CHICKEN TIKKA MASALA RECIPE WITH COCONUT MILK RECIPES

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CHICKEN TIKKA MASALA RECIPE | BON APPéTIT



Chicken Tikka Masala Recipe | Bon Appétit image

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.

Provided by Alison Roman

Yield 6 servings

Number Of Ingredients 18

6 garlic cloves, finely grated
4 tsp. finely grated peeled ginger
4 tsp. ground turmeric
2 tsp. garam masala
2 tsp. ground coriander
2 tsp. ground cumin
1½ cups whole-milk yogurt (not Greek)
1 Tbsp. kosher salt
2 lb. skinless, boneless chicken breasts, halved lengthwise
3 Tbsp. ghee (clarified butter) or vegetable oil
1 small onion, thinly sliced
¼ cup tomato paste
6 cardamom pods, crushed
2 dried chiles de árbol or ½ tsp. crushed red pepper flakes
1 28-oz. can whole peeled tomatoes, like San Marzano
2 cups heavy cream
¾ cup chopped cilantro, plus sprigs for garnish
Steamed basmati rice (for serving)

Steps:

  • Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.
  • Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.
  • Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.
  • Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.
  • Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.
  • Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs. Do Ahead: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.

EASY CHICKEN TIKKA MASALA RECIPE | JAMIE OLIVER



Easy chicken tikka masala recipe | Jamie Oliver image

This brilliant Anglo-Indian chicken curry recipe is sure to make people very happy.

Total Time 1 hours 30 minutes

Yield 4

Number Of Ingredients 24

4 skinless free-range chicken breasts
2 onions
5 cm piece of ginger
½ a bunch of fresh coriander
1 fresh red chilli
groundnut or vegetable oil
1 x 400g tin of plum tomatoes
½ x 400g tin of light coconut milk
1 small handful of flaked almonds
fat-free natural yogurt
1 lemon
1-2 fresh red chillies
2 cloves of garlic
5 cm piece of ginger
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon cayenne pepper
1 tablespoon smoked paprika
2 teaspoons garam masala
2 tablespoons groundnut oil
2 tablespoons tomato purée
1 bunch of fresh coriander
½ tablespoon desiccated coconut
2 tablespoons ground almonds

Steps:

    1. To make the curry paste, halve, deseed and roughly chop the chilli(es), then peel the garlic and ginger.
    2. Place a frying pan over a medium-high heat and scatter in the cumin and coriander seeds. Lightly toast for a few minutes, or until golden brown and smelling delicious, then remove from the heat.
    3. Add the toasted spices to a pestle and mortar and grind until fine, or whiz to a powder in a food processor.
    4. Once ground, add the toasted spices to a food processor along with the remaining paste ingredient and ½ teaspoon of sea salt, then whiz to a smooth paste. Put aside.
    5. Slice the chicken lengthways into 2cm strips.
    6. On a clean chopping board, peel, halve and finely slice the onions. Peel and finely slice the ginger, then pick the coriander leaves and put to one side, finely chopping the stalks along with the chilli.
    7. Heat 2 tablespoons of oil in a large casserole pan over a medium-high heat, add the onions, chilli, ginger and coriander stalks, then cook for around 10 minutes, or until softened and lightly golden.
    8. Add the chicken and 140g of the tikka masala paste, stirring well so everything is nicely coated. Season with salt and black pepper, add the tomatoes, breaking them up with the back of a spoon, and the coconut milk, then bring to the boil.
    9. Turn the heat down to medium-low, cover and simmer for 20 minutes, then remove the lid and cook for a further 5 minutes, or until the meat is tender and the sauce has reduced, stirring occasionally.
    10. Divide the curry between bowls, sprinkle over the almonds and coriander leaves. Add a dollop of yoghurt and a wedge of lemon to each bowl. Delicious served with fluffy rice.

Nutrition Facts : Calories 441 calories, FatContent 26.7 g fat, SaturatedFatContent 7.1 g saturated fat, ProteinContent 33.6 g protein, CarbohydrateContent 18.9 g carbohydrate, SugarContent 15.7 g sugar, SodiumContent 1.2 g salt, FiberContent 5 g fibre

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    Click here for Jamie’s Paratha recipe

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