CHICKEN TIKKA MASALA RECIPE | AARTI SEQUEIRA | FOOD NETWORK
Make Indian takeout at home with Aarti Sequeira's Chicken in Creamy Tomato Curry: Chicken Tikka Masala, from Aarti Party on Food Network.
Provided by Aarti Sequeira
Total Time 1 hours 25 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.
- For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.
- Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.
- Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).
- Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!
- Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
- Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.
INSTANT POT CHICKEN TIKKA MASALA WITH CAULIFLOWER AND PEAS ...
I've created a lightened up, dairy-free Chicken Tikka Masala with Cauliflower and Peas in the Instant Pot to satisfy my craving for Indian food!
Provided by Gina
Categories Dinner
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 6
Number Of Ingredients 17
Steps:
- Season chicken with 1 teaspoon salt.
- Press saute button and melt the butter, add onion, garlic, ginger and 6 spices (from coriander to cardamom) and saute until the vegetables are soft and the spices are fragrant, about 2 to 3 minutes.
- Add the tomatoes and use an immersion to blend until smooth (or blend in the blender), add the chicken, remaining 1/2 teaspoon salt and stir, cook high pressure 15 minutes.
- Quick release, add the cauliflower and peas and cook 2 minutes on high pressure.
- Quick release, stir in coconut milk and serve garnished with cilantro.
Nutrition Facts : ServingSize 3 /4 cup, Calories 226 kcal, CarbohydrateContent 9 g, ProteinContent 25 g, FatContent 10 g, CholesterolContent 3 mg, SodiumContent 405 mg, FiberContent 2.5 g, SugarContent 4 g
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