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Chicken Tikka Masala ( Chicken Recipes )

Ingredients:
1 kg boneless chicken breast, cut into 2 inch cubes
Part I
1/4 cup yoghurt
3 tsp minced ginger
3 tsp crushed garlic
1/4 tsp white pepper
1/4 tsp cumin powder
1/24 tsp nutmeg
1/4 tsp green cardamom powder
1/4 tsp chilli powder
1/4 tsp turmeric
3 tbsp lemon juice
4 tbsp vegetable oil
Melted margarine (for basting)
Part II
140 g tomato paste
270g tomato puree
1 kg tomatoes, chopped
2 tsp ginger paste
2 tsp garlic paste
1 green chili
1 tbsp red chili powder 2 tsp cloves
8 green cardamoms
salt to taste
3 tbsp margarine
2/3 cup cream
1 tsp fenugreek leaves
2 tsp ginger, julienned
honey to taste

Method:
Whisk all ingredients in Part I together in a bowl. Add the chicken breast. Marinate overnight in the refrigerator. Preheat oven to 200ºC. Bake the chicken for 18 minutes, basting with margarine twice. Drain excess marinade and bake for another 12 minutes. While doing this, make the sauce in Part II. Deseed and chop the green chili. 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 chili, 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 margarine and cream. Stir. If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken.