Chicken Tikka Masala - 02

Recipe Ingredients

		Part A
2 lbs	908g / 32oz	Chicken breast - boneless skinless
1/4 cup	59ml	Yogurt
3 teaspoons	15ml	Minced ginger
3 teaspoons	15ml	Crushed garlic
1/4 teaspoon	1.3ml	White pepper
1/4 teaspoon	1.3ml	Cumin powder
1/4 teaspoon	1.3ml	Mace
1/4 teaspoon	1.3ml	Nutmeg
1/4 teaspoon	1.3ml	Green cardamom powder
1/4 teaspoon	1.3ml	Chili powder
1/4 teaspoon	1.3ml	Turmeric
3 tablespoons	45ml	Lemon juice
4 tablespoons	60ml	Vegetable oil
		Melted margarine - (for basting)
		Part B
5 oz	142g	Tomato paste
10 oz	284g	Tomato puree
2 lbs	908g / 32oz	Tomatoes - chopped
2 teaspoons	10ml	Ginger paste
2 teaspoons	10ml	Garlic paste
2 teaspoons	10ml	Green chilies
1 tablespoon	15ml	Red chili powder
2 teaspoons	10ml	Cloves
8		Green cardamoms
		Salt to taste
3 tablespoons	45ml	Butter
2/3 cup	157ml	Cream
1 teaspoon	5ml	Fenugreek
2 teaspoons	10ml	Ginger - julienne
		Honey to taste

Recipe Instructions

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 350F.

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.

Source:
Indian Village Restaurant, Nashua, NH

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