Chicken Tikka Masala - 10

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Chicken breasts or thighs - skinless boneless
		Marinade
1/2		Onion chopped coarsely
3 tablespoons	45ml	Tomatoes pure
1 teaspoon	5ml	Cumin seeds
1		Root ginger chopped
3 tablespoons	45ml	Lemon juice
2		Garlic cloves crushed
2 teaspoons	10ml	Chili powder
		Salt & pepper
		Fresh mint sprigs to garnish
		Masala Sauce
2 tablespoons	30ml	Ghee
2		Fresh green chilies - minced
1		Onion sliced
7 oz	198g	Canned tomatoes
1 tablespoon	15ml	Black onion seeds
1/2 cup	118ml	Natural yogurt - crushed
3		Garlic cloves
1/2 cup	118ml	Coconut milk
1 tablespoon	15ml	Fresh coriander - chopped
1 tablespoon	15ml	Fresh mint - chopped
2 tablespoons	30ml	Lemon/lie juice
1/2 teaspoon	2.5ml	Garam masala

Recipe Instructions

1. Puree the onion, tomato puree, cumin, ginger, lemon juice, garlic, chili powder and salt and pepper in a food processor. Then transfer to bowl.

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

3. Make the masala sauce. Heat the ghee in a large saucepan, add the onion and stir over medium heat for five minutes. Add the onion seeds, garlic and chilies and cook until fragrant.

4. Add the tomatoes, yogurt and coconut milk, bring to the boil, then simmer for twenty minutes.

5. Meanwhile, divide the chicken between 8 skewers and cook under a pre-heated very hot grill for 15 minutes, turning frequently. Remove the chicken from the skewers and add the sauce. Stir in the fresh coriander , mint, lemon or lime juice, add and garam masala. Serve garnish with mint sprigs.

Source:
Indian Village Restaurant, Nashua, NH

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