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Wednesday, March 6, 2013

Chicken Tikka Masala

I always have a hard time finding recipes that would replicate Indian dishes to ones that you would normally find in restaurant.  I haven’t had as much exposure to Indian dishes due to the fact that there is a very limited quantity in Northern BC but with the exposure that I have had-I love!

This recipe is divided into two parts as the chicken needs to marinate overnight in the fridge, and is cooked in the oven the next day.  The masala sauce is combined with the tikka and creates this beautiful and flavorful dish.  It’s best served with rice or naan bread topped with cilantro.  Enjoy!

Chicken Tikka (Pt. 1)

½ tablespoon paprika
1 teaspoon chili powder
2 tablesoons garam masala
¼ teaspoon tandoori food coloring
1 ½ tablespoons lemon juice
2 inch piece of ginger, roughly chopped
½ cup cilantro leaves, chopped
½ cup thick, plain yogurt
1 Ib, 2 oz skinless chicken breasts, cut into cubes

For the marinade, blend all the ingredients together in a food processor until smooth. Season with salt.

Put the chicken cubes in a bowl with the marinade and mix thoroughly. Cover and marinate overnight the fridge.

Heat the oven to 400 degrees. Line a baking sheet with aluminum foil. Roast for 15-20 minutes, or until the chicken is cooked through and browned around the edges.

Chicken Tikka Masala (Pt. 2)                   

1 tablespoon oil
1 onion, finely chopped
2 cardamon pods
2 garlic cloves, crushed
14 oz tin of chopped tomatoes
¼ teaspoon ground cinnamon
1 tablespoon garam masala
½ teaspoon chili powder
1 teaspoon soft brown sugar
310 ml cream
1 tablespoon ground almonds

1 quantity chicken tikka masala, as per above
1 tablespoon chopped cilantro leaves

Heat the oil in a heavy based saucepan over low heat. Add the onion and cardamom pods and fry until the onion is soft and starting to brown. Add the garlic to the pan, and cook for 1 minute. Stir in tomatoes and cook until paste is thick.

Add the cinnamon, garam masala, chili powder and sugar and cook for 1 minute. Stir in the cream and almonds  then add the cooked chicken tikka pieces and gently simmer for 5 minutes, or until the chicken is heated through. Garnish with chopped cilantro.

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