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
TURKEY TIKKA MASALA RECIPE - BBC GOOD FOOD
Crave spice after the traditional Christmas lunch? Want to turn your leftover turkey into a whole new dish? This tasty turkey tikka masala is for you
Provided by Barney Desmazery
Categories Dinner, Supper
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 17
Steps:
- Heat the oil in a casserole dish or shallow pan over a medium heat, and fry the onions for 10-12 mins until golden. Stir in the garlic, ginger, chilli and all the spices, and cook for 2 mins more until the mixture resembles a paste. Stir in the tomato purée, passata or chopped tomatoes and mango chutney, and bring to a simmer. Cook for a further 10 mins.
- Stir in most of the cream and the yogurt, if using, and return the mixture to a simmer. Add the turkey and continue to simmer until the turkey is piping hot. Remove from the heat, drizzle over the remaining cream and stir through briefly. Scatter over some coriander and flaked almonds, and serve with the rice and naan breads on the side.
Nutrition Facts : Calories 563 calories, FatContent 34 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 12 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 3 grams fiber, ProteinContent 51 grams protein, SodiumContent 0.7 milligram of sodium
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EASY CHICKEN TIKKA MASALA RECIPE | JAMIE OLIVER
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine indian
Calories 441 calories per serving
- 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.
EASY VEGETARIAN TIKKA MASALA - KITCHN
From thekitchn.com
Total Time 3000S
Category Main dish, Dinner
Cuisine Indian, Asia
Calories 311 cal per serving
- Stir in the peas and cream and simmer uncovered, stirring occasionally, until thickened, 10 to 15 minutes. Serve over basmati rice and top with cilantro.
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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.
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From cooking.nytimes.com
Reviews 4
Total Time 1 hours 15 minutes
Cuisine indian
Calories 641 per serving
- Divide chicken among four bowls and top with cilantro. Serve with rice or naan for dipping.
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