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CHICKEN TIKKA MASALA Recipe | |
Indian & Pakistani Chicken | |
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Ingredients:
CHICKEN AND MARINADE;1/2 onion, coarsly chopped 3 tbsp. tomato paste 1 tsp. cumin seed 1 small piece ginger root, chopped 3 tbsp. lemon juice 2 garlic cloves, crushed 2 tsp. chili powder 1 1/2 lb. boneless chicken, cut into 1 1/2" cubes Salt and pepper MASALA SAUCE: 2 tbsp. ghee (found in cans in supermarkets and Indian food stops), clarified butter, or vegetable oil 1 onion, sliced 1 tbsp. black onion seeds 3 garlic cloves, crushed 2 fresh green chilies, chopped 7 oz. chopped tomatoes 1/2 natural (plain) yogurt 1/2 cup coconut milk 1 tbsp. chopped fresh coriander 1 tbsp. chopped fresh mint 2 tbsp. lemon or lime juice 1/2 Garam Masala
Directions:
CHICKEN AND MARINADE:Place all ingredients, except the chicken, in a blender or food processor. Combine well. Place chicken in a bowl and pour marinade over top. Let stand for 2 hours. MASALA SAUCE: Heat ghee in a large saucepan. Add onion and stir over med. heat for 5 minutes. Add onion seeds, garlic and chilies. Cook until fragrant. Add tomatoes, yogurt, and coconut milk. Bring to a boil. Reduce heat and simmer for 20 minutes. Meanwhile, divide chicken evenly between 8 oiled skewers and cook under a preheated very hot broiler, turning frequently. Remove the chicken from the skewers and add to the sauce. Stir in the coriander, mint, lemon or lime juice and garam masala. Serve with basmati rice Makes 4-6 servings.
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