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Chicken Tikka Masala Recipe

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This recipe for Chicken Tikka Masala, by , is from Berkwood Hedge School Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gramma Mookherjee
Added: Tuesday, February 24, 2009


5 tbsp. olive oil
5 cardamom pods
1 or 2 cinnamon sticks (2 inch total)
2 onions (finely chopped)
2 tsp. fresh ginger (finely grated)
2 tsp. fresh garlic (crushed)
4 tbsp. of plain yogurt
1 tsp. coriander (ground)
1/4 tsp. tumeric (ground)
1 tsp. ground cumin
1/2 tsp.cayenne pepper (to taste)
1 tbsp. paprika
1 large tomato (finely chopped)
1 tsp. tomato puree
1 tsp. graham masala
1/2 cup water
2 1/2 lb of chicken pieces
1/4 tsp. salt

Add oil to large pan over medium high heat. When very hot, add cardamom pods and cinnamon stick, mix. Add in onions and stir until the edges are brown. Add ginger, garlic and stir for a few minutes until fragrant. Add cumin, coriander, tumeric, cayenne, and paprika and stir for a few minutes until fragrant. Add 4 tbsp. of yogurt in one tbsp. at a time and stir until yogurt is thoroughly mixed with the spices. Add tomato, tomato puree, graham masala and cook for few minutes. Pour in water and bring to a simmer. Cover, turn heat to low, simmer gently for 10 minutes. Taste for salt (up to 1/4 teaspoon). Add cooked chicken. (Marinate chicken in yogurt and refrigerate the night before to tenderize. Cook in pan until color changes throughout in olive oil.) Raise heat to high and fold chicken into the sauce until sauce thickens. Serve over rice or quinoa. Or with naan bread, roti, pita.

Personal Notes:
Personal Notes:
From Kavi Mookherjee Amodt's Gramma

"Or Dida as we call her."




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