Looking for Tiki Masala (Indian chicken dish) recipe?

Question

Just had a great Indian dish. Cubed chicken in a spicy, creamy sauce.

Answer 1

Chicken Tikka Massala
2 tablespoons vegetable oil
3 large plump cloves of garlic, finely chopped
8 ounce onions, very finely chopped
1 ½ tablespoons bottled mild curry paste
1 ½ tablespoons bottled tandoori paste
20 to 24 chicken Tikka pieces, cooked to the previous recipe
6 tinned plum tomatoes, chopped
1 tablespoon vinegar, any type
1 tablespoon tomato ketchup
6 fluid ounces canned tomato soup
half a green pepper, chopped
up to 4 fresh green chillies, chopped, optional
4 fluid ounces single cream
1 tablespoon garam masala
1 tablespoon chopped fresh coriander leaves
salt, to taste

Heat the oil in a large karai or wok. Stir-fry the garlic for 30 seconds, then add the onions and stir-fry for 8 to 10 minutes until golden brown Add the pastes and stir-fry for a couple of minutes, then add the chicken and stir-fry for about 2 minutes, adding just enough water to keep things from sticking. Add the tomatoes, vinegar, ketchup, soup, green pepper and chillies if using. Stir-fry for 5 minutes or so. Add the cream, garam masala and chopped coriander leaves. Simmer for a further 2 minutes, adding a little water if needed. Add salt to taste and then serve.



Recipe for the Chicken Tikka
1 ½ pound fresh chicken breasts, skinned, filleted and cut into 1 ½ inch cubes
2 teaspoons paprika
2 teaspoons chilli powder
2 teaspoons ground coriander
2 teaspoons garam masala
1 teaspoon ground cumin
½ teaspoon turmeric
5 fluid ounces thick natural yoghurt, home made is best but not essential
2 tablespoons mustard oil
4 large, plump garlic cloves very finely chopped
2 tablespoons freshly squeezed lemon juice
1 tablespoon tomato puree
1 teaspoon salt
approximately 2 fluid ounces milk

Mix the marinade ingredients together in a large non-metallic bowl. Add the chicken pieces. Cover with cling film (Food wrap) and refrigerate for 24 to 60 hours. (If chicken has previously been frozen do not exceed the 24 hour marinating period, 60 hours can be achieved with fresh chicken which has not previously been frozen)

Just prior to cooking divide the chicken between four skewers. (Use the marinade in a curry or discard it)

Preheat the grill to medium. Place the skewered chicken on an oven rack above a foil lined grill tray and place the tray in a midway position. Alternately the chicken can be barbecued. Cook for 5 minutes, turn and cook foe another 5 minutes. Cut through one piece of chicken to ensure it is fully cooked through, it should be white right through with no hint of pink. Cook further as necessary. When fully cooked raise the tray nearer to the heat and singe pieces to obtain little flecks of blackening. Do not overdo it and burn the chicken.

Serve with Indian bread, rice etc and a raita or reserve for use in Chicken Tikka Massala.




Chicken Tikka
2 pound chicken legs, about 6 legs
butter for basting
¼ cup yogurt
2 tablespoon ginger paste
2 tablespoon garlic paste
½ teaspoon white pepper
½ teaspoon cumin powder
1 teaspoon mace-nutmeg-cardamom powder
½ teaspoon red chilli powder
¼ teaspoon turmeric
4 tablespoon lemon juice
2 tablespoon gram flour
salt, to taste
5 tablespoon oil

Clean, remove skin and debone chicken. Cut each leg into 4 pieces - 24 tikka in all. Whisk yoghurt in a large bowl, add the remaining ingredients and mix well. Rub the chicken pieces with this mixture. Keep aside for 3 ½ hours. Preheat the oven to 350°F. Skewer the marinated tikka at least an inch apart. Keep a tray underneath to collect the drippings. Roast in a moderately hot tandoor for 6 to 7 minutes, basting at least once. In a charcoal grill, for about the same time, basting once. In a preheated oven, roast the tikka for 8 to 10 minutes, basting at least twice. Make sure that the chicken does not touch the sides or the bottom of the oven.


Chicken Tikka
2 pounds boneless cubes chicken
½ cup yogurt
2 teaspoon red chili powder
3 tablespoon lemon juice
3 tablespoon tikka seekh kabob
3 tablespoon butter
1 bell pepper, cut into 1 inch circle
1 large onion, cut into 1 inch circle
1 tablespoon garlic paste
1 tablespoon ginger paste

Marinate the chicken with all the spices and ingredients for at least 4 to 24 hours. The more time you marinate the tastier it will be.

Light the barbecue with charcoal. Make sure the coal are red hot. Cut small slices of capsicum, and cut onion skin into 1 inch square. Insert the marinated chicken, capsicum and onions into the barbecue rods. Put it in the barbecue, rotating every 10 minutes. Brush some butter over the chicken as you rotate. Remove from barbecue when the chicken turns golden brown.

Answer 2

3 chicken breasts
4 Tbsp olive or groundnut oil
5 cardamom pods
a 5cm cinnamon stick
1 ½ onions
2 tsp fresh ginger, minced
2 tsp garlic, minced
1 tsp cumin powder
1 tsp coriander powder
¼ tsp turmeric powder
½ to 1 tsp cayenne pepper
1 Tbsp paprika
1 tsp garam masala powder
1 large tomato
1 tsp tomato purée
5 fl oz water
Salt to taste
Yoghurt or 1 tin coconut milk, if desired
Fresh coriander to garnish
1 sharp knife
1 chopping board
1 plate or tray
1 mixing bowl
1 large wide pan
2 wooden or regular spoons
1 bowl for mixing the spices
Step 1
Prepare the ingredients
First of all, chop up the tomato finely and set aside for later use. Next, finely chop the onions and set aside. Finally, cube the chicken breasts into bite-sized pieces, season with a little salt and also put to one side.
Step 2
Make the masala paste
Mix together in a bowl the ginger, garlic, cumin, coriander, turmeric, cayenne, garam masala and paprika.
Step 3
Flavour the oil and fry the onions
Put the oil into a pan over a medium heat. When hot, add the cardamom pods and cinnamon stick, leave for a few seconds and then remove. This flavours the oil, giving it a wonderful aroma. Add the onions and cook while stirring, until brown.
Step 4
Add the spices
Add the masala paste and stir for a minute.
Step 5
Add the remaining ingredients
Add the tomato and tomato purée and stir for a minute till thoroughly combined.
Pour in the water and bring to a gentle simmer, stirring constantly.
Taste the sauce and season with salt if necessary.
Step 6
Cook the chicken
Add the chicken cubes and mix well into the masala. Simmer for 10-12 minutes, stirring every few minutes, until the chicken is cooked and tender. Check this by piercing the chicken with a sharp knife - if it goes straight through and comes out clean, it is done. For a weaker curry flavour, add either 1 small tin of coconut milk or 1 medium sized carton of yoghurt. Mix well and simmer for another 5 minutes.
Step 7
Garnish and serve
Place the chicken on a serving dish, decorate with coriander leaves and serve.

Answer 3

The word is TIKKA and not tiki,it is a Turkish word meaning berbequed meat chunk.


Chicken Tikka Masala
Prep Time: 30 Minutes
Cook Time: 50 Minutes Ready In: 2 Hours 20 Minutes
Yields: 4 servings

"This is an easy recipe for Chicken Tikka Masala - Chicken marinated in yogurt and spices and then served in a tomato cream sauce."
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:
1. 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.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. 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 4

Here is the receipe, I hope you enjoy it!

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 5

2 hours 1½ hours prep

Marinade
1 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons ground red pepper
2 teaspoons fresh ground black pepper
1 teaspoon cinnamon
1 teaspoon salt
1 piece gingerroot, minced (1/2-inch long)
1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch cubes

Sauce
1 tablespoon unsalted butter
2 cloves garlic, minced
1 jalapeno chile, minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garam masala
1/2 teaspoon salt
1 (8 ounce) can tomato sauce
1 cup whipping cream
1/4 cup chopped fresh cilantro

For marinade, combine yogurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt and ginger in a medium bowl or food-safe plastic bag; stir in chicken, marinate in refrigerator 1 hour.
Meanwhile, soak six 6-inch bamboo skewers in water to cover 30 minutes and set aside.
For sauce, melt butter in a large, deep skillet over medium heat, add garlic and jalapeno; cook 1 minute.
Stir in coriander, cumin, paprika, garam masala and salt.
Stir in tomato sauce, simmer 15 minutes, stir in cream; simmer until sauce thickens, about 5 minutes.
Meanwhile, heat grill to medium-high (or heat broiler).
Remove chicken from refrigerator.
Thread chicken onto skewers; discard marinade.
Grill or broil chicken, turning occasionally, until cooked through, about 8 minutes.
Remove chicken from skewers; add to sauce.
Simmer 5 minutes.
Serve with basmati rice, naan or pita bread.
*garammasala is sold in Indian markets and some specialty stores.
Some stores also carry McCormick's brand.

Answer 6

Indian Chicken:

1½ hours 15 min prep
6 servings

1 ounce cashews (unsalted and toasted)
1 tablespoon extra virgin olive oil
1/3 teaspoon salt
3 tablespoons canola oil
8 ounces vidalia onions (frenched or radially-cut)
1/4 teaspoon red chili pepper flakes
6 garlic cloves (minced)
4 teaspoons gingerroot (minced)
salt and black pepper (may substitute white pepper for black)
15 ounces garbanzo beans (aka "chick peas", canned are fine)
2 tablespoons curry powder
2 teaspoons lemon juice
1 cup chicken broth
1 cup coconut milk
6 chicken thighs
2 tablespoons butter

1. In a blender, powerful enough to pulverize nuts, place the cashews and salt. Puree them into a paste, slowly drizzling in the extra virgin olive oil to form an emulsion. It should soon take on a peanut butter-like consistency. Remove to a bowl and save for later.
2. In a skillet with a tight-fitting lid over medium heat, saute the onions and red chili flakes in the canola oil until the onions begin to turn transluscent.
3. Add the minced garlic and ginger root and continue to saute until the garlic barely shows some color on the edges. Season to taste with salt and pepper.
4. Add the garbonzo beans with any liquid from either the can or rehydration. Stir in the lemon juice, cashew paste from the blender, and curry powder and allow to come to a simmer.
5. Add the chicken broth, coconut milk, and chicken thighs and stir to cover the meat. Return to a simmer, lower heat to low, and put on the tight-fitting lid. Simmer like this for 30 minutes.
6. With a spatula or pair of tongs, turn over each chicken thigh and spoon the sauce over each piece. Re-cover and simmer for another 30 minutes.
7. Remove the lid and whisk in the butter to thicken the sauce.
8. Serve with rice. OPTIONAL: You may want to sprinkle some minced green onion over the top just before serving.

Answer 7

it is tikka
:-) www.apniisp.com
if u still cant find it let me know i know how to make it.. m an indian