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Before you jump to Tikka Masala recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Fine For You.
Almost every single “get healthy” and “weight loss” posting you go through will tell you to skip the drive through and make all of your meals yourself. There’s some worth to that. From time to time, though, you totally do not want to make a full meal for your family or even just for yourself. Sometimes all you desperately want is to go to the drive through and get home as soon as possible. Why shouldn’t you have the ability to do this every now and then and not have a bunch of guilt about slipping up on your diet program? This is because many of the popular fast food restaurants on the market are trying to “healthy up” their choices. Here’s how you’ll be able to eat healthfully when you’re at a fast food restaurant.
Focus on the sides. It wasn’t that long ago that French Fries were your only side dish selection at a restaurant. Today almost all of the most popular fast food franchises have enhanced their products. There are lots of salads out there these days. Chili is another option. You might get baked potatoes. Fruit is generally offered. There are so many selections that you can choose that do not force you to ingest foods that have been deep fried. When you get your meal through a drive through window, choose side dishes instead of just grabbing something premade. You’ll keep calorie and fatty food count low and save yourself commitment.
Logic states that that one the simplest way to stay balanced is to bypass the drive through and never eat fast food. While this is usually recommended all you need to do is make a few good choices and going to the drive through isn’t anything to worry about–when you do it in moderation. Sometimes the best thing is to let another person make your dinner. If you decide on healthy items, the guilt usually associated with hitting the drive through shouldn’t be so bad.
We hope you got benefit from reading it, now let’s go back to tikka masala recipe. To cook tikka masala you need 29 ingredients and 13 steps. Here is how you do it.
The ingredients needed to cook Tikka Masala:
- Provide Sauce
- Use 1 Medium Yellow Onion
- Take 2 Tablespoons Red Wine (Or Alcohol of Choice)
- You need 1 Tablespoon Tomato Paste
- Prepare 4 Scallions
- Prepare 5 Cloves Garlic
- You need 28 oz can Whole Peeled/Plum/San Marzano Tomatoes
- Use 28 oz can Crushed Tomatoes
- Prepare 15 oz can Coconut Milk
- Get 1/2 Tablespoon Sugar
- You need Spice mix
- Get 1 Tablespoon Ground Cinnamon
- Take 1 Tablespoon Ground Cumin
- Take 1/2 Tablespoon Ground Cardamom
- Get 1/2 Tablespoon Curry Powder
- Provide 1/2 Tablespoon Turmeric
- Provide 1 Teaspoon Ground Ginger
- Provide 1 Tablespoon Paprika
- Prepare 1 Tablespoon Ground Coriander
- Provide 1 Tablespoon Garlic Powder
- Use 1.5 Tablespoon Kosher Salt
- Use 1 Teaspoon Rosemary
- Provide 1 Teaspoon Red Pepper Flakes (Add more if you want it spicier)
- You need 2 Teaspoons Dried Orange Peel (Optional)
- Take Chicken
- Prepare 3-4 lbs Chicken Thighs
- Take 1 Cup Plain Greek Yogurt
- Take 1/2 of Spice Mix
- Take 1/2 Tablespoon Olive Oil (For Frying)
Steps to make Tikka Masala:
- Combine all Spice Mix ingredients in a small bowl and stir with a fork
- Poke holes in the skin of the chicken thighs with a fork to help with absorbing marinade. Put the thighs in a large bowl.
- Add 1 Cup Yogurt and half of the spice mix to bowl with the chicken thighs, mix thoroughly. Cover and put in fridge for at least 30 minutes.
- While chicken is in the fridge, finely chop a medium yellow onion, 5 cloves of garlic, and slice 4 whole stalks of scallion. Set aside.
- After chicken has marinated as long as you want, heat a large, preferably wide bottomed pot over medium high heat. When it reaches temperature, add olive oil.
- Shake off some but not all of the yogurt marinade from the chicken, and add to the pot. Save marinade in the bowl. Only do a few pieces at a time, as you want the chicken and spices to brown well. Flip once after 3 minutes, or until the bottom is browned. The chicken shouldn't be cooked through yet, it will finish cooking in the sauce. It's okay if the chicken sticks a bit, the spices will continue to toast, and you'll deglaze it later with the wine. Remove chicken to a cutting board.
- Slice chicken into bite sized pieces, and return them to the marinade bowl, coating them all over again.
- Add a little bit more olive oil to the pan, and throw in the onion and scallions. Sprinkle with a pinch of salt. Cook for 3-4 minutes stirring occasionally.
- Add garlic and the other half of the spice mix, cook another minute. Add red wine and tomato paste. Scrape all the chicken and spices that stuck to the bottom of the pot up.
- Add whole tomatoes to the pot, crush with potato masher or wooden spoon. Add crushed tomatoes. Rinse the remaining tomato juice stuck to the side of the can with water, and add about half a tomato can's worth of that liquid to the pot.
- Bring the liquid to just boiling, and add the chicken pieces along with the 1/2 tablespoon of sugar. Reduce to medium or medium low, and simmer anywhere between 1-4 hours
- 40 minutes before you want to serve, add the coconut milk. Right before serving, taste for seasoning, add salt, or other seasonings to your preference.
- Serve with rice and naan
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