CHICKEN TIKKA MASALA RECIPE | ALLRECIPES
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 Yakuta
Categories World Cuisine Asian Indian
Total Time 2 hours 20 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 4 servings
Number Of Ingredients 19
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
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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