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Full Online Book HomeLearning KitchenPoultry - Chicken - Chicken Tikka Masala Recipes By Maree
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Poultry - Chicken -  Chicken Tikka Masala Recipes By Maree Post by :Redsy Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2289

Click below to download : Poultry - Chicken - Chicken Tikka Masala Recipes By Maree (Format : PDF)

Poultry - Chicken - Chicken Tikka Masala Recipes By Maree

1/2 teas. cumin
3 tabs garlic paste
3 tabs ginger paste
4 teas. besan/ gram flour
1/2 teasp. ground cardamon
4 tabs. lemon juice
1/2 teasp. ground mace
1 teasp. chilli powder (or to taste)
1/2 teaspoon turmeric powder
1/2 teaspoon ground white pepper.
3 tabs plain yogurt mixed with all of the above

Cut the chicken into small (1") pieces. Marinate for about 3 hrs. Skewer chicken and either bake, bbq or grill basting with marinade and some oil until cooked.

This is loosely based on a recipe from "Indian Recipes- Tandoor" (no date) published by Blitz Editions, Enderby, UK. ISBN: 1-85605-295-8.

Chicken Tikka Masala
Serves 4

1/2 onion, coarsely chopped
60g / 2 oz / 3 tbsp tomato puree (paste)
1 tsp cumin seeds
2.5 cm / 1 in piece root ginger, chopped
3 tbsp lemon juice
2 garlic cloves crushed
2 tsp chilli powder
750 gr / 1 1/2 lb boneless chicken
salt & pepper

Masala Sauce:
2 tbsp ghee
1 onion sliced
1 tbsp black onion seeds
3 garlic cloves crushed
2 fresh green chillies chopped
200g / 7oz can tomatoes
120ml / 4 fl oz / 1/2 cup natural yoghurt
120ml / 4 fl oz / 1/2 cup coconut milk
1 tbsp chopped fresh coriander
1 tbsp chopped fresh mint
2 tbsp lemon or lime juice
1/2 tsp Garam Masala

Combine the onion, tomato puree (paste), cumin , ginger, lemon juice, garlic, chilli powder and salt and pepper in a food processor or blender and then transfer to a bowl. Alternatively, grind the cumin in a pestle and mortar and transfer to a bowl. Finely chop the onion and ginger and stir into the bowl with the tomato puree, lemon juice, salt and pepper, garlic and chilli powder.

Cut chicken into 4 cm / 11/2 in. cubes. Stir into the bowl and leave to marinate for 2 hours.

Heat the ghee in a large saucepan, add the onion and stir over a medium heat for 5 minutes. Add the onion seeds, garlic and chillies and cook until fragrant. Add the tomatoes, yoghurt and coconut milk, bring to the boil, then simmer for 20 minutes.

Meanwhile, divide the chicken evenly between 8 oiled skewers and cook under a preheated very hot grill for 15 minutes, turning frequently. Remove the chicken from the skewers and add to the sauce. Stir in the fresh coriander, mint, lemon or lime juice and garam masala.

PS: re Garam Masala ... This is a ground aromatic spice mix that generally includes cardamom, cinnamon, cumin, cloves, peppercorns, and nutmeg. It may be used during and towards the end of cooking or sprinkled over dishes as an aromatic garnish just before serving. You can buy this spice ready mixed or make your own quite simply by finely grinding together 1 tsp each of black peppercorns and cumin seeds with 1 tbsp cardomom seeds, 8 whole cloves, a 2 in piece of cinnamon stick and about 1/4 tsp freshly grated nutmeg. The mixture should be stored in an airtight container and used within 3 weeks. This quantity makes about 3 tablespoons.
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