Does anyone have a recipe for chicken tikka marsala? (Indian food)?

Answer 1

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
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 2

I agree....Blah's recipe is good. I also made it the other night. I did not add as much salt and I threw all the sauce ingredients in the crockpot while I cooked the chicken. Then I threw in the chicken and let it cook on low for an hour. Hubby loved it. It was a little spicy for me and I am from Texas. I might use less cumin in the sauce next time. I will definately make this recipe again.

Answer 3

Chicken Tikka Masala
Yield: 4 Servings

Ingredients

1 1/2 lb boned and skinned chicken
-breasts
2/3 c plain lowfat yogurt
1 fresh ginger root; grated;
-to taste
2 cloves garlic; crushed
1 ts chili powder
1 ts ground coriander seeds
1 salt; to taste
2 tb lime juice
2 tb oil
1 lime slices; for garnish

Instructions

Rinse chicken, pat dry with paper towels and cut into 3/4" cubes. Thread
onto short skewers. Put skewered chicken into a shallow non-metal dish. In
a small bowl, mix together yogurt, gingerroot, garlic, chile powder,
coriander, salt, lime juice and oil. Pour over skewered chicken and turn to
coat completely in marinade. Cover and refrigerate 6 hours or overnight to
allow chicken to absorb flavors.

Heat grill. Place skewered chicken on grill rack and cook 5 to 7 minutes,
turning skewers and basting occasionally with any remaining marinade. Serve
hot, garnished with lime slices.

Answer 4

INGREDIENTS
For marinade:
1 cup fresh yoghurt (should not be sour)
1 cup finely chopped fresh coriander leaves
2 tbsps ginger paste
3 tbsps garlic paste
3-4 tbsps garam masala
6 peppercorns/ 2 dry red chillies
3 tbsps lime/ lemon juice
1/2 tsp orange food coloring
1 kg chicken (breast or thigh) skinless and cut into 2" chunks
For the gravy:
2 medium-sized onions finely chopped
6 cloves garlic chopped fine
5 pods cardamom
1 tin (400 gms approx) chopped tomatoes or 6 medium-sized fresh tomatoes chopped fine
2 tbsps garam masala
2 tsps soft brown sugar
1 cup single cream
3 tbsps almonds blanched and ground to a paste
3 tbsps vegetable/ canola/ sunflower cooking oil
Salt to taste
PREPARATION:
Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yoghurt) to a smooth paste in a food processor.
Pour the above mix into a large bowl and add yoghurt.
Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.
Thread the chicken onto skewers and keep ready.
Preheat your oven or grill to medium high (200 C/ 400F/ Gas Mark 6). Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender. Keep aside.
To make the gravy/ sauce: Heat the oil in a deep pan on a medium flame and add the onion. Cook till soft.
Now add the cardamom and the garlic. Fry for 2-3 minutes.
Add the garam masala, brown sugar, tomatoes, almonds and mix well. Cook till the tomatoes are soft and a thick paste forms.
Add the grilled Chicken Tikkas (chunks/ pieces) and stir. Cook for 10 minutes.
Add the cream and mix well. Tunr off the flame.
Garnish the dish with chopped coriander leaves and serve hot with Naans.
Tip: To get a genuine smokey restaurant taste in your homemade Chicken Tikka Masala: Make a small bowl out of aluminum foil and place on top of the cooked Chiken Tikka Masala. Now burn a golf ball-sized lump of coal till red hot. Place this piece of coal in the foil 'bowl' and immediately cover the chicken dish. Allow to stand for 5 minutes. Uncover, remove coal and foil 'bowl', garnish Chicken Tikka Masala and serve.

Answer 5

You might try the food network website. They have a lot of good recipes on there and they might have yours. Otherwise you might try searching the Internet for it with like Google or Yahoo.

Answer 6

the one "blah" lists is pretty good, I actually made the exact same recipe last saturday, one thing that need to be changed with that recipe is the salt, it's VERY salty, don't add 3 tsps like it says, only add one, taste it and then add more if necessary

Answer 7

Both are good for you, each fruit/vegetable has different vitamins. Therefore as more variety, as better. Vegetables have generally less sugar than fruits.

Answer 8

some yummy aloo recipes..... Kashmiri Dum Aloo Serves 4 Preperation Time 30 Minutes Ingredients 18-20 small-sized potatoes Oil to deep fry 5-6 dried Kashmiri chillies 2 cups of yogurt ½ tspn of cardamom powder 1 tspn of dry ginger powder 2 tblspns of fennel powder ¼ cup of mustard oil A generous pinch of clove powder A pinch of asafoetida Salt to taste ½ tspn of roasted cumin powder ½ tspn of garam masala powder Recipe Peel and prick the potatoes all over with the help of a fork. Keep in salted water for fifteen minutes. Heat oil in a kadai and fry the potatoes on medium flame till golden brown. Make a paste of dried kashmiri red chillies. Whisk the yogurt with Kashmiri red chilli paste, cardamom powder, dry ginger powder and fennel powder. Heat mustard oil in a pan. Add clove powder and asafoetida. Add half a cup of water and salt and bring to a boil. Stir in the yogurt mixture and bring it to a boil. Add fried potatoes and cook till the potatoes absorb the gravy and oil floats on top. Serve hot, garnished with freshly roasted cumin powder and garam masala powder. Chef’s Tip: The process of pricking the potatoes makes them very light, if not, that means the pricking has not been proper or sufficient. Therefore it is a good idea to fry one potato and check. The size of the potato is also important, it should be a small size but should not be very small. Shahi Aloo Preparation Time : 5 mins Cooking Time : 10 mins Serves / Makes : 2 Ingredients 10 baby potatoes (boiled and peeled) 1 onion (medium) 1/2 inch ginger 5 garlic cloves 1 green chilli (slit) 1/2 cup tomato puree 1 tsp jeera 1/8 tsp hing 1 tbsp coriander powder 1/2 tbsp garam masala powder 1/4 tbsp turmeric powder 1/4 tbsp red chilli powder 1/2 cup curd (whipped) 2 tbsp Oil and salt to taste Corriander for garnishing Method 1. Make a paste of onion, ginger and garlic. 2. In a kadhai, heat 1 tbsp of oil and add the above paste. 3. Fry for few minutes. 4. Now add tomato puree and rest of the powders/jeera and fry until oil separates. 5. In a separate kadhai, heat 1 tbsp oil and fry potatoes and green chilli. 6. Add the potatoes to the masala. Mix well. 7. Add curd and salt. Mix thoroughly. 8. Garnish with corriander leaves. Jeerewale Aloo Preparation Time : nil Cooking Time : 25mins Serves / Makes : 4 Ingredients 5-6 medium sized Potato (cubed) 2 tbsps Oil 1/2 tbsp Cumin seeds 1/4 tsp Asafoetida Salt to taste 2-3 cloves Garlic (chopped) 2 Green chilli (chopped) Fresh coriander leaves (chopped)a few sprigs 1 tbsp Lemon juice Method Heat oil in a pan and add cumin seeds. When they begin to change colour add asafoetida, potatoes and salt and sauté on medium heat for two minutes. Add garlic and green chillies and cover and cook on low heat for ten to fifteen minutes or till done, stirring occasionally. Sprinkle a little water to avoid scorching. Add chopped coriander leaves and lemon juice, toss to mix well and serve hot with rotis. --------------------------------------... Yummy potatoes Preparation Time : 15 Cooking Time : 10 Serves / Makes : 4 Ingredients Small sized potatoes (1/4 kg) Corriander seeds (4 tbsp) Garlic cloves (5-6 nos) Red chillies (5-6 nos) Tamarind (1 inch) Oil 1 tbsp Jeera 1/2 tbsp Asafoetida powder (1/4 tbsp) Method Boil and peel potatoes Grind corriander, garlic, red chillies, tamarind into a coarse-dry paste Add the paste to the potatoes and keep for abot 5 minutes Heat oil in a pan Add jeera and asafoetida Add potatoes and heat for 10 minutes aloo gol matol Preparation Time : 10min Cooking Time : 20min Serves / Makes : 3 Ingredients small potatoes-250grms zeera-1 tsp dhania-2tsp lavang-2 saunf-1/2 tsp red chillies-3 to 4 oil for frying pepper salt to taste make powder of the all above ingredients (coaresly) lemon juice Method Take a pan add oil put potatoes and salt cover the lid till the potatoes are three-fourth cooked then add the ground masala and cook for more 5 min add lemon juice before putting the flame

Answer 9

no i dont..but it tastes great....