Best 3 Roasting Tin Chicken Tikka Masala Recipes

**Roast Tin Chicken Tikka Masala: A Culinary Symphony of Flavors**

Indulge in the delectable flavors of Roast Tin Chicken Tikka Masala, a culinary masterpiece that blends the vibrant spices of India with the convenience of one-pan cooking. This tantalizing dish features succulent chicken pieces marinated in a symphony of aromatic spices, roasted to perfection alongside tender vegetables, and enveloped in a rich, creamy tomato sauce. Experience the perfect harmony of tangy, sweet, and savory flavors in every bite, as the chicken and vegetables mingle with the velvety sauce, creating a delightful tapestry of textures. Discover the magic of this one-pot wonder, perfect for a weeknight dinner or a special occasion feast. Embark on a culinary journey with our carefully curated collection of Roast Tin Chicken Tikka Masala recipes, each offering unique variations to cater to your taste preferences. From the classic rendition to innovative twists that incorporate different spices, cooking techniques, and accompaniments, these recipes will guide you in creating an unforgettable dining experience.

**Recipes Included:**

1. **Classic Roast Tin Chicken Tikka Masala:** Experience the timeless flavors of this traditional recipe, featuring tender chicken marinated in yogurt, ginger, garlic, and a blend of aromatic spices. Roasted to perfection with bell peppers, onions, and tomatoes, this dish is finished with a creamy tomato sauce, creating a harmonious blend of flavors.

2. **One-Pot Roast Tin Chicken Tikka Masala:** Embrace the convenience of one-pot cooking with this simplified version of Chicken Tikka Masala. Simply marinate the chicken in a flavorful yogurt-spice blend, add it to a roasting tin with vegetables, and top with a creamy tomato sauce. Roast until the chicken is cooked through and the sauce is bubbling, and enjoy a delicious meal with minimal cleanup.

3. **Roasted Chicken Tikka Masala with Coconut Milk:** Add a touch of tropical creaminess to your Chicken Tikka Masala by incorporating coconut milk into the sauce. This variation offers a delightful balance of tangy and sweet flavors, with the coconut milk adding a rich, velvety texture to the dish. Prepare to be enchanted by the harmonious fusion of Indian spices and the delicate sweetness of coconut.

4. **Chicken Tikka Masala with Spinach and Feta:** Elevate your Chicken Tikka Masala with the addition of fresh spinach and tangy feta cheese. This vibrant recipe incorporates the earthy flavors of spinach and the salty, briny notes of feta, creating a delightful contrast to the creamy tomato sauce. Each bite offers a burst of flavors and textures, making this dish a true culinary delight.

5. **Slow Cooker Chicken Tikka Masala:** Enjoy the convenience of slow cooking with this hassle-free version of Chicken Tikka Masala. Simply marinate the chicken, add it to the slow cooker along with the vegetables and spices, and let it cook on low heat for several hours. The result is fall-off-the-bone tender chicken enveloped in a rich, flavorful sauce, perfect for a comforting and satisfying meal.

Embark on a culinary journey with our diverse collection of Roast Tin Chicken Tikka Masala recipes, each offering a unique take on this beloved dish. Whether you prefer the classic flavors or are looking for innovative twists, these recipes will guide you in creating an unforgettable dining experience, filled with the vibrant aromas and tantalizing flavors of India.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN TIKKA MASALA

Chicken Tikka Masala image

Recipe VIDEO above. Make this iconic curry at home!!! It's a stunner - and although there's an extensive looking list of ingredients, it's astonishingly straight forward. Far better than paste in a jar, less oily than restaurants, and you can get everything you need from supermarkets!Spice level: Low. Marinating time: 3 - 24 hours

Provided by Nagi

Categories Mains

Time 1h

Number Of Ingredients 30

Ingredients

600g/ 1.2lb chicken thigh ((boneless, skinless), cut into 3cm / 2.2" cubes (Note 1))
1/2 cup plain yoghurt, ( full fat best (Greek is fine))
6 cloves garlic (, minced (~1.5 tbsp))
1 tbsp fresh ginger (, grated)
1 tsp garam masala ((Note 2))
1 tsp each salt, cumin, ground coriander, paprika (sweet, normal or smokey)
1 tbsp vegetable oil
1/8 tsp cayenne pepper ((optional))
Pinch black pepper
2 tsp lemon juice
1 - 2 tbsp oil ((Note 3))
2 tsp turmeric
1 tbsp garam masala ((Note 2))
2 tsp coriander
1 tsp cumin
1/8 tsp cardomon powder
1/8 tsp cayenne pepper
3 tbsp (65ml) vegetable oil ((Note 3))
30g / 2 tbsp unsalted butter OR ghee
1 onion, finely chopped ((brown, white or yellow))
1 tsp salt
2 tbsp fresh ginger (, grated)
6 cloves garlic (, crushed or grated)
1 tbsp paprika ((not smoked))
1 2/3 cups (400ml) tomato passata ((tomato puree))
1 2/3 cups (400ml) water
100 ml (1/3 cup + 1 tbsp) cream ((thickened or pure is fine))
1 tsp sugar
50g / 3 tbsp unsalted butter OR ghee
Basmati rice

Steps:

Combine all ingredients except chicken in a bowl and mix. Add chicken and turn well to coat.
Cover with cling wrap and leave in fridge to marinate overnight (3 hours minimum).
Heat 1 tbsp oil in a non stick pan over high heat until smoking. Add half the chicken and spread out. Leave for 2 minutes or until charred. Turn each piece and cook the other side until charred - don't worry if not cooked inside. (Note 4, also Video helpful here) Remove into bowl.
Scrape out charred bits left in pan and discard. Add more oil if required and cook remaining chicken.
Wipe skillet with paper towels (or do this part in a pot as you need a lid). Turn heat down to medium high.
Add oil and butter. When butter is melted, add onions, ginger and salt.
Cook, stirring constantly to ensure it doesn't burn, until the ginger is starting to turn golden and the onions smell sweet, about 5 - 7 minutes.
Reduce the heat to medium. Add the garlic and paprika, and cook for 2 minutes.
Add the Curry Sauce Spices, and cook a further 2 minutes, stirring.
Add tomato passata and water, and mix. Bring to a simmer, then cover and reduce heat to low.
Simmer for 15 minutes, stirring occasionally.
Pour curry into a bowl, then use a stick blender to puree until smooth (Note 5).
Return sauce to skillet. Add cream, sugar and butter. Stir to melt the butter.
Add chicken, stir. Simmer for a few minutes until the chicken is cooked through.
Optional: Sprinkle with a pinch of extra garam masala at the end.
Serve over basmati rice, sprinkled with coriander/cilantro if desired. Try this No Yeast Flatbread as a quick naan!

Nutrition Facts : ServingSize 365 g, Calories 582 kcal

CHICKEN TIKKA MASALA

Chicken Tikka Masala image

Provided by Food Network

Categories main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 24

Ingredients

3 boneless, skinless chicken breasts
1/2 cup plain yogurt
1/4 cup lemon juice
1 tablespoon minced fresh ginger
3 teaspoons garam masala
3 teaspoons salt
2 teaspoons paprika
2 teaspoons ground turmeric
6 cloves garlic, minced
3 tablespoons canola oil
3 teaspoons whole coriander seeds
3 teaspoons ground cumin
8 cloves garlic, minced
1 large onion, finely chopped
2 tablespoons minced fresh ginger
Salt
4 teaspoons garam masala
2 teaspoons paprika
2 teaspoons ground turmeric
One 16-ounce can tomato puree
2 cups heavy cream
1 teaspoon dried fenugreek leaves
1/4 cup fresh cilantro, for garnish
Cooked rice or naan, for serving

Steps:

For the chicken marinade: Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, ginger, garam masala, salt, paprika, turmeric and garlic and stir until well-coated. Cover and refrigerate for at least 1 hour, or up to overnight.
Preheat a tandoor (clay) oven or grill.
Place the marinated chicken pieces on skewers, then place them in the tandoor oven. Cook until cooked well, about 15 minutes.
For the sauce: Heat the oil in a large pot over medium heat, then add coriander and cumin, followed by the garlic, onions, ginger and salt to taste. Cook, stirring occasionally, until golden brown, then add the garam masala, paprika and turmeric and stir constantly until the spices are fragrant, about 30 seconds. Stir in the tomato puree and 1 1/4 cups of water, then bring to a boil and cook for about 15 minutes.
Pour in the cream. Remove the chicken from the skewers and add to the sauce, cooking for another 5 minutes, then finish with the fenugreek leaves. Garnish with cilantro and serve over rice or alongside naan bread. Enjoy!

ROASTING TIN CHICKEN TIKKA MASALA

Roasting tin chicken tikka masala image

Make a quick, hearty weeknight supper with this all-in-one chicken curry bake. Serve with naans and finely chopped red onion

Provided by Esther Clark

Time 1h15m

Number Of Ingredients 20

Ingredients

4 large chicken legs
1 tsp rapeseed oil
2 large garlic cloves
1 onion, roughly chopped
thumb-sized piece of ginger, peeled and roughly chopped
1 red chilli, roughly chopped
2 tbsp ghee or butter
2 tsp ground turmeric
2 tsp garam masala
2 tsp ground coriander
2 tsp ground cumin
4 tbsp tomato purée
4 cardamom pods, bashed with the end of a rolling pin
2 x 400g cans chopped tomatoes
200ml chicken stock
1 tsp caster sugar
100ml double cream
½ bunch of coriander, finely chopped
½ red onion, finely chopped, to serve
cooked pilau rice and naans, to serve

Steps:

Season the chicken legs with a little salt. Heat the rapeseed oil in a large, non-stick frying pan over a high heat and add the chicken legs to the pan, skin-side down. Fry for 5-7 mins, turning occasionally until deep golden brown and crisp on all sides. Remove to a plate and set aside.
Peel the garlic cloves and blitz to a purée in a food processor with the onion, ginger and chilli. Heat the ghee or butter in the pan over a medium heat and cook the oniony purée for 15 mins, stirring often. Stir in the spices, tomato purée and cardamom, then cook for 2 mins more. Tip in the canned tomatoes, stock and sugar, bring to a simmer, cover and cook for a further 15 mins. Season to taste.
Heat the oven to 200C/180C fan/gas 6. Stir the double cream through the sauce, then tip it into a baking dish large enough to fit all the chicken legs in a single layer. Nestle the chicken legs in the sauce and bake in the oven for 25-30 mins until cooked through - the juices should run clear when pierced with the tip of a knife in the thickest part of the legs. Scatter with the coriander leaves and red onion, then serve with pilau rice and naans for mopping up the sauce.

Nutrition Facts : Calories 470 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 0.41 milligram of sodium

Tips:

Always marinate the chicken for at least 30 minutes, but longer is better. This will help the chicken absorb the flavors of the spices and yogurt.
Use a variety of spices in your tikka masala. Cumin, coriander, and garam masala are all essential, but you can also add other spices like turmeric, paprika, or chili powder to taste.
Don't be afraid to adjust the amount of heat in your tikka masala. If you like it mild, use less chili powder or cayenne pepper. If you like it hot, add more.
Serve tikka masala with rice, naan, or roti. You can also serve it with a side of raita or chutney.

Conclusion:

Chicken tikka masala is a delicious and easy-to-make dish that is perfect for a weeknight meal. With a little planning, you can have a flavorful and satisfying meal on the table in under an hour. So next time you're looking for a new recipe to try, give chicken tikka masala a try. You won't be disappointed.