Chicken Tikka Masala East Indian Cuisine

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Do not confuse masala with marsala wine. This is an east indian dish that is great! Note: the prep time and cooking time does not reflect the 4 hours of refrigerated marinating time.

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Steps

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Chicken recipe: in a large bowl , combine yogurt , vegetable oil , lemon juice , 4 teaspoons of the ginger / garlic paste that you made in the blender , cumin , mace , nutmeg , cardamom , salt and pepper and mix well.

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Rub the chicken breasts thoroughly with this mixture and place in a glass baking dish , cover and refrigerate for 4 hours.

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Preheat oven to 350 degrees.

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Remove chicken breasts from marinade and discard remaining marinade.

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Place the chicken in a baking dish.

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Roast for 8 to 10 minutes , basting with vegetable oil and pan drippings at least twice.

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When the chicken is tender and cooked through and its juices run clear , remove from the oven and keep warm.

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Just before serving , slice the cooked chicken and place it in the simmering masala sauce for a few minutes , until heated through.

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Serve hot.

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Masala sauce recipe: about half an hour before you finish marinating the chicken , start the masala sauce.

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Place tomatoes and green bell peppers in a saucepot.

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Add 2 cups .

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Ingredients

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boneless skinless chicken breast halves, fresh ginger, garlic, water, plain yogurt, vegetable oil, lemon, juice of, ground cumin, ground mace, nutmeg, ground cardamom, salt & pepper, tomatoes, green bell pepper, ginger, unsalted butter, heavy cream, honey, salt, garam masala