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Guy Eats Trap Fusion Jerk Lamb & Oxtails in Memphis | Diners, Drive-Ins and Dives | Food Network

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Guy hits up a Southern-Caribbean mashup serving jerk lamb chops and oxtails with a little Memphis love. The lamb chops are SO flavor-packed that Guy compares it to “10 buddies going to one concert in a Honda.” 😂
#FoodNetwork #GuyFieri #Memphis #Tennessee
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

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!

Visit Trap Fusion: https://trapfusion.com
Follow them: https://www.instagram.com/trapfusion901

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Guy Fieri Eats Memphis-Style Jerk Lamb & Oxtails | Diners, Drive-Ins, and Dives | Food Network


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24 Comments

24 Comments

  1. @user-jp7lm4jw5o

    January 31, 2024 at 12:35 pm

    मैंने इसे बनाया, यह वास्तव में आकर्षक है….अब यह मेरे मेनू का हिस्सा बन गया है। आपका बहुत-बहुत धन्यवाद।

  2. @algernon5776

    January 31, 2024 at 12:35 pm

    Memphis is an inderrated culinary destination. And no i do not live in Memphis

  3. @severbever

    January 31, 2024 at 12:35 pm

    Dudes real cocky

  4. @jesseschauer4054

    January 31, 2024 at 12:35 pm

    The lamb is insanely overcooked

  5. @nazmulalam6734

    January 31, 2024 at 12:35 pm

    Markeith is my guy! Get it brother!

  6. @michaeldunn7716

    January 31, 2024 at 12:35 pm

    Absolutely amazing! A couple of good guys too.
    God bless all here.

  7. @shawncoyle9530

    January 31, 2024 at 12:35 pm

    I love ox tail, it looks so good. If I ever go to Memphis I'm definitely stoping by here.

  8. @TheCs33157

    January 31, 2024 at 12:35 pm

    I've been cooking this dish for over 30 years so I know it's 🔥!

  9. @beardedelephant3023

    January 31, 2024 at 12:35 pm

    He called him frosted tips😂

  10. @GTSeizmic

    January 31, 2024 at 12:35 pm

    TBH, I have Caribbean blood in me, and I always adore Caribbean food. Even said, the lamb chops and oxtails are delicious and divine!😍

  11. @jotighe2

    January 31, 2024 at 12:35 pm

    great chemistry. good content.

  12. @MIGUELRODRIGUEZ-di1ns

    January 31, 2024 at 12:35 pm

    Guy flexed on em😂😂😘💪🏾🦾🦾🦾 called em BEYONCE 😂😂😂😂😢😂😂😂😂😤

  13. @mylesdeep1736

    January 31, 2024 at 12:35 pm

    Guy should do a cross country tasting of his own restaurants and bring a normal shmuck just for that realistic touch.

  14. @tommyt1971

    January 31, 2024 at 12:35 pm

    “Little butter…” Puts in a whole stick!

  15. @travisvance3595

    January 31, 2024 at 12:35 pm

    I'll be in Memphis this spring. I have to try this restaurant. 😮

  16. @adriataylor3913

    January 31, 2024 at 12:35 pm

    Come on frosty tips 😂

  17. @scotthamilton9515

    January 31, 2024 at 12:35 pm

    Straight to flavortown!

  18. @daniellamantia7324

    January 31, 2024 at 12:35 pm

    Luv ya Guy Caio Bello great food and restaurants

  19. @bergthorjohannesson7819

    January 31, 2024 at 12:35 pm

    That lamb is so over cooked its ruined 🙁 im brought up on lamb and to me thats such a waste how they over cook it 🙁 ive been cooking lamb for close to 40 years, ive raised sheep butchered and cooked in all manor of methods but that to me is terrible mishandeling of lamb 🙁

  20. @bobbywong9392

    January 31, 2024 at 12:35 pm

    Apologies for my choice of word in advance.. but "frosty tips"?? 😅

  21. @Bens_Views

    January 31, 2024 at 12:35 pm

    McCoy my last name.

  22. @danielmagana7043

    January 31, 2024 at 12:35 pm

    He is the best

  23. @prettychrissy

    January 31, 2024 at 12:35 pm

    The food looks so yummy ❤❤

  24. @heatherthompson8878

    January 31, 2024 at 12:35 pm

    Man that looked fireeee

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Food Network Chefs’ Top Vegetarian Recipe Videos | Food Network

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Try these delicious vegetarian dishes from Food Network chefs, like Ree Drummond’s mac and cheese primavera, Molly Yeh’s sheet pan ratatouille pizza, Ina Garten’s Roasted Eggplant and more! #VegetarianRecipes #FoodNetwork #StreamOnMax: https://foodtv.com/StreamOnMaxYT
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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!

0:00 Intro
0:05 – Jeff Mauro’s Deconstructed Eggplant Parmesan Sandwich
4:44 – Molly Yeh’s Chickpea Squash Pot Pie
8:43 – Kardea Brown’s Lemon-Peppered Fried “Chicken” Tenders
15:08 – Alex Guarnaschelli’s Curried Chickpea Stuffed Cabbage
20:32 – Guy Fieri’s BBQ Jackfruit Empanadas
32:50 – Molly Yeh’s Sheet Pan Ratatouille Pizza
36:43 – Katie Lee Biegel’s Tofu Fried Rice
41:34 – Bobby Flay’s Persian-Style Baked Omelette
45:22 – Katie Lee Biegel’s Butternut Squash and Kale Lasagna Spirals
54:44 – Ree Drummond’s Very Veggie Soup
57:38 – Kardea Brown’s Grilled Vegetable Lasagna
01:04:02 – Geoffrey Zakarian’s Pasta Salad with Tomatoes and Cucumbers
01:09:27 – Ree Drummond’s Mac and Cheese Primavera
01:13:04 – Ina Garten’s Crusty Baked Shells & Cauliflower
01:16:20 – Kardea Brown’s Grandma’s Old-Fashioned Baked Mac ’n’ Cheese
01:20:21 – Ree Drummond’s Puff Pastry Quiche
01:23:24 – Ina Garten’s Roasted Eggplant
01:26:43 – Ree Drummond’s Stuffed Shells
01:28:55 – Ina Garten’s Lemon Fusilli with Arugula

Get the recipes:
Jeff Mauro’s Deconstructed Eggplant Parmesan Sandwich – https://foodtv.com/3cgtEMR
Molly Yeh’s Chickpea Squash Pot Pie – https://foodtv.com/3yf0CbY
Kardea Brown’s Lemon-Pepper Fried “Chicken” Tenders – https://foodtv.com/3AMgtyS
Aarti Sequeira’s Roasted Root Jumble with Feta – https://foodtv.com/3SIDIVi
Alex Guarnaschelli’s Curried Chickpea Stuffed Cabbage – https://foodtv.com/3UjxiJy
Guy Fieri’s BBQ Jack Fruit Empanadas – https://foodtv.com/3Dw678G
Molly Yeh’s Sheet Pan Ratatouille Pizza – https://foodtv.com/3i17zFx
Katie Lee Biegel’s Tofu Fried Rice – https://foodtv.com/3jG9vkD
Bobby Flay’s Persian-Style Baked Omelette – http://foodtv.com/3sFcnTY
Katie Lee Biegel’s Butternut Squash and Kale Lasagna Spirals – https://foodtv.com/45WCusM
Ree Drummond’s Very Veggie Soup – https://foodtv.com/31GtIDD
Kardea Brown’s Grilled Vegetable Lasagna – https://foodtv.com/2HG9rEl
Geoffrey Zakarian’s Pasta Salad with Tomatoes and Cucumbers – https://foodtv.com/3hRuIJs
Ree Drummond’s Mac and Cheese Primavera – https://foodtv.com/37T7m2X
Ina Garten’s Crusty Baked Shells & Cauliflower – http://foodtv.com/2JP7ln0
Kardea Brown’s Grandma’s Old-Fashioned Baked Mac ’n’ Cheese – https://foodtv.com/47fDQ2Z
Ree Drummond’s Puff Pastry Quiche – https://foodtv.com/4bfx5AQ
Ina Garten’s Roasted Eggplant Parmesan – https://foodtv.com/31ZUOmx
Ree Drummond’s Stuffed Shells – https://foodtv.com/2HYviFb
Ina Garten’s Lemon Fusilli with Arugula – https://foodtv.com/2GjDq33

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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▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
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Food Network Chefs’ Top Vegetarian Recipe Videos | Food Network


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The Pioneer Woman Makes Caramel Apple Pie | The Pioneer Woman | Food Network

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The best way to end your Thanksgiving meal? An apple pie with a crispy, crumbly topping and a big drizzle of gooey caramel sauce!

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Get the recipe ► https://foodtv.com/2TJLiiW

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!

Caramel Apple Pie
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 2 hr 25 min (includes chilling time)
Active: 1 hr
Yield: 8 servings

Ingredients

Perfect Spiced Pie Crust:
3 cups all-purpose flour, plus more for flouring
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 1/2 sticks (12 tablespoons) salted butter, cut into pieces
3/4 cup vegetable shortening or lard
1 tablespoon distilled white vinegar
1 egg, lightly beaten

Pie Filling:
6 to 7 cups peeled and sliced Granny Smith apples
1/2 lemon, juiced
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt

Crumb Topping:
1 1/2 sticks (12 tablespoons) unsalted butter
1/2 cup all-purpose flour
1 cup packed brown sugar
1/2 cup quick oats
1/4 teaspoon salt
1/2 cup pecans, chopped
1/2 jar (or more) caramel topping

Directions

Special equipment: a pastry cutter

For the perfect spiced pie crust: Mix the flour, cinnamon, salt and nutmeg in a bowl. Add the butter and vegetable shortening. Work the butter into the flour using a pastry cutter until the mixture resembles tiny pebbles. Add the white vinegar, egg and 5 tablespoons cold water and stir until just combined.

Form 2 equal-sized balls. Place each in a large plastic bag (do not seal) and slightly flatten with a rolling pin; this makes it much easier to roll out the crust later. After flattening, seal the bag tightly. Place in the freezer for 15 to 20 minutes to chill.

Preheat the oven to 375 degrees F.

Remove 1 bag of dough from the freezer (save the other dough for another use), remove the dough from the bag and place it on a lightly floured surface. Roll the dough starting at the center and working outward. Be gentle and patient; it’ll take a little time to get the dough completely rolled out. If you think the bottom is really sticking to the surface below while rolling, use a metal spatula to loosen it. When fully rolled out, loosen again with a spatula and lift the pie crust into a 9-inch pie pan (or you can roll the pastry over the rolling pin, lift it onto the pie pan and unroll it). Gently press the dough against the corner of the pan and tear off any excess dough. Then tuck under the edges and go around the pie pan pinching the dough to crimp the edge.

For the pie filling: In a bowl, mix the apples, lemon juice, granulated sugar, flour and salt. Set aside.

For the crumb topping: Cut the butter into the flour with a pastry cutter, then add in the brown sugar, oats and salt.

Add the apples to the prepared pie shell and top with the crumb topping. Bake for 1 hour, covering the edge of the crust with foil if it starts to brown too quickly. After an hour, sprinkle the chopped pecans over the pie, then bake for a further 5 minutes.

Remove the pie from the oven and pour 1/2 jar (or more, if you’re feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving — or don’t if you can’t wait!

Cook’s Note
This recipe makes 2 crusts, but only 1 is used for the pie. Freeze the other crust until you need it, then thaw for about 20 minutes before using.

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The Pioneer Woman Makes Caramel Apple Pie | The Pioneer Woman | Food Network


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Brooke Williamson’s Sweet and Sour Japanese Eggplant | Bobby’s Triple Threat | Food Network

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Sweet and Sour Japanese Eggplant is an easy side dish to round out any meal 💯
#BobbysTripleThreat #BobbyFlay #FoodNetwork #BrookeWilliamson #JapaneseEggplant
Watch Brooke on #BobbysTripleThreat Tuesdays at 9|8c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Get the recipe ▶ https://foodtv.com/4eXZQ6R

Culinary icon Bobby Flay has created the toughest culinary competition yet! To win, one highly skilled chef takes on Bobby’s three culinary Titans — Brooke Williamson, Tiffany Derry and Michael Voltaggio. The chef competes against a different Titan in three head-to-head cooking rounds featuring surprise ingredients. If the competitor can beat the Titans’ combined score, they’ll walk away with $25,000.

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!

Sweet and Sour Japanese Eggplant with Peanuts, Coriander, and Sichuan Peppercorns
RECIPE COURTESY OF BROOKE WILLIAMSON
Level: Easy
Total: 25 min
Active: 25 min
Yield: 4 servings

Ingredients

Sweet and Sour:
2 teaspoons coriander seeds
2 teaspoons Sichuan peppercorns
3 tablespoons apple cider vinegar
3 tablespoons honey
1 teaspoon gochugaru (Korean chile flakes) or crushed Calabrian chile

Eggplants:
2 tablespoons coconut oil or neutral oil, like canola
2 pounds Japanese eggplants, halved lengthwise and cut crosswise on an angle into 1/2-inch-thick pieces
Kosher salt and freshly ground black pepper
1/2 cup thinly sliced red onion
2 garlic cloves, thinly sliced
1 teaspoon toasted sesame oil
1 tablespoon thinly sliced cilantro stems, plus a big pinch of leaves for garnish
Finely grated zest and juice of 1 lime, plus more lime juice for serving
Coarsely chopped roasted unsalted peanuts (I love skin-on Spanish peanuts), for serving

Directions

Special equipment: a spice grinder

For the sweet and sour: Set a small pan over medium-high heat, add the coriander seeds, and toast, shaking the pan occasionally, until fragrant, about 2 minutes. Transfer to a small bowl and set aside.

In the same pan, toast the Sichuan peppercorns, shaking the pan occasionally, until fragrant, about 2 minutes. Coarsely grind the peppercorns in a spice grinder and transfer to a separate small bowl. Add the vinegar, honey, and chile flakes to the bowl with the peppercorns, stir well, and set aside.
For the eggplants: Heat half of the coconut oil in a heavy-bottomed 14-inch skillet (or work in two batches with a smaller skillet) over medium-high heat until it shimmers. Add half of the eggplant in batches if needed, season with salt and cook, turning occasionally, until golden brown and nearly tender, 5 to 7 minutes. Transfer to a plate and repeat with the remaining oil and eggplant if cooking in batches.

Return the eggplant to the skillet, then stir in the toasted coriander seeds, onion and garlic and season with more salt if desired. Cook until the onion begins to soften and the eggplant is tender, 3 to 5 minutes.

Add the sweet and sour mixture, stir gently but well, and cook for 20 seconds or so, so the syrupy sauce coats the eggplant. Season with salt and pepper, drizzle in the sesame oil and remove the pan from the heat. Add the cilantro stems, lime zest, lime juice and peanuts and mix gently but well. Season to taste with more salt.

Transfer to a plate, garnish with the cilantro leaves, more peanuts and a squeeze of lime. Serve right away.

Recipe adapted from Sun-Kissed Cooking by Brooke Williamson. Copyright © 2024 by Brooke Williamson. Reprinted courtesy of Harper Books, an imprint of HarperCollins Publishers.

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Brooke Williamson’s Sweet and Sour Japanese Eggplant | Bobby’s Triple Threat | Food Network


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Tyler Florence’s Antipasto Platter | Tyler’s Ultimate | Food Network

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Tyler fills a mouthwatering party platter with balsamic-topped roasted vegetables, an array of meats and cheeses and ricotta with mint and honey pine nuts!
Subscribe to #discoveryplus to stream more of #TylersUltimate: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3wLG7Ro
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Fried chicken, burgers, spaghetti and meatballs – if you’re going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler’s Ultimate.

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!

Antipasto Platter
RECIPE COURTESY OF TYLER FLORENCE
Level: Easy
Total: 1 hr 15 min
Prep: 30 min
Inactive: 25 min
Cook: 20 min
Yield: 8 to 10 servings

Ingredients

Grilled Vegetables with Aged Balsamic:

2 zucchini, sliced lengthwise into 1/4-inch thick planks
1 red pepper, cheeks removed from 3 sides
1 eggplant, sliced into 1/4-inch thick circles
Extra-virgin olive oil
Salt and freshly ground black pepper
2 tablespoons good quality aged balsamic vinegar

Grilled Sourdough:

1 loaf country sourdough, cut into 3/4-inch thick slices
Extra-virgin olive oil

Ricotta Spread with Honey Toasted Pine Nuts:
1 cup pine nuts
1/2 cup orange blossom honey
2 cups good-quality whole milk ricotta
1/4 cup extra-virgin olive oil
2 tablespoons fresh mint leaves, hand torn
Sea salt and freshly ground black pepper

Antipasto Platter:

1 1/2 pounds mixed olives (queen, kalamata, ceringola)
1/2 pound finely sliced San Daniele ham
One 8-ounce wheel Mt. Tam Triple Cream
One 12-ounce Cypress Grove Chevre Truffle Tremor
One 8-ounce wedge aged Monterey Jack cheese

Directions

For the vegetables: Heat a cast iron grill pan over high heat until smoking, about 8 to 10 minutes. Add the vegetables to a large bowl, drizzle with olive oil and season with salt and pepper, to taste. Grill the vegetables on the hot grill pan for 2 to 3 minutes per side, without moving so they get nice grill marks. Remove to a large platter and drizzle with aged balsamic vinegar.

For the sourdough: Heat a cast iron grill pan over high heat until smoking, about 8 to 10 minutes. Drizzle the bread slices with olive oil and arrange on the hot grill pan for 2 to 3 minutes per side, without moving so they get nice grill marks and toast evenly.

For the ricotta spread: Begin by toasting the pine nuts in a dry skillet over medium heat. Toss over low heat until golden brown, about 5 minutes. Reduce heat to low and add the honey. Mix well so the nuts get coated evenly and honey melts. Allow to cool slightly, then add to a large bowl. Add the ricotta, olive oil, mint and salt and pepper, to taste. Refrigerate until the ricotta firms up a little before serving with grilled sourdough and antipasto items.

For the platter: Arrange the grilled vegetables, grilled sourdough, ricotta, olives, prosciutto and cheese on a large platter and serve.

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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#TylersUltimate #TylerFlorence #FoodNetwork #AntipastoPlatter

Tyler Florence’s Antipasto Platter | Tyler’s Ultimate | Food Network


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How to Make Maneet Chauhan’s Chicken Tikka Masala | Maneet’s Eats | Food Network

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Maneet’s take on Chicken Tikka Masala – dedicated to her sister! – cuts down on time without sacrificing the depth of flavor!
#FoodNetwork #ManeetChauhan #ManeetsEats #ChickenTikkaMasala
A NEW episode of #ManeetsEats drops every Thursday on YouTube!
Get the recipe ▶ https://foodtv.com/3Y3zevf
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Join host Maneet Chauhan in her kitchen and at the market as she cooks some of her favorite Indian dishes. Maneet shares her wealth of knowledge from years in professional and competition kitchens, and a lifetime of family traditions handed down through food!

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 MANEET CHAUHAN
Level: Easy
Total: 1 hr 30 min (includes marinating time)
Active: 20 min
Yield: 4 servings

Ingredients

Tandoori Chicken:
3 tablespoons unsalted butter, plus more for the baking sheet
1 tablespoon tandoori masala, such as Shan brand
1 cup plain yogurt
2 tablespoons minced fresh ginger
2 tablespoons lemon juice
1 teaspoon kosher salt
4 cloves garlic, minced
4 boneless skinless chicken breasts
Tikka Masala Sauce, recipe follows

Tikka Masala Sauce:
1 stick (8 tablespoons) unsalted butter
1/4 cup dried fenugreek leaves (kasoori methi)
2 tablespoons tandoori masala, such as Shan brand
3 cups canned marinara sauce
1 cup heavy cream
1 teaspoon honey
Kosher salt, to taste

Directions

Melt the butter in a small skillet over medium heat. Add the tandoori masala and toast, stirring often, until fragrant, 2 to 3 minutes. Whisk the spice mixture into the yogurt in a large bowl. Then mix in the ginger, lemon juice, salt and garlic. Add the chicken and toss to coat well. Cover and chill for at least 1 hour, preferably 6 hours and no more than 8 hours.

Preheat the oven to 350 degrees F.

Arrange the chicken on a greased baking sheet and bake until cooked through and an instant-read thermometer inserted in the chicken measures 165 degrees F, 12 to 15 minutes. Increase the heat to broil and broil 3 minutes.

Add the chicken to the Tikka Masala Sauce. Toss to combine. Serve the chicken with the sauce.

Tikka Masala Sauce:
Melt the butter in a large saucepan over medium heat. Add the fenugreek leaves and tandoori masala and toast, stirring often, until fragrant, 2 to 3 minutes. Add the marinara sauce and bring to a simmer. Add the cream, honey and salt to taste and simmer until the oil and butter start to float on the surface, about 5 minutes.

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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How to Make Maneet Chauhan’s Chicken Tikka Masala | Maneet’s Eats | Food Network


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