Best Chicken Tikki Masala Recipes

Chicken Tikki Masala image

Provided by Batmans Chef

Categories Indian

Time 1h10m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 27

1 tablespoon salt
1/2 teaspoon turmeric
1 tablespoon cayenne pepper
1/2 teaspoon paprika
1 tablespoon coriander powder
1/4 teaspoon cumin
1 teaspoon cinnamon
1 cup Greek yogurt
8 chicken thighs
1/2 cup tomato paste
4 garlic cloves
1 tablespoon ginger paste
1/4 teaspoon cumin
1 teaspoon turmeric
1 teaspoon cinnamon
2 teaspoons coriander powder
1 tablespoon red pepper paste
1 tablespoon cayenne pepper
1 large white onion
2 medium fresh tomatoes
1 cup canned tomato
1 jalapeno pepper, seeded
2 teaspoons sea salt
1/2 cup buttermilk
1/2 cup heavy whipping cream
1 tablespoon lemon juice
2 tablespoons coconut oil

Steps:

Place first seven ingredients in a large bowl, mix well.
Add yogurt to bowl and blend all ingredients together.
Add chicken and let marinate for at least 30 minutes, preferably longer.
After marinating is complete, bake chicken in oven at 400 for 30-40 minutes until thoroughly cooked. Broil on high for additional 5-10 minutes to achieve the tandoori oven effect (slight browing/blackening on top).
Once chicken is cooked, cut into bite sized pieces and set aside.
To start the sauce, chop tomatoes and mix in a bowl with canned tomatoes, tomato paste, lemon juice and salt. Set aside.
Chop onions and mince garlic, set aside.
In large pan or wok, heat oil. While oil is heating, add the cumin, turmeric and about half the garlic and ginger. Stir fry for 2-3 minutes to infuse the oil.
Add onions and remaining garlic and ginger paste. Sautee until onions are mostly clear. (about 20 minutes).
Add tomato mixture and remaining spices to pan and simmer for at least 15 minutes.
Using an immersion blender, blend sauce in pan. If you do not have one, let mixture cool (this is very important) and transfer to a blender to blend thoroughly.
Let simmer for 30 minutes longer.
Add chicken to sauce and let heat through. About 10 minutes prior to serving, add heavy cream and buttermilk.
Top with cilantro.
Serve with naan bread or over rice.

Nutrition Facts : Calories 329.6, Fat 23.9, SaturatedFat 10.6, Cholesterol 100, Sodium 1723.3, Carbohydrate 11.1, Fiber 2.7, Sugar 5.4, Protein 18.9

CHICKEN TIKKI MASALA image

Number Of Ingredients 20

Marinade:
1 cup plain yogurt
2 TB lemon juice
2 t. ground cumin
2 t. ground pepper
2 t. ground red pepper or less
1 t. cinnamon
1 t. salt
1 piece (1-inch long) ginger, minced
Sauce:
1 TB unsalted butter
2 cloves garlic minced
2 t. ground coriander
1 t. ground cumin
1 t. paprika
1 t. garam masala
1/2 t. salt
1 8 oz. can tomato sauce
1 cup whipping cream
1/4 cup chopped fresh cilantro

Steps:

Mix marinade, pour over chicken cubes and let marinate for an hour or so. Cook chicken cubes on skewers on the grill outdoors or a Foreman grill indoors. For sauce, melt butter on medium heat, add garlic, cook one minute. Stir in coriander, cumin, paprika, garam masala and salt. Stir in tomato sauce. Let simmer 15 minutes. Stir in cream and simmer to thicken, about 5 minutes. Add in the cooked chicken cubes and sprinkle in cilantro. Serve over rice.