INDIAN TIKKA MASALA RECIPES

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CHICKEN TIKKA MASALA | PATAK'S INDIAN CURRY PRODUCTS AND ...



Chicken Tikka Masala | Patak's Indian curry products and ... image

Arguably the most famous Indian dish in Britain, the classic Tikka Masala came to even more prominence when a UK foreign secretary proclaimed it to be 'Britain's true national dish'. Every time we take a mouthful of this deliciously creamy and flavoursome dish, we remember all over again why it is so beloved. This recipe makes it the classic way: marinating the chicken first and then cooking it in the curry sauce.

Provided by Patak's

Total Time 35 minutes

Yield 4

Number Of Ingredients 10

2 tbsp. yoghurt (optional)
2 tbps. oil
1 medium onion
4 tbps. Patak’s Tikka Masala Spice Paste (or 2 Patak's Tikka Masala Paste Pots)
200ml water
1 tsp garlic & ginger, chopped (optional)
400g chicken breast, diced
200g canned chopped tomatoes
100ml double cream
½ tsp sugar (optional)

Steps:

  • 1. As an optional first step, marinade the chicken first with the yoghurt and 2 tbsp. Spice Paste. Then either grill it separately, or add it uncooked into the sauce and allow to cook through.
  • 2. Heat oil in a medium saucepan. Add the onion, and cook until soft.
  • 3. Add Patak’s Tikka Masala Spice Paste, 100ml of water, and the ginger & garlic (if using). Stir occasionally, until your sauce is reduced and thickened.
  • 4. Add the chicken, cook until sealed.
  • 5. Add 100ml water and the tomatoes. Bring your curry to the boil, and simmer un-covered for 10 minutes.
  • 6. Add the double cream and a pinch of sugar (optional). Simmer un-covered for 5 minutes.
  • 7. Serve with plain naans or pappadums, and garnish with fresh chopped coriander

CHICKEN TIKKA MASALA RECIPES | BBC GOOD FOOD



Chicken tikka masala recipes | BBC Good Food image

Make a warming curry the whole family will love with our top chicken tikka masala recipes. Try a healthy version or a simple slow cooker recipe.

Provided by Good Food team

Number Of Ingredients 1

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This Indian-style chicken tikka masala recipe has flavors that keep me coming back for more—a simple dish spiced with garam masala, cumin and gingerroot that’s simply amazing. —Jaclyn Bell, Logan, Utah
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Calories 381 calories per serving
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This Indian-style chicken tikka masala recipe has flavors that keep me coming back for more—a simple dish spiced with garam masala, cumin and gingerroot that’s simply amazing. —Jaclyn Bell, Logan, Utah
From tasteofhome.com
Reviews 4.6
Total Time 04 hours 40 minutes
Category Dinner
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Calories 381 calories per serving
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Once you've marinated your chicken in all those amazing spices, this tikka masala's super fast
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Total Time 40 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 225 calories per serving
    1. 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.
    2. 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.
    3. 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.
    4. 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!
    5. 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.
    6. 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.
    7. 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.
    8. 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!
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Reviews 4.8
Total Time 1 hours 25 minutes
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Reviews 4.8
Total Time 1 hours 25 minutes
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This twist on the Punjabi-style curry gives a new life to leftover turkey. The turkey is marinated overnight in yogurt, turmeric, garam masala and garlic paste, imparting deep flavors and moisture. Tomatoes and cream add warmth, while serrano peppers give the tikka masala its kick. Serve it alongside steamed basmati rice for a deeply satisfying meal.
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Cuisine indian
  • To serve, garnish with cilantro sprigs. Serve hot, with steamed basmati rice. Cover and refrigerate leftovers for up to 3 days, or freeze for up to 2 months.
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Total Time 3000S
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Calories 311 cal per serving
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Reviews 4.7
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