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
EASY INSTANT POT® CHICKEN TIKKA MASALA RECIPE | ALLRECIPES
Simple and absolutely irresistible chicken tikka masala made in the Instant Pot® with all the flavors of garam masala and turmeric. A wonderful and easy midweek dinner option.
Provided by Fioa
Categories Indian Recipes
Total Time 1 hours 45 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine chicken, yogurt, garam masala, lemon juice, cayenne pepper, and ginger in a bowl; toss until fully coated. Cover and refrigerate for 1 hour.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add chicken with marinade; cook until tender, stirring occasionally, about 5 minutes.
- Place tomato sauce, garlic, garam masala, paprika, turmeric, and salt in the pot; stir until well combined. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Remove lid and select Saute function. Pour in cream; stir well. Simmer until sauce has thickened, about 4 minutes.
Nutrition Facts : Calories 407.5 calories, CarbohydrateContent 16.4 g, CholesterolContent 143.7 mg, FatContent 26.5 g, FiberContent 3.4 g, ProteinContent 28.5 g, SaturatedFatContent 15.3 g, SodiumContent 965.3 mg, SugarContent 8.8 g
More about "easy chicken tikka masala recipe quick recipes"
CHICKEN TIKKA MASALA RECIPE - BBC GOOD FOOD
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.
EASY INDIAN TIKKA MASALA SAUCE RECIPE | CHEFDEHOME.COM
This Velvety Restaurant Style Indian Tikka Masala Sauce needs just 6 staple pantry ingredients. You will be surprised to learn that secret of your all-time favorite Indian Chicken Tikka Masala sauce was in these simple and easy to find ingredients and a 15 minutes recipe.
So ditch the delivery and serve an easy homemade Indian Authentic Tikka Masala Dinner even on weekdays!!
Sounds delicious? Isn't it?
Oh, and not just Chicken Tikka Masala dinner... I use this sauce a lot more ways! Tikka Masala Pasta, Tofu Tikka Masala and Rice, and even Tikka Masala Casserole to name a few! yumm!
Growing up, Butter Chicken or Chicken Tikka Masala had always been big part of our Sunday family dinner. My mom makes world's best tasting Chicken Tikka Masala. And it's been always in-demand among our family and friends. After marriage, I always have tried to bring her cooking magic to every plate of food I cook and serve. But, to suit my busy lifestyle and needs........ I have updated many of her classic traditional recipes. This 6 ingredients Tikka Masala is perfect example of that!
Overtime, this Tikka Masala sauce has become our family and friends favorite in most Indian-style Dinners! A evolution of classic, this recipe came into being on a very busy day and under a very short notice!!
I had few guests coming over and all they wanted to eat is Indian Curries. All food was ready when Vishal came to know... one of our guest is vegetarian. I just had some salad and rice as veggie options.
So quest was to make Indian Vegetarian Curry and time in hand was just 15 minutes.
Thing is, a good quality traditional marinara like Ragu Traditional Pasta Sauce, has lots of flavor of slow simmered Tikka Masala sauce. So I simmered Ragu Traditional Pasta Sauce with Indian garam masala, butter, and some seasonings!
Viola! A velvety, buttery, fragrant Tikka Masala Sauce was ready with that signature deep orange color and amazingly Restaurant Quality flavor....... and I was ready to host a prefect dinner party!
My guests kept asking for recipe and I promised them to share on blog. Soon after I publish this post, I'm going to send'em this link. :) This sauce has become like my new modern family tradition. Everyone who tastes it wants to get the recipe.
Secret to making this easy version of Tikka Masala sauce is all in a good quality Marinara Pasta Sauce.
Remember, your Pasta Sauce is main flavor-base for the Tikka Masala sauce. So choose a good quality and smooth marinara sauce such as Ragu Traditional and then serve a delicious Indian Dinner under 20 minutes!
Today, my age-old family recipe is updated and calls for an Italian Pasta Sauce! I hope you will enjoy a taste of my heritage with this "updated classic".
From chefdehome.com
Total Time 15 minutes
Cuisine Indian
- Tikka Masala Sauce is ready!! Serve plain with rice. Or mix with your favorite protein and serve with traditional Indian Naan. Enjoy!
CHICKEN TIKKA MASALA RECIPE | AARTI SEQUEIRA | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 25 minutes
Cuisine indian
- 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.
CHICKEN TIKKA MASALA | CHICKEN RECIPES - JAMIE OLIVER
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 225 calories per serving
- Peel and finely grate the garlic and ginger, and deseed and finely chop the chillies, then add to a bowl. Peel and finely slice the onions.
- Heat a good splash of oil in a large pan over a medium heat, add the mustard seeds. When they start to pop, add them to the ginger and garlic mixture along with the paprika, cumin, ground coriander and 2 tablespoons of garam masala.
- Put half the mixture into a clean bowl with the yoghurt. Roughly chop and stir in the chicken, then leave to marinate for at least 30 minutes, preferably longer.
- Place the butter in the empty pan over a medium heat, add the onions and the remaining spice mix, then cook gently for 15 minutes, or until softened – it should start to smell fantastic!
- Add the tomato purée, the ground nuts, 500ml of water and a good pinch of sea salt. Stir well and simmer gently for a few minutes, or until slightly thickened slightly, then remove from the heat.
- Sear the marinated chicken on a hot griddle pan or barbecue and until golden and cooked through – you can also do this under the grill, if you like.
- Warm the sauce, then add the cream and remaining garam masala, then taste and correct the seasoning, if needed. As soon as it boils, take off the heat and add the grilled chicken.
- Pick, roughly chop and scatter over the coriander leaves, then squeeze over the lime juice, to taste. Delicious served with a bowl of steaming basmati rice, some poppadoms and lots of cold beer!
CHICKEN TIKKA MASALA RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
CHICKEN TIKKA MASALA – INSTANT POT RECIPES
From recipes.instantpot.com
Reviews 4
Cuisine Indian
- Garnish with cilantro and serve warm over rice or with naan or roti.
SKINNY CHICKEN TIKKA MASALA - SKINNYTASTE
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.
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.
SKINNY CHICKEN TIKKA MASALA - SKINNYTASTE
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.
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
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.
INSTANT POT CHICKEN TIKKA MASALA WITH CAULIFLOWER AND P…
From skinnytaste.com
Reviews 4.6
Total Time 30 minutes
Category Dinner
Cuisine American
Calories 226 kcal per serving
- Quick release, stir in coconut milk and serve garnished with cilantro.
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