Chicken Tikka Masala

Posted on 16 July 2010 by admin     


12 lb. chicken, cut into bite-size pieces
Marinade:
3 in. piece of fresh ginger, finely grated
5 cloves garlic, crushed
2 teaspoon turmeric powder
2 teaspoon chilli powder
1 teaspoon garam masala
1 teaspoon cumin powder
1 teaspoon coriander powder
salt to taste
juice of 1 lemon
6 tablespoons of yogurt

Combine the ginger, garlic, turmeric, chilli powder, garam masala, cumin, coriander, and salt with the lemon juice and yogurt. Mix well and add to the chicken in a bowl. Make sure all the chicken pieces are coated in the marinade. Cover and leave in the fridge to marinate overnight (or longer).

Thread the chicken pieces on to skewers and then cook under the grill or on a barbecue.

Sauce
4-6 tablespoons vegetable oil
1 large onion, finely chopped
3 in. piece of fresh ginger, finely grated
4 cloves garlic, crushed
2 teaspoon turmeric
2 teaspoon chilli powder
1 teaspoon garam masala
1 teaspoon coriander powder
1 tablespoon tomato puree
salt to taste
2 tablespoons ground almonds, mixed to a paste with warm water
2 tablespoons thick cream
fresh coriander leaves, chopped

Heat the oil in a large pan. Add the onion and saute until browned. Add the grated ginger and crushed garlic, stir and fry for 5-8 minutes. Add the turmeric, chilli powder, garam masala, and coriander powder. Fry for 1-2 minutes, stirring. Add the tomato puree, salt, and the almonds. Fry for 1-2 minutes, stirring. Then add the chicken and leave to simmer gently for 15-20 minutes. You may need to add a little water to prevent burning. When the meat is tender add the cream, and sprinkle on the coriander leaves just before serving.

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1 Comments For This Post

  1. Suzzane Says:

    This is the most amazing thing I have ever had ..i love Indian food …and this is my favorite

     

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