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Chicken Tikka Chicken Masala Recipe

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This recipe for Chicken Tikka Chicken Masala, by , is from Our Family! An Expanded Multi Cultural Cooking Experience, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Pip Carnesecchi
Added: Tuesday, July 29, 2008
Category:
Category:
Ingredients:  
Ingredients:  
5 T. Olive Oil
5 Cardamon Pods
2 inch piece of cinnamon stick
2 onions, finely chopped
2 tsp. finely grated ginger root
2 tsp. garlic, crushed to a pulp
1 tsp ground cumin
1 tsp. ground coriander
1/4 tsp. ground turmeric
1 tsp. cayenne pepper...depending on how hot you want it
1 T. paprika
1 large tomato, finely chopped
1 tsp. tomato puree
1 tsp. garam masala
1/4 pint of water
4 T. of reserved Tandoore-style chicken marinade..see below

*****

2 1/2 lb chicken pieces, skinned
1 tsp. salt
3 T. fresh lemon juice

****

For the Marinade:

3/4 pint plain yoghurt
1/2 onion coarsely chopped
1 garlic clove, chopped
2 hot green chillies, roughly sliced
2 tsp. garam masala
Line or lemon wedges to garnish

2 cups of Basmati Rice.. prepare per package directions.
Directions:
Directions:
Prepare Chicken:

Cut 2 deep slits crossways on the meaty parts of chicken
Sprinkle one side of chicken with half of the salt and half the lemon juice and rub them in. Turn and repeat process.
Set aside for 20 minutes
Make marinade

Marinade:

Combine yoghurt, onion, garlic, ginger,chillies and garam masala in a blender and blend until smooth.
Strain the paste through a coarse sieve into a large bowl, ;using through as much liquid as you can.

Place chicken and all its juices into the bowl with the marinade.

Rub marinade into the slits in the meat, then cover and refrigerate for 8-24 hours

Preheat oven to maximum temperature and set shelf in top third of oven where it will be the hottest.

Remove chicken from marinade and spread out in single layer on large baking tray.

Bake for 25 minutes or until cooked through

Remove and let chicken rest for 5 minutes

Serve with juices, and lime or lemon wedges over Basmati rice.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 minutes prep and 25 minutes cooking
Personal Notes:
Personal Notes:
One of our favorites....comes out of Madhur Jaffrey's book " Simple Indian Cookery". Go buy book for more easy Indian dishes

 

 

 

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