Chicken Tikka Masala (My Favorite Way)

Name: Chicken Tikka Masala (My Favorite Way)
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 1 pot ;), 6-8 serving(s)
Ingredients: 2 lbs boneless chicken breasts; 1/4 cup yogurt; 3 teaspoons minced ginger; 3 teaspoons minced garlic (fresh or in a jar); 1/4 teaspoon white pepper; 1/4 teaspoon cumin powder; 1/4 teaspoon mace; 1/4 teaspoon nutmeg; 1/4 teaspoon cardamom powder; 1/4 teaspoon red chili; 1/4 teaspoon turmeric; 3 tablespoons lemon juice; 4 tablespoons vegetable oil; melted butter; 5 ounces tomato paste; 10 ounces tomato puree; 2 lbs tomatoes, chopped; 2 teaspoons ginger paste; 2 teaspoons garlic paste; 2 teaspoons green chilies or 2 teaspoons desired hot pepper; 1 tablespoon red chili powder; 2 teaspoons cloves (I used one); 8 green cardamoms; salt, if you wish; 3 tablespoons butter; 2/3 cup cream; 1 teaspoon fenugreek seeds; 2 teaspoons ginger, julienned; honey, if you wish

Submitted by GaramMasala1968

"Chicken Tikka Masala is my favorite recipe in the world and I finally found one that nearly replicates my favorite restaurant's version. This recipe is from Fauzia's Taste of Pakistan site as well as the Indian Food Forever site. I made a few modifications for convenience and preference. I've tried several versions of C.T.M. but this one reigns supreme. Cooking time doesn't include marinating time and the servings amount is approximate."

Download

Ready In:: 2hrs 30mins
Ingredients:: 29
Yields:: 1 pot ;)
Serves:: 6-8

ingredients

Ingredients
Part A
2 lbs boneless chicken breasts
¹⁄₄ cup yogurt
3 teaspoons minced ginger
3 teaspoons minced garlic (fresh or in a jar)
¹⁄₄ teaspoon white pepper
¹⁄₄ teaspoon cumin powder
¹⁄₄ teaspoon mace
¹⁄₄ teaspoon nutmeg
¹⁄₄ teaspoon cardamom powder
¹⁄₄ teaspoon red chili
¹⁄₄ teaspoon turmeric
3 tablespoons lemon juice
4 tablespoons vegetable oil
melted butter
Part B
5 ounces tomato paste
10 ounces tomato puree
2 lbs tomatoes, chopped
2 teaspoons ginger paste
2 teaspoons garlic paste
2 teaspoons green chilies or 2 teaspoons desired hot pepper
1 tablespoon red chili powder
2 teaspoons cloves (I used one)
8 green cardamoms
salt, if you wish
3 tablespoons butter
²⁄₃ cup cream
1 teaspoon fenugreek seeds
2 teaspoons ginger, julienned
honey, if you wish

directions

Preparation:
Stir all the ingredients in Part A together in a large bowl. Cut chicken into bite sized chunks and place in marinade.
Marinate overnight in the refrigerator.
Preheat oven to 350º F. Bake the chicken until cooked through. Baste with butter during cooking if desired.
To make the sauce in Part B,deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4 to 4 and 1/4 cups of water.
Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until thick. I cook it about 2 hours. Strain through a strainer and bring to a boil. Add butter and cream.
Add honey to taste if desired. I don't find it necessary. Add fenugreek, ginger juliennes, and chicken. Serve over rice or with naan, chapati or desired bread.