Chicken Tikka Masala - 07

Recipe Ingredients

6		Chicken thighs or breasts - skinless boneless
		Salt to taste
1 teaspoon	5ml	Red chili powder
4 tablespoons	60ml	Lemon juice - up to 6
1		Table spoon butter for basting
		For The Marinade
8 tablespoons	120ml	Yogurt
2 tablespoons	30ml	Heavy cream - (optional)
2 teaspoons	10ml	Ginger paste
2 teaspoons	10ml	Garlic paste
1 teaspoon	5ml	Cumin powder
2 teaspoons	10ml	Garam masala / curry powder
1/4 teaspoon	1.3ml	Saffron - (optional)
2		Red and orange food color
		For The Gravy
2		Tomatoes - chopped fine
1		Onions - chopped fine (medium)
1 teaspoon	5ml	Ginger garlic paste
2 tablespoons	30ml	Oil
1/2 teaspoon	2.5ml	Cumin powder
1/2 teaspoon	2.5ml	Coriander powder
1/2 teaspoon	2.5ml	Sugar
1/2 teaspoon	2.5ml	Salt
1/4 cup	59ml	Milk

Recipe Instructions

1. Make deep incisions in the chicken with a knife, approximately 2 to 3 inches apart. Make a paste of the salt, red chili powder and lemon juice and rub over the chicken evenly. Keep aside for 15 minutes. Wash hands immediately.

2. Whisk the yogurt in a large bowl, add the remaining ingredients and mix well. Rub the chicken with this mixture. Keep aside for 20 minutes to an hour. Preheat oven to 350F. Skewer the chicken on a skewer. Keep a tray underneath to collect the drippings. Bake in the oven for 20 to 35 minutes.

3. Remove the chicken and baste with butter. Grill on a hot grill for another 10 minutes till golden brown. This step is optional, but will definitely flavor the dish.

For the gravy:

1. Heat the oil, when hot add the ginger garlic paste and saute till golden brown.

2. Add the onions; saute till golden brown in color on medium high. It is the caramelization of the onions that brings the rich soft aroma and flavor to the dish.

3. Add the tomatoes and keep saluting till the oil starts to separate. This should take another 5-8 minutes.

4. Add the cumin and coriander powders. Saute for a few seconds.

Indian food can be enjoyed as much during the cooking process as during mealtime itself. The aroma from cooking spices, herbs, onions, ginger, garlic, and chilies creates an aroma that tantalizes the taste buds.

5. Now add the cooked chicken pieces. Saute for a few more minutes. Tired of saluting...That 's the trick to make your recipe turn out great. So don't quit now.

6. Add the salt and sugar, increase the heat and slowly stir in the milk, stirring constantly. Let the chicken simmer on low for another 5-9 minutes. Garnish with Chopped cilantro leaves and fried cashews.

Serve on a bed of plain rice.

Enjoy with lemon wedges and raw "red onion rings" soaked in vinegar and the mint chutney.

Source:
Indian Village Restaurant, Nashua, NH

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