| Level: | Intermediate |
| Total: | 1 day 1 hr 15 min |
| Prep: | 20 min |
| Inactive: | 1 day |
| Cook: | 55 min |
| Yield: | 4 to 5 servings |
Ingredients
- 2 to 3-inch piece fresh ginger, peeled
- 4 cloves garlic, peeled
- 1 teaspoon salt
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1 teaspoon tomato paste
- 1 teaspoon distilled white vinegar or lemon juice
- 1 cup plain yogurt, plus more for garnish
- 1 cup vegetable oil
- 1 pound chicken breast, boneless and cut in small pieces
- Mint leaves, for garnish
Instructions
- In a blender on high speed, or in a small food processor, add the ginger and garlic and blend until you have a paste. In a large bowl combine the ginger and garlic paste with the remaining ingredients. Add the chicken and mix until the chicken is evenly coated. Let marinate in the refrigerator overnight.
- Grill chicken over medium-high heat until it is fully cooked and tender.
- You can also bake the chicken in the oven: Preheat the oven to 350 degrees F.
- Spread the chicken and remaining marinade evenly in a baking pan. Cover with aluminum foil and bake for 30 to 40 minutes, or until chicken is tender.
- Serve with mint or yogurt.
Nutrition Facts
| Serving Size | 1 of 5 servings |
| Calories | 543 |
| Total Fat | 49 g |
| Saturated Fat | 4 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 0 g |
| Sugar | 3 g |
| Protein | 22 g |
| Cholesterol | 73 mg |
| Sodium | 448 mg |
Reviews
Very good and very easily great description…
love it!!!,,,
Excellent receipie. You have to be patient..!
I really loved this dish! All of you guys don’t get the idea of this dish. It is supposed to have the clumps of chicken in it, that’s what makes it special. I just loved how it tasted. If you live in Ny, you will understand. I go to the restauant that the recipe courtesys’ own, the chicken is delicious. If I would’ve known I could’ve made their chicken myself, I would’ve saved myself so much money!!
Being my over excited self, I did not bother to read the reviews and just jumped right into this dish, proud that I was making homemade tikka for my wife. I will never make this mistake again, and will always read the reviews!
We could not even bring ourselves to eat the curdled mess of goo that was supposed to be tikka masala.
Without beating a dead horse too much, don’t waste your time on this one!
We could not even bring ourselves to eat the curdled mess of goo that was supposed to be tikka masala.
Without beating a dead horse too much, don’t waste your time on this one!
I was REALLY worried when I read the reviews but I found if you cut the Yogurt and Oil on half and put EVERYTHING in the blender (with the exception of the chicken lol) it keeps the yougert from curdeling.
I let it marinate in the fridge for an hour not overnight. I cut little slices into the checken before marinating it. Then wrapet it in tin foil and poured the curry sauce over the chicken and cooked it.
I also added Cumin to the mix as well as Habanero Dried Chillies (1) and ours turned out really good. I think if we added white rice to it it would have been even better.
Hope this helps.
Boy do I wish I had read the reviews before I tried this but was so excited to see this receipe on Foodnetwork that I just printed it and away I went!
I agree with the others the yogurt seemed to curdle in the sea of oil! It was not pleasing to the eye nor the taste buds.
Am now on the search for a better receipe. This one is “not” a do over!
This is a severely watered-down version of Chicken Tikka Masala. As a tip, don’t use recipes that include “curry powder.” One of the beauties of Indian cooking is the subtle difference between all the spices. Try looking for recipes that include turmeric, coriander, chili powder, cumin, and garam masala (careful – add to much and you’ll have a very sweet chicken!) Ease up on the tomato, too, that’s a Western emphasis. The orange color of tikka masala in restaurants actually comes from food coloring.
This is not chicken tikka masala, but chicken tikka and, unfortunately, very bad one… Don’t waste your time on this recipe.
I tried this one out because I wanted something a little easier than the other one I use. The other one is from the Cooking program for the Ninetindo DS. Chicken Tikka should be somewhat red, this thing was barely pink. It doesn’t call for 1/2 the ingredients the other receipe called for so I guess I was fooling myself.
It still seemed like it took me FOREVER to make and my husband, who is from India, said he would eat this as a last resort. I won’t make this again and really think Foodtv.com should just remove it from it’s site. Their disclaimer that they haven’t tested it certainly isn’t strong enough.