Chicken Tikka Masala





Ingredients:

Part A:
2 lbs. boneless chicken breast 
1/4 cup yogurt 
3 tsp minced ginger 
3 tsp crushed garlic 
1/4 tsp white pepper 
1/4 tsp cumin powder 
1/4 tsp mace 
1/4 tsp nutmeg 
1/4 tsp green cardamom powder 
1/4 tsp chili powder 
1/4 tsp turmeric 
3 tbsp lemon juice 
4 tbsp vegetable oil 
Melted margarine (for basting)
Part B:
5 oz. tomato paste 
10 oz. tomato puree 
2 lbs. tomatoes, chopped 
2 tsp ginger paste 
2 tsp garlic paste 
2 tsp green chilies 
1 tbsp red chili powder 
2 tsp cloves 
8 green cardamoms 
Salt To Taste 
3 tbsp butter 
2/3 cup cream 
1 tsp fenugreek 
2 tsp ginger, julienned
sugar to taste few sprigs of green coriander


How to make chicken tikka masala:

Whisk all of the ingredients in Part A together in a large bowl. Add the chicken breast, cut into 2 inch cubes.
Marinate overnight in the refrigerator. Preheat oven to 350º F. 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 in Part B. 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 chicken tikka marsala sauce tastes sour, add sugar to taste. Add fenugreek and ginger juliennes, stir, and serve with chopped green coriander.

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