diff --git a/recipes/docs/indian/chicken-tikka-masala.mdx b/recipes/docs/indian/chicken-tikka-masala.mdx index 9aa8588..66d4774 100644 --- a/recipes/docs/indian/chicken-tikka-masala.mdx +++ b/recipes/docs/indian/chicken-tikka-masala.mdx @@ -2,58 +2,72 @@ sidebar_position: 2 --- +import Admonition from '@theme/Admonition' +import Tabs from '@theme/Tabs'; +import TabItem from '@theme/TabItem'; + # Chicken Tikka Masala -:::info -Let chicken marinate for overnight if possible. -::: + + + A classic chicken recipe with a rich, tomato-based gravy. + + ![img alt](@site/docs/indian/static/chicken-tikka-masala.png) + -```mdx title="Ingredients - Chicken Marinade" -28 oz (800g) boneless and skinless chicken thighs (cut into bite-sized pieces) -1 cup plain yogurt -1 1/2 tablespoons minced garlic -1 tablespoon ginger -2 teaspoons garam masala -1 teaspoon turmeric -1 teaspoon ground cumin -1 teaspoon kashmiri chili -1 teaspoon of salt -``` + + ```text title="Chicken Marinade" + 28 oz (800g) boneless and skinless chicken thighs (cut into bite-sized pieces) + 1 cup plain yogurt + 1 1/2 tablespoons minced garlic + 1 tablespoon ginger + 2 teaspoons garam masala + 1 teaspoon turmeric + 1 teaspoon ground cumin + 1 teaspoon kashmiri chili + 1 teaspoon of salt + ``` -```mdx title="Ingredients - Chicken Tikka Masala" -2 tablespoons vegetable/canola oil -2 tablespoons butter -2 small diced onions -1 1/2 tablespoons finely grated garlic -1 tablespoon finely grated ginger -1 1/2 teaspoons garam masala -1 1/2 teaspoons ground cumin -1 teaspoon turmeric powder -1 teaspoon ground coriander -14 oz tomato puree -1 teaspoon kashmiri chili (optional) -1 teaspoon ground red chili powder (to taste) -1 teaspoon salt -1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories) -1 teaspoon brown sugar -1/4 cup water if needed -4 tablespoons fresh cilantro or coriander to garnish -``` + ```text title="Gravy" + 2 tablespoons vegetable/canola oil + 2 tablespoons butter + 2 small diced onions + 1 1/2 tablespoons finely grated garlic + 1 tablespoon finely grated ginger + 1 1/2 teaspoons garam masala + 1 1/2 teaspoons ground cumin + 1 teaspoon turmeric powder + 1 teaspoon ground coriander + 14 oz tomato puree + 1 teaspoon kashmiri chili (optional) + 1 teaspoon ground red chili powder (to taste) + 1 teaspoon salt + 1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories) + 1 teaspoon brown sugar + 1/4 cup water if needed + 4 tablespoons fresh cilantro or coriander to garnish + ``` -```md title="Instructions" -1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows). -2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.) -3. Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan. -4. Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally. -5. Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour. -6. Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed. -7. Garnish with cilantro (coriander) and serve. -``` + +

Switch cream for low fat milk to make this a bit healthier.

+ + -### Notes -Switch cream for evaporated milk for lower calories. + + 1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows). + 2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.) + 3. Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan. + 4. Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally. + 5. Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour. + 6. Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed. + 7. Garnish with cilantro (coriander) and serve. -![img alt](@site/docs/indian/static/chicken-tikka-masala.png) + +

Let chicken marinate for overnight if possible.

+ + -### References -https://cafedelites.com/chicken-tikka-masala/ + + https://cafedelites.com/chicken-tikka-masala/ + +