Chicken Tikka Masala Ingredients
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Part I.
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2 lbs. boneless chicken breast
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1/4 cup yogurt
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3 t. minced ginger
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3 t. crushed garlic
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1/4 t. white pepper
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1/4 t. cumin powder
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1/4 t. mace
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1/4 t. nutmeg
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1/4 t. green cardamom powder
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1/4 t. chili powder
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1/4 t. turmeric
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3 T. lemon juice
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4 T. vegetable oil
Melted margarine (for basting)
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Part II.
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5 oz. tomato paste
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10 oz. tomato puree
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2 lbs. tomatoes, chopped
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2 t. ginger paste
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2 t. garlic paste
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2 t. green chilies
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1 T. red chili powder
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2 t. cloves
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8 green cardamoms
salt to taste -
3 T. butter
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2/3 cup cream
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1 t. fenugreek
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2 t. ginger, julienned
honey to taste
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Chicken Tikka Masala
Whisk all of the ingredients in Part I 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.
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While doing this, make the sauce in Part II. 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.
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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, stir, and serve with the chicken.
