NEXT LEVEL TIKKA MASALA RECIPE - BBC GOOD FOOD
Who can resist the combination of smoky tandoor-charred chicken in a delicately spiced tomato-based sauce? Master the tikka masala with our ultimate version
Provided by Barney Desmazery
Categories Dinner, Main course
Total Time 4 hours 20 minutes
Prep Time 20 minutes
Cook Time 4 hours
Yield 4
Number Of Ingredients 27
Steps:
- Remove the skin from the chicken and slash each thigh two or three times. Put into a bowl or plastic container and toss with the lime juice and ½ tsp salt. Set aside while you make the marinade.
- In a small food processor, blitz the ginger and garlic to make a paste, adding a splash of water if needed. Set aside half of the paste for the sauce. Tip the remaining marinade ingredients into the food processor, then blitz to a smooth paste. Pour the paste over the chicken and marinate for at least 4 hrs (overnight or 24 hrs is even better).
- To make the sauce, heat 2 tbsp of the ghee or butter in a large shallow pan with a lid. Cook the onions for 15 mins over a medium heat until starting to brown. Add the spices and remaining garlic and ginger paste, and cook for 2 mins. Stir in the tomato purée, ground almonds, a pinch of sugar and vinegar. Cook for about 1 min. Pour in the passata, then fill the jar or carton halfway up with water and add this too. Bring to a gentle simmer, then cook for 2-3 hrs until you have a thick, red sauce. Can be kept chilled in the fridge for up to 48 hrs while you marinate the chicken.
- Set the grill to its highest setting. Lift the chicken from the marinade, wiping off any excess back into the dish and reserve for the sauce. Arrange the chicken on a large baking tray cut-side up. Put under the grill for 10-15 mins until charred and starting to blacken. Remove the tray from the oven and set aside with the cooking juices. Reheat the sauce, adding the reserved marinade, then tip the chicken and any pan juices with the crème fraîche or cream into the curry sauce. Cook for 40 mins until the chicken is completely tender. Stir the remaining butter or ghee in at the end.
- Leave the curry to sit for a few mins, then season with the garam masala and smoked salt, if using. Sprinkle with coriander and flaked almonds, then serve with naan bread and rice, if you like.
Nutrition Facts : Calories 646 calories, FatContent 45 grams fat, SaturatedFatContent 22 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 4 grams fiber, ProteinContent 36 grams protein, SodiumContent 1.31 milligram of sodium
TANDOORI MASALA SPICE MIX RECIPE | ALLRECIPES
I needed this mix for a butter chicken recipe. Rather than another trip to the store, I decided to make my own!
Provided by TheBritishBaker
Categories Indian Recipes
Total Time 5 minutes
Prep Time 5 minutes
Yield 1 /2 cup
Number Of Ingredients 11
Steps:
- Combine coriander, cumin, garlic powder, ginger, cloves, mace, fenugreek, cinnamon, black pepper, cardamom, and nutmeg together in a bowl; store in an airtight container.
Nutrition Facts : Calories 19.3 calories, CarbohydrateContent 2.9 g, FatContent 0.8 g, FiberContent 1.6 g, ProteinContent 0.7 g, SaturatedFatContent 0.1 g, SodiumContent 3.7 mg, SugarContent 0.2 g
More about "garam masala rice recipes"
NEXT LEVEL TIKKA MASALA RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 4 hours 20 minutes
Category Dinner, Main course
Cuisine Indian
Calories 646 calories per serving
- Leave the curry to sit for a few mins, then season with the garam masala and smoked salt, if using. Sprinkle with coriander and flaked almonds, then serve with naan bread and rice, if you like.
TANDOORI MASALA SPICE MIX RECIPE | ALLRECIPES
From allrecipes.com
Reviews 5
Total Time 5 minutes
Category Indian Recipes
Calories 19.3 calories per serving
- Combine coriander, cumin, garlic powder, ginger, cloves, mace, fenugreek, cinnamon, black pepper, cardamom, and nutmeg together in a bowl; store in an airtight container.
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.
GARAM MASALA - WIKIPEDIA
From en.m.wikipedia.org
MASALA PASTA RECIPE | INDIAN STYLE PASTA RECIPE | INDIAN ...
From hebbarskitchen.com
FISH CURRY RECIPE (INDIAN FISH MASALA) - SWASTHI'S RECIPES
From indianhealthyrecipes.com
CHAAT MASALA RECIPE | HOW TO MAKE CHAAT MASALA | CHAT ...
From food.ndtv.com
GARAM MASALA - WIKIPEDIA
From en.m.wikipedia.org
MASALA PASTA RECIPE | INDIAN STYLE PASTA RECIPE | INDIAN ...
From hebbarskitchen.com
FISH CURRY RECIPE (INDIAN FISH MASALA) - SWASTHI'S RECIPES
From indianhealthyrecipes.com
CHAAT MASALA RECIPE | HOW TO MAKE CHAAT MASALA | CHAT ...
From food.ndtv.com
GARAM MASALA CHICKEN CURRY RECIPE - NOURISHED KITCHEN
From nourishedkitchen.com
LEFTOVER RICE RECIPES | 28 RECIPES WITH LEFTOVER RICE ...
From vegrecipesofindia.com