VEGETARIAN CHICKEN TIKKA MASALA RECIPE RECIPES

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CHICKEN TIKKA MASALA RECIPE - BBC GOOD FOOD



Chicken tikka masala recipe - BBC Good Food image

This takeaway favourite is freezer-friendly and quick to reheat, giving you the chance to get ahead and save money.

Provided by Good Food team

Categories     Dinner, Main course

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 10

Number Of Ingredients 12

4 tbsp vegetable oil
25g butter
4 onions, roughly chopped
6 tbsp chicken tikka masala paste (use shop-bought or make your own – see recipe, below)
2 red peppers, deseeded and cut into chunks
8 boneless, skinless chicken breasts, cut into 2.5cm cubes
2 x 400g cans chopped tomatoes
4 tbsp tomato purée
2-3 tbsp mango chutney
150ml double cream
150ml natural yogurt
chopped coriander leaves, to serve

Steps:

  • Heat the vegetable oil and butter in a large, lidded casserole on the hob, then add the onions and a pinch of salt. Cook for 15-20 mins until soft and golden.
  • Add the tikka masala paste and peppers, then cook for 5 mins more to cook out the rawness of the spices.
  • Add the chicken breasts and stir well to coat in the paste. Cook for 2 mins, then tip in the chopped tomatoes, tomato purée and 200ml water. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through.
  • 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.

Nutrition Facts : Calories 345 calories, FatContent 19 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 13 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 3 grams fiber, ProteinContent 31 grams protein, SodiumContent 1.04 milligram of sodium

JAMIE OLIVER'S CHICKEN TIKKA MASALA RECIPE | COMFORT FOOD ...



Jamie Oliver's Chicken Tikka Masala Recipe | Comfort Food ... image

Jamie Oliver has the ultimate chicken tikka masala recipe in his Comfort Food cookbook. It is a rich, warming dish, which has topped the favourite British food charts for many years. With Jamie's simple tikka masala recipe, you can recreate this delicious chicken curry in your own kitchen.

Provided by Jamie Oliver

Yield Serves 6-8

Number Of Ingredients 1

Steps:

  • Total time: 1 hour 20 minutes, plus marinating / 415 calories

    Put the cloves, cumin and 1 heaped teaspoon each of paprika and garam masala into a small pan and toast for 1 minute to bring them back to life, then tip into a large bowl. Finely grate in the zest of 1 lemon, squeeze in all its juice, crush in the garlic, peel and finely grate in the ginger, and add the yoghurt and 1 teaspoon of sea salt.Cut the chicken breasts into 5cm chunks, then massage all that flavour into the meat. Skewer up the chicken chunks, interspersing them with lemon wedges and chunks of green or yellow chilli, but don’t squash them together too much. Place on a tray, cover with clingfilm and marinate in the fridge for at least 2 hours, but preferably overnight.

    For the sauce, peel the onions and garlic, then finely slice with the red chillies and coriander stalks (reserving the leaves for later). Put it all into a large casserole pan on a medium-high heat with a lug of oil and cook for around 20 minutes, or until golden, stirring regularly. Add the ground coriander, turmeric and remaining 1 heaped teaspoon each of paprika and garam masala. Cook for 2 minutes, then add and toast the almonds. Pour in the tomatoes, crumble in the stock cube and add 300ml of boiling water. Simmer for 5 minutes, then stir in the coconut milk. Simmer for a final 20 minutes, stirring occasionally, then season to perfection.

    When you’re ready to cook the chicken, drizzle it with a little oil, then grill on a hot barbecue, in a screaming hot griddle pan or under a hot grill, turning until it’s very golden and gnarly on all sides. Slice the chicken off the skewers straight into the sauce reserving the lemons. Simmer for 2 minutes while you use tongs to squeeze some jammy lemons over the curry, to taste. Swirl through some more yoghurt, sprinkle with the coriander leaves, and serve with parathas (check out the book for a quick easy recipe) or fluffy basmati rice.

    Click here for Jamie’s Paratha recipe

    Recipe © Jamie Oliver. Photography © Jamie Oliver Enterprises (2014, Jamie’s Comfort Food) Photographer: David Loftus.

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HOMEMADE CHICKEN TIKKA MASALA RECIPE BY TASTY
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Britain's favourite dish; the classic chicken tikka masala. This much-loved chicken curry recipe from Madhur Jaffrey features garlic, ginger, cumin and coriander.
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  • 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.

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SKINNY CHICKEN TIKKA MASALA - SKINNYTASTE
Tender chunks of boneless chicken breast cooked in an aromatic creamy tomato sauce. Chicken tikka masala, probably the most popular dish on the menu of any Indian restaurant here in the states, but ironically this dish is claimed to be originally from Britain and is actually Britain's national dish.
From skinnytaste.com
Reviews 4.7
Total Time 35 minutes
Category Dinner
Cuisine Indian
Calories 190.5 kcal per serving
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JAMIE OLIVER'S CHICKEN TIKKA MASALA RECIPE | COMFORT FOOD ...
Jamie Oliver has the ultimate chicken tikka masala recipe in his Comfort Food cookbook. It is a rich, warming dish, which has topped the favourite British food charts for many years. With Jamie's simple tikka masala recipe, you can recreate this delicious chicken curry in your own kitchen.
From thehappyfoodie.co.uk
Cuisine Indian
  • Total time: 1 hour 20 minutes, plus marinating / 415 calories

    Put the cloves, cumin and 1 heaped teaspoon each of paprika and garam masala into a small pan and toast for 1 minute to bring them back to life, then tip into a large bowl. Finely grate in the zest of 1 lemon, squeeze in all its juice, crush in the garlic, peel and finely grate in the ginger, and add the yoghurt and 1 teaspoon of sea salt.Cut the chicken breasts into 5cm chunks, then massage all that flavour into the meat. Skewer up the chicken chunks, interspersing them with lemon wedges and chunks of green or yellow chilli, but don’t squash them together too much. Place on a tray, cover with clingfilm and marinate in the fridge for at least 2 hours, but preferably overnight.

    For the sauce, peel the onions and garlic, then finely slice with the red chillies and coriander stalks (reserving the leaves for later). Put it all into a large casserole pan on a medium-high heat with a lug of oil and cook for around 20 minutes, or until golden, stirring regularly. Add the ground coriander, turmeric and remaining 1 heaped teaspoon each of paprika and garam masala. Cook for 2 minutes, then add and toast the almonds. Pour in the tomatoes, crumble in the stock cube and add 300ml of boiling water. Simmer for 5 minutes, then stir in the coconut milk. Simmer for a final 20 minutes, stirring occasionally, then season to perfection.

    When you’re ready to cook the chicken, drizzle it with a little oil, then grill on a hot barbecue, in a screaming hot griddle pan or under a hot grill, turning until it’s very golden and gnarly on all sides. Slice the chicken off the skewers straight into the sauce reserving the lemons. Simmer for 2 minutes while you use tongs to squeeze some jammy lemons over the curry, to taste. Swirl through some more yoghurt, sprinkle with the coriander leaves, and serve with parathas (check out the book for a quick easy recipe) or fluffy basmati rice.

    Click here for Jamie’s Paratha recipe

    Recipe © Jamie Oliver. Photography © Jamie Oliver Enterprises (2014, Jamie’s Comfort Food) Photographer: David Loftus.

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Calories 226 kcal per serving
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Total Time 40 minutes
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    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.
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    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.
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    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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