how do you prepare chicken tikka masala?

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

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 2

6 Skinless Boneless Chicken Thighs / Breasts cut into 1 inch pieces (Thighs are preferred for this dish)
Salt to taste
1 Teaspoon Red chili powder
4 to 6 Tablespoons Lemon juice
1 table spoon Butter for basting

For the marinade
6 to 8 Tablespoons Yogurt
2 Tablespoons Heavy cream (optional)
2 Teaspoons Ginger paste
2 Teaspoons Garlic Paste
1 Teaspoon Cumin Powder
1 to 2 teaspoons Garam masala / Curry Powder
1/4th teaspoon Saffron (optional)
Red and Orange food color a few drops each

Make deep incisions in the chicken with a knife, approximately 2 to 3 inches apart. Make a paste of the salt, red chili powder and lemon juice and rub over the chicken evenly. Keep aside for 15 minutes. Wash hands immediately. Whisk the yogurt in a large bowl, add the remaining ingredients and mix well. Rub the chicken with this mixture. Keep aside for 20 minutes to an hour. Preheat oven to 350 degrees F. Skewer the chicken on a skewer. Keep a tray underneath to collect the drippings. Bake in the oven for 20 to 35 minutes. Remove the chicken and baste with butter.

Grill on a hot grill for another 10 minutes till golden brown.

Answer 3

Here is a good recipe for Chicken Tikka Masala

http://www.khanakhazana.com/recipes/k_recipe.aspx?id=1066

Answer 4

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

Chicken Tikka Marsala

Ingredients:

1-1/2 chicken, diced
3 to 6 cloves garlic, chopped, to taste
1 lg. onion, very finely chopped
Chicken stock or Water
Oil or ghee for frying
Rice

Marinade ingredients:
2 tbsp. cummin seeds
2 tbsp. coriander seeds
2 tbsp. paprika
1 tsp. mango powder (optional)
1 tsp. chili powder (optional or to taste)
1 pinch of red food colouring (optional, but it looks nice)
1 lime, juice of
10 oz. good thick yogurt
Salt, to taste

Directions:
Grind the spices and mix with marinade ingredients. Immerse chicken in marinade and leave in the fridge for 24 hours. Heat Oil in a frying pan (skillet!) or wok until very hot Stir fry chicken vigorously for about 5 mins (you may need to do it in 2 batches, depending on the size of your pan). Remove chicken and keep warm.

Fry onion and garlic until just browning and return chicken with any remaining marinade, plus stock, plus more spices if you think the sauce needs it; an extra tsp. of cummin and coriander may 'lift' it a little Simmer until chicken is cooked and Sauce is nice and thick.

Answer 6

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."

Original recipe yield:
4 servings

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.

or

Chicken Tikka Masala


Indian Pakistani Recipe

Ingredients
1 1/2 pounds Boned and skinned chicken breasts
2/3 cup Plain lowfat yogurt
Fresh ginger root -- grated; to taste
2 cloves Garlic -- crushed
1 teaspoon Chili powder
1 teaspoon Ground coriander seeds
Salt -- to taste
2 tablespoons Lime juice
2 tablespoons Oil
Lime slices -- for garnish

Preparation
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.

THere you go, you have two :) enjoy

Answer 7

http://allrecipes.com/recipe/chicken-tikka-masala/detail.aspx

http://www.mealsmatter.org/recipes-meals/recipe/9236

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 Ima pure veg by birth, I am sorry VRVRAO