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Update chicken tikka masala recipe
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sidebar_position: 2
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---
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import Admonition from '@theme/Admonition'
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import Tabs from '@theme/Tabs';
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import TabItem from '@theme/TabItem';
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# Chicken Tikka Masala
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:::info
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Let chicken marinate for overnight if possible.
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:::
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<Tabs>
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<TabItem value="photos" label="Photos" default>
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A classic chicken recipe with a rich, tomato-based gravy.
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```mdx title="Ingredients - Chicken Marinade"
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28 oz (800g) boneless and skinless chicken thighs (cut into bite-sized pieces)
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1 cup plain yogurt
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1 1/2 tablespoons minced garlic
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1 tablespoon ginger
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2 teaspoons garam masala
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1 teaspoon turmeric
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1 teaspoon ground cumin
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1 teaspoon kashmiri chili
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1 teaspoon of salt
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```
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</TabItem>
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```mdx title="Ingredients - Chicken Tikka Masala"
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2 tablespoons vegetable/canola oil
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2 tablespoons butter
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2 small diced onions
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1 1/2 tablespoons finely grated garlic
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1 tablespoon finely grated ginger
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1 1/2 teaspoons garam masala
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1 1/2 teaspoons ground cumin
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1 teaspoon turmeric powder
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1 teaspoon ground coriander
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14 oz tomato puree
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1 teaspoon kashmiri chili (optional)
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1 teaspoon ground red chili powder (to taste)
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1 teaspoon salt
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1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories)
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1 teaspoon brown sugar
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1/4 cup water if needed
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4 tablespoons fresh cilantro or coriander to garnish
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```
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<TabItem value="ingredients" label="Ingredients">
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```text title="Chicken Marinade"
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28 oz (800g) boneless and skinless chicken thighs (cut into bite-sized pieces)
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1 cup plain yogurt
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1 1/2 tablespoons minced garlic
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1 tablespoon ginger
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2 teaspoons garam masala
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1 teaspoon turmeric
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1 teaspoon ground cumin
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1 teaspoon kashmiri chili
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1 teaspoon of salt
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```
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```md title="Instructions"
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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).
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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.)
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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.
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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.
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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.
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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.
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7. Garnish with cilantro (coriander) and serve.
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```
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```text title="Gravy"
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2 tablespoons vegetable/canola oil
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2 tablespoons butter
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2 small diced onions
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1 1/2 tablespoons finely grated garlic
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1 tablespoon finely grated ginger
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1 1/2 teaspoons garam masala
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1 1/2 teaspoons ground cumin
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1 teaspoon turmeric powder
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1 teaspoon ground coriander
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14 oz tomato puree
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1 teaspoon kashmiri chili (optional)
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1 teaspoon ground red chili powder (to taste)
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1 teaspoon salt
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1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories)
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1 teaspoon brown sugar
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1/4 cup water if needed
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4 tablespoons fresh cilantro or coriander to garnish
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```
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### Notes
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Switch cream for evaporated milk for lower calories.
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<Admonition type="info" title="Diet">
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<p>Switch cream for low fat milk to make this a bit healthier.</p>
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</Admonition>
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</TabItem>
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<TabItem value="instructions" label="Instructions">
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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).
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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.)
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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.
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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.
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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.
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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.
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7. Garnish with cilantro (coriander) and serve.
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### References
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https://cafedelites.com/chicken-tikka-masala/
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<Admonition type="info" title="Prep Early">
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<p>Let chicken marinate for overnight if possible.</p>
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</Admonition>
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</TabItem>
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<TabItem value="references" label="References">
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https://cafedelites.com/chicken-tikka-masala/
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</TabItem>
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</Tabs>
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