CHICKEN TIKKA MASALA
- 6 garlic cloves, finely grated
- 4 teaspoons finely grated peeled ginger
- 4 teaspoons ground turmeric
- 2 teaspoons garam masala
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 1/2 cups whole-milk yogurt (not Greek)
- 1 tablespoon kosher salt
- 2 pounds skinless, boneless chicken breasts, halved lengthwise
- 3 tablespoons ghee (clarified butter) or vegetable oil
- 1 small onion, thinly sliced
- 1/4 cup tomato paste
- 6 cardamom pods, crushed
- 2 dried chiles de árbol or 1/2 teaspoon crushed red pepper flakes
- 1 28-ounce can whole peeled tomatoes
- 2 cups heavy cream
- 3/4 cup chopped fresh cilantro plus sprigs for garnish
- Steamed basmati rice (for serving)
- Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.
- Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.
- Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.
- Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.
- Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.
- Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.
- DO AHEAD: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.
CHICKEN TIKKA MASALA
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
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
- 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, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 1.04 milligram of sodium
CHEF JOHN'S CHICKEN TIKKA MASALA
I probably get more requests for Indian food than any other ethnic cuisine, so I was very excited to be posting this recipe for chicken tikka masala; until I found out it's actually a British recipe. This is usually done with heavy cream, but I like to use coconut milk instead; the subtle sweetness it provides works beautifully with the spices in the dish. Serve with steamed rice.
Provided by Chef John
Number Of Ingredients 22
- 1 ½ pounds skinless, boneless chicken thighs
- 1 tablespoon vegetable oil
- 2 teaspoons kosher salt
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon ground cardamom
- 2 tablespoons clarified butter (ghee), or more as needed
- 1 onion, chopped
- ¼ cup tomato paste
- 4 cloves garlic, finely grated
- 1 tablespoon finely grated ginger, or more to taste
- 1 cup crushed tomatoes
- 1 (13 ounce) can coconut milk
- ½ cup chicken broth, or as needed
- 2 tablespoons chopped fresh cilantro
- ½ teaspoon red pepper flakes
- salt and ground black pepper to taste
- Place chicken in a bowl and drizzle vegetable oil over chicken; toss to coat.
- Whisk kosher salt, garam masala, ground cumin, ground coriander, smoked paprika, ground turmeric, black pepper, cayenne pepper, and cardamom together in a small bowl. Season chicken with spice mixture and turn to coat evenly.
- Melt clarified butter in a large, heavy skillet over high heat. Cook chicken thighs in hot butter until browned on all sides, 5 to 10 minutes. Transfer chicken to a plate. When cool enough to handle, cut chicken into bite-size pieces.
- Reduce heat under the skillet to medium-high. Stir onion into skillet; saute until onion softens and turns translucent, 5 to 6 minutes. Add tomato paste and stir. Saute until paste caramelizes, about 5 minutes. Stir garlic and ginger into tomato-onion mixture and cook until fragrant, about 1 minute.
- Pour the crushed tomatoes into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour in coconut milk and chicken broth; bring to a simmer, reduce heat to medium low, and cook, stirring occasionally, until flavors blend and sauce is slightly reduced, about 15 minutes.
- Stir chicken, any accumulated juices from the chicken, cilantro, and red pepper flakes into tomato mixture; bring to a simmer, reduce heat to medium-low, and cook until chicken is cooked through and tender, 10 to 15 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 625.3 calories, Carbohydrate 19.2 g, Cholesterol 122.4 mg, Fat 48.2 g, Fiber 5 g, Protein 33.5 g, SaturatedFat 27.1 g, Sodium 1325.2 mg, Sugar 4.6 g
Top Asked Questions
How to make chicken tikka masala?Melt the butter in a small skillet over medium heat. Add the tandoori masala and toast, stirring often, until fragrant, 2 to 3 minutes. Whisk the spice mixture into the yogurt in a large bowl. Then mix in the ginger, lemon juice, salt and garlic. Add the chicken and toss to coat well.
Is tikka masala available in New Zealand?I have tried Tikka Masala in different restaurants in NZ, Australia and Fiji. Your recipe beats them all. So easy to follow and was a hit first time . I used chicken thighs and marinated it for a few hours.
What side dishes to serve with chicken tikka masala?In the United Kingdom, chicken tikka masala is one of the most popular dishes ordered in Indian restaurants and takeaways. Many side dishes to eat with, such as onion bhaji, naan bread, and pilau rice. In this article, we will tell you which side dishes can serve with chicken tikka masala. Why Consider Serving Side Dishes with Chicken Tikka Masala?
Is Tika masala really that good?It is one of my favorite Indian dishes. In the SF Bay Area we have a lot of great Indian restaurants but have never came across Tika Masala that tastes this good. If you want it less chunky put your onions a food processor. I would also recommend using ingredients from an Indian store.
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CHICKEN TIKKA MASALA RECIPE - GRACE PARISI | FOOD & WINE
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- In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper.
- Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate overnight.
- Preheat the broiler and position a rack about 8 inches from the heat. Remove the chicken from the marinade; scrape off as much of the marinade as possible. Season the chicken with salt and pepper and spread the pieces on a baking sheet. Broil the chicken, turning once or twice, until just cooked through and browned in spots, about 12 minutes. Transfer to a cutting board and cut it into 2-inch pieces.
- Meanwhile, in a small skillet, heat 1 teaspoon of the oil. Add the almonds and cook over moderate heat, stirring constantly, until golden, about 5 minutes. Transfer the almonds to a plate and let cool completely. In a food processor, pulse the almonds until finely ground.
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- Cucumber Raita. Cucumber raita, or salan as more commonly known in the north of India, is a simple dish made by mixing grated cucumbers with yogurt and spices.
- Pilau Rice. If you want something plain yet filling to accompany chicken tikka masala, go for basmati rice cooked in flavored water with spices and oil.
- Mixed Green Salad. Salad is an easy choice to go for as a side dish, mainly when you are in a hurry and have no time to spare. Yet, it makes for a simple but excellent accompaniment to go with chicken tikka masala.
- Onion Salad. Another excellent choice for a side dish to go with your chicken tikka masala is onion salad. It’s very simple to make and goes best with rice or bread on the side.
- Mixed Vegetable Pakora. Vegetables are also an easy go-to side dish that can be used to accompany chicken tikka masala. However, you need to pick the suitable vegetable for your pakora, essentially deep-fried vegetables in a spiced batter.
- Tandoori Roti. Tandoori roti is yet another popular dish that can be served with chicken tikka masala. However, you need to be careful because it’s not the same as your traditional flour-based flatbread or tortilla.
- Corn on the Cob. Another side dish that goes well with chicken tikka masala is corn on the cob. It’s also often served with Indian bread such as naan or roti, which you can use to wrap up the corn and eat it using your hands.
- Plain Rice. Last but not least, we have another simple side dish that goes well with Indian food: plain rice. In this case, you could opt for either jasmine or basmati rice as they are both fragrant and go well with Indian spices.
- Seasonal Vegetables. Seasonal vegetables are yet another great side dish that you can prepare for chicken tikka masala. Although the taste of seasonal vegetables varies depending on the season, they all tend to be very healthy options that are light and low in calories.
- Baked Potatoes. Last but not least, we have a simple yet tasty side dish that you can prepare in the form of baked potatoes. To make this side dish, all you need to do is wash and dry your potatoes before wrapping each one in aluminum foil and placing them on a baking sheet.
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- Preheat your oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil and coat with nonstick spray.In a medium bowl, add all the ingredients for the meatballs.
- Use your hands to mix it until it is just combined—don’t overdo it or the meat will get tough.Shape the meat into balls that are a little smaller than a golf ball. (Or any size, really, as long as they are uniform.
- Bake at 400 for 10 minutes, or until they are browned on the bottoms.Meanwhile, make the sauce.
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- In a blender or food processor, combine garlic, ginger, garam masala, turmeric, paprika, salt, chilli flakes and tomato paste
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- Marinating Is for More Than Flavor. In Mistry’s chicken tikka masala recipe, there are two separate marinating steps for the chicken: first with lemon juice and salt, and next with yogurt, oil, and spices.
- Experiment with Different Cuts. At Juhu Beach Club, chicken tikka masala was on the kids’ menu (under the name butter chicken, as previously discussed), which was one reason why Mistry made it with chicken breasts.
- Keep It Fresh. You can make the yogurt marinade and the sauce a day or two ahead, but don’t even think of taking any shortcuts with the fresh ginger and garlic for either—peel and chop them right before using.
- Get Toasted. Whole spices should be lightly toasted before grinding—the heat brings out the spices’ natural oils, making all the flavors fragrant and bright.
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- In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
- Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
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- Melt the butter in a small skillet over medium heat. Add the tandoori masala and toast, stirring often, until fragrant, 2 to 3 minutes. Whisk the spice mixture into the yogurt in a large bowl. Then mix in the ginger, lemon juice, salt and garlic. Add the chicken and toss to coat well. Cover and chill for at least 1 hour, preferably 6 hours and no more than 8 hours.
- Arrange the chicken on a greased baking sheet and bake until cooked through and an instant-read thermometer inserted in the chicken measures 165 degrees F, 12 to 15 minutes. Increase the heat to broil and broil 3 minutes.
- Add the chicken to the Tikka Masala Sauce. Toss to combine. Serve the chicken with the sauce.
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