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

Prep Time- 500 Minutes

Serves 2
250 gms Curd
5 tsp Garam Masala powder
10 tbs Mustard Oil
125 gms Ginger / garlic paste
10 tsp Red chilly paste
5 tsp Cumin powder
5 tsp Coriander powder
5 tsp Black salt
1,000 gms Cooked chicken tikka cubes
200 gms Chopped Onion
200 gms White Butter
50 gms Ginger Paste
50 gms Garlic Paste
10 gms Cumin Powder
10 gms Red Chili Paste
10 gms Coriander powder
10 gms Garam masala
100 ml Tomato ketchup
200 ml Tomato puree
50 gms Cashewnut paste
100 ml Fresh cream
5 gms dry fenugreek leaves
Nutritional Data
Vegetarian- No


Instructions:
1.Marinate the chicken cubes in the in the mixture of the above ingredients up to and including the black salt, for at least for 6 to 8 hours (Important).
Add Salt to taste

2.Grill this chicken cubes on skewers over a charcoal grill(must) in India we use tandoori oven for grilling.
it gives the smoke flavour.

3. the chicken cubes must me not fully cooked, should be juicy.


Chicken Tikka Masala
1. Sauté the onion in the white butter till it become light golden brown.

2. then add all the dry powder and mix it well ,add ginger garlic paste cook it for some time.

3. Add chili paste mix it thoroughly, then cashewnut paste , tomato puree and tomato ketchup. Cook over a small fire and keep stirring till it become a solid consistency.

4.Add chicken tikka cubes mix it well .then add garam masala powder and salt. Let it cook for some time ,keep stirring to avoid sticking at the bottom but gently.
5. Finally finish it with cream before removing from fire just add the crushed fenugreek leaves.

Answer 2

Chicken Masala

3 tablespoons vegetable oil or ghee (clarified butter)
1 small onion - finely chopped
1.5 inch piece cassia bark (or cinnamon)
2 green cardamon pods
4 whole cloves
1 teaspoon fennel seeds
1 inch piece fresh ginger - very finely chopped
2 cloves garlic - very finely chopped
1 teaspoon turmeric powder
1 teaspoon ground coriander seed
3/4 teaspoon good chile powder
5 tablespoons Greek-style full cream yoghurt (3/4 of a 150 gm tub)
1 teaspoon (or a little more) concentrated tomato puree
salt to taste
2 chicken breasts, skinned and cut into 1 inch pieces
1 tablespoon chopped up pieces from a block of creamed coconut
chopped fresh coriander leaf (cilantro) to garnish

Heat the oil in a large heavy pan then add the chopped onion and
stir for a few minutes with the heat on high. Add the cassia,
cardamons, cloves and fennel seeds and stir a little then turn the
heat down to low and cook for 10 minutes. Add the ginger and
garlic, stir and cook for another 10 minutes on low heat stirring
now and again to make sure nothing browns or burns. Add the
turmeric, coriander and chile powder and fry gently for a minute.
Add 1 tablespoon of yoghurt, stir round and turn the heat up so
the yoghurt sizzles in the oil.

When the yoghurt has lost a lot of its moisture add another
tablespoon. Stir and fry as before. Repeat until all the yoghurt
is incorporated. Add the tomato puree and stir in.

Stir in hot water - enough to make the mixture very fluid. Bring
to the boil and simmer, stirring occasionally for 20 minutes. Add
salt to taste.

Heat a little oil in a large heavy frying pan and stir-fry the
chicken pieces over a moderate heat until they are sealed and have
turned white. Add the chicken to the sauce and simmer gently for
another 20-30 minutes until the chicken is cooked. Stir from time
to time. If the sauce gets too dry add a little hot water.

10 minutes from the end add the creamed cocunut pieces and stir to
melt them. Adjust the consistency of the sauce with some hot water
as the creamed coconut will thicken the sauce.

At the end of the cooking you should have a fairly thick, creamy
sauce with little patches of oil appearing at the top. Remove the
cassia and cardamons (if you can find them! Don't worry about the
cloves)

Serve, garnished with chopped fresh coriander leaf (cilantro).


Tikka Spice Mix

6 heaped teaspoons coriander
6 heaped teaspoons cumin
6 heaped teaspoons garlic powder
6 heaped teaspoons paprika
4 heaped teaspoons garam masala
3 heaped teaspoons ground ginger
3 heaped teaspoons dried mint
2 heaped teaspoons chili powder

Mix all together.

Answer 3

1 Boneless Chicken Breast (cubed)
1 tsp. Ginger (Adrak) (chopped & crushed)
2 cloves of Garlic (Lehsan) (crushed)
2/3 cup Plain Yogurt
1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
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)
1 tbsp. Olive Oil (Zaitoon Ka Tail)


1) Mix together all of the ingredients (accept the corn starch) into a mixture. Take ½ cup of this combine mixture and set it aside for later. Let the chicken marinate in the rest of the mixture for 3-4 hours.

2) After the chicken is done marinating, heat up the grill and grill the chicken on skewers. While they're grilling, take ½ cup of the marinade that was set aside and put it in a small saute pan. Before heating it, mix in the corn starch. Heat the sauce until it thickens and then let it bubble for a while. Set that aside until the chicken is done.

*******************************************************
You can also go to an Indian/Pakistani grocery store and look for a spice box called Chicken Tikka under the brand of Shan, and just follow the directions on the box. The spices are already mixed and you don't have to measure or add much else to the dish.

Answer 4

rooster Tikka Masala that's an straight forward recipe for rooster Tikka Masala - rooster marinated in yogurt and spices and then served in a tomato cream sauce. Serve with rice or heat pita bread." factors a million cup yogurt a million tablespoon lemon juice 2 teaspoons floor cumin a million teaspoon floor cinnamon 2 teaspoons cayenne pepper 2 teaspoons freshly floor black pepper a million tablespoon minced clean ginger 4 teaspoons salt, or to flavor 3 boneless skinless rooster breasts, decrease into bite-length products 4 long skewers a million tablespoon butter a million clove garlic, minced a million jalapeno pepper, finely chopped 2 teaspoons floor cumin 2 teaspoons paprika 3 teaspoons salt, or to flavor a million (8 ounce) can tomato sauce a million cup heavy cream a million/4 cup chopped clean cilantro instructions In a great bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and four teaspoons salt. Stir in rooster, disguise, and refrigerate for a million hour. Preheat a grill for top warmth. gently oil the grill grate. Thread rooster onto skewers, and discard marinade. Grill till juices run clean, approximately 5 minutes on the two area. soften butter in a great heavy skillet over medium warmth. Saute garlic and jalapeno for a million minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low warmth till sauce thickens, approximately 20 minutes. upload grilled rooster, and simmer for 10 minutes. circulate to a serving platter, and garnish with clean cilantro. word The nutrition records for this recipe incorporates suggestion for the entire quantity of the marinade factors. counting on marinating time, factors, cook dinner time, etc., the quite quantity of the marinade ate up will selection. word The nutrition records for this recipe incorporates suggestion for the entire quantity of the marinade factors. counting on marinating time, factors, cooking approach, etc., the quite quantity of the marinade ate up will selection.

Answer 5

no i just order take out in the town that i happen to be in..........

Answer 6

Sorry, no.