While not 100% authentic, this recipe will satisfy a curry craving. I doubled the recipe in order to have lots of leftovers which taste even better the next day.
Chicken Tiki Masala (AllRecipes.com)
Marinade:
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
1 teaspon garam masala
3 boneless skinless chicken breasts, cut into bite-size pieces
Sauce:
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons garam masala
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1 tomato, chopped, or 1 can diced tomatoes
1/4 cup chopped fresh cilantro
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
Remove chicken and discard marinade. Cook chicken in a saute pan or stir fry.
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
Serve over rice.
1 comment:
Hi hun,
As a serious thank you for your lemon pie recipe....here's my Butter Chicken recipe (It's called butter chicken in India where as you guys call it Chikken tikka masala)
Chicken tikkas - 12 ( shredded into smaller pieces)
Tomato puree - 400 ml
Bay leaf - 1 or 2
Cloves - 2
Peppercorns - 4
Red chilli powder - 3/4 tspn
Butter - 20 gms
Safflower oil - 1 tspn
Dried fenugreek - handful
Garam masala powder - 1/4 tspn
Fresh Cream - 400ml
Method:
Heat the butter and oil together in a thick bottomed pan. Put in the cloves, peppercorns and bayleaf and allow to sputter.
Add in the chilli powder and cook on a slow flame till done.
Add in the tomato puree and stir well. Keep cooking on a slow flame till the colour of the tomato puree changes....
Add in the dried fenugreek (crush the leaves a bit while putting it in)and stir well.
Simmer for at least 10 minutes on a slow flame.
Just before serving, add in the fresh cream and mix into the masala...simmer for 5 - 10 minutes on a very slow flame making sure the cream doesn't split.
Add in the tikka pieces
Voila!!
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