Chicken tikka masala
Does anyone have a good recipe for Tikka masala (prob gonna use chicken). And it needs to be low in fat as im on a diet. Thankyou
Chicken tikka masala
Preparation time:4-5 hours marination time, Cooking time:15 mins What U need:- 1 kg boneless chicken pieces, cut into 1 inch cubes 2 tbsp tandoori masala powder 1 tbsp ginger garlic paste 1 tsp red chili powder 2 green chilies crushed ¼ tsp turmeric powder ¼ tsp garam masala powder ¼ cup yogurt 2 tbsp lime-juice 1 tsp cooking oil Salt to taste For garnish: 1 onion cut into rings lime juice coriander leaves, chopped Method:- Marinate chicken in the above mixture for atleast 4-5 hours. Thrust onto skewers and grill for 10 minutes. The ideal way would be to charcoal grill the tikkas. You can also cook the tikkas in a shallow pan with 2 tbsp oil. Garnish with coriander leaves, squeeze lime juice over the tikkas Serve with lots of onions and Indian bread. It's me!!!!!!I have to admit im a terrible cook. when i make chicken tikka masala i normally use fresh raw chicken breast/ fillets. I cut it up roughly into long fat peices and brown it in a pan with salt and pepper. then i add a jar of tikka masala cooking sauce. serve it with basmati rice and shop bought naan bread. Lazy i know .. but i dont have all those herbs and spices in my cupboards.
Chicken Tikka Masala: 40 min 20 min prep 4 servings 4 chicken breasts, skinned and boned 2 cloves garlic 1 inch fresh ginger 1 can chopped tomatoes 4 tablespoons natural yoghurt 1 onion 2 tablespoons vegetable oil 2 tablespoons masala curry paste salt and black pepper 1 tablespoon plain flour 2 fluid ounces water 3 tablespoons chopped fresh coriander #1 Peel and roughly chop the garlic and ginger. #2 Put the tomatoes, garlic, ginger and yoghurt into a blender or food processor and process until the mixture is smooth. #3 Set aside. #4 Cut the chicken breasts into 1 inch cubes. #5 Peel and chop the onion. #6 Heat the oil in a heavy based pan, add the onion and fry over a medium heat for 3-4 minutes, stirring constantly. #7 Stir in the masala curry paste and fry for a further minute of a medium heat, stirring once or twice. #8 Add the tomato mixture and chicken to the pan and mix together. #9 Season with salt and pepper. #10 Mix the flour and water together and stir into the pan off the heat. #11 Return to the heat and bring to the boil, stirring constantly. #12 Cover and cook over a gentle heat for 15 minutes or until the chicken is cooked. #13 Sprinkle in the chopped coriander and serve immediately with rice.Go to Mirch Masala in Tooting Hight St....
boneless skinless chicken thighs or boneless skinless chicken breast 2 teaspoons curry powder 4 garlic cloves , finely chopped 1 inch fresh ginger , finely chopped 2 tablespoons tomato paste 2 tablespoons lemon juice 2 teaspoons ground coriander 2 teaspoons ground cumin 1/2 teaspoon paprika 2 cups plain natural yoghurt Directions: 1 Mix all but chicken together in bowl, refrigerate overnight. 2 Add chicken, cut in 1 1/2 inch cubes to marinate in afore-mentioned bowl, cover and refrigerate at least 4 hours. 3 Preheat oven to 350 degrees. 4 Bring chicken to room temperature and skewer on bamboo skewers (soaked in water for 30 minutes). 5 Place on baking tray and bake in oven for 20 to 35 minutes. 6 Three tablespoons of butter can be drizzled over for the last 5 minutes of cooking.
Chicken Tikka Masala 1 cup low-fat yogurt 1 tablespoon lemon juice 2 teaspoons ground cumin 1 teaspoon garam masala 2 teaspoons cayenne pepper 2 teaspoons freshly ground black pepper 1 tablespoon minced fresh ginger 4 teaspoons salt, or to taste 3 boneless skinless chicken breasts, cut into bite-size pieces 4 long skewers 1 tablespoon butter 1 clove garlic, minced 1 jalapeno pepper, finely chopped 2 teaspoons ground cumin 2 teaspoons paprika 2 teaspoons garam masala 3 teaspoons salt, or to taste 1 (8 ounce) can tomato sauce 1 cup half & half 1/4 cup chopped fresh cilantro In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, garam masala, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, garam masala, paprika, and 3 teaspoons salt. Stir in tomato sauce and half & half. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.You might want to check out this free ebook with award winning recipes.
INGREDIENTS: 6 Chicken thigh pieces (boneless)Marinade for Tikkas 6 tbsp. Yoghurt1 tsp red chili powder1 tbsp Garlic paste2 tbsp Ginger paste1 tsp Cumin Powder1 tsp Curry Powder (Garam Masala)4-5 tsp lemon juiceSalt to tasteFor Gravy2 Tomatoes(chopped)1 Onion1 tsp Ginger-garlic paste½ tsp. Cumin powder½ tsp. Coriander powder¼ cup Milk1 tsp SugarSalt to taste DIRECTIONS:Chicken tikka masala is a two step process, Tikka and Gravy. Grilling the chicken definetely flavors this dish but if you do not have a grill, you could use any oven too. Once you have your chicken grilling, you could start the gravy process in parallel. Cut chicken into smaller pieces. Drain any water. Mix all ingredients for the marinade and add chicken into it. Set aside for at least 1 hour Grill chicken on hot grill (barbecue) to golden brown. Baste butter (or oil) frequently to ensure that chicken remains tender and moist. Do not overcook. Heat oil and add ginger, garlic paste. Fry a little and add chopped onions. Keep heat on high to slightly caramelize the onions. Caramelizing onions enhances its flavors for this dish. When onions turn golden, add chopped tomatoes and keep frying on medium heat until the oil separates. Add cumin and coriander powder. Mix Add salt and sugar and drop the chicken tikka pieces in it. Let it simmer for 5 minutes on low heat and let the flavors mingle a little. Increase heat to high and incorporate milk slowly. Stirring continously. Once the gravy is of right consistency, reduce heat to low. Prepare any garnish Serve with white rice.CHICKEN TIKKA 450 g/1 lb. boneless, skinned chicken breast 1 tsp. salt Juice of 1/2 a lemon 1/2 tsp. tandoori color or a few drops of red food coloring mixed with 1 tbsp. tomato puree 2 cloves garlic, peeled and coarsely chopped 1/2-inch cube of root ginger, peeled and coarsely chopped 2 tsp. ground coriander 1/2 tsp. ground allspice or garam masala 1/4 of a whole nutmeg, finely grated 1/2 tsp. ground turmeric 125 g/5 oz. thick set natural yogurt 4 tbsp. corn or vegetable oil 1/2 tsp. chili powder Cut the chicken into 1-inch cubes. Sprinkle with 1/2 teaspoon salt from the specified amount, and the lemon juice. Mix thoroughly. Cover and keep aside for 30 minutes. Put the rest of the ingredients into an electric food processor or liquidiser and blend until smooth. Put this marinade into a sieve and hold the sieve over the chicken pieces. Press the marinade through the sieve with the back of a metal spoon until only a very coarse mixture is left. Coat the chicken thoroughly with the sieved marinade. Cover the container and leave to marinate for 6-8 hours or overnight in the refrigerator. Preheat oven to 230 degrees C/450 degrees F/Gas Mark 8. Line a roasting tin with aluminum foil (this will help to maintain the high level of temperature required to cook the chicken quickly without drying it out). Thread the chicken onto skewers, leaving 1/4-inch gap between each piece (this is necessary for the heat to reach all sides of the chicken). Place the skewers in the prepared roasting tin and brush with some of the remaining marinade. Cook in the center of the oven for 6-8 minutes. Take the tin out of the oven, turn the skewers over and brush the pieces of chicken with the remaining marinade. Return the tin to the oven and cook for a further 6-8 minutes. Shake off any excess liquid from the chicken. (Strain the excess liquid and keep aside for Chicken Tikka Masala). Place the skewers on a serving dish. You may take the tikka off the skewers if you wish, but allow the meat to cool slightly before removing from the skewers.
definitely use a metal pot. just put all the stuff in the pot and sit it on a fire or an electric plate. then you just wait a while for it to cook. last, eat chicken tikka masala. if it doesn't taste good, cook something else like a cheese burger. or just boil some eggs and sprinkle salt on them. got eggs?Chicken tikka masala is chicken tikka in a masala gravy. Though there is no standard recipe for chicken tikka masala, most are variants of a tomato gravy (using puree or even ketchup) with cream or coconut cream and various common spices. While fish and paneer tikkas are very common, the corresponding tikka masalas are not as popular. This is an easy recipe for Chicken Tikka Masala - Chicken marinated in yogurt and spices and then served in a tomato cream sauce. Serve with rice or warm pita bread." Original recipe yield: 4 servings PREP TIME 30 Min COOK TIME 50 Min READY IN 2 Hrs 20 Min SERVINGS INGREDIENTS * 1 cup yogurt * 1 tablespoon lemon juice * 2 teaspoons ground cumin * 1 teaspoon ground cinnamon * 2 teaspoons cayenne pepper * 2 teaspoons freshly ground black pepper * 1 tablespoon minced fresh ginger * 4 teaspoons salt, or to taste * 3 boneless skinless chicken breasts, cut into bite-size pieces * 4 long skewers * 1 tablespoon butter * 1 clove garlic, minced * 1 jalapeno pepper, finely chopped * 2 teaspoons ground cumin * 2 teaspoons paprika * 3 teaspoons salt, or to taste * 1 (8 ounce) can tomato sauce * 1 cup heavy cream * 1/4 cup chopped fresh cilantro DIRECTIONS 1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour. 2. Preheat a grill for high heat. 3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side. 4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro. The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary. NUTRITION INFORMATION Servings Per Recipe: 4 Amount Per Serving Calories: 407 * Total Fat: 28.9g * Cholesterol: 143mg * Sodium: 4553mg * Total Carbs: 14.3g * Dietary Fiber: 2.3g
Ingredients: Part A: 2 lbs. boneless chicken breast 1/4 cup yogurt 3 tsp minced ginger 3 tsp crushed garlic 1/4 tsp white pepper 1/4 tsp cumin powder 1/4 tsp mace 1/4 tsp nutmeg 1/4 tsp green cardamom powder 1/4 tsp chili powder 1/4 tsp turmeric 3 tbsp lemon juice 4 tbsp vegetable oil Melted margarine (for basting) Part B: 5 oz. tomato paste 10 oz. tomato puree 2 lbs. tomatoes, chopped 2 tsp ginger paste 2 tsp garlic paste 2 tsp green chilies 1 tbsp red chili powder 2 tsp cloves 8 green cardamoms Salt To Taste 3 tbsp butter 2/3 cup cream 1 tsp fenugreek 2 tsp ginger, julienned honey to taste Preparation: Whisk all of the ingredients in Part A together in a large bowl. Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the refrigerator. Preheat oven to 350º F. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes. While doing this, make the sauce in Part B. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir. If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken tikka masalaCheck out these links : http://allrecipes.com/Recipe/Chicken-Tik... http://www.foodandwine.com/recipes/chick... and check out this video which shows how to cook it : http://www.videojug.com/film/how-to-make...
INGREDIENTS (Nutrition) 1 cup yogurt 1 tablespoon lemon juice 2 teaspoons ground cumin 1 teaspoon ground cinnamon 2 teaspoons cayenne pepper 2 teaspoons freshly ground black pepper 1 tablespoon minced fresh ginger 4 teaspoons salt, or to taste 3 boneless skinless chicken breasts, cut into bite-size pieces 4 long skewers 1 tablespoon butter 1 clove garlic, minced 1 jalapeno pepper, finely chopped 2 teaspoons ground cumin 2 teaspoons paprika 3 teaspoons salt, or to taste 1 (8 ounce) can tomato sauce 1 cup heavy cream 1/4 cup chopped fresh cilantro DIRECTIONS In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.Hi, Here are the recipes...... Chicken Tikka http://inhouserecipes.com/Recipes.aspx?R... Spicy Chiecken Masala http://inhouserecipes.com/Recipes.aspx?R... You can try any of these recipes.... Enjoy!!! Pooja