Favorite Indian Dish: Chicken Tikka Masala
Serves 4
For the Marinade |
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3-inch piece fresh ginger, peeled |
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Freshly ground black pepper
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teaspoon red chili powder
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1 |
cup plain yogurt |
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tablespoons finely chopped fresh cilantro
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tablespoons vegetable oil
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1 |
pound chicken breast, boneless and cut in small pieces |
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For the Sauce |
1 |
tablespoon butter |
1 |
clove garlic, minced |
1 |
teaspoons ground cumin |
1 |
teaspoon paprika |
2 |
tablespoons dried fenugreek leaves |
One |
(8 ounce) can tomato sauce |
4 |
tablespoons tomato puree |
1 1/4 |
cups heavy cream |
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Sweetened coconut flakes for garnish (optional) |
In a blender on high speed, or in a small food processor, add the ginger and garlic and blend until you have a paste. In a large bowl combine the ginger and garlic paste with the salt, red chili powder, garam masala, lemon juice, yogurt, and oil. Add the chicken and mix until the chicken is evenly coated. Let marinate in the refrigerator overnight.
Grill chicken over medium-high heat until it is fully cooked and tender.
Melt butter in a large heavy skillet over medium heat. Sauté garlic for 1 minute. Add cumin, paprika, and fenugreek leaves and mix well, until fragrant, about 2 minutes. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Season it with salt and transfer to a serving platter, garnished with coconut flakes.
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