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Chicken Tikka Masala


  • 2 pounds of Boneless Chicken Breasts
  • ¼ cup of Plain Yogurt
  • 3 tsp. of Ginger (Adrak) (minced)
  • 3 tsp. of Garlic (Lehsan) (crushed)
  • ¼ tsp. of White Pepper
  • ¼ tsp. of Cumin Powder (Pisa Zeera)
  • ¼ tsp. of Mace
  • ¼ tsp. of Nutmeg
  • ¼ tsp. of Green Cardamom Powder (Ilaichi Powder)
  • ¼ tsp. of Red Chilli Powder (Pisi Lal Mirchain)
  • ¼ tsp. of Turmeric Powder (Pisi Haldi)
  • 3 tbsp. of Lemon Juice (Nimbu Ka Arakh)
  • Margarine (melted – for basting)
  • 4 tbsp. of Vegetable Oil

  • 2 pounds of Tomatoes (chopped)
  • 2 tsp. of Green Chillies (Hari Mirch) (finely chopped)
  • 2 tsp. of Cloves (Loung)
  • Green Cardamoms (Choti Ilaichi)
  • 2 tsp. of Ginger (Adrak) (julienned)
  • 1 tsp. of Fenugreek
  • 5 ounces of Tomato Paste
  • 10 ounces of Tomato Puree
  • 2 tsp. of Ginger Paste (Pisi Adrak)
  • 2 tsp. of Garlic Paste (Pisa Lehsan)
  • 1 tbsp. of Red Chilli Powder (Pisi Lal Mirch)
  • Salt (to taste)
  • 3 tbsp. of Butter
  • 2/3 cup of Cream
  • Honey (Shehed) (to taste)

1) Whisk together all of the ingredients (not the sauce ingredients) 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.

2) While doing this, make the sauce. Deseed and chopped 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.
Serving Suggestions: Serve Hot With Plain Rice, Chapati Roti or Nan
Degree of Difficulty:: Medium
Recipe Category: Main Course Chicken/Bird
Recipe Ethnic Group: Pakistani
Categories: Recipes
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