RECIPE CHICKEN TIKKA MASALA RECIPES

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SLOW-COOKER CHICKEN TIKKA MASALA RECIPE | REAL SIMPLE



Slow-Cooker Chicken Tikka Masala Recipe | Real Simple image

Provided by Charlyne Mattox

Total Time 8 hours 10 minutes

Yield Serves 4

Number Of Ingredients 12

1 15-ounce can crushed tomatoes
1 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons tomato paste
2 teaspoons garam masala (Indian spice blend)
kosher salt and black pepper
1 ½ pounds boneless, skinless chicken thighs (about 8)
½ English cucumber, halved and thinly sliced
¼ cup fresh cilantro leaves
1 tablespoon fresh lemon juice
1 cup basmati or some other long-grain white rice
½ cup heavy cream

Steps:

  • In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, ¾ teaspoon salt, and ¼ teaspoon pepper. Place the chicken on top of the vegetables, cover, and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total recipe time).
  • In a small bowl, toss the cucumber and cilantro with the lemon juice and ¼ teaspoon each salt and pepper. Cover and refrigerate for up to 8 hours.
  • Twenty minutes before serving, cook the rice according to the package directions.
  • Just before serving, stir the cream into the chicken tikka masala. Serve over the rice with the cucumber relish.

Nutrition Facts : Calories 559 calories, CarbohydrateContent 48 g, CholesterolContent 152 mg, FatContent 25 g, FiberContent 4 g, ProteinContent 37 g, SaturatedFatContent 10 g, SodiumContent 738 mg, SugarContent 3 g

CHICKEN TIKKA MASALA RECIPE | AARTI SEQUEIRA | FOOD NETWORK



Chicken Tikka Masala Recipe | Aarti Sequeira | Food Network image

Make Indian takeout at home with Aarti Sequeira's Chicken in Creamy Tomato Curry: Chicken Tikka Masala, from Aarti Party on Food Network.

Provided by Aarti Sequeira

Total Time 1 hours 25 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 4 to 6 servings

Number Of Ingredients 23

1 cup plain yogurt, whisked until smooth
3 tablespoons Ginger-Garlic Paste, recipe follows (or 1 tablespoon grated fresh ginger and 3 cloves garlic put through a garlic press or finely minced)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken thighs, poked with a fork, and cut into large bite-sized chunks
2 teaspoons olive oil
3 tablespoons butter
1/3 cup Ginger-Garlic Paste, recipe follows (or 6 cloves garlic and 2-inch thumb ginger minced)
2 serrano peppers, minced (seeds removed if you don't want it spicy)
2 tablespoons tomato paste
1 teaspoon garam masala
2 teaspoons paprika
8 Roma tomatoes, diced
1 1/2 teaspoons kosher salt
1 to 2 cups water
Oil, for grilling
1 tablespoon dried fenugreek leaves (optional)
1/2 cup heavy cream
Minced fresh cilantro, for garnish
Cooked rice, naan, or crusty piece of bread, for serving
1/2 cup cloves garlic, whole
1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
1/4 cup canola oil

Steps:

  • For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.
  • For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.
  • Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.
  • Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).
  • Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!
  • Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
  • 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.

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HOMEMADE CHICKEN TIKKA MASALA RECIPE BY TASTY
You’ve been itching for a change recently. You know, something to spice things up and throw a spanner into the monotony of routine. Enter: chicken tikka masala. Sure, it might take two days to throw together, but when you pair it with some fluffy steamed rice or buttery, garlic naan, it’s well worth the wait. Don’t believe us? Try it yourself!
From tasty.co
Reviews 96
Total Time 1 hours 42 minutes
Cuisine Indian
Calories 485 calories per serving
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EASY CHICKEN TIKKA MASALA RECIPE - JAMIE OLIVER
This brilliant Anglo-Indian chicken curry recipe is sure to make people very happy.
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine indian
Calories 441 calories per serving
    1. To make the curry paste, halve, deseed and roughly chop the chilli(es), then peel the garlic and ginger.
    2. 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.
    3. Add the toasted spices to a pestle and mortar and grind until fine, or whiz to a powder in a food processor.
    4. 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.
    5. Slice the chicken lengthways into 2cm strips.
    6. 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.
    7. 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.
    8. 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.
    9. 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.
    10. 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.
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CHICKEN TIKKA MASALA RECIPE | EPICURIOUS
If there's one dish guaranteed to be on every Indian restaurant menu, it's chicken tikka masala, which is composed of grilled chunks of chicken enveloped in a creamy spiced tomato sauce.
From epicurious.com
Reviews 3.6
Total Time 45 minutes
  • Transfer the chicken to a serving dish and garnish with additional cilantro sprigs. Serve with naan, and/or if desired with Basmati Rice .
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CHICKEN TIKKA MASALA RECIPE - BBC GOOD FOOD
This takeaway favourite is freezer-friendly and quick to reheat, giving you the chance to get ahead and save money.
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.
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CHICKEN TIKKA MASALA RECIPE | AARTI SEQUEIRA | FOOD NETWORK
Make Indian takeout at home with Aarti Sequeira's Chicken in Creamy Tomato Curry: Chicken Tikka Masala, from Aarti Party on 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.
See details


CHICKEN TIKKA MASALA | CHICKEN RECIPES - JAMIE OLIVER
Once you've marinated your chicken in all those amazing spices, this tikka masala's super fast
From jamieoliver.com
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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SLOW COOKER CHICKEN TIKKA MASALA RECIPE - BBC GOOD FOOD
Get this chicken tikka masala cooking in the morning and have dinner waiting for you when you get in – it's perfect for a cold winter evening.
From bbcgoodfood.com
Total Time 7 hours 50 minutes
Category Dinner, Main course
Calories 599 calories per serving
  • Add the cream and check the seasoning, adding more vinegar, sugar or salt if needed. Cook for another 10-15 mins until hot. Ladle between bowls and garnish with the coriander. Serve with rice, naan bread and lime wedges, if you like.
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You’ve been itching for a change recently. You know, something to spice things up and throw a spanner into the monotony of routine. Enter: chicken tikka masala. Sure, it might take two days to throw together, but when you pair it with some fluffy steamed rice or buttery, garlic naan, it’s well worth the wait. Don’t believe us? Try it yourself!
From tasty.co
Reviews 96
Total Time 1 hours 42 minutes
Cuisine Indian
Calories 485 calories per serving
  • Enjoy!
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SLOW-COOKER CHICKEN TIKKA MASALA RECIPE | REAL SIMPLE
yummy and so easy. i read the reviews and made some modifications - 32 oz. petite diced tomatoes (instead of crushed), 4T tomato paste, 3T garam masala. 1 1/2lbs. boneless chicken breasts, 1/2 cup greek yogurt. this made quite a bit of sauce - could probably use 3 lbs. of chicken …
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