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Chicken Tikka Masala
Chef Durga Prasad of Tamarind – New York, NY
Adapted by StarChefs

Yield: 4-6 Servings

Ingredients:

    Chicken Tikka
  • 1 ½ pounds boneless chicken chunks
  • 1 ounce ginger paste
  • 1 ounce garlic paste
  • ½ ounce red chili powder
  • ½ ounce lemon juice
  • 2 ounces hung curd
  • Salt, to taste
  • ½ ounce garam masala
  • ½ ounce oil

  • Onion Masala
  • 1 pound onions
  • 2 ounces cashews
  • 4 whole cloves
  • 6 green cardamom pods
  • 2-inches cinnamon stick
  • ½ ounce cumin seeds
  • ½ ounce coriander powder
  • ½ ounce red chili powder
  • ½ ounce turmeric powder
  • Salt, to taste
  • 1 ounce oil

  • Tomato Sauce
  • 2 pounds fresh tomato purée
  • 4 whole cloves
  • 6 green cardamom pods
  • 2-inches cinnamon stick
  • 2 pieces mace
  • 8 green chilis
  • 4 large cardamom
  • ½ ounce ginger
  • 1 ounce garlic
  • 2 ounces butter
  • ½ ounce red chili powder
  • ½ ounce dried fenugreek leaves

  • 1 ounce oil
  • ½ ounce garlic, chopped
  • ½ ounce cumin
  • ½ garam masala
  • ½ ounce dried fenugreek leaves
  • 2 ounces heavy cream
  • 1 ounce coriander, chopped
Method:

For Chicken Tikka:
Marinate chicken chunks in the rest of the ingredients for 2 hours. Preheat oven to 350°F. Half cook 10 minutes.

For Onion Masala:
Roughly chop onions and boil with the rest of the ingredients. Cook until the oil rises to the top and blend to a smooth consistency.

For Tomato Sauce:
Boil all ingredients together until the top is glazed. Blend to a smooth consistency.

To Finish:
Heat oil over medium heat in large sauce pan. Add garlic, sauté until golden, then add tomato sauce, onion masala and chicken tikka. Cook until chicken is fully cooked through, then add spices. Finish with heavy cream and serve garnished with coriander.

 


 Published: Jan 2004