CHICKEN TIKKA MASALA RECIPE
 Ingredients of this recipe:
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
honey to taste
Method to make this recipe:
- 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 sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes,
stir, and serve with the chicken tikka masala
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