Does anyone have any recipes for chicken tika masala (indian food)?!
Does anyone have any recipes for chicken tika masala (indian food)?
Answers:
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
PREP TIME 30 Min
COOK TIME 50 Min
READY IN 2 Hrs 20 Min
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
no i do not.
Ask Zarathustra - he makes the best curry I've ever eaten.
VIS TECUM
nope
http://allrecipes.com/recipe/chicken-tik...
BTW thats one of my favorite foods.
Masala Chicken:
1? hours 25 min prep
4 servings
1 kg chickens, washed,cleaned and cut into medium size pcs
1 cup water
2 small onions, sliced
2 green cardamoms
2 cloves
1/2 inch cinnamon sticks
2-3 tablespoons oil
salt
1/4 teaspoon garam masala powder
1/2 teaspoon black pepper
To be ground to a paste
4 green chilies
2 cups fresh coriander leaves, washed and chopped
1 inch ginger
2 cloves garlic
1. Grind the ingredients for the paste and keep aside.
2. Heat oil in a non-stick wok.
3. Once its hot, toss in the cinnamon, cardamom and cloves.
4. Saute for 30 seconds.
5. Add the onion and stir-fry until it turns golden brown.
6. Add the chicken and fry for 5 minutes.
7. Then, add the ground paste.
8. Fry till the masala leaves the sides of the wok and the oil floats on top.
9. Add salt and water.
10. Cook the chicken until it is tender and the gravy thickens.
11. Add the pepper and garam masala powders.
12. Mix well and serve hot with naan or rotis or kulchas.
13. Enjoy!
Okay this coming from an True Bombaite
here it goes
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.