Chicken Tikka Masala (#2)
Chicken Tikka Masala originated from the kitchens of Bangladeshi chefs in Britain. It is probably the most popular Indian dish in the world. Indeed, British politician Robin Cook described it as "a true British national dish". Its popularity has proven so great that almost every Indian restaurant worldwide now offers it. It has conquered even the Indian subcontinent, and has arguably replaced Tandoori Chicken as the flagship of Indian food.
Being a lover of Chicken Tikka Masala, I have found myself on a endless quest for the "perfect recipe". With that in mind I have begun to collect recipes. This is a decent base line recipe that I enjoy at home.
Additionally, if you have a recipe for Chicken Tikka Masala that you think I should try, and include in my cookbook. Please take a moment and submit your recipe to me using my Recipe Submission Form, I promise I will try your recipe!
Thanks!
Ingredients:
Part A:
- 2 lbs. boneless chicken breast
- 1/4 cup yogurt
- 3 tsp minced ginger
- 3 tsp crushed garlic
- 1/4 tsp white pepper
- 1/4 tsp cumin powder
- 1/4 tsp mace
- 1/4 tsp nutmeg
- 1/4 tsp green cardamom powder
- 1/4 tsp chili powder
- 1/4 tsp turmeric
- 3 tbsp lemon juice
- 4 tbsp vegetable oil
- Melted margarine (for basting)
- 5 oz. tomato paste
- 10 oz. tomato puree
- 2 lbs. tomatoes, chopped
- 2 tsp ginger paste
- 2 tsp garlic paste
- 2 tsp green chilies
- 1 tbsp red chili powder
- 2 tsp cloves
- 8 green cardamoms
- Salt To Taste
- 3 tbsp butter
- 2/3 cup cream
- 1 tsp fenugreek
- 2 tsp ginger, julienned
- 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 350º F. 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 tikka masala
