Friday, May 25, 2007
Chicken Tikka Masala (India)
I am adding this dish to my recipe list because many people comment me when I make it and always ask me to do it, so I guess it is a good one. I hope you enjoy it.
I would get some garlic naan at the Persian, Indian or Arabic markets. It goes perfectly with this meal.
4 1/2 cups basmati rice (Tilda is my brand of choice)
Tip: Rinse it a lot and then let it soak for at least 30 minutes before cooking it. When you are boiling it in the water, as soon as the water gets absorbed or below the level of the rice, cover it very well with the lid and foil and do not touch it or look at it until at least 10 minutes have past with it on low heat.
2 lbs boneless chicken parts (breasts, tenderloins)
1/2 cup plain whole milk yogurt
3 tsp. minced ginger
3 tsp crushed garlic
1/2 tsp black or white pepper
1 tsp. cumin
1/2 tsp mace
1/2 tsp nutmeg
1 tsp cardamom powder
1/2 tsp chili powder
1 tsp turmeric (curcum)
3 tbsp lemon juice
4 tbsp olive or grapeseed oil
Melted butter or ghee (for basting)
5 oz. tomato paste
10 oz. tomato puree or sauce
2 lbs tomatoes, roughly chopped
2 tsp. ginger paste
2 tsp. garlic paste
2 tsp. green chilies
1 tbsp. red chili powder
2 tsp. whole cloves
8 green cardamom pods, broken
Salt to taste
3 tbsp butter or ghee
2/3 cup heavy cream
1/3 cup coconut milk (optional)
1 tsp. fenugreek (I don't use this but it's recommended)
2 tsp. ginger, julienned
Honey to taste
Whisk all of the ingredients in Part One together in a large bowl. Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the refrigerator. Preheat oven to 350 degrees F. Bake the chicken for 10 minutes, basting with butter twice. Drain excess marinade and bake for another 3 minutes.
While doing this, make the sauce in Part Two. De-seed and chop the 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.
Serve with the basmati rice and naan on the side.
Recipe from http://www.sonzyskitchen.com/chickentikka.htm