CHICKEN TIKKA MASALA BEST RECIPE RECIPES

CHICKEN TIKKA MASALA RECIPE | ALLRECIPES

Chicken Tikka Masala Recipe | Allrecipes image

This is an easy recipe for Chicken Tikka Masala--chicken marinated in yogurt and spices and then served in a tomato cream sauce. Serve with rice or warm pita bread.

Provided by deleteduser

Categories Indian Recipes

Total Time 2 hours 20 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 cup yogurt
1 tablespoon lemon juice
2 teaspoons fresh ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
1 teaspoon salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
¼ cup chopped fresh cilantro

Steps:

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.
Preheat a grill for high heat.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 1 teaspoon salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Nutrition Facts : Calories 403.5 calories, CarbohydrateContent 13.3 g, CholesterolContent 143.2 mg, FatContent 28.9 g, FiberContent 2.5 g, ProteinContent 24.6 g, SaturatedFatContent 16.9 g, SodiumContent 1592.4 mg, SugarContent 7.1 g

CHICKEN TIKKA MASALA RECIPE RECIPE | EPICURIOUS

Chicken Tikka Masala Recipe Recipe | Epicurious image

If there's one dish guaranteed to be on every Indian restaurant menu, it's chicken tikka masala, which is composed of grilled chunks of chicken enveloped in a creamy spiced tomato sauce.

Provided by Julie Sahni

Total Time 45 minutes

Cook Time 45 minutes

Yield Makes 4 servings

Number Of Ingredients 22

Ingredients

1 1/2 pounds boneless, skinless chicken breasts (3 to 4 breast halves total)
1/4 cup plain whole-milk Greek-style yogurt
2 tablespoons peanut oil
2 teaspoons fresh lime or lemon juice
1 large clove garlic, minced
1 tablespoon ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1 1/2 teaspoons paprika
1/2 teaspoon cayenne
1 tablespoon grated peeled fresh ginger (from 1-inch piece)
4 tablespoons (1/2 stick) unsalted butter
1 large white onion, finely chopped
1 1/2 cups canned tomato purée (see Cook's Notes for a fresh-tomato alternative)
3/4 cup water
1/2 cup heavy cream or half-and-half
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped fresh cilantro plus additional sprigs for garnish
Naan (Indian flatbread) and/or cooked Basmati Rice
Equipment: Meat mallet or rolling pin, Microplane

Steps:

Use a fork to prick the chicken breasts all over on both sides. Arrange the chicken breasts on a large sheet of plastic wrap, spacing them apart from one another, then cover with a second large sheet of plastic wrap. Using the smooth side of a meat mallet or a rolling pin, beat the chicken until the breasts are an even 1/2- to 3/4-inch thickness.
In a small bowl, whisk together the yogurt, 1 tablespoon peanut oil, lime juice, and garlic. Add the pounded chicken, and rub the marinade over the meat. Set the chicken aside while you make the sauce.
In a small bowl, whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne, and grated ginger. In a heavy, wide 4-quart pot or sauté pan over moderately high heat, melt the butter. Add the onion and sauté, stirring occasionally, until light brown and caramelized, about 5 minutes. (Note that because they are sautéed so quickly over moderately high heat, the onions will not caramelize evenly.) Reduce the heat to moderate then stir in the spice and ginger mixture. Add the tomato purée, water, heavy cream, and salt, and bring the sauce to a boil. Reduce the heat to gently simmer the sauce, uncovered, until thickened slightly, about 10 minutes. DO AHEAD: The sauce can be prepared ahead and refrigerated, in an airtight container, up to 3 days.
Heat a heavy 11- to 12-inch griddle or skillet over moderately high heat until very hot and add 1/2 tablespoon of peanut oil. Working in two batches, cook the chicken breasts, turning them a few times and lowering the heat if the chicken chars too quickly, until just cooked through and browned well on both sides, 6 to 8 minutes total. Transfer the chicken as cooked to a cutting board. Wipe the griddle or skillet clean with a paper towel and cook the remaining chicken, adding the remaining 1/2 tablespoon peanut oil between batches.
When all the chicken is cooked, cut it into 1 1/2-inch pieces. Add the chicken to the simmering sauce and continue to gently simmer it, stirring occasionally, for 5 minutes. Remove the pan from the heat, stir in the black pepper and chopped cilantro, and season with salt. DO AHEAD: Chicken tikka masala can be prepared ahead, cooled, uncovered, and refrigerated, covered, up to 3 days.
Transfer the chicken to a serving dish and garnish with additional cilantro sprigs. Serve with naan, and/or if desired with Basmati Rice .

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THE BEST CHICKEN TIKKA MASALA RECIPE | FOOD NETWORK ...

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.
From foodnetwork.com
Reviews 4.7
Total Time 4 hours 0 minutes
Category main-dish
Cuisine indian

Top the chicken and sauce with cilantro. Serve with rice and naan.

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BEST SLOW-COOKER CHICKEN TIKKA MASALA RECIPE - DELISH

Slow-Cooker Chicken Tikka Masala from Delish.com is low-maintenance and packed with flavour.
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Total Time 4 hours 30 minutes
Category gluten-free, low-carb, low-cost, nut-free, easy chicken, weeknight meals, dinner, main dish, poultry
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Stir in onion, garlic, ginger, and spices, then add tomatoes. Cover and cook until chicken is cooked through, on high for 4 hours or on low for 8 hours.

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CHICKEN TIKKA MASALA RECIPE - BBC GOOD FOOD

This takeaway favourite is freezer-friendly and quick to reheat, giving you the chance to get ahead and save money.
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Dinner, Main course
Cuisine Indian
Calories 345 calories per serving

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.

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CHICKEN TIKKA MASALA RECIPE | BON APPéTIT

For this chicken tikka masala recipe, the yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavor.
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Reviews 4.2

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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.
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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.

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CHICKEN TIKKA MASALA RECIPE | AARTI SEQUEIRA | FOOD NETWORK

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.

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CHICKEN TIKKA MASALA RECIPE - NYT COOKING

This creamy, spiced curry made with tomato and hunks of chicken is a longtime favorite of Indian food lovers. This version is streamlined a bit, making it not-quite-authentic, but truly accessible to anyone with a well-stocked pantry. It's also adapted for those without a grill, so the yogurt-marinated chicken spends a few minutes under the broiler to replicate the blackened, smoky bits. Finally, chicken breasts or thighs work equally well here.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 15 minutes
Cuisine indian
Calories 641 per serving

Divide chicken among four bowls and top with cilantro. Serve with rice or naan for dipping.

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Make a warming curry the whole family will love with our top chicken tikka masala recipes. Try a healthy version or a simple slow cooker recipe.
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AUTHENTIC CHICKEN TIKKA MASALA CURRY RECIPE | MADHUR JAFFREY

Britain's favourite dish; the classic chicken tikka masala. This much-loved chicken curry recipe from Madhur Jaffrey features garlic, ginger, cumin and coriander.
From thehappyfoodie.co.uk
Cuisine Indian

Start by marinating the chicken tikka. Put the chicken in a non-reactive bowl and rub in the salt and lemon juice. Prod the chicken pieces lightly with the tip of a knife and rub the seasonings in again, then set aside for 20 minutes. Add the ginger, garlic, cumin, paprika, chilli powder, cream and garam masala. Mix well, cover, and refrigerate for six to eight hours (longer will not hurt).

When you’re ready to cook, make the masala: pour the 4 tablespoons of oil into a large, preferably non-stick, lidded pan and set it over a medium-high heat. When the oil is hot, put in the onions. Stir and fry until they brown, six or seven minutes. Add the ginger and garlic and continue to fry, stirring, for a minute. Add the ground coriander, turmeric, chilli powder and paprika. Stir for 10 seconds, then add a tablespoon of the yoghurt. Stir and fry until it is absorbed. Add the remaining yoghurt in this way, a tablespoon at a time.

Now put in the tomatoes. Fry them for three or four minutes, or until they turn pulpy. Add the stock and salt, and bring to a simmer. Cover, reduce the heat to low, and simmer gently for 15–20 minutes. The sauce should turn thick. Stir in the garam masala and coriander leaves, taste for balance of seasonings and add more salt if you need it.

Shortly before you eat, preheat the grill to its highest setting. Thread the chicken on to two to four skewers (the flat, sword-like ones are best). Brush with the 3 tablespoons of oil and balance the skewers on the rim of a shallow baking tray, so that the meat is suspended and does not touch the tray. Place about 13 centimetres (5 inches) from the source of heat and grill for six minutes on each side, or until lightly browned, cooked through and charred in places. (Cut a large piece of chicken to the centre to check there is no trace of pink.)

When the tikkas are cooked, reheat the sauce and fold in the chicken. Serve immediately.

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BEST SLOW-COOKER CHICKEN TIKKA MASALA RECIPE - DELISH

Slow-Cooker Chicken Tikka Masala from Delish.com is low-maintenance and packed with flavor.
From delish.com
Reviews 3.3
Total Time 4 hours 30 minutes
Category gluten-free, low-carb, low-cost, nut-free, easy chicken, weeknight meals, dinner, main dish, poultry
Cuisine Indian

Stir in onion, garlic, ginger, and spices, then add tomatoes. Cover and cook until chicken is cooked through, on high for 4 hours or on low for 8 hours.

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EASY CHICKEN TIKKA MASALA RECIPE - EATINGWELL

It's hard to believe you can get such a full-flavored, deeply spiced chicken tikka masala in just 30 minutes, but we did it! And, like the title says, this classic chicken tikka masala recipe really is as easy as it gets.
From eatingwell.com
Reviews 5
Total Time 30 minutes
Category Quick & Easy Chicken Dinner Recipes
Calories 514 calories per serving

Heat oil in a large, heavy pot over high. Add chicken; cook, turning occasionally, until browned, 5 to 6 minutes. Add onion, garlic and ginger; cook, stirring constantly, 2 minutes. Add tomato paste, turmeric, garam masala and cayenne; cook, stirring constantly, until spices are toasted and fragrant, about 2 minutes. Stir in tomato puree, stock, cream, salt and pepper. Bring to a simmer over medium-high. Reduce heat to medium and simmer, stirring occasionally, until sauce is thickened slightly, about 10 minutes. Stir in cilantro; serve over rice.

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AUTHENTIC CHICKEN TIKKA MASALA CURRY RECIPE | MADHUR JAFFREY

Start by marinating the chicken tikka. Put the chicken in a non-reactive bowl and rub in the salt and lemon juice. Prod the chicken pieces lightly with the tip of a knife and rub the seasonings in again, then set aside for 20 minutes. Add the ginger, garlic, cumin, paprika, chilli powder, cream and garam masala. Mix well, cover, and refrigerate for six to eight hours (longer will not hurt).

When you’re ready to cook, make the masala: pour the 4 tablespoons of oil into a large, preferably non-stick, lidded pan and set it over a medium-high heat. When the oil is hot, put in the onions. Stir and fry until they brown, six or seven minutes. Add the ginger and garlic and continue to fry, stirring, for a minute. Add the ground coriander, turmeric, chilli powder and paprika. Stir for 10 seconds, then add a tablespoon of the yoghurt. Stir and fry until it is absorbed. Add the remaining yoghurt in this way, a tablespoon at a time.

Now put in the tomatoes. Fry them for three or four minutes, or until they turn pulpy. Add the stock and salt, and bring to a simmer. Cover, reduce the heat to low, and simmer gently for 15–20 minutes. The sauce should turn thick. Stir in the garam masala and coriander leaves, taste for balance of seasonings and add more salt if you need it.

Shortly before you eat, preheat the grill to its highest setting. Thread the chicken on to two to four skewers (the flat, sword-like ones are best). Brush with the 3 tablespoons of oil and balance the skewers on the rim of a shallow baking tray, so that the meat is suspended and does not touch the tray. Place about 13 centimetres (5 inches) from the source of heat and grill for six minutes on each side, or until lightly browned, cooked through and charred in places. (Cut a large piece of chicken to the centre to check there is no trace of pink.)

When the tikkas are cooked, reheat the sauce and fold in the chicken. Serve immediately.

See details

BEST SLOW-COOKER CHICKEN TIKKA MASALA RECIPE - DELISH

Stir in onion, garlic, ginger, and spices, then add tomatoes. Cover and cook until chicken is cooked through, on high for 4 hours or on low for 8 hours.

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SKINNY CHICKEN TIKKA MASALA - SKINNYTASTE

Tender chunks of boneless chicken breast cooked in an aromatic creamy tomato sauce. Chicken tikka masala, probably the most popular dish on the menu of any Indian restaurant here in the states, but ironically this dish is claimed to be originally from Britain and is actually Britain's national dish.
From skinnytaste.com
Reviews 4.7
Total Time 35 minutes
Category Dinner
Cuisine Indian
Calories 190.5 kcal per serving

Add a generous amount of chopped cilantro and serve with Bamati Rice or Naan.

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HOMEMADE CHICKEN TIKKA MASALA RECIPE BY TASTY

You’ve been itching for a change recently. You know, something to spice things up and throw a spanner into the monotony of routine. Enter: chicken tikka masala. Sure, it might take two days to throw together, but when you pair it with some fluffy steamed rice or buttery, garlic naan, it’s well worth the wait. Don’t believe us? Try it yourself!
From tasty.co
Reviews 96
Total Time 1 hours 42 minutes
Cuisine Indian
Calories 485 calories per serving

Enjoy!

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INSTANT POT CHICKEN TIKKA MASALA WITH CAULIFLOWER AND P…

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!
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Calories 226 kcal per serving

Quick release, stir in coconut milk and serve garnished with cilantro.

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Unlike most meat-free versions of tikka masala, this one has lots of hearty vegetables, like cauliflower, thick-cut carrots, and peas.
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Calories 311 cal per serving

Stir in the peas and cream and simmer uncovered, stirring occasionally, until thickened, 10 to 15 minutes. Serve over basmati rice and top with cilantro.

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