does anyone know a traditional Chicken tikka masala recipe?

Question

i'm looking for a really good one that almost or is as good as the stuff you buy from a take away. please help?

Answer 1

Sorry, no.

Answer 2

Chicken Tikka Masala
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."
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.
Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.

Note

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.

Answer 3

a million Boneless fowl Breast (cubed) a million tsp. Ginger (Adrak) (chopped & crushed) 2 cloves of Garlic (Lehsan) (crushed) 2/3 cup easy Yogurt a million tsp. crimson Chilli Powder (Pisi Lal Mirch) (or to style) ¼ tsp. Turmeric Powder (Pisi Haldi) ¼ tsp. Salt ¼ tsp. Curry Powder ¼ tsp. Garam Masala Powder ¼ tsp. Coriander Seeds (Saabut Dhania) ¼ tsp. Corn Starch 3 tbsp. Lemon Juice (Nimbu Arakh) a million tbsp. Olive Oil (Zaitoon Ka Tail) a million) combination together all the ingredients (settle for the corn starch) right into a mix. Take ½ cup of this combine combination and set it aside for later. enable the fowl marinate interior something of the aggregate for 3-4 hours. 2) After the fowl is achieved marinating, warmth up the grill and grill the fowl on skewers. together as they are grilling, take ½ cup of the marinade that replaced into set aside and positioned it in a small saute pan. earlier heating it, combination interior the corn starch. warmth the sauce till it thickens and then enable it bubble for a together as. Set that aside till the fowl is achieved. **************************************... you additionally can bypass to an Indian/Pakistani food market and seek for a spice field called fowl Tikka decrease than the type of Shan, and purely shop on with the guidelines on the field. The spices are already mixed and you do no longer might desire to degree or upload plenty else to the dish.

Answer 4

Do check out this splendid website:

http://www.nandyala.org/mahanandi/recipes-blogged-sofar/

Answer 5

Sorry, my office mate it out today, otherwise I'd ask her -she was born and grew up in India.

I have used recipes from this site, and have always been pleased with them.

http://www.food-india.com/recipe/R026_050/R027.htm

Answer 6

Chicken Tikka Masala

Servings:4
Time:1 hour
Ingredients
·675 g (1.5 lb) cooked Chicken Tikka (recipe follows)
·2 tbs mustard seed oil (see Notes, tips and variations below)
·4 large cloves of garlic, finely chopped
·200 g (7 oz) onions, finely chopped (optional)
·1 tin (can) of plum tomatoes, chopped
·1-4 chopped fresh green chillis (depending on strength of the Chillis and the desired strength of the sauce)
·2 tbs chopped fresh cilantro (coriander leaves)
·50 mL (4 fl oz) single cream
·1 tbs malt vinegar
·2 tbs curry paste
·2 tbs tandoori paste
·1 tbs tomato paste
·1 tbs garam masala

Procedure
1.Heat the oil in a wok (if available, otherwise a large frying pan).
2.Add the garlic and onions (if using) and stir-fry until browned.
3.Add the curry and tandoori pastes and mix well, adding a little water.
4.Add the cooked chicken tikka and stir-fry for two minutes to heat through.
5.Add the tomatoes, vinegar, tomato paste and chillies and simmer for five minutes. Add more water if required.
6.Add the cream, garam masala and chopped cilantro and simmer for a few minutes.
7.Garnish with fresh coriander and serve with Naan bread, rice coloured yellow with turmeric, onion bahjis and/or a good glass of white wine.
Notes, tips and variations
·Mustard seed oil is considered unfit for human consumption in many parts of the world and is therefore not available. A poor alternative can be made by crackling 1/2 tsp of mustard seeds in approximately 2 tbs of very hot vegetable or olive oil. Allow to cool then use in place of mustard seed oil.
·Powdered or dried ingredients can be substituted for fresh, but at the expense of taste.
http://en.wikibooks.org/wiki/Cookbook:Chicken_Tikka_Masala

Chicken Tikka

Servings: 4
Time: 30 minutes
Difficulty:

Chicken Tikka is an Indian dish made by baking chicken which has been marinated in spices and yoghurt. It should not be confused with Chicken Tikka Masala. It is traditionally cooked on skewers in a tandoor oven and is usually boneless.
Ingredients


The finished marinade
· 675 g (1.5 lb) skinless and boneless chicken breast diced into large cubes
· 1 tbs mustard seed oil (see Notes, tips and variations)
· 50 mL (2fl oz) milk
· 150 mL (5fl oz) natural yoghurt
· 2 tbs lemon juice
· 1 tbs tomato puree
· 2 tbs chopped fresh cilantro (coriander leaves)
· 4 large cloves of garlic, finely chopped
· 1-4 chopped fresh red chillis (depending on strength of the Chillis and the desired strength of the marinade)
· 2 tsps paprika
· 2 tsps garam masala
· 1 tsp cumin powder
· 1/2 tsp turmeric
· 1 tsp salt (use rock salt for best results)
Procedure
1. Add all of the ingredients except the chicken to a non-metalic mixing bowl and mix well.
2. Add the chicken and mix until fully coated.
3. Ideally, the chicken should now be left in a refrigerator to marinate for at least 24 hours. It may not be safe to leave chicken which has previously been frozen for longer than 24 hours, but fresh chicken should be left to marinate for 48 hours for best results. If you do not wish to leave the chicken to marinate, simply continue to the next step.
4. The chicken now needs to be cooked. For best results, place on skewers and cook in a tandoor or ceramic pot oven. The chicken can also be cooked on skewers under a medium grill for 5 minutes on each side or barbecued (cooking times depend on the temperature of the barbeque). Always ensure the chicken is cooked throughout before serving.
5. Serve with naan bread, with rice or use in a Chicken Tikka Masala.

Notes, tips and variations
· Mustard seed oil is considered unfit for human consumption in many parts of the world and is therefore not available. A poor alternative can be made by crackling 1/2 tsp of mustard seeds in approximately 2 tbs of very hot vegetable or olive oil. Allow to cool then use in place of mustard seed oil.
· It is possible to make a tikka with almost any meat, the most commonly used other than chicken being lamb and mutton.
· Tikka can be served either as main meal or as an appertiser.
· Powdered or dried ingredients can be substituted for fresh, but at the expense of taste.
· Some people prefer to make tikka with meat on-the-bone for improved flavour.
http://en.wikibooks.org/wiki/Cookbook:Chicken_Tikka