Alright folks, it’s time to spice up your life with some Tikka Masala, the ever popular Indian dish that has taken the world by storm. And boy do we have some amazing recipes for you to try out!
Gather round for some Fish Tikka Masala!
First up, we’ve got a recipe for the best Fish Tikka Masala you’ll ever taste, featuring succulent salmon that will make your mouth water. Check out the image below:
Ingredients:
- 1 lb of salmon, cut into bite-sized pieces
- 1/2 cup plain Greek yogurt
- 2 tablespoons of minced garlic
- 2 tablespoons of minced ginger
- 1 teaspoon of ground turmeric
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of smoked paprika
- 1 teaspoon of red chili flakes (more or less depending on your spice tolerance)
- 2 tablespoons of ghee or oil of your choice
- 1 medium onion, sliced
- 1 can (14.5 oz) of diced tomatoes, undrained
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- In a large bowl, mix together the yogurt, garlic, ginger, turmeric, cumin, coriander, smoked paprika, and red chili flakes until well combined. Add the salmon pieces to the bowl and toss to coat. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour, and up to 8 hours.
- In a large skillet or Dutch oven over medium-high heat, melt the ghee or oil. Add the onion and cook until softened, stirring occasionally, about 5 minutes.
- Stir in the diced tomatoes and their juices, and bring to a simmer. Reduce heat to low and let simmer for 10 minutes, stirring occasionally.
- Remove the salmon from the marinade, shaking off any excess. Add the salmon pieces to the skillet or Dutch oven and stir gently to coat with the tomato sauce.
- Cover and let simmer for 10-15 minutes, until the salmon is cooked through and the sauce has thickened. Stir in the heavy cream and season with salt and pepper to taste.
- Garnish with cilantro and serve over rice or with naan bread.
The pièce de résistance: Chicken Tikka Masala!
And now, for the main event, the dish that started it all: Chicken Tikka Masala! Feast your eyes on this beauty:
Ingredients:
- 2 lbs of boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup plain Greek yogurt
- 2 tablespoons of minced garlic
- 2 tablespoons of minced ginger
- 1 teaspoon of ground turmeric
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of smoked paprika
- 1 teaspoon of red chili flakes (more or less depending on your spice tolerance)
- 2 tablespoons of ghee or oil of your choice
- 1 medium onion, sliced
- 1 can (14.5 oz) of diced tomatoes, undrained
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- In a large bowl, mix together the yogurt, garlic, ginger, turmeric, cumin, coriander, smoked paprika, and red chili flakes until well combined. Add the chicken pieces to the bowl and toss to coat. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour, and up to 8 hours.
- In a large skillet or Dutch oven over medium-high heat, melt the ghee or oil. Add the onion and cook until softened, stirring occasionally, about 5 minutes.
- Stir in the diced tomatoes and their juices, and bring to a simmer. Reduce heat to low and let simmer for 10 minutes, stirring occasionally.
- Remove the chicken from the marinade, shaking off any excess. Add the chicken pieces to the skillet or Dutch oven and stir gently to coat with the tomato sauce.
- Cover and let simmer for 10-15 minutes, until the chicken is cooked through and the sauce has thickened. Stir in the heavy cream and season with salt and pepper to taste.
- Garnish with cilantro and serve over rice or with naan bread.
Hope you enjoy these amazing recipes as much as we did! Don’t be afraid to add or subtract any ingredients to suit your personal taste. And most importantly, have fun in the kitchen!
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