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Full Online Book HomeLearning KitchenPoultry - Chicken - Chicken Tikka Masala
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Poultry - Chicken -  Chicken Tikka Masala Post by :bgall Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1410

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

Poultry - Chicken - Chicken Tikka Masala

1 pound chicken tikka (marinate chicken in store-bought tikka paste and yoghurt and grill or barbecue until just cooked, or just use fresh chicken)
1 inch root ginger peeled and chopped
3 cloves of garlic peeled and chopped
salt as desired
2 ounces unsalted butter
1 onion finely chopped
quarter teaspoon turmeric powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon garam masala
1/2 teaspoon chilli powder
4 fluid ounces chicken juices from grilling/warm water
10 fluid ounces double cream (N.B. - English "double cream" is very difficult to find in the States - you can substitute heavy whipping cream)
2 tbsps ground almonds


Pulp together ginger/garlic and some salt - melt butter and fry onions until soft - add pulp and cook for few minutes. Stir in all powdered spices and cook for few minutes. Add juices and water to make a thick sauce. Warm through, then add cream and heat through gently.

Now add the cooked chicken and cook for 10 minutes in the sauce. Stir in the ground almonds and simmer for 5 minutes or so.

Usually served with saffron rice and naan bread.
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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.
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1/4 cup honey 1 tablespoon fresh lemon juice 1 tablespoon low-sodium soy sauce 2 teaspoons grated peeled fresh ginger 1 teaspoon Worcestershire sauce 1 Dash hot sauce 1 teaspoon vegetable oil 4 skinless boneless chicken thighs (about 3/4 lb) Combine first six ingredients in a small bowl. Heat oil in a medium non-stick skillet over medium high heat. Add chicken, cook five minutes on each side or until browned. Add sauce, cover, reduce heat, and simmer for 10 minutes or until done. Yield: 2 servings (360 calories, 9 g. fat per serving)
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