Chicken Tikka Masala.

跳到食谱

This chicken tikka masala recipe delivers a burst of bold spices. The meat marinates in a spiced yogurt sauce, then sears and simmers in a creamy tomato curry. I love to serve this with basmati rice and naan for a complete meal.

Chicken Tikka Masala配米饭和Naan
Table of Contents
  1. Masala spices
  2. 添加一些热量
  3. 鸡选择
  4. 腌制鸡肉
  5. 烹饪鸡肉
  6. 制作马萨拉酱
  7. 煨鸡肉
  8. 奶油增强酱汁
  9. Chicken Tikka Masala.Recipe

鸡tikka masala is always my go-to choice when ordering Indian food. Thankfully, after some recipe testing, the dish is pretty easy to make at home. The key is to marinate the chicken for incredibly tender pieces. I use various robust spices, but cooking them in oil elevates their taste further.

简短地刺绣鸡肉增加了轻微烧焦的味道,并向盘子提供深度。作为富含西红柿酱的肉类煨,蛋白质软化,口味在一起。充满活力的咖喱酱涂上每件件,并留下蒸米饭和蒸米饭homemade naan bread

several spices in a bowl

Masala spices

There’s a variety of bold spices in the marinade and sauce for flavor and color. Garam masala is the base. It’s a blend of cinnamon, coriander seeds, mace, peppercorns, cumin seeds, and cardamom pods that are toasted to free their aromatics flavor compounds.

Most grocery stores sell the ground blend as a convenient option, which I use in the recipe. However, freshly ground spices always have the best taste. For the marinade, I add turmeric, coriander, and cumin for earthy notes. I also add some extra cardamom to the sauce to enhance the sweetness.

Recipe Resources

添加一些热量

为了向咖喱添加挥之不去的热量,这些咖喱没有压倒,我使用辣椒粉的组合(约35,000 scoville热量单位)和betway必威排球chili powderthat is tamer, made from a blend of red chili peppers and some added seasonings like salt.

Traditionally Kashmiri chili powder is used for its mild heat and bright red color. It’s not always easy to find, so I add some additional paprika for an intense reddish-orange hue

鸡选择

无骨,皮肤的鸡腿大腿含有足够的脂肪,以保持肉类在烹饪过程中潮湿和美味。确保修剪过多的脂肪,以便菜不会太油腻。将它们切成较大的碎片,约1½英寸。betway必威排球这种尺寸使得在烹饪过程中更容易灼热和收缩的因素。

如果需要,您可以替代鸡胸肉,这是一种瘦的切割。然而,在酱汁中煨直到肉煮熟,或者它会变得非常干燥,约5分钟。betway必威排球

腌制鸡肉

Often whole pieces of meat are marinated, usually for several hours or overnight, for proper tenderization. To speed up the process, I cut them into large chunks. This technique allows more exposure to the marinade on all sides for increased flavor. Marinating the chicken in a slightly acidic mixture breaks down the tough muscle fibers in the黑肉,产生更多嫩咬伤。

而不是使用的酸柠檬汁,plain whole milk yogurt gently softens the proteins. This type of yogurt is very thick so that the marinade better clings to the meat. Add kosher salt to further season, allow the pieces to sit for at least 30 minutes, or cover and refrigerate for 24 hours.

cooking chicken in a large pot

烹饪鸡肉

Sear the marinated chicken pieces in a hot skillet before simmering. This process will lightly brown the surface for more contrast in flavor and texture. Make sure to reserve the cooked marinade and add it to the curry as there’s tons of flavor left in the pan after searing.

制作马萨拉酱

For layers of flavor and dimension, first saute chopped onions, ginger, and garlic in butter and oil. These aromatic ingredients add a hint of sweetness and spice. To extract the fat-soluble flavors and compounds in the ground spices, dried fenugreek, and chilies, briefly cook them in hot oil. This process is calledblooming,它有助于加剧味道和热量,为绝对美味的咖喱制作。

番茄酱有助于加厚酱汁,并实现顺利的一致性,我使用番茄酱。它具有鲜艳的水果味道,肉体已经过加工。西红柿酱是一个很好的替代品。但是,知道有些产品包含额外的调味料。鸡stock将酱汁浸入可倾倒的一致性,同时不稀释味道。一点点糖平衡了咸味和辛辣的笔记。

煨鸡肉

将灼热的鸡肉和腌料加入Masala酱汁煮沸。该过程将进一步烹饪肉并软化任何坚韧的结缔组织。酱汁进一步减少,浓缩番茄味,并将从香料中的水溶性香料提取到咖喱中。

奶油增强酱汁

Add heavy whipping cream at the very end of cooking. It’s high in fat (at least 36%) and is less prone to curdling. However, I still don’t heat it for more than a few minutes. It adds richness and a velvety texture to the sauce. I also add in more chicken stock, adjusting the amount as needed until it clings to the meat without being too clumpy.

勺子搅拌一大罐鸡tikka masala

Yogurt is a more gentle marinade

酸有助于削弱肉的表面蛋白,使纹理更柔软和嫩。然而,像柠檬汁一样的强酸可以使其变得糊状。酸奶通常用于印度美食,味道,但也可以柔软。在发酵乳制品时由细菌的生物培养产生的天然有机和乳酸可以更轻轻地腌制肉。如果你想提前准备鸡肉,这是一个好消息。

Pin this recipe to save for later

Pin This

Chicken Tikka Masala.

为什么当鸡皮卡卡马萨拉很容易在家时,为什么订购印度炮弹!一道美味的菜,最好用米饭和纳南服务。
Pin 打印 Review
4.67from9.投票
Prep Time 45.分钟
厨师时间 35.分钟
Total Time 1hr20.分钟
祭品 6.servings
课程 Entree
Cuisine Indian

原料

腌制

  • 2无骨皮鸡大腿脂肪修剪,切成1½英寸的碎片
  • ¾杯子普通的整个脂肪酸奶
  • 1tablespoonminced garlic
  • 1tablespoongrated ginger
  • 1½.teaspoon辣椒sweet or smoked
  • ¼teaspoonground cayenne pepper
  • 1½.teaspoon陆地审查
  • 1½.teaspoon林食德
  • 1teaspoon加拉姆马萨拉
  • 1teaspoonkosher salt
  • ½teaspoonground turmeric

Chicken Tikka Masala.

  • 2tablespoons植物油divided
  • 1tablespoonbutter or ghee
  • 1杯子diced white onion¼-inch dice
  • 1tablespoonminced garlic
  • 2teaspoonsgrated ginger
  • 2teaspoons加拉姆马萨拉
  • 2teaspoons干葫芦巴叶子kasuri methi
  • 1teaspoonkosher salt
  • ½teaspoon辣椒
  • ½teaspoonchili powder
  • ¼teaspoonground cayenne pepper
  • ¼teaspoon地面豆蔻可选的
  • ¼杯子tomato paste
  • 1½.杯子stomato puree或酱汁
  • 1杯子unsalted chicken stockplus more as needed
  • 1tablespoongranulated sugarbrown sugar, or maple syrup
  • ¾杯子沉重的搅打奶油
  • ¼杯子cilantro leaves大致切碎

Instructions

腌制

  • 在中碗,结合酸奶,大蒜,姜,辣椒粉,卡宴,小茴香,香菜,加拉姆马萨拉,盐和姜黄。加入鸡并搅拌涂层。盖住并腌制30分钟,或者冷藏长达24小时。

Chicken Tikka Masala.

  • Heat a 12-inch skillet over medium-high heat. Add 1 tablespoon of oil. Once hot, add the chicken in a single layer and cook until lightly seared, about 3 minutes. Flip and cook for another 3 minutes. Transfer chicken and any marinade left in the pan to a bowl.
  • To make the sauce, clean the skillet or use a separate large skillet or dutch oven. Heat the pan over medium heat. Add 1 tablespoon oil and butter. Once melted, add the onions. Stir and cook until translucent, about 4 minutes.
  • 加入大蒜,姜,加拉姆马萨拉,芬格里克叶,盐,辣椒粉,辣椒粉,卡宴和豆蔻。煮,直到芬芳,30秒。
  • Add the tomato paste and cook for 1 minute. Stir in the tomato puree, 1 cup chicken stock, and sugar. Bring to a boil over high heat, then reduce to a simmer over medium-low, occasionally stirring, about 10 minutes.
  • 将鸡肉加入锅中,搅拌涂层。煨露出,偶尔搅拌彻底烹饪肉并加厚酱汁,约10分钟。betway必威排球
  • Stir in the cream, simmer until the sauce is hot, about 1 to 2 minutes. Season to taste with salt and pepper. For a thinner consistency, gradually add more chicken stock, a ¼ cup at a time.
  • Garnish the chicken with cilantro leaves and serve with basmati rice.

Notes

  • Using Chicken Breast: Once added to the pan to simmer in the sauce, only cook until the chicken is warm and reaches 165ºF (74ºC), about 5 minutes. The chicken is very lean and can dry out if cooked too long.
  • Storing: Cover and refrigerate for up to 3 days.

想保存这个配方吗?

创建一个帐户轻松保存您喜欢的内容,因此您永远不会再忘记配方。

Betway Sports

Nutrition Facts
Chicken Tikka Masala.
每份的量
Calories4.3.3. Calories from Fat 234
% Daily Value*
Fat26G. 4.0.%
Saturated Fat 14g 70%
反式脂肪1G
胆固醇19.3.mg 6.4.%
Sodium10.74mg 45.%
Potassium972毫克 28%
碳水化合物18g 6%
纤维3G 12%
糖9G. 10.%
Protein34G. 68%
Vitamin A1563iu. 3.1%
Vitamin C13.mg 16%
Calcium10.8mg 11%
Iron4.mg 22%
*Percent Daily Values are based on a 2000 calorie diet.

尝试过这个食谱?

Tag @jessica_gavin on Instagram. I'd love to see how it turns out!

Tag @jessica_gavin

Filed under:

此帖子可能包含会员链接。请阅读我的disclosure policy

betway必威排球

我是一个烹饪学校毕业生,烹饪作者,以及一个喜欢羊角面包的妈妈!我的激情正在创造食谱并分享烹饪背后的科学,以帮betway必威斯诺克助您在厨房里获得信心。

Jessica's Secrets: Cooking Made Easy!
获得我在烹饪学校学到的基本烹饪技巧。
Jessica Gavin standing in the kitchen

You May Also Like

Reader Interactions

Leave A Reply

Recipe Rating