Chicken Tikka Masala - 05

Recipe Ingredients

1/2		Onion - coarsely chopped
3 tablespoons	45ml	Tomato puree - (paste)
1 teaspoon	5ml	Cumin seeds
1		Root ginger - chopped
3 tablespoons	45ml	Lemon juice
2		Garlic cloves crushed
2 teaspoons	10ml	Chili powder
1 1/2 lbs	681g / 24oz	Boneless chicken
		Salt & pepper
		Masala Sauce
2 tablespoons	30ml	Ghee
1		Onion - sliced
1 tablespoon	15ml	Black onion seeds
3		Garlic - crushed
2		Fresh green chilies - chopped
1		Tomatoes
1/2 cup	118ml	Natural yogurt
1/2 cup	118ml	Coconut milk
1 tablespoon	15ml	Fresh coriander - chopped
1 tablespoon	15ml	Fresh mint - chopped
2 tablespoons	30ml	Lemon or lime juice
1/2 teaspoon	2.5ml	Garam masala

Recipe Instructions

Combine the onion, tomato puree (paste), cumin , ginger, lemon juice, garlic, chili powder and salt and pepper in a food processor or blender and then transfer to a bowl. Alternatively, grind the cumin in a pestle and mortar and transfer to a bowl. Finely chop the onion and ginger and stir into the bowl with the tomato puree, lemon juice, salt and pepper, garlic and chili powder.

Cut chicken into 4 cm / 11/2 in. cubes. Stir into the bowl and leave to marinate for 2 hours.

Heat the ghee in a large saucepan, add the onion and stir over a medium heat for 5 minutes. Add the onion seeds, garlic and chilies and cook until fragrant. Add the tomatoes, yogurt and coconut milk, bring to the boil, then simmer for 20 minutes.

Meanwhile, divide the chicken evenly between 8 oiled skewers and cook under a preheated very hot grill for 15 minutes, turning frequently. Remove the chicken from the skewers and add to the sauce. Stir in the fresh coriander, mint, lemon or lime juice and garam masala.

PS: re Garam Masala ... This is a ground aromatic spice mix that generally includes cardamom, cinnamon, cumin, cloves, peppercorns, and nutmeg. It may be used during and towards the end of cooking or sprinkled over dishes as an aromatic garnish just before serving. You can buy this spice ready mixed or make your own quite simply by finely grinding together 1 tsp each of black peppercorns and cumin seeds with 1 tbsp cardamom seeds, 8 whole cloves, a 2 in piece of cinnamon stick and about 1/4 tsp freshly grated nutmeg. The mixture should be stored in an airtight container and used within 3 weeks. This quantity makes about 3 tablespoons

Source:
Indian Village Restaurant, Nashua, NH

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