKA

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.

CHICKEN TIKKA

Steps:

• In a bowl, combine chicken pieces with lemon juice and salt. Rub in, cover and refrigerate for 20minutes. This step helps the meat to tenderise, resulting in juicier, chicken pieces.
• In another bowl, combine ginger, garlic, cumin, paprika, garam masala, cayenne and yogurt. Add in chicken pieces and mix well. Refrigerate for minimum 4 hours but ideally overnight.
• To cook, preheat the grill to highest setting. Thread the meat onto wooden skewers and brush with oil. Put the skewers on a shallow baking tray and grill for approx 6 minutes each side until browned and cooked through.
• Serve with pilau rice and naan.

HOMEMADE CHICKEN TIKKA MASALA RECIPE BY TASTY

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!

CHICKEN TIKKA MEATLOAF

Steps:

• Heat oven to 375°F.
• Mix all ingredients except ketchup just until blended.
• Shape into loaf in 13x9-inch baking dish sprayed with cooking spray; top with ketchup.
• Bake 1 hour or until done (165ºF).

CHICKEN TIKKA MASALA

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.

TURKEY TIKKA MASALA MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• Sautee onions over medium heat until caramelized.
• Allow onions to cool and combine with all other ingredients in a large bowl.
• Using your hands, mix ingredients together.
• Spray baking sheet with cooking spray.
• Transfer mixture to large baking sheet and shape into loaf.
• Bake for one hour or until internal temperature reaches 170 degrees.

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.