Chicken recipes

Chicken Tikka Masala

Course : Chicken
Source: Kabobs and Currys
Serves: 4 - 6

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Ingredients:

---Part A:

2 pounds boneless chicken breast

1/4 cup yogurt

3 teaspoon minced ginger

3 teaspoon 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

2 tablespoons Melted margarine (for basting)

---Part B:

5 ounces tomato paste

10 ounces tomato puree

2 pounds tomatoes, chopped

2 teaspoon ginger paste

2 teaspoon garlic paste

2 teaspoon green chilies

1 tablespoons red chili powder

2 teaspoon cloves

8 pieces green cardamoms

1 teaspoon salt to taste

3 tablespoons butter

2/3 cup cream

1 teaspoon fenugreek

2 teaspoon ginger, julienned

2 tablespoons honey to taste

Preparation / Directions:

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 350ºF. 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.

Chicken Tikka Masala

Ingredients:

Preparation / Directions:

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