Chicken Tikka Masala
This is one of the variations of tikka masala that I have tried since the time my daughter discovered her love for it. It is a mild curry which goes well with rotis and naans. Most kids will enjoy this.
Ingredients:
4 whole skinless, boneless chicken breasts
1 tsp red chili powder
2 tsp garam masala powder
2 tsp ginger-garlic paste
Juice of 3 large lemons
1 ½ tsp cumin powder
1 tsp turmeric powder
1 tsp coriander powder
½ tsp white pepper
2 ounces (softened) butter
2 cups half & half
1 ½ Tbsp tomato paste
½ cup vegetable oil
1 tsp salt to taste
Chopped green onion and small tomato (for garnishing)
Method:
Cut chicken into small chunks. Add ginger, garlic, 3/4 tsp cumin, 1/2 tsp turmeric, 1 tsp garam masala and 1/2 tsp red chili powder, salt and squeezed lemon juice. Mix well and let the chicken marinate for 24 hours.
After marinating, brush the chicken with a little oil. Then skewer and roast the chicken pieces in an oven for 20-25 minutes at 375º F basting with oil couple of times.
In a bowl, add half & half, tomato paste, 1 tsp garam masala, 1/2 tsp turmeric powder, 3/4 tsp cumin powder, coriander and white pepper. Whisk thoroughly.
Transfer liquid mixture to a sauté pan. Reduce mixture in half while stirring constantly for approximately 4 minutes over high heat. Add chicken pieces and continue to sauté.
Add butter and salt. Continue to stir well, just enough to make a thick gravy and bring it to a boil on high. Reduce the heat.
Stir gently to coat all the chicken pieces with tomato gravy and simmer for 10 minutes.
Pour into a serving bowl, garnish with chopped green onion, tomato and cilantro.