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| CHICKEN TIKKA MASALA |
| Yields: 4 servings |
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Ingredients:
Marinade |
2 lb boneless chicken breast
1/4 C yogurt
3 t ginger, minced
3 t garlic, crushed
1/4 t white pepper
1/4 t cumin powder
1/3 t mace
1/4 t nutmeg
1/4 t green cardamom
1/4 t chili powder
1/4 t turmeric
3 T lemon juice
4 T vegetable oil
margarine, melted (for basting)
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Ingredients:
Sauce |
5 oz tomato paste
10 oz tomato puree
2 lb tomatoes, chopped
2 t ginger paste
2 t garlic paste
2 t green chilies
1 T red chili powder
2 t cloves
8 green cardamoms
salt to taste
3 T butter
2/3 C cream
1 t fenugreek
2 t ginger, julienned
honey to taste |
| Method |
Whisk all of the ingredients together in a large bowl.
Add the chicken breast, cut into 2 inch cubes.
Marinate overnight in the refrigerator.
Preheat oven to 350ยบ. Bake the chicken for 8 minutes, basting with
margarine twice. Drain excess marinade and bake for another 2 minutes.
While doing this, make the sauce.
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| Method |
Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree
in a pot and add approximately 4 1/4 cups of water.
Add ginger and garlic paste, green chilies, red chili powder, cloves,
cardamoms, and salt. Cook over low heat until reduced to a thick sauce.
Strain through a strainer and bring to a boil. Add butter and cream. Stir. If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken. |
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