Roasting Tin Chicken Tikka Masala Best Recipes

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ROASTING TIN CHICKEN TIKKA MASALA

Jan 18, 2022



Roasting tin chicken tikka masala image

Make a quick, hearty weeknight supper with this all-in-one chicken curry bake. Serve with naans and finely chopped red onion

Provided by Esther Clark

Time 1h15m

Number Of Ingredients 20

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.

Nutrition Facts : Calories 470 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 0.41 milligram of sodium

ULTIMATE CHICKEN TIKKA MASALA

2023-01-12



Ultimate Chicken Tikka Masala image

No curry night would be complete without this classic. If you cant find tandoori paste then mic together 1 tbsp of tomato puree with 3 tbsp garam masala.

Provided by Pink Penguin

Categories     Curries

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients:

  • 600 g chicken breasts, diced
  • 4 tablespoons full fat natural yoghurt
  • 2 tablespoons tandoori curry paste
  • 50 g butter
  • 2 onions, sliced
  • 3 garlic cloves, crushed
  • 1 tablespoon grated fresh ginger
  • 3 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 200 ml tomato passata
  • 200 ml water

Steps:

  • Place the chicken in a bowl with the yoghurt & tandoori paste and stir. Marinate for at least 15 minutes, or covered in the overnight in the fridge.
  • Preheat the grill to high. Take the chicken out of the marinade(reserving the liquid for later) and spread over a baking sheet. grill for 6 minutes each side until lightly charred.
  • Melt the butter in a casserole dish or large frying pan over a low heat and soften the onions for 10 minutes , stirring occasionally until just golden.
  • Stir in the garlic, ginger, bay leaves, salt and all the spices.Cook for 1-2 minutes until the spices release their aroma. Stir in the passata, reserved yoghurt marinade and the water.Simmer very gently fro 5 minutes until the sauce thickens until sauce thickens, adding extra water should it get to thick.Stir in the cooked chicken.
  • Serve with basmati rice or naan bread.

Top Asked Questions

  1. How to make chicken tikka masala at home?
    Place chicken in a large bowl. Sprinkle in salt, cumin, coriander and garam masala. Then add the yogurt and mix it all together until the chicken is coated. Heat up a large pan over medium heat. Sear the chicken on both sides in the pan. Remove the chicken, set aside and cut it into chunks. Using the same pan, add oil.
  2. How to make Tikka sauce?
    Put the chicken in a bowl and add 4 tbsp tikka paste, mix together well and leave for an hour. Meanwhile, to make the sauce, heat a little oil in a saucepan and fry the onion until it is softened and starting to brown. Add the garam masala and cook for a minute, then add the chopped tomatoes, tomato purée and sugar and bring everything to a simmer.
  3. How to cook Sharwood's tikka masala?
    See method Preheat the oven to gas 6, 200°C, fan 180°C. Place the chicken in a roasting tray. Drizzle over 100g of the Sharwood’s Tikka Masala cooking sauce and rub it all over the chicken until completely covered. Set aside to marinate for 15 mins. For the potatoes, place on a baking tray and toss with the turmeric and chili flakes and oil.
  4. Which Jamie Oliver book has the best chicken tikka masala?
    Jamie Oliver has the ultimate chicken tikka masala recipe in his Comfort Food cookbook. It is a rich, warming dish, which has topped the favourite British food charts for many years. With Jamie's simple tikka masala recipe, you can recreate this delicious chicken curry in your own kitchen.

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