CHICKEN TIKKA MASALA

chicken tikka masala




Ingredients :
-------------

Part A:
1 kilogram boneless chicken breast
1/4 cup yogurt
3 teaspoon minced ginger (adrak)
3 teaspoon crushed garlic (lasoon)
1/4 teaspoon white pepper
1/4 teaspoon cumin (jeera) powder
1/4 teaspoon mace (javanthri)
1/4 teaspoon nutmeg (jathika)
1/4 teaspoon green cardamom (elaichi) powder
1/4 teaspoon chilli powder
1/4 teaspoon turmeric (haldi)
3 tablespoon lemon juice
4 tablespoon vegetable oil
Melted margarine (for basting)


Part B:

125 gram tomato paste
300 gram tomato puree
1 kilogram tomatoes, chopped
2 teaspoon ginger (adrak)paste
2 teaspoon garlic (lasoon)paste
2 teaspoon green chillies
1 tablespoon red chilli powder
2 teaspoon cloves (lavang)
8 green cardamom (elaichi)s
Salt To Taste
3 tablespoon butter
2/3 cup cream
1 teaspoon fenugreek
2 teaspoon ginger, julienned
honey to taste

procedure:
---------

1.Whisk all of the ingredients in Part A together in a large bowl.

2.Add the chicken breast, cut into 2 inch cubes.

3.Marinate overnight in the refrigerator.

4.Preheat oven to 175 degree Celsius.

5.Bake the chicken for 8 minutes, basting with margarine twice.

6.Drain excess marinade and bake for another 2 minutes.

7.While doing this, make the sauce in Part B.

8.Deseed and chop green chillies.

9.Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.

10.Add ginger (adrak)and garlic (lasoon)paste, green chillies, red chilli powder, cloves (lavang), cardamom (elaichi)s, and salt.

11.Cook over low heat until reduced to a thick sauce.

12.Strain through a strainer and bring to a boil. Add butter and cream. Stir.

13.If the sauce tastes sour, add honey to taste.

14.Add fenugreek and ginger (adrak)juliennes, stir, and serve with the chicken tikka masala