Baby Potatoes Tikka Masala

Baby Potato Tikka Masala
Serving Size:5

Part I

2 lbs. baby potatoes boil til half cooked Boil the potatoes with the skin on....
1/4 cup yogurt
3 t. minced ginger
3 t. crushed garlic
1/4 t. white pepper
1/4 t. cumin powder
1/4 t. mace
1/4 t. nutmeg
1/4 t. green cardamom powder
1/4 t. chili powder
1/4 t. turmeric
3 T. lemon juice
4 T. vegetable oi
l2 T of finely crushed roasted cashew nuts
Melted margarine (for basting)

Part II.
5 oz. tomato paste5 small tomatoes grind with 2T of cashew nuts
2 lbs. tomatoes, chopped
2t. ginger paste
2 t. garlic paste
2 t. green chilies
1 T. red chili powder
2 t. cloves8 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 boiled baby potatoes. Marinate overnight in the refrigerator. Preheat oven to 350ºF. Bake the chicken for 8 minutes, basting with margarine twice.
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.


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