Chicken Tikka Masala

Course : Chicken
Serves: 4 - 6
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---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.

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