WHAT IS TIKKA MASALA RECIPES

Name: Chicken tikka masala
Total time: 1 h 30 min
Yield: 4
Cuisine: indian
Ingredients: 4 skinless free-range chicken breasts; 2 onions; 5 cm piece of ginger; ½ a bunch of fresh coriander; 1 fresh red chilli; groundnut or vegetable oil; 1 x 400g tin of plum tomatoes; ½ x 400g tin of light coconut milk; 1 small handful of flaked almonds; fat-free natural yogurt; 1 lemon; 1-2 fresh red chillies; 2 cloves of garlic; 5 cm piece of ginger; 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 1 teaspoon cayenne pepper; 1 tablespoon smoked paprika; 2 teaspoons garam masala; 2 tablespoons groundnut oil; 2 tablespoons tomato purée; 1 bunch of fresh coriander; ½ tablespoon desiccated coconut; 2 tablespoons ground almonds

EASY CHICKEN TIKKA MASALA RECIPE | JAMIE OLIVER

Easy chicken tikka masala recipe | Jamie Oliver image

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

Ingredients

4 skinless free-range chicken breasts
2 onions
5 cm piece of ginger
½ a bunch of fresh coriander
1 fresh red chilli
groundnut or vegetable oil
1 x 400g tin of plum tomatoes
½ x 400g tin of light coconut milk
1 small handful of flaked almonds
fat-free natural yogurt
1 lemon
1-2 fresh red chillies
2 cloves of garlic
5 cm piece of ginger
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon cayenne pepper
1 tablespoon smoked paprika
2 teaspoons garam masala
2 tablespoons groundnut oil
2 tablespoons tomato purée
1 bunch of fresh coriander
½ tablespoon desiccated coconut
2 tablespoons ground almonds

Steps:

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.

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

CHICKEN TIKKA MASALA RECIPE: HOW TO MAKE IT

Chicken Tikka Masala Recipe: How to Make It image

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

Provided by Taste of Home

Categories Dinner

Total Time 04 hours 40 minutes

Prep Time 25 minutes

Cook Time 04 hours 15 minutes

Yield 8 servings.

Number Of Ingredients 20

Ingredients

1 can (29 ounces) tomato puree
1-1/2 cups plain yogurt
1/2 large onion, finely chopped
2 tablespoons olive oil
4-1/2 teaspoons minced fresh gingerroot
4 garlic cloves, minced
1 tablespoon garam masala
2-1/2 teaspoons salt
1-1/2 teaspoons ground cumin
1 teaspoon paprika
3/4 teaspoon pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
2-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch cubes
1 jalapeno pepper, halved and seeded
1 bay leaf
1 tablespoon cornstarch
1 cup heavy whipping cream
Hot cooked basmati rice
Chopped fresh cilantro, optional

Steps:

In a 5-qt. slow cooker, combine the first 13 ingredients. Add chicken, jalapeno and bay leaf. Cook, covered, on low 4 hours or until chicken is tender. Remove jalapeno and bay leaf., In a small bowl, mix cornstarch and cream until smooth; gradually stir into sauce. Cook, covered, on high 15-20 minutes or until sauce is thickened. Serve with rice. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 381 calories, FatContent 19g fat (9g saturated fat), CholesterolContent 118mg cholesterol, SodiumContent 864mg sodium, CarbohydrateContent 13g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 33g protein.

More about "what is tikka masala recipes"

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
From bbcgoodfood.com
Total Time 50 minutes
Category Dinner, Supper
Cuisine Indian
Calories 563 calories per serving

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.

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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.

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CHICKEN TIKKA MASALA RECIPE | BON APPéTIT

For this chicken tikka masala recipe, the yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavor.
From bonappetit.com
Reviews 4.2

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SLOW-COOKER CHICKEN TIKKA MASALA RECIPE | REAL SIMPLE

From realsimple.com
Reviews 3.5
Total Time 8 hours 10 minutes
Calories 559 calories per serving

Just before serving, stir the cream into the chicken tikka masala. Serve over the rice with the cucumber relish.

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CHICKEN TIKKA MASALA RECIPE: HOW TO MAKE IT

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
Cuisine Asia, Indian
Calories 381 calories per serving

In a 5-qt. slow cooker, combine the first 13 ingredients. Add chicken, jalapeno and bay leaf. Cook, covered, on low 4 hours or until chicken is tender. Remove jalapeno and bay leaf., In a small bowl, mix cornstarch and cream until smooth; gradually stir into sauce. Cook, covered, on high 15-20 minutes or until sauce is thickened. Serve with rice. If desired, sprinkle with cilantro.

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EASY VEGETARIAN TIKKA MASALA | KITCHN

Unlike most meat-free versions of tikka masala, this one has lots of hearty vegetables, like cauliflower, thick-cut carrots, and peas.
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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CHICKEN TIKKA MASALA RECIPE | AARTI SEQUEIRA | FOOD NETWORK

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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CHICKEN TIKKA MASALA RECIPE | BON APPéTIT

For this chicken tikka masala recipe, the yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavor.
From bonappetit.com
Reviews 4.2

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EASY INDIAN TIKKA MASALA SAUCE RECIPE | CHEFDEHOME.COM

This Velvety Restaurant Style Indian Tikka Masala Sauce needs just 6 staple pantry ingredients. You will be surprised to learn that secret of your all-time favorite Indian Chicken Tikka Masala sauce was in these simple and easy to find ingredients and a 15 minutes recipe.

So ditch the delivery and serve an easy homemade Indian Authentic Tikka Masala Dinner even on weekdays!!

Sounds delicious? Isn't it?

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Just 6 Staple Pantry Ingredients to make Authentic and Easy Indian Tikka Masala Sauce | chefdehome.com

Growing up, Butter Chicken or Chicken Tikka Masala had always been big part of our Sunday family dinner. My mom makes world's best tasting Chicken Tikka Masala. And it's been always in-demand among our family and friends. After marriage, I always have tried to bring her cooking magic to every plate of food I cook and serve. But, to suit my busy lifestyle and needs........ I have updated many of her classic traditional recipes. This 6 ingredients Tikka Masala is perfect example of that!

Overtime, this Tikka Masala sauce has become our family and friends favorite in most Indian-style Dinners! A evolution of classic, this recipe came into being on a very busy day and under a very short notice!!

I had few guests coming over and all they wanted to eat is Indian Curries. All food was ready when Vishal came to know... one of our guest is vegetarian. I just had some salad and rice as veggie options.

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So quest was to make Indian Vegetarian Curry and time in hand was just 15 minutes.

Thing is, a good quality traditional marinara like Ragu Traditional Pasta Sauce, has lots of flavor of slow simmered Tikka Masala sauce. So I simmered Ragu Traditional Pasta Sauce with Indian garam masala, butter, and some seasonings!

Viola! A velvety, buttery, fragrant Tikka Masala Sauce was ready with that signature deep orange color and amazingly Restaurant Quality flavor....... and I was ready to host a prefect dinner party!

My guests kept asking for recipe and I promised them to share on blog. Soon after I publish this post, I'm going to send'em this link. :) This sauce has become like my new modern family tradition. Everyone who tastes it wants to get the recipe.

Secret to making this easy version of Tikka Masala sauce is all in a good quality Marinara Pasta Sauce.

Remember, your Pasta Sauce is main flavor-base for the Tikka Masala sauce. So choose a good quality and smooth marinara sauce such as Ragu Traditional and then serve a delicious Indian Dinner under 20 minutes!

Today, my age-old family recipe is updated and calls for an Italian Pasta Sauce! I hope you will enjoy a taste of my heritage with this "updated classic".

From chefdehome.com
Total Time 15 minutes
Cuisine Indian

Tikka Masala Sauce is ready!! Serve plain with rice. Or mix with your favorite protein and serve with traditional Indian Naan. Enjoy!

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CHICKEN TIKKA MASALA RECIPE - NYT COOKING

This creamy, spiced curry made with tomato and hunks of chicken is a longtime favorite of Indian food lovers. This version is streamlined a bit, making it not-quite-authentic, but truly accessible to anyone with a well-stocked pantry. It's also adapted for those without a grill, so the yogurt-marinated chicken spends a few minutes under the broiler to replicate the blackened, smoky bits. Finally, chicken breasts or thighs work equally well here.
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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EASY INDIAN TIKKA MASALA SAUCE RECIPE | CHEFDEHOME.COM

So ditch the delivery and serve an easy homemade Indian Authentic Tikka Masala Dinner even on weekdays!!

Sounds delicious? Isn't it?

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So quest was to make Indian Vegetarian Curry and time in hand was just 15 minutes.

Viola! A velvety, buttery, fragrant Tikka Masala Sauce was ready with that signature deep orange color and amazingly Restaurant Quality flavor....... and I was ready to host a prefect dinner party!

Secret to making this easy version of Tikka Masala sauce is all in a good quality Marinara Pasta Sauce.

Today, my age-old family recipe is updated and calls for an Italian Pasta Sauce! I hope you will enjoy a taste of my heritage with this "updated classic".

From chefdehome.com
Total Time 15 minutes
Cuisine Indian

Tikka Masala Sauce is ready!! Serve plain with rice. Or mix with your favorite protein and serve with traditional Indian Naan. Enjoy!

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Divide chicken among four bowls and top with cilantro. Serve with rice or naan for dipping.

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TIKKA MASALA SAUCE RECIPE - FOOD.COM

This rich, thick and savoury sauce is adapted from Not Your Mama's Canning Book by Rebecca Lindamood. I used pencil hot and thai chilies instead of the jalapeno and home roasted and pureed tomatoes.
From food.com
Total Time 1 hours 30 minutes
Calories 18.4 per serving

Pressure can 30 minutes @ 10 PSI.

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THE BEST CHICKEN TIKKA MASALA RECIPE | FOOD NETWORK ...

Chicken Tikka Masala is thought to have been created by a Bangladeshi chef in Glasgow in the 1960s. It's a spicy, tomato-based dish seasoned with garlic, ginger, fenugreek and garam masala. In this recipe we used fenugreek leaves for their nutty and slightly minty flavor. If you can't find them, substitute dried mint leaves and a pinch of ground fenugreek. Garam masala is a popular Indian spice blend that usually includes black and white pepper, cloves, cinnamon, mace, cardamom, bay, cumin and coriander. It's pretty easy to find in your local grocery store and most national spice companies.
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Reviews 4.6
Total Time 4 hours 0 minutes
Category main-dish
Cuisine indian

Top the chicken and sauce with cilantro. Serve with rice and naan.

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AUTHENTIC CHICKEN TIKKA MASALA CURRY RECIPE | MADHUR JAFFREY

Britain's favourite dish; the classic chicken tikka masala. This much-loved chicken curry recipe from Madhur Jaffrey features garlic, ginger, cumin and coriander.
From thehappyfoodie.co.uk
Cuisine Indian

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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