Chicken Tikka Masala

Chicken Tikka Masala
Serving size:4
Part I.

2 lbs chicken (skinless & boneless)
1 cup yogurt
3 t. minced ginger
3t. crushed garlic
1/4 t. crushed peppercorns
1/4 t. cumin powder
1/4 t. poppy seeds
1/4 t. nutmeg
1/4 t. green cardamom powder
1/4 t. chili powder
1/4 t. turmeric
1/4t gram masala
3 T. lemon juice
4 T. vegetable oil
2 T of finely crushed roasted cashew nuts
Melted margarine (for basting)

Part II.
5 oz. tomato paste
5 small tomatoes grind with 2T of cashew nuts
2 lbs. tomatoes, chopped
2 t. ginger paste
2 t. garlic paste
2 t. green chilies
1 T. red chili powder
2 t. cloves
8 green cardamoms
salt to taste
3 T. butter
2/3 cup cream
1 t. fenugreek
2 t. ginger, julienned
honey to taste

Preparation Method:
Whisk all of the ingredients in Part I together in a large bowl. Add the cubed skinless boneless chicken. Marinate overnight in the refrigerator. Preheat oven to 350ºF. Bake the chicken for 25 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.
While doing this, make the sauce in Part II. De seed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add 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 add the baked potatoes, butter and cream. Stir. If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes.


Unknown said…
The recipe is good but where are the I'm not commenting...