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Chicken Tikka Masala

Part I.
2 lbs. boneless chicken breast
1/4 cup yogurt
3 tsp. minced ginger
3 tsp. crushed garlic
1/4 tsp white pepper
1/4 tsp. cumin
1/4 tsp mace
1/4 tsp. nutmeg
1/4 tsp green cardamom powder
1/4 tsp. chili powder
1/4 tsp. turmeric
3 Tbsp. lemon juice
4 Tbsp. vegetable oil
Melted margarine (for basting)

Part II.
5 oz. tomato paste
10 oz. tomato puree
2 lbs. tomatoes, chopped
2 tsp ginger paste
2 tsp. garlic paste
2 tsp green chilies
1 Tbsp. red chili powder
2 tsp. cloves
8 green cardamoms
salt to taste
3 Tbsp. butter
2/3 cup cream
1 tsp fenugreek
2 tsp. ginger, julienned
honey to taste

The Method :

Whisk all of the ingredients in Part I together in a large bowl. Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the refrigerator. Preheat oven to 350F. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.

While doing this, make the sauce in Part II. Deseed and chop green 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.