Chicken Tikka Masala - Recipe

Serves 4-5

Ingredients

Amount	Ingredients
Part I
2 lbs.	Boneless chicken breast
1/4 cup	Curd
3 tsp	Minced Ginger
3 tsp	Crushed Garlic
1/4 tsp	White Pepper
1/4 tsp	Cumin Powder
1/4 tsp	Mace
1/4 tsp	Nutmeg
1/4 tsp	Cardamom Powder
1/4 tsp	Chili Powder
1/4 tsp	Turmeric
3 tbsp	Lemon Juice
4 tbsp	Vegetable Oil
	Butter
Part II
5 oz.	Tomato Paste
10 oz.	Tomato Puree
2 lbs.	Chopped Tomatoes
2 tsp	Ginger Paste
2 tsp	Garlic Paste
2 tsp	Green Chilies
1 tbsp	Red Chili Powder
2 tsp	Cloves
8	Cardamom
1 tsp	Salt
3 tbsp	Butter
2/3 cup	Cream
1 tsp	Fenugreek
2 tsp	Ginger Julienned
2 tsp	Honey

Preparation

• 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 350ºF. 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.