Chicken Tikka Masala

Chicken, Rice

Serves 4 with Rice

Ingredients for Marinade

2 tbsp Cummin Seeds
2 tbsp Coriander Seeds
2 tbsp Paprika
1 tsp Mango Powder (Optional)
1 tsp Chili Powder (optional or to taste)
pinch of Red Food Coloring
juice of a Lime (or lemon, but lime is better)
10 oz Thick Yogurt
Salt, to taste

Ingredients for Chicken
1.5 lb Chicken, diced
3-6 cloves Garlic, chopped (to taste - I like loads!)
1 Large Onion, very finely chopped
Chicken stock or Water
Oil or ghee for frying

Method for Chicken Tikka Masala

• Grind the spices and mix with marinade ingredients.
• Immerse chicken in marinade and leave in the fridge for 24 hours.
• Heat Oil in a frying pan or wok until very hot. Stir fry chicken vigorously for about 5 minutess (you may need to do it in 2 batches, depending on the size of your pan). Remove chicken and keep warm.
• Fry onion and garlic until just browning and return chicken with any remaining marinade, plus stock, plus more spices if you think the sauce needs it; an extra tsp of cumin and coriander may lift it a little.
• Simmer until chicken is cooked and sauce is nice and thick. Serve with rice.

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