Chicken Tikka Masala

Chicken Tikka Masala

Masala Sauce

3/4 cup chopped onionup to 1/4 cup ghee 2 teaspoons cumin powder2 teaspoons ground red chile2 teaspoons ground coriander3 1/2 tablespoons ginger paste3 1/2 tablespoons garlic paste2 teaspoons red chile paste3 1/2 tablespoons cashew paste3/4 cup tomato puree

Saute the onions in 2 tablespoons of the clarified butter over medium-low heat until light golden brown. Add cumin, ground red chile, and coriander and mix it thoroughly. At any point, you may add more clarified butter if the sauce becomes too thick, but be cautious, because this recipe can easily become extremely rich.
Add the ginger paste and garlic paste and cook for a few minutes. Add the red chile paste and cook for a few additional minutes, then the cashew paste and tomato puree. Cook over low heat, stirring, until thick. Set aside or refrigerate until ready to add chicken.

Grilled Marinated Chicken

1 cup plain yogurt5/8 cup mustard oil1/2 cup ginger-garlic paste3 1/2 tablespoons red chile paste1 1/2 tablespoons cumin powder1 1/2 tablespoons ground coriander1 1/2 tablespoons "black salt" (a pinkish salt with trace minerals2 tablespoons garam masala powder1 pound boneless chicken breast, cut in bite-size pieces (as near in shape to cubes as you can manage)salt to taste1/2 cup light cream1 teaspoon dried fenugreek leaves or 1/2 teaspoon ground fenugreek

Mix the first 7 ingredients plus 1 1/3 tablespoons of the garam masala powder, add chicken, and marinate for 6 to 8 hours.

Preheat a charcoal grill and cook the marinated chicken on skewers, turning periodically, until almost cooked through, about 10 to 15 minutes depending on the heat of your grill.

Before serving, add the parcooked chicken, the remaining 2 teaspoons of garam masala powder, and salt to the masala sauce. Simmer for 7 to 10 minutes, stirring to prevent sticking. Just before removing from heat, stir in the cream and fenugreek.

Present with the basmati rice pilau. Serves 4 to 5.

Lamb Curry to serve 4

Ingredients
Lamb 500gms, Coriander 20g, Peppercorns 1tsp, Turmeric 1 tsp, Curry Leaves 2 sprigs, Red Onions 2 gm, Mustard seeds 1 pinch, Garlic 4 Flakes, Ginger 1" piece, Green Chillies 8, Red Ionion 2 Tbspn, Iol 2tbspn, Salt to taste, Coconut 1tin, Potatoes 225gm
Vinegar 1 tbspn

Tempering
Cinnamon 1 piece, Cloves 2, Pepercorns 3, Red Onion 1, Curry Leaves 1 sprig, Oil 1tbspn

Method:
1.Cut the lamb into small pieces
2. Grind to a fine paste the coriander, peppercorn, turmeric, red onions and garlic.
3.Slit green chillies, slice ginger and second lot of onions.
4. Heat oil, Add mustard seeds: when seeds crackle , add slice onion(second lot) and curry leaves. When the onions brown, add lamb and the ground spices. Fry Lightly.
5. Add ginger green chilli saltand enough water to cook the lamb.
6.Peel and cut potatoes into quarters. Add coconut milk and vinegar to cook meat.
7 Test for salt.
8.Now once meat and potatoes are cooked heat oil, add crushed cinnmon, cloves, peppercorns and sliced onions and curry leaves
9.When onions brown pour over curry and mix well.

Enjoy

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Exciting tips from 20years of being a chef and running well know Indian restaurants in Brisbane, Austrlaia.

Claude