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.