How to Make Chicken Tikka Masala recipe At Home

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Ingredients To add In Chicken tikka Masala Recipe

• 6 garlic cloves, finely grated
• 4 teaspoons finely grated peeled ginger
• 4 teaspoons ground turmeric
• 2 teaspoons garam masala
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 1/2 cups whole-milk yogurt (not Greek)
• 1 tablespoon kosher salt
• 2 pounds skinless, boneless chicken breasts, halved lengthwise
• 3 tablespoons ghee (clarified butter) or vegetable oil
• 1 small onion, thinly sliced
• 1/4 cup tomato paste
• 6 cardamom pods, crushed
• 2 dried chiles de árbol or 1/2 teaspoon crushed red pepper flakes
• 1 28-ounce can whole peeled tomatoes
• 2 cups heavy cream
• 3/4 cup chopped fresh cilantro plus sprigs for garnish
• Steamed basmati rice (for serving)

Method To Make Chicken Tikka Masala

• Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.
• Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.
• Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.
• Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.
• Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.
• Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.

how to make Chicken and Broccoli with Crispy Noodles recipe At Home

Hello friends,we are right back with new dish with Fantastic taste for you.i'm sure you will enjoy this recipe at your home.I hope you will follow the guidelines for making this recipe as given follows and wish you all the best for your cooking at your home and respond me about your dish.

Ingredients To Add in Chicken And Broccoli recipe

• 1 tablespoon dry sherry
• 1 tablespoon cornstarch
• 1 tablespoon grated peeled fresh ginger
• 2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 cup vegetable oil
• 4 ounces thin rice sticks or rice noodles
• 1 1/2 pounds broccoli (1-2 heads), cut into small florets, stalks reserved for another use
• 1/2 cup skinless almonds or raw cashews
• 3/4 cup kecap manis or 3/4 cup soy sauce mixed with 1/4 cup packed dark brown sugar
• 3/4 cup Chicken Stock , plus more if needed

Method To Make Chicken And Broccoli Recipe At Home

• In a large bowl, whisk together the sherry and cornstarch. Add the ginger, then add the chicken pieces and stir to coat. Set aside.
• Heat the oil in a wok or a 12-inch skillet over high heat until it reaches 350 degrees on a deep-fat thermometer. The rice sticks cook almost instantly, so have a slotted spoon and paper towels ready before you start. Take a handful of rice sticks, break into 2- to 3-inch pieces, and drop into the hot oil. They should puff immediately and become opaque—remove them as soon as they do to prevent burning and drain on the paper towels. Repeat, bringing the oil back to 350 degrees before you add more rice sticks, until all of them are cooked.
• Pour off all but 2 tablespoons of the oil and return the pan to the heat. When the oil is shimmering, add the chicken, broccoli, and almonds and cook, stirring frequently, until the chicken is lightly browned all over, about 3 minutes.
• Add the kecap manis and chicken stock and bring to a boil, stirring. Reduce the heat to medium-low, cover, and simmer until the chicken is cooked through and the broccoli is tender, 3 to 4 minutes; add a little more stock if the mixture becomes too dry.
• Divide the chicken and broccoli among the plates, top with the crispy noodles, and serve.

Rotisserie Chicken Salad Sandwich

Rotisserie Chicken Salad Sandwich

Ingredients:

• 2 c chopped, cooked chicken
• 1 c diced apple (I use Gala)
• 1/2 c raisins
• 1/4 c mayonnaise
• 1 tsp celery seed
• salt and pepper to taste
• bread (your choice)

Directions:

• Chop up the chicken using your choice of dark or white meat – I use both. Dice the apple into small, bite-sized pieces.
• Combine all ingredients in a bowl and stir until the mayonnaise is evenly incorporated. Chill for at least thirty minutes.
• Serve on your choice of bread with lettuce or sprouts. I love this recipe on Sourdough Walnut Wheat Bread - yum! This is really the perfect weeknight meal and the flavors are so lovely – delicious and nutritious!

More delicious recipes:

1. Almond-Crusted Chicken Strips Recipe
2. Almond-Crusted Chicken Strips
3. General Tso's Chicken Sliders
4. General Tso’s Chicken Sliders
5. Crockpot Chicken Parmesan Recipe
6. Slow Cooker Chicken Parmesan
7. Rotisserie Chicken Casserole
8. Rotisserie Chicken Casserole

Rotisserie Chicken Casserole

Rotisserie Chicken Casserole

1. Recipe Type: Casserole, Dinner
2. Cuisine: American
3. Author: Trish – Mom On Timeout
4. Prep time: 5 mins
5. Cook time: 40 mins
6. Total time: 45 mins
7. Serves: 8-10

Ingredients:

• 3 cups of diced rotisserie chicken {or any other cooked chicken}
• 1 can cream of chicken soup {can use low-sodium or Healthy Request}
• 1 cup uncooked rice, cooked {about 2 1/2 – 3 cups cooked rice}
• 1/2 cup sliced almonds
• 1/2 cup mayonnaise
• 3/4 c diced celery
• 1/2-3/4 crushed corn flakes
• 2 Tbls butter, melted

Directions:

• Preheat oven to 350 degrees. Combine all ingredients into a greased 9×13 baking dish. I use a 9×13 because we like extra room for our corn flakes {more crunch!} but this recipe will fit into an 8×8 or 9×9 baking dish.
• Mix up the ingredients right in the baking dish. When I’m trying to save time, I don’t mess around :)
• Pour cornflakes into a bag and crush away. They don’t have to be crushed to dust or anything – just break them down into smaller pieces.
• Sprinkle the cornflakes over the top of the casserole. Drizzle melted butter over the top.
• Bake for 30- 40 minutes or until casserole is heated through.

Rotisserie Chicken Casserole

Rotisserie Chicken Casserole

1. Recipe Type: Casserole, Dinner
2. Cuisine: American
3. Author: Trish – Mom On Timeout
4. Prep time: 5 mins
5. Cook time: 40 mins
6. Total time: 45 mins
7. Serves: 8-10

Ingredients

• 3 cups of diced rotisserie chicken {or any other cooked chicken}
• 1 can cream of chicken soup {can use low-sodium or Healthy Request}
• 1 cup uncooked rice, cooked {about 2 1/2 – 3 cups cooked rice}
• 1/2 cup sliced almonds
• 1/2 cup mayonnaise
• 3/4 c diced celery
• 1/2-3/4 crushed corn flakes
• 2 Tbls butter, melted

Directions

• Preheat oven to 350 degrees. Combine all ingredients into a greased 9×13 baking dish. I use a 9×13 because we like extra room for our corn flakes {more crunch!} but this recipe will fit into an 8×8 or 9×9 baking dish.
• Mix up the ingredients right in the baking dish.
• Pour cornflakes into a bag and crush away. They don’t have to be crushed to dust or anything – just break them down into smaller pieces.
• Sprinkle the cornflakes over the top of the casserole.
• Drizzle melted butter over the top.
• Bake for 30- 40 minutes or until casserole is heated through.

Easy, Cheesy, Chicken Parmesan Sandwiches & Family Game Night

Easy, Cheesy, Chicken Parmesan Sandwiches & Family Game Night

Ingredients:

• Tyson Chicken Nuggets
• Mozzarella Cheese
• Marinara or Pasta Sauce
• Parmesan Cheese
• French Rolls
• Ore Ida French Fries
• Heinz Ketchup

Directions:

• Cook the Golden Crinkles an Chicken Nuggets according to the package instructions.
• While those are cooking, take out the rolls and sprinkle some of the Parmesan cheese on the rolls. Any Parmesan cheese will work – I happened to have some Shaved Parmigiano Reggiano cheese on hand. Throw those into the same oven and let the rolls toast for 3-5 minutes.
• Once the Chicken Nuggets are cooked, place them on top of the rolls and sprinkle with more Parmesan cheese.
• Spoon on 3-4 tablespoons of sauce.
• And then cover with mozzarella cheese. You can use shredded, fresh, or slices. Whatever you have will work :)
• Throw the sandwiches back into the oven and bake until the cheese is nice and melted {3-5 minutes} and get ready to enjoy!
• For the kids’ plates I stacked the Golden Crinkles like Lincoln Logs because on Family Game Night – food is FUN too! I squeezed the Heinz Ketchup into the center for dipping – the boys LOVED this.

Almond-Crusted Chicken Strips

Almond-Crusted Chicken Strips

Ingredients

• Canola oil cooking spray
• 1/2 cup sliced almonds
• 1/4 cup whole-wheat flour
• 1 1/2 teaspoons paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dry mustard
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1 1/2 teaspoons extra-virgin olive oil
• 4 large egg whites
• 1 pound chicken tenders

Directions

• Preheat oven to 475°F.
• Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
• Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor and process until the almonds are finely chopped and the paprika is mixed throughout.
• With the motor running, slowly drizzle in olive oil; process until combined.
• Transfer the mixture to a shallow dish.
• Whisk egg whites in a second shallow dish.
• Coat chicken tenders and transfer each tender to the almond mixture; turn to coat evenly.
• Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.
• Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.

Easy, Cheesy, Slow Cooker Chicken Parmesan

Easy, Cheesy, Slow Cooker Chicken Parmesan

Ingredients

• 6 boneless, skinless chicken breasts
• 2 Tbls olive oil
• 1 lg onion, thickly sliced
• 1/2 tsp Italian Seasoning
• 32 ounces pasta/spaghetti sauce {use your favorite, the flavors just intensify during cooking}
• 1/2 cup parmesan cheese {I used shaved Parmigiano Reggiano that I had on hand}
• 1 cup + grated mozzarella cheese

Directions :

• Heat olive oil in a large skillet. Lightly brown the chicken on both sides. Don't overcrowd the pan.
• Slice up onion into nice thick slices and place in the bottom of your slow cooker. Add the browned chicken breasts and sprinkle Italian Seasoning over the top. Pour pasta sauce over the chicken. The chicken should be completely covered with the sauce.
• Cook on low for 5-7 hours.
• Sprinkle chicken with parmesan and mozzarella cheeses. Continuing cooking, uncovered until cheeses melt.
• Serve over hot spaghetti with some crunchy French bread and a nice salad and dinner is served!

Red Curry Yogurt Chicken

Red Curry Yogurt Chicken

Ingredients

1.     1 1/2 cups Greek Yogurt
2.     2 tbsp Red Curry Paste
3.     1 tsp Garlic Powder
4.     1/2 lime, juiced
5.     Salt, to taste
6.     2 cups Panko Bread Crumbs
7.     Red Pepper Flakes, to taste
8.     2 lb Boneless, Skinless Chicken Breasts
9.     Cilantro, for garnish
10.     12 oz French Cut Green Beans
11.     1 tbsp Extra Virgin Olive Oil
12.     2 Red Peppers, sliced
13.     2 Garlic Cloves, minced
14.     Red Pepper Flakes, a dash
15.     Salt, to taste
16.     Cilantro, for garnish

Instructions

•     Pre-heat the oven to 375 degrees. Coat a baking dish with cooking spray.
•     In a large bowl, add yogurt and the next 4 ingredients. Stir until well combined. In a shallow dish, combine panko bread crumbs and red pepper flakes. Dunk one chicken breast into the yogurt mixture, both sides of the chicken should be covered. Next, place chicken in the panko. Press chicken into the panko to cover the chicken. Put chicken in baking dish and repeat steps with each chicken breast. Bake for 35 minutes. Garnish with cilantro.
•     In a sauce pan filled with water, add french green beans and bring water to a boil. Cook for 2-3 minutes. Immediately drain green beans then plunge them into a bowl of ice water to stop the cooking. Drain again and set aside.
•     In a large frying pan, heat the olive oil over medium heat. Add the bell pepper and toss and stir for about 1 minute. Add the beans and saute for 1 minute longer. Add the red pepper flakes and garlic and stir for 1 minute. Season with salt if needed. Turn off heat and sprinkle cilantro. Serve immediately.

Inside Out Chicken Enchiladas

Inside Out Chicken Enchiladas

Ingredients

1.     2.5 tbsp Taco Seasoning
2.     1 Red Pepper, diced
3.     1/2 Onion, diced
4.     4 Corn Tortillas, sliced into strips and then cut again. (will look like squares)
5.     4 oz can Mild Green Chilis
6.     15 oz can Black Beans, drained
7.     1 tbsp Cilantro, diced
8.     1 cup Sour cream
9.     1 cup Shredded Mexican Cheese Blend
10.     Salt, to season
11.     Cooking Spray
12.     2 10 oz cans Enchilada Sauce
13.     6 Boneless, Skinless Chicken Breasts, butterflied and flattened
14.     2 tbsp Butter, cut into cubes
15.     2 tbsp Flour
16.     1 cup Skim Milk
17.     8 oz block Monterey Jack & Chedder Cheese, shredded

Instructions

•     Pre-heat oven 375 degrees.
•     To make the enchilada filling, combine the taco seasoning and the next 8 ingredients in a large bowl. Stir and taste. Add salt if needed.
•     Coat a large casserole dish with cooking spray. Pour 1 can of enchilada sauce into the dish.
•     For the chicken roll ups - take one large spoonful of the enchilada filling and place it on one side of a chicken breast.Fold over and roll chicken. Secure with toothpicks. Place in the casserole dish. Repeat 5 more times.
•     In a sauce pan, add butter & flour. Stir and cook until the mixture is a deep blonde color. Add 1 cup of milk and stir with a whisk. When the sauce has thickened, add the other can of enchilada sauce. Bring to a boil. Turn off heat and stir in half of the Monterey Jack & Chedder cheese. Stir until all of the cheese is melted. Pour sauce over chicken.
•     Bake chicken for 45 minutes. Take out chicken and sprinkle the remaining cheese. Return to the oven and bake for 5 minutes. Remove chicken and let it rest for 5 minutes before serving.

Buffalo Chicken Taquitos

Buffalo Chicken Taquitos

1.     3 cooked chicken breasts, shredded
2.     ½ tsp seasoning salt
3.     1 cup ranch dressing
4.     ½ cup wing sauce, such as Franks
5.     5 green onions, white & green parts sliced
6.     1 cup shredded marble jack cheese
7.     10 flour tortillas, 6-inch size
8.     Cooking spray

 Directions:

•     Pre-heat oven to 450 degrees.
•     In a bowl, combine chicken and the next 5 ingredients. Stir until mixed well.
•     On a tortilla, place a small amount of filling onto each and roll tightly. On a cookie sheet lined with foil, spray with cooking spray. Place each taquito on the cookie sheet seam side down. When all 10 taquitos are on the cookie sheet, spray the top with cooking spray. (This will help them brown.)
•     Bake the taquitos at 450 degrees F for 10-15 minutes and serve.

BBQ Chicken & Pineapple Jalapeno Poppers, makes 24 poppers

BBQ Chicken & Pineapple Jalapeno Poppers, makes 24 poppers

•     8 oz cream cheese, at room temperature
•     1 cup shredded BBQ chicken
•     4 green onions, chopped
•     1/4 cup cilantro, chopped
•     2 tbsp BBQ sauce
•     Salt, to taste
•     4 pineapple rings, chopped
•     12 jalapenos, cut in half, seeds and ribs removed
•     24 strips of bacon (I used Oscar Mayer Hardwood Smoked)
•     toothpicks
•     brown sugar

Directions:

1.     Pre-heat over to 300 degrees.
2.     In a bowl, use a hand mixer to fluff up cream cheese. Once it’s light and airy, add BBQ chicken and the next 4 ingredients. Fold with a spatula until it’s well combined. Add pineapple and stir.
3.     Line a baking sheet with foil. Stuff each hallowed jalapeno with the cream cheese mixture. Wrap jalapeno in bacon and secure with a toothpick. Place on the baking sheet. Sprinkle brown sugar on top of bacon. Bake for 60 minutes. Serve hot or at room temperature.