Food
Aarti Sequeira’s 5-Star Chicken Tikka Masala | Food Network
Up your dinner game with Aarti’s Chicken Tikka Masala!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chicken Tikka Masala
RECIPE COURTESY OF AARTI SEQUEIRA
Level: Easy
Total: 1 hr 25 min
Prep: 20 min
Inactive: 30 min
Cook: 35 min
Yield: 4 to 6 servings
Ingredients
Marinade:
1 cup plain yogurt, whisked until smooth
3 tablespoons Ginger-Garlic Paste, recipe follows (or 1 tablespoon grated fresh ginger and 3 cloves garlic put through a garlic press or finely minced)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken thighs, poked with a fork, and cut into large bite-sized chunks
Sauce:
2 teaspoons olive oil
3 tablespoons butter
1/3 cup Ginger-Garlic Paste, recipe follows (or 6 cloves garlic and 2-inch thumb ginger minced)
2 serrano peppers, minced (seeds removed if you don’t want it spicy)
2 tablespoons tomato paste
1 teaspoon garam masala
2 teaspoons paprika
8 Roma tomatoes, diced
1 1/2 teaspoons kosher salt
1 to 2 cups water
Oil, for grilling
1 tablespoon dried fenugreek leaves (optional)
1/2 cup heavy cream
Minced fresh cilantro, for garnish
Cooked rice, naan, or crusty piece of bread, for serving
Ginger-Garlic Paste:
1/2 cup cloves garlic, whole
1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
1/4 cup canola oil
Directions
For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.
For the sauce: When you’re ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.
Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.
Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it’s charred, about 2 minutes on each side. (Don’t worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).
Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!
Ginger-Garlic Paste:
Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
Save what you don’t use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It’s a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.
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#ChickenTikkaMasala #AartiParty #FoodNetwork
Aarti Sequeira’s 5-Star Chicken Tikka Masala | Food Network
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Ree uses canning jars to transform this classic Italian dessert into a portable and perfectly portioned treat!
Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3tp5Q1l
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Mini Tiramisu
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 20 min
Active: 20 min
Yield: 2 servings
Ingredients
1/2 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract
1/2 cup mascarpone cheese, at room temperature
1/4 cup espresso or very strong coffee
2 teaspoons dark rum or marsala
6 savoiardi biscuits or ladyfingers
One 1-ounce piece semisweet chocolate
Unsweetened cocoa powder, for dusting
Directions
Combine the cream, sugar and vanilla in a bowl and beat until stiff peaks form. Beat in the mascarpone.
Combine the espresso and rum in a shallow bowl.
Break the ladyfingers into thirds to make 18 pieces. To build the first tiramisu, quickly dip 2 pieces in the coffee mixture, then place in the bottom of a small glass.
Spoon a heaping tablespoon of the mascarpone mixture on top. With a rasp or the smallest holes on a box grater, grate a fine layer of the chocolate over the mascarpone mixture. Repeat 2 more times to fill the glass, then repeat the whole process for the second tiramisu.
Using a fine sieve, dust the tops with cocoa powder. Refrigerate for at least 2 hours or up to 2 days.
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#ReeDrummond #ThePioneerWoman #FoodNetwork #MiniTiramisu
Ree Drummond’s Mini Tiramisu | The Pioneer Woman | Food Network
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Andrew Fuller stopped by Food Network Kitchen with the ultimate Halloween trick to totally dupe your friends!
Catch Andrew judging the FINALE of #HalloweenWars, Sunday at 9|8c!
Get the recipe 👇
Deviled Egg Jell-O Shots
Recipe courtesy of Andrew Fuller
Level: Easy
Total: 1 hr (includes setting time)
Active: 15 min
Yield: about 12 shots, depending on the size of your mold
These boozy little impostors look alarmingly like real deviled eggs—but they’re creamy, sweet Jell-O shots.
Ingredients
“Egg Whites”:
1/2 cup whipped cream-flavored vodka
2 teaspoons agar-agar powder
1/2 cup horchata liqueur, such as Licor 43 Horchata
1/2 cup heavy cream
“Yolk” Filling:
1 cup whole milk
One 3.4-ounce box banana cream instant pudding mix, such as Jell-O
One 8-ounce container frozen whipped topping, such as Cool Whip, completely thawed
Yellow food coloring, as needed
Ground cinnamon, for the “paprika” garnish
Directions
Special equipment: silicone half-egg molds
For the “egg whites:” Place the silicone egg molds on a flat tray.
With the burner off, pour the vodka into a small saucepan, evenly sprinkle the agar-agar over it and whisk to combine. Place the pan over very low heat and cook, whisking constantly, until the mixture begins gently bubbling and thickening, without reaching a rolling boil, about 3 minutes. Whisk in the horchata liqueur and heavy cream.
Continue to cook over low heat, stirring, just until completely smooth and well combined, about 2 minutes more.
Immediately pour the mixture into the egg molds. Use a toothpick to pop any bubbles on the surface. Refrigerate until completely firm, 30 to 60 minutes.
Carefully remove the “egg whites” from the molds. Use a small melon baller or spoon to scoop a shallow cavity from the center of each one. Save the scooped-out pieces for a boozy chef’s snack!
For the “yolk” filling: Whisk together the milk and instant pudding mix until thick and smooth.
Fold in the thawed whipped topping. Add enough yellow food coloring to create a convincing yolk color. Pipe or spoon the filling into the centers of the molded shots. Lightly dust with cinnamon to mimic paprika. Keep refrigerated until serving.
Cook’s Note
These look extremely convincing, so make it clear to guests that they contain alcohol. Never serve them as a surprise and keep them away from children. If doing these without alcohol, replace the alcohol with actual horchata.
Copyright 2026 Television Food Network, G.P. All rights reserved.
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Scott Conant, Maneet Chauhan and Ted Allen craft entrees from deep-fried carnival eats. Geoffrey fills in for Ted and lends a hand in the kitchen.
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No longer simply watching from the sidelines, Chopped judges are taking over the kitchen, and trying their hands at the same basket ingredients that have sent home chef competitors.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Watch more from Food Network at https://foodtv.com/39EXAST
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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#ChoppedAfterHours #FoodNetwork #ManeetChauhan #ScottConant #TedAllen
Carnival | Chopped After Hours | Food Network
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Looking for the best Thanksgiving turkey recipe? Food Network Kitchen’s Butter-Blanketed Turkey is the secret to extra-juicy turkey, crispy golden-brown skin, and incredible holiday flavor. Made with fresh herbs, lemon, and a rich butter coating, this easy Thanksgiving turkey recipe is a show-stopping centerpiece your guests will never forget.
And no, it’s not too much butter!
Get the recipe: https://foodtv.com/4829frP
What You’ll Learn:
🧈 The secret to a ultra-moist turkey using the butter +cheesecloth method
🤔 Easy tips for making flavorful homemade turkey gravy
🦃 Step-by-step instructions to carving a turkey like a pro
0:00 Intro
0:49 Gather the ingredients
2:06 Prep & season the turkey
5:37 Prep roasting pan
6:26 Place turkey in pan with cheese cloth
8:55 Place in oven & baste
10:07 Make the stock
11:26 Baste again
11:59 Remove cheese cloth & place in oven again
12:55 Let turkey rest and strain stock
15:15 Make the gravy
19:12 Slice the turkey
22:27 Serve
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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#FoodNetwork #Cooking #Recipe #Turkey #Gravy #ComfortFood
The Best Butter-Blanketed Turkey & Gravy 🧈🌟From Food Network Kitchen
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Jet Tila puts a quick spin on a Vietnamese classic with this easy beef pho, made with sliced beef, rice noodles, herbs and a broth infused with ginger, star anise and cinnamon.
#ReadyJetCook #JetTila #FoodNetwork #BeefPho
Get the recipe ► https://foodtv.com/2Wq0Ys0
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Jet Tila is back for a flavor-packed fifth season of #ReadyJetCook, helping you master the ingredients and techniques of pan-Asian cooking at home. He breaks down key skills and shares stories along the way, making each episode a cooking journey that you won’t want to miss.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Quick Beef Pho
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 1 hr
Active: 20 min
Yield: Makes 2 large or 4 small bowls
Ingredients
Pho Stock:
2 tablespoons (30 g) beef bouillon or base
1 tablespoon (15 g) Vietnamese fish sauce
1 tablespoon (15 g) white sugar
One (2″ [5-cm]) piece ginger, sliced into thin tiles
1/2 yellow onion, large dice
Pinch kosher salt
2 whole cloves
2 whole star anise
1 cinnamon stick
Assembly:
1/2 pound (240 g) thin rice stick noodles, rinsed
1/2 pound (240 g) beef strip loin or fillet, shaved thin
1 cup (240 g) Vietnamese basil leaves
1 cup (240 g) bean sprouts
1/2 cup (95 g) cilantro leaves
5 jalapeno or serrano chiles, sliced thin
4 scallions, sliced thin on the bias
1/2 yellow onion, sliced paper thin
1 lime, cut into wedges
Hoisin sauce, for the table
Chili sauce, such as Sriracha, for the table
Directions
Special equipment: cheesecloth and butcher’s twine for the satchel
For the Pho Stock: Add the beef base and 1 quart water to a 2-quart (1.9-L) saucepan and bring to a low boil. Add the fish sauce, sugar, ginger, onion and salt to the stock and reduce the heat to a simmer. Wrap the cloves, star anise and cinnamon stick in a piece of cheesecloth and tie it into a satchel. Add the satchel to the broth and simmer for at least 30 minutes, but no more than 45 minutes.
Around the 30 minute mark, taste the broth to see that the spice flavors have been extracted, and adjust seasonings if necessary. Strain the aromatics and satchel from the broth, return to a sauce pot, and reserve for assembly.
For the assembly: Bring the broth back to a simmer. In a separate pot, bring water to a boil. Using a sieve or basket, quickly dip the noodles into the water until they are hot and al dente, 10 to 20 seconds. Drain the excess water from the noodles and distribute the noodles between 4 bowls.
Top each bowl with some sliced beef, basil, bean sprouts, cilantro, jalapeno, scallions and onion, or as each person wishes. Ladle in enough broth to cover the ingredients in the bowl. Garnish with a lime wedge. I like to serve pho with Sriracha and hoisin sauce.
Copyright 2026 Television Food Network, G.P. All rights reserved.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Jet Tila’s QUICK Beef Pho 🍜🔥 Ready Jet Cook | Food Network
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@jennuw1ne
January 13, 2024 at 10:58 am
My local Indian restaurant‘s Tikka Masala took me here.
@hanj31
January 13, 2024 at 10:58 am
I guess also add a few drops of oil in the marinade if you don't have the ginger garlic paste.
@damned_1
January 13, 2024 at 10:58 am
My go-to is usually butter chicken and garlic naan, no rice…but this is also delicious!! 🥹🫶🏽
@finderfinder100
January 13, 2024 at 10:58 am
I almost always forget to add fenugreek leaves to any recipe that calls for them. Love them in dishes but they always go in at different times than the rest of the herbs and spices and it throws me off.
@santhurinaidoo3824
January 13, 2024 at 10:58 am
Santhuri naidoo
@martinlander3906
January 13, 2024 at 10:58 am
"if you're watching what you eat, use the non-fat, it's fine." lololol. Low fat diet has been thoroughly debunked.
@roxxyhearts389
January 13, 2024 at 10:58 am
Mmm idk🤔
@jorgemendoza5631
January 13, 2024 at 10:58 am
Amazing , I followed every step simply delicious, however the tomatoes were emulsified that step was not filmed , but amazing thank you Chef
@horticasey
January 13, 2024 at 10:58 am
One of the best racks in the game. Amazing.
@kuxica
January 13, 2024 at 10:58 am
Alahu akbar!
@danielbowedeserteagle9249
January 13, 2024 at 10:58 am
I watch you cook this this morning and I decided what I was going to eat today great job I watch all of your videos every one of them👍💯
@koolburn5218
January 13, 2024 at 10:58 am
FYI, For the sauce you need put it into a blender or food processor and then return to the pan. The scene was cut and in the description box, it tells you to do that. Crappy editor for this video
@Warmachine1999
January 13, 2024 at 10:58 am
She is sexy beautiful and talented all in one. Wish I had a woman like her.
@jaleesatrevelyan1510
January 13, 2024 at 10:58 am
She really needs to lose the phony accent.
@teresaespildora7460
January 13, 2024 at 10:58 am
Very yummy
@derekfitzpatrick4249
January 13, 2024 at 10:58 am
Looking good beautiful 😍😍
@datura5133
January 13, 2024 at 10:58 am
I love tikka masala. I really do. Ever since my first trip to India I couldn't stop thinking about it for even a second.
Just the smell of it gets me going.
Tikka masala.
I want to eat it forever and just never stop.
For the first time in a while I think I might have it in my hot pot this winter.
But I won't.
Because I know I'll have it again and I won't stop thinking about it until I do.
It's like that song from The Addams Family, "When you're away from me.
It hurts too much to think about.
Wishing you were here.
Wishing you were here.
Wishing you were here with me.
@johnmirbach2338
January 13, 2024 at 10:58 am
😁✌🖖👌👍😎
@Alwaysbeniceok
January 13, 2024 at 10:58 am
Well this is this lady’s effort of cooking chicken in some Indian inspired style of cooking😝Truly an insult to the actual dish itself😟..no hate here….🙏
@jaquelinetrujillofigueroa1595
January 13, 2024 at 10:58 am
No entiendo ,Inglés, pero me guio con el video, gran receta, gracias
@bipbippadotta5953
January 13, 2024 at 10:58 am
Onions ?
@azeemm2952
January 13, 2024 at 10:58 am
I'm sorry what? Olive oil? This isn't a pasta sauce, use ghee! No proper spices in the yogurt or the masala? No onions, where's the damn onions???! And if you can't find kasuri methi just leave it out. Please don't use maple syrup, I repeat DO NOT use maple syrup. And finish it with cream and / or butter not milk…this recipe definitely isn't tikka masala
@ruthsteyert8053
January 13, 2024 at 10:58 am
This is not tikka masala by any stretch of the imagination…
@NooriesKitchen
January 13, 2024 at 10:58 am
The way she talks oh my love it
I subscribed your channel please do subscribe my channel
Noorie’s kitchen
@ahhhhhyeah
January 13, 2024 at 10:58 am
Thank you for using chicken thighs. I literally can never find Indian restaurants that will do thigh meat, they always argue and insist that butter chicken and chicken tikka must use white meat, which is dry and tough and flavorless.
@Commodityforex
January 13, 2024 at 10:58 am
Great n lovely 👍
@estherjurado7351
January 13, 2024 at 10:58 am
Me I red lined the chanel when she was gone.
@chahelaine9551
January 13, 2024 at 10:58 am
This video is repeated two years ago
@janedoe805
January 13, 2024 at 10:58 am
Aarti could you please tell me what company makes that wonderful frying pan you’re using? Or can anyone in the comment section identify it? Thank you 😊That Recipe looks absolutely delicious!
@cjalxndr
January 13, 2024 at 10:58 am
I loved this show
@pondicherryfoodiecouple4284
January 13, 2024 at 10:58 am
Really nice to see 🤩
Stay smile✨
@DrBrunoRecipes
January 13, 2024 at 10:58 am
Nice recipe, Aarti. Well done
@easyrecipe2365
January 13, 2024 at 10:58 am
I love Indian food 😋 😍
@kellybanks326
January 13, 2024 at 10:58 am
Looks delicious will have to make this 🤤😋
@throughsoul
January 13, 2024 at 10:58 am
Didn’t like how it went from tomatoes to sauce in the video like magic. Skipped a few steps.
Otherwise, energetic and fun and glowing for the video. Shining with beauty and composure through the entire video.
@lonbon1
January 13, 2024 at 10:58 am
I need to see her clean that grill pan.
@allentrice1703
January 13, 2024 at 10:58 am
I didn't realize she has things to spice up for curry chicken and some other things.
@yetanothercookingshow8641
January 13, 2024 at 10:58 am
Now that's what I call finger licking good chicken!