does anyone have a good recipe for chicken tikka massala?

Answer 1

Here you go - truly authentic!

Chicken Tikka


The trick is marinating the Chicken overnight in yogurt & lemon, the acids break down the protein so you get a very moist, tender & tastier Chicken.

Ingredients
Serves 4

1 pint of 3.25% natural or Balkan-style yogurt
1 Tablespoon Cumin powder
1 Tablespoon garam massala
1 Teaspoon Coriander powder
1 Teaspoon Turmeric powder
1 Teaspoon chilli powder
Juice 1 lemon
8 cloves garlic - crushed
1 inch grated ginger
Red food colouring
2Lbs Chicken breast or thigh meat Cubed
1 Lemon

Method

Mix the spices, colouring, lemon juice, ginger and garlic up into a paste with a little water and stir in well with the yogurt to make a tandoori marinade. Marinate the Chicken in the marinade for 2-60 hours. Preheat the oven to it's highest heat for at least 20 minutes. Shake off excess marinade and place Chicken pieces on skewers on a wire rack in the oven. Cook for 15-20 minutes and check the Chicken is cooked before serving with a wedge of lemon.

Good Luck!

Answer 2

Chicken Tikka Masala

In this recipe, turmeric is used, instead of commercial colouring, to give the tikka a golden colour

Serves: 4

Ingredients
4 chicken breasts, each cut into 4-6 pieces

Marinade
15g tamarind pulp or pods
1 teaspoon caraway seeds
1 teaspoon chilli powder
3 teaspoons garam masala
Handful fresh chopped coriander
Small handful fresh methi or
Fenugreek (or 1 teaspoon dried)
6 heaped tablespoons plain yogurt
1 heaped teaspoon minced garlic
1 heaped teaspoon minced ginger
1 heaped teaspoon English mustard powder
1 teaspoon ground turmeric
Juice of 1 lemon
3 tablespoons vegetable oil

Sauce
150g raw cashews
200ml double cream
800g tinned tomatoes, chopped
1 tablespoon tomato purée
4 teaspoons sugar
1 teaspoon salt
2 teaspoons cumin
1 teaspoon chilli powder
3 teaspoons garam masala
1 large knob butter
3 extra tablespoons double cream
Small handful chopped coriander

Instructions
Put the tamarind for the marinade in a bowl and add 3 tablespoons hot water. Squeeze the tamarind until the flesh dissolves. Strain the liquid, then mix 2 tablespoons of it with the other marinade ingredients. Toss in the chicken and leave for 1 hour.

Meanwhile, place the cashews in a blender, and blitz for a few seconds, then add the cream and blitz until you have a rough paste.

Put the cashew paste in a pan with the other sauce ingredients, except the cream, coriander and butter. Simmer for 25 minutes, adding a little water if needed. Stir often, to prevent the sauce sticking.

Preheat the oven to 250°C/gas 9, or as hot as it will go

Thread the chicken on to long skewers and suspend them over a roasting tin. Put in the oven and roast for 15 minutes until golden.

Add the chicken to the sauce on the hob and stir in the butter, cream and chopped coriander. Taste and season with salt or extra chilli if desired. Serve garnished with more fresh coriander.

Answer 3

This is an authentic asian recipe

Serves 4

1 onion chopped coarsely
3 tbsp tomato puree (paste)
1 tsp cumin seeds
1 inch piece ginger root, chopped
3 tbsp lemon juice
2 garlic cloves, crushed
2 tsp chilli powder
1 lb 8ozs boneless chicken (breast)
salt and pepper
fresh mint sprigs, to garnish

Masala sauce

2 tbsp ghee (melted butter)
1 onion sliced
1 tbsp black onion seeds
3 garlic cloves, crushed
2 fresh green chillies, chopped
200g/ 7 oz can tomatoes
120ml /4 fl oz natural yoghurt
120ml/4 fl oz coconut milk
1 tbsp chopped coriander
1 tbsp chopped fresh mint
2 tbsp lemon or lime juice
1 tsp garam masala

Puree the onion, tomato puree, cumin, ginger, lemon juice, garlic chilli powder and salt and pepper in a food processor or blender and transfer to a bowl. Alternatively, grind the cumin in a pestle and mortar and transfer to a bowl. Finely chop the onion and ginger and stir into the bowl with the tomato puree, lemon juice, salt and pepper, garlic and chilli powder.

Cut chicken into 1 1/4 inch cubes. stir into the bowl and leave to marinate for 2 hours.

Make the masala sauce, Heat the butter or ghee in a large saucepan, add the onion and stir over a medium heat for 5 minutes,.add the onion seeds, garlic and chillies and cook until fragrant.

Add th tomatoes, yoghur and coconut milk, bring to the boil then simmer for 20 minutes

Meanwhile, divide the chicken evenly between 8 oiled skewers and cook under a preheated very hot grill for 15 minuted, turning frequently. Remove the chicken for the skewers and add to the sauce, stir in the fresh coriander, mint, lemon or lime juice, and garam masala. serve garnished with mint sprigs. and an array of side dishes, ( naan bread, pilau rice, salads etc)

Answer 4

1 pound chicken tikka (marinate chicken in store-bought tikka paste and yoghurt and grill or barbecue until just cooked, or just use fresh chicken!)
1 inch root ginger peeled and chopped
3 cloves of garlic peeled and chopped
salt as desired
2 ounces unsalted butter
1 onion finely chopped
quarter teaspoon turmeric powder
half teaspoon ground cumin
half teaspoon ground coriander
half teaspoon garam masala
half teaspoon chilli powder
4 fluid ounces chicken juices from grilling/warm water
10 fluid ounces double cream (I just add what looks right!) [N.B. - English "double cream" is very difficult to find in the States - you can substitute heavy whipping cream]
2 tbsps ground almonds

1. Pulp together ginger/garlic and some salt - melt butter and fry onions until soft - add pulp and cook for few minutes.

2. Stir in all powdered spices and cook for few minutes.

3 Add juices and water to make a thick sauce. Warm through, then add cream and heat through gently.

4. Now add the cooked chicken and cook for 10 minutes in the sauce.

5. Stir in the ground almonds and simmer for 5 miutes or so.

Serve with saffron rice and naan bread.

Answer 5

Ingredients
1.5 lb boneless chicken
¼ cup plain yogurt
1.5 tablespoon ginger paste
1.5 tablespoon garlic paste
½ teaspoon cumin powder
1/3 teaspoon turmeric
½ teaspoon chili powder
1 teaspoon cardamom powder
3 tablespoon lemon juice
2 teaspoon cilantro paste or 1 teaspoon coriander powder
2 tablespoon gram flour
5 tablespoon oil
salt to taste



Preparation
1 Cut chicken into 1-inch cube pieces.


2 Mix all spices with yogurt and beat well.
3 Marinate chicken in the mixture for at least 4 hours.
4 Skewer the chicken with at least half inch apart.
5 Cooking in Oven:
* Preheat the oven to 350 degrees F.
* Roast for about 15 minutes or until done, basting once with oil. Keep a tray underneath to collect the drippings.
6 Cooking in Grill:
* Grill for 8-10 minutes or until done, basting once with oil.
7 Serve hot by itself or with meal


Number of Servings:

Nutritional Analysis

Per Serving

Calories Calories from fat
Cholesterol Fat

Tip on marinating Chicken Tikka:
Make holes in the chicken by fork so that marinate gets inside the chicken well.


Tip on making Cilantro paste:
Make cilantro paste by grinding teaspoon.

Answer 6

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.

Answer 7

Best bet if youre not that good in the kitcvhen is already made sauce in a jar and cook the chicken in the oven or buy chicken breasts cut them into cubes and stick them in a frying pan with a little diced onion, and olive oil. Then all you have to do once the chicken is cooked is add the sauce.. Voilla

Answer 8

the shops do sell very good ones and are cheaper then buying all the things you need to make it from the start.

Answer 9

yeah just look down the sauce ile in your local supermarket

Answer 10

Yes, my local takeaway does a blinding one!