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Chicken Tikka Masala - 02

Cuisine: Indian
Type: Chicken, Meat
Serves: 4 people

Recipe Ingredients

  Part A
2 lbs 908g / 32ozChicken breast - boneless skinless
1/4 cup 59mlYogurt
3 teaspoons 15mlMinced ginger
3 teaspoons 15mlCrushed garlic
1/4 teaspoon 1.3mlWhite pepper
1/4 teaspoon 1.3mlCumin powder
1/4 teaspoon 1.3mlMace
1/4 teaspoon 1.3mlNutmeg
1/4 teaspoon 1.3mlGreen cardamom powder
1/4 teaspoon 1.3mlChili powder
1/4 teaspoon 1.3mlTurmeric
3 tablespoons 45mlLemon juice
4 tablespoons 60mlVegetable oil
  Melted margarine - (for basting)
  Part B
5 oz 142gTomato paste
10 oz 284gTomato puree
2 lbs 908g / 32ozTomatoes - chopped
2 teaspoons 10mlGinger paste
2 teaspoons 10mlGarlic paste
2 teaspoons 10mlGreen chilies
1 tablespoon 15mlRed chili powder
2 teaspoons 10mlCloves
8   Green cardamoms
  Salt to taste
3 tablespoons 45mlButter
2/3 cup 157mlCream
1 teaspoon 5mlFenugreek
2 teaspoons 10mlGinger - 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.

Indian Village Restaurant, Nashua, NH


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