CHICKEN TIKKA MASALA

Chicken in a Spicy Gravy

A spicy chicken curry that is guaranteed to make your mouth water!

This rich and creamy dish this is a favorite among those that love

Indian cuisine. Make sure and try the KASHMIRI CHICKEN TIKKA

MASALA during your next visit to the Dhaba.

Serves 4-6

2 lbs. Boneless/skinless Chicken Thigh Meat - washed patted dry and

cut into 1–1ó inch pieces

1st Marinade:

1 tsp Red Chili Powder (Lal Mirchi)

ó inch piece Fresh Ginger (Adrak) -

grated into paste

4 cloves Fresh Garlic (Leh-sun) -

grated into paste

Juice of 1 Lemon (Nimbu)

Salt (Namak) to taste

2nd Marinade:

. cup Plain Yogurt (Dahi)

1 tsp Turmeric Powder (Haldi)

1 tsp Garam Masala

1 tsp Red Chili Powder (Lal Mirchi)

Masala (gravy):

4 Tbs Ghee

4 medium Tomatoes (Tamatar)

-seeded and puréed

1 medium Onion (Pyaz) - puréed

ó tsp Red Chili Powder (Lal Mirchi) -

or to taste

1 tsp Garam Masala

1 tsp Turmeric Powder (Haldi)

5 Green Cardamom Pods (Choti

Elaichi) - roasted and ground into

powder

3 Whole Cloves (Laung) - roasted

and ground into powder

3 cloves Fresh Garlic (Leh-sun) -

grated into paste

ó inch piece Fresh Ginger (Adrak) -

grated into paste

2 Tbs Tomato Paste

ó cup Heavy Cream (Malai)

Salt (Namak) to taste

. cup Fresh Cilantro (Dhania Patta) -

rough chopped for garnish

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-PREPARATION-

1 In a large non-metallic bowl, mix the chicken pieces, red

chili powder, garlic, ginger, lemon juice, and salt to taste

(1st marinade). Make sure the chicken is well coated.

2 Cover and chill in refrigerator for 30 minutes.

3 In a medium non-metallic bowl, mix together the yogurt,

turmeric, garam masala, and red chili powder (2nd

marinade).

4 Add the 2nd marinade mixture to the chicken and 1st

marinade mixture - Make sure all of the chicken pieces are

well coated.

5 Cover and chill in refrigerator over night.

-NEXT DAY-

6 Preheat oven to 425°F.

7 Place the marinated chicken pieces on a grill rack set in a

baking tray or on skewers hung over a baking tray and

bake for 7 minutes; turn. Bake for another 7 minutes.

8 Switch oven to high broil and place chicken under the

broiler for 5 minutes. Turn over and cook for another 5

minutes (Can fry in large pan or grill as alternative).

9 Place a large heavy bottomed pan, Wok, or large Kadahi

over medium heat.

10 Heat ghee and sauté onion until liquid is reduced by half -

about 2 minutes. Add cardamom, cloves, tomato paste,

ginger and garlic paste and sauté for another 2 - 3

minutes. Add the red chili powder, garam masala,

and turmeric, sauté for 1 - 2 minutes. Add puréed

tomatoes and bring to a simmer.

11 Add cream and salt to taste. Add the chicken and return to

simmer. Simmer for apx. 5 minutes.

12 Remove from heat.

Garnish each serving with a drizzle of cream and fresh cilantro leaves

– Serve hot.