INDIAN CHICKEN TIKKA MASALA RECIPE | ALLRECIPES
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 Asian Indian
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 4 servings
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, CarbohydrateContent 13.8 g, CholesterolContent 65.5 mg, FatContent 10 g, FiberContent 2.2 g, ProteinContent 26.2 g, SaturatedFatContent 2 g, SodiumContent 399.1 mg, SugarContent 6.5 g
AUTHENTIC CHICKEN TIKKA MASALA RECIPE | ALLRECIPES
This authentic chicken tikka masala dish follows an old family recipe.
Provided by Allrecipes
Categories World Cuisine Asian Indian
Total Time 3 hours 15 minutes
Prep Time 20 minutes
Cook Time 55 minutes
Yield 4 servings
Number Of Ingredients 23
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, CarbohydrateContent 20.5 g, CholesterolContent 100.2 mg, FatContent 25 g, FiberContent 5 g, ProteinContent 27.2 g, SaturatedFatContent 9.5 g, SodiumContent 926.5 mg, SugarContent 10.1 g
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