Chicken Tikka Masala - 02

Course : Indian
Serves: 4
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---PART A---
2 pounds 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
4 tablespoons melted margarine -- (for basting)
---PART B---
5 ounces tomato paste
10 ounces tomato puree
2 pounds tomatoes -- chopped
2 teaspoons ginger paste
2 teaspoons garlic paste
2 teaspoons green chilies
1 tablespoon red chili powder
2 teaspoons cloves
8 pieces green cardamoms
1 teaspoon salt to taste
3 tablespoons butter
2/3 cup cream
1 teaspoon fenugreek
2 teaspoons ginger -- julienne
2 teaspoons 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 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.

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