Craving a flavorful and satisfying dish that combines the richness of chicken tikka with the unique texture and nutritional benefits of chickpea flour? Look no further! In this article, we will guide you through the process of creating a tantalizing chicken tikka with chickpea flour that will delight your taste buds and impress your dinner guests. We'll explore the unique blend of spices and flavors that make this dish so special, providing step-by-step instructions to ensure perfect results every time. Whether you're a seasoned home cook or just starting your culinary journey, this guide will help you create an unforgettable dish that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN TIKKA MASALA
Provided by Aarti Sequeira
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.
- When you're ready to make the curry, warm the sauce in a large skillet over medium heat.
- Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).
- When chicken is ready, bring sauce to a boil. Add the chicken, take the heat down to a simmer and cook for about 10 minutes. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!
THE BEST CHICKEN TIKKA MASALA
Chicken Tikka Masala is thought to have been created by a Bangladeshi chef in Glasgow in the 1960s. It's a spicy, tomato-based dish seasoned with garlic, ginger, fenugreek and garam masala. In this recipe we used fenugreek leaves for their nutty and slightly minty flavor. If you can't find them, substitute dried mint leaves and a pinch of ground fenugreek. Garam masala is a popular Indian spice blend that usually includes black and white pepper, cloves, cinnamon, mace, cardamom, bay, cumin and coriander. It's pretty easy to find in your local grocery store and most national spice companies.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- For the chicken marinade: Whisk together the yogurt, ginger, salt, chili powder, garam masala, pepper, turmeric and garlic in a large bowl until combined. Toss the chicken in the spiced yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
- For the sauce: Melt the ghee in a large Dutch oven or wide heavy pot over medium heat. Add the onions and serrano, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the fenugreek leaves, garam masala, chili powder and paprika and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes.
- Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. (If your blender is small, you may need to work in batches.) Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Add 1/4 cup heavy cream and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
- Meanwhile, position a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
- Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
- Top the chicken and sauce with cilantro. Serve with rice and naan.
CHICKEN TIKKA
Really delicious chicken tikka and just like you get at Indian restaurants or possibly better! Very healthy too! Garnish with sliced onion and lemon wedges. Serve with steamed rice or naan. Can also be made on the grill.
Provided by indomagic
Categories World Cuisine Recipes Asian Indian Main Dishes Chicken
Time 2h30m
Yield 2
Number Of Ingredients 11
Steps:
- Combine chilies, cilantro, yogurt, tomato paste, ginger paste, garlic paste, tikka masala, food coloring, and salt in a glass or ceramic bowl. Add chicken and marinate in the refrigerator for 2 hours, up to overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with aluminum foil and spray with cooking spray.
- Bake chicken in the preheated oven for 10 minutes; flip and spray with cooking spray. Continue to bake until chicken is no longer pink in the centers and juices run clear, 5 to 10 minutes more. Turn on the oven's broiler. Broil until browned, 3 to 5 minutes more.
Nutrition Facts : Calories 256.4 calories, Carbohydrate 12 g, Cholesterol 85.9 mg, Fat 6.5 g, Fiber 2.5 g, Protein 32.8 g, SaturatedFat 2.4 g, Sodium 876.9 mg, Sugar 4.1 g
CHICKPEA TIKKA MASALA RECIPE - (4.6/5)
Provided by GuidingVegan
Number Of Ingredients 16
Steps:
- Heat olive oil in a large saucepan over medium-high heat. Add onions, a pinch of salt, and sautè until translucent, about 6 minutes stirring every now and then. Add garlic and sautè for 1 more minute. Add ginger and spices and sauté until fragrant, about 30 seconds. Add chickpeas and diced tomatoes, bring to a boil, lower to a simmer and cook for 15 minutes. Stir in coconut milk and simmer for 5 more minutes. In a small bowl whisk cornstarch with 2 tablespoons of water. Stir in the chickpea mixture and cook for 5 more minutes or until the gravy has thickened. Take a taste and adjust seasoning if needed. Remove from the heat, sprinkle with chopped fresh cilantro and serve.
CHICKEN TIKKA WITH CHICKPEA FLOUR
Got this from a cookbook published by a local supermarket. Can't really explain how this is different from a regular chicken tikka, but it's certainly different and more flavourful. the recipe calls for boneless chicken but can also be made with drumsticks.
Provided by grapefruit
Categories Chicken Breast
Time 30m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Mix ginger and the next 8 ingredients in a medium bowl.
- add chicken cubes.
- marinate 3-4 hours.
- grill chicken and serve with naan.
Nutrition Facts : Calories 364.8, Fat 23.7, SaturatedFat 6.8, Cholesterol 114.1, Sodium 888.4, Carbohydrate 7.1, Fiber 1.1, Sugar 1.2, Protein 29.7
CHEF DOUG'S CHICKEN TIKKA
Chef Doug's take on a classic chicken tikka recipe. Great for families and kids alike! Serve over basmati rice and some garlic naan.
Provided by Jessica Higley
Categories World Cuisine Recipes Asian Indian Main Dishes Chicken
Time 1h40m
Yield 4
Number Of Ingredients 15
Steps:
- Combine cut chicken, 1 cup heavy cream, lemon juice, ginger, cumin, pepper, cinnamon, salt, and cayenne pepper in a bowl and allow to marinate in the refrigerator for 1 hour or more.
- When chicken is marinated to your liking, heat 1 tablespoon oil in a large pan over medium heat; sauté onion, jalapeno, and garlic until softened, about 5 minutes. Add tomato sauce and tomato paste and bring to a boil, then reduce heat to a simmer.
- Heat remaining oil in another skillet over medium to medium-high heat. Add chicken and cook and stir until browned and no longer pink in the center, 7 to 10 minutes. Add more heavy cream as desired to obtain a light red sauce mixture. Stir and let simmer until flavors have melded, 10 to 15 minutes. Serve.
Nutrition Facts : Calories 596.8 calories, Carbohydrate 20 g, Cholesterol 210.7 mg, Fat 34.9 g, Fiber 4.2 g, Protein 52.1 g, SaturatedFat 16.3 g, Sodium 1350.5 mg, Sugar 9.4 g
Tips:
- Use high-quality chicken: Choose boneless, skinless chicken breasts or thighs for the best results.
- Marinate the chicken for at least 30 minutes: This will help the chicken to absorb the flavors of the spices.
- Use a hot oven: This will help the chicken to cook quickly and evenly.
- Don't overcrowd the pan: Make sure there is enough space between the chicken pieces so that they can cook evenly.
- Serve with your favorite sides: Chicken tikka can be served with rice, naan bread, or a salad.
Conclusion:
Chicken tikka with chickpea flour is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the chickpea flour coating gives it a nice crispy texture. Serve with your favorite sides for a complete meal.
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