675 g Chicken; weighed prepared -skinned and boned & cubed 3 tb Ghee or oil 3 Galic loves; up to double 225 g Onion; v finely chopped 4 tb Balti masala paste 200 ml Balti chicken stock 1 tb Balti garam masala 1 tb Coriander; v finely chopped Aromatic salt Marinade: yoghurt 1 tb Dry fenugreek leaves; ground 1 tb Dried mint; ground 2 tb Tandoori masala paste 1/2 ts Orange or red food colouring 1/2 ts Salt
Instructions for Chicken Tikka Masala
1 Mix together the marinade ingredients in a non metallic bowl. Put the skinned, boned chicken bits (3 cm cubes) in it, mix well, cover and marinate refigerated 24 hoursa or so.
2 After the marination, heat a third of the ghee/oil in the karahi. Spoon half the chicken and its marinade into the karahi and briskly stir fry for 5 minutes. Remove and repeat with the other half, using a further third of the ghee/oil (IMH or bake in very hot oven).
3 Wipe the karahi clean and heat the last third of the ghee. Stir fry the garlic for 30 seconds. Add the onions, reduce heat and stir fry for about 10 minutes, allowing the onion to become translucent and begin to brown.
4 Add the masala paste and the chicken, along with the stock. Simmer, stirring, on a lowish heat for about 10 minutes. When cooked right through, add the garam masala, very finely chopped fresh coriander leaves and aromatic salt to taste.
posted by: Korbin (reply)
post date: 01.19.06 (9:45 pm)
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posted by: shyam hari karki (reply)
post date: 05.20.06 (3:48 am)
I need more recipes of indian food
posted by: shyam hari karki (reply)
post date: 05.20.06 (3:49 am)
I need more recipes of indian food
posted by: kavita (reply)
post date: 07.17.06 (11:59 pm)
i am fond of chicken and i need more of them plez.
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