Roasting Tin Chicken Tikka Masala Best Recipes

CHEF JOHN'S CHICKEN TIKKA MASALA

Ingredients:

• 1 ½ pounds skinless, boneless chicken thighs
• 1 tablespoon vegetable oil
• 2 teaspoons kosher salt
• 2 teaspoons garam masala
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• ½ teaspoon ground black pepper
• ¼ teaspoon cayenne pepper
• ⅛ teaspoon ground cardamom
• 2 tablespoons clarified butter (ghee), or more as needed
• 1 onion, chopped
• ¼ cup tomato paste
• 4 cloves garlic, finely grated
• 1 tablespoon finely grated ginger, or more to taste
• 1 cup crushed tomatoes
• 1 (13 ounce) can coconut milk
• ½ cup chicken broth, or as needed
• 2 tablespoons chopped fresh cilantro
• ½ teaspoon red pepper flakes
• salt and ground black pepper to taste

Steps:

• Place chicken in a bowl and drizzle vegetable oil over chicken; toss to coat.
• Whisk kosher salt, garam masala, ground cumin, ground coriander, smoked paprika, ground turmeric, black pepper, cayenne pepper, and cardamom together in a small bowl. Season chicken with spice mixture and turn to coat evenly.
• Melt clarified butter in a large, heavy skillet over high heat. Cook chicken thighs in hot butter until browned on all sides, 5 to 10 minutes. Transfer chicken to a plate. When cool enough to handle, cut chicken into bite-size pieces.
• Reduce heat under the skillet to medium-high. Stir onion into skillet; saute until onion softens and turns translucent, 5 to 6 minutes. Add tomato paste and stir. Saute until paste caramelizes, about 5 minutes. Stir garlic and ginger into tomato-onion mixture and cook until fragrant, about 1 minute.
• Pour the crushed tomatoes into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour in coconut milk and chicken broth; bring to a simmer, reduce heat to medium low, and cook, stirring occasionally, until flavors blend and sauce is slightly reduced, about 15 minutes.
• Stir chicken, any accumulated juices from the chicken, cilantro, and red pepper flakes into tomato mixture; bring to a simmer, reduce heat to medium-low, and cook until chicken is cooked through and tender, 10 to 15 minutes. Season with salt and black pepper.

ROASTING TIN CHICKEN TIKKA MASALA

Ingredients:

• 4 large chicken legs
• 1 tsp rapeseed oil
• 2 large garlic cloves
• 1 onion, roughly chopped
• thumb-sized piece of ginger, peeled and roughly chopped
• 1 red chilli, roughly chopped
• 2 tbsp ghee or butter
• 2 tsp ground turmeric
• 2 tsp garam masala
• 2 tsp ground coriander
• 2 tsp ground cumin
• 4 tbsp tomato purée
• 4 cardamom pods, bashed with the end of a rolling pin
• 2 x 400g cans chopped tomatoes
• 200ml chicken stock
• 1 tsp caster sugar
• 100ml double cream
• ½ bunch of coriander, finely chopped
• ½ red onion, finely chopped, to serve
• cooked pilau rice and naans, to serve

Steps:

• Season the chicken legs with a little salt. Heat the rapeseed oil in a large, non-stick frying pan over a high heat and add the chicken legs to the pan, skin-side down. Fry for 5-7 mins, turning occasionally until deep golden brown and crisp on all sides. Remove to a plate and set aside.
• Peel the garlic cloves and blitz to a purée in a food processor with the onion, ginger and chilli. Heat the ghee or butter in the pan over a medium heat and cook the oniony purée for 15 mins, stirring often. Stir in the spices, tomato purée and cardamom, then cook for 2 mins more. Tip in the canned tomatoes, stock and sugar, bring to a simmer, cover and cook for a further 15 mins. Season to taste.
• Heat the oven to 200C/180C fan/gas 6. Stir the double cream through the sauce, then tip it into a baking dish large enough to fit all the chicken legs in a single layer. Nestle the chicken legs in the sauce and bake in the oven for 25-30 mins until cooked through - the juices should run clear when pierced with the tip of a knife in the thickest part of the legs. Scatter with the coriander leaves and red onion, then serve with pilau rice and naans for mopping up the sauce.

EASY CHICKEN TIKKA MASALA

Ingredients:

• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons black pepper
• 1 tablespoon fresh ginger, minced
• 3 boneless chicken breasts, cut into bite-sized pieces
• 4 wooden skewers, soaked in water for 20 min
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 8 ounces tomato sauce
• 1 cup heavy cream
• salt
• 1/4 cup chopped fresh cilantro

Steps:

• Combine yogurt, lemon juice, 2 t cumin, cinnamon, cayenne, black pepper, ginger, and chicken in a large bowl.
• Refrigerate for 1 hour.
• Thread chicken onto soaked skewers.
• Grill until pink is gone on high heat, about 10 minutes each side.
• Set chicken aside.
• In a large heavy skillet, melt butter and saute garlic and jalepeno for 1 minute over medium heat.
• Season with 2 t cumin and paprika.
• Stir in tomato sauce and cream, simmer on low for 20 minutes.
• Add grilled chicken, simmer for 10 additional minutes.
• Salt to taste, and garnish with chopped cilantro.