EASY CHICKEN TIKKA MASALA RECIPE | JAMIE OLIVER
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
Steps:
- To make the curry paste, halve, deseed and roughly chop the chilli(es), then peel the garlic and ginger.
- 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.
- Add the toasted spices to a pestle and mortar and grind until fine, or whiz to a powder in a food processor.
- 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.
- Slice the chicken lengthways into 2cm strips.
- 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.
- 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.
- 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.
- 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.
- 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
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 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
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
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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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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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Total Time 1 hours
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Calories 559 calories per serving
- Preheat the grill or barbecue. Push the chicken onto 8 metal or wooden skewers. Grill or barbecue the kebabs for 8-10 minutes, turning them frequently. At the same time, warm the tortillas or chapatis on one side of the barbecue, wrapping them in foil. Serve two kebabs per person, with two tortillas or chapatis and plenty of salad.
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Reviews 4.2
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AUTHENTIC CHICKEN TIKKA MASALA CURRY RECIPE | MADHUR JAFFREY
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.
BEST SLOW-COOKER CHICKEN TIKKA MASALA RECIPE - DELISH
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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.
AUTHENTIC CHICKEN TIKKA MASALA CURRY RECIPE | MADHUR JAFFREY
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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From delish.com
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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