Chicken Tikka Masala - 02 Recipe - Cooking Index
Chicken Tikka Masala - 02 Recipe - Cooking Index
| Part A | ||
| 2 lbs | Chicken breast - boneless skinless | |
| 1/4 cup | Yogurt | |
| 3 teaspoons | Minced ginger | |
| 3 teaspoons | Crushed garlic | |
| 1/4 teaspoon | White pepper | |
| 1/4 teaspoon | Cumin powder | |
| 1/4 teaspoon | Mace | |
| 1/4 teaspoon | Nutmeg | |
| 1/4 teaspoon | Green cardamom powder | |
| 1/4 teaspoon | Chili powder | |
| 1/4 teaspoon | Turmeric | |
| 3 tablespoons | Lemon juice | |
| 4 tablespoons | Vegetable oil | |
| Melted margarine - (for basting) | ||
| Part B | ||
| 5 oz | Tomato paste | |
| 10 oz | Tomato puree | |
| 2 lbs | Tomatoes - chopped | |
| 2 teaspoons | Ginger paste | |
| 2 teaspoons | Garlic paste | |
| 2 teaspoons | Green chilies | |
| 1 tablespoon | Red chili powder | |
| 2 teaspoons | Cloves | |
| 8 | Green cardamoms | |
| Salt to taste | ||
| 3 tablespoons | Butter | |
| 2/3 cup | Cream | |
| 1 teaspoon | Fenugreek | |
| 2 teaspoons | Ginger - julienne | |
| Honey to taste |
Whisk all of the ingredients in Part A together in a large bowl. Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the refrigerator.
Preheat oven to 350F.
Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.
While doing this, make the sauce in Part B. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 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. Strain through a strainer and bring to a boil. Add butter and cream. Stir. If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken.
Source:
Indian Village Restaurant, Nashua, NH
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