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Chicken tikka masala
- 1 tablespoon Alfa One rice bran oil
- 1 small brown onion, finely chopped
- 500g chicken thigh fillets, trimmed, cut into 2cm pieces
- 2 tablespoons tikka masala curry paste (see note)
- 400g can diced tomatoes
- 3/4 cup pure cream
- 75g baby spinach
- 1/4 cup chopped fresh coriander leaves
- Steamed rice, to serve
- Plain yoghurt, to serve
- Step 1Heat oil in a large, deep frying pan over medium heat. Add onion. Cook, stirring, for 3 to 4 minutes or until softened. Add chicken. Cook, stirring, for 5 minutes or until browned. Add tikka paste. Cook, stirring, for 1 minute or until fragrant.
- Step 2Add tomato and cream. Bring to the boil. Reduce heat to low. Cook, stirring occasionally, for 10 minutes or until chicken is cooked through.
- Step 3Add spinach. Cook, stirring, for 2 minutes or until spinach has wilted. Divide rice between bowls. Top with chicken mixture and coriander. Serve with yoghurt.
Chicken tikka masala with coriander raita
- 1 1/2 cups Basmati rice
- 1 tablespoon vegetable oil
- 500g chicken thigh fillets, trimmed, cubed
- 540g jar tikka masala simmer sauce
- Fresh coriander leaves, to serve
- 3/4 cup Tamar Valley Greek Style Yoghurt
- 1 medium Lebanese cucumber, deseeded, finely chopped
- 2 tablespoons fresh coriander
- Step 1Cook rice in a saucepan of boiling water following packet directions, until tender. Drain.
- Step 2Meanwhile, heat oil in a large frying pan over medium heat. Add chicken. Cook for 3 to 4 minutes or until browned. Add sauce. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes or until chicken is cooked through.
- Step 3Make raita Combine yoghurt, cucumber and coriander in a bowl. Season with salt and pepper. Stir to combine.
- Step 4Divide rice between bowls. Spoon over curry. Top with coriander. Serve with raita.
Chicken tikka masala skewers with coriander dressing
- 2 tablespoons tikka masala curry paste
- 1 1/2 cups (420g) thick Greek-style yoghurt
- 1kg skinless chicken thigh fillets, trimmed, cut into 3cm pieces
- 1 bunch coriander
- 2 teaspoons caster sugar
- 4cm piece ginger, finely chopped
- 2 garlic cloves, chopped
- 1/4 cup (60ml) extra virgin olive oil
- Juice of 2 limes
- 1 telegraph cucumber, thinly sliced
- 2 tablespoons sunflower oil
- Step 1Soak 8 wooden skewers in cold water for 20 minutes.
- Step 2Meanwhile, combine tikka masala paste with 1 cup (280g) yoghurt and season well. Coat the chicken in the marinade, then cover and refrigerate for 15 minutes.
- Step 3Place coriander stalks and leaves, sugar, ginger, garlic, olive oil and half the lime juice in a food processor and whiz until a coarse puree. Stir in remaining 1/2 cup (140g) yoghurt. Season. Set aside.
- Step 4Meanwhile, toss the cucumber with remaining lime juice. Season. Set aside.
- Step 5Heat sunflower oil in a pan over medium-high heat. Thread chicken onto skewers, then cook, turning, for 8-10 minutes until cooked through.
- Step 6Serve the skewers with coriander dressing and cucumber salad.
Tikka chicken and cauliflower tray bake
- 4 chicken thigh cutlets, skin on
- 4 chicken drumsticks, skin on
- 120g (1/2 cup) tikka masala curry paste
- 270ml can light coconut milk
- 2 tsp finely grated fresh ginger
- 2 garlic cloves, crushed
- 1 red onion, cut into wedges
- 1 head (600g) cauliflower, cut into florets
- 400g can chickpeas, rinsed, drained
- 250g cherry tomatoes
- 120g baby spinach
- Fresh coriander sprigs, to serve
- Lime wedges, to serve
- Steamed brown rice, to serve
- Step 1Place chicken pieces in a bowl. Add half the curry paste and massage into skin. Place in a large sealable glass or plastic container.
- Step 2Combine coconut milk, ginger, garlic and remaining curry paste in a jug. Stir to combine. Pour into the chicken container.
- Step 3Place onion, cauliflower, chickpeas and tomatoes in another large sealable glass or plastic container.
- Step 4Freeze containers for up to 3 months or until night before using. Defrost overnight in fridge.
- Step 5Preheat oven to 200C/180C fan forced. Place the contents of both containers in a large roasting pan. Toss to combine. Bake for 1 hour 10 minutes or until chicken is cooked through. Add spinach. Cook for a further 5 minutes or until spinach has wilted. Serve with coriander, lime and rice.
Easy slow-cooker chicken tikka masala
- 1kg chicken thigh fillets, cut into large pieces
- 2 x 400g cans crushed tomatoes
- 2 large brown onions, thinly sliced
- 2/3 cup (200g) tikka masala curry paste
- 1/4 cup (60ml) thickened cream
- 1 cup coarsely chopped fresh coriander
- Steamed basmati rice, to serve
- Raita, to serve
- Step 1Combine chicken, tomatoes, onion and paste in a 5L slow-cooker. Cook, covered, on high for 3 1/2 hours.
- Step 2Drizzle with cream and sprinkle over coriander. Serve with steamed rice and raita.
Get-ahead chicken tikka masala
- 1kg chicken thigh fillets, trimmed, cut into 3cm pieces
- 100g natural yoghurt
- 120g (1/4 cup) tikka masala curry paste
- 60ml (1/4 cup) vegetable oil
- 6 fresh curry leaves (optional)
- 1 red capsicum, coarsely chopped
- 1 brown onion, finely chopped
- 1 fresh green chilli, seeded, finely chopped
- 1 garlic clove, crushed
- 2.5cm-piece fresh ginger, peeled, finely grated
- 250ml (1 cup) Massel chicken style liquid stock
- 400g can chopped tomatoes
- 1 teaspoon tomato paste
- 100ml thickened cream
- 1 tablespoon fresh lemon juice
- Steamed rice, to serve
- Cooked pappadums, to serve
- Step 1Combine the chicken, yoghurt and half the curry paste in a glass bowl. Season. Cover and place in the fridge for 4 hours to marinate.
- Step 2Heat 2 tablespoons oil in a saucepan over medium heat. Add curry leaves. Cover. Cook for 1 minute or until aromatic. Stir in capsicum, onion, chilli, garlic and ginger for 5 minutes or until golden. Stir in the remaining curry paste for 2 minutes or until aromatic. Add stock, tomato and tomato paste. Bring to the boil. Reduce heat to low. Simmer for 15 minutes or until sauce thickens slightly.
- Step 3Heat remaining oil in a large frying pan over medium heat. Cook chicken, in 2 batches, for 5 minutes or until lightly charred. Add to sauce. Simmer for 15 minutes or until cooked through. Stir in cream and lemon juice for 5 minutes. Serve with rice and pappadums.