Chicken Tikka Massala
by Helen W
Posted January 26, 2007

Things to prepare:

1 Lb Boneless Chicken Breast
3 Tbsp Butter
4 Tbsp Oil
1 Large Onion or 2 small onions, finely chopped or pureed
2 - 3 Hot Green Peppers /Jalape�os (Optional)

DRY MIX:
(Can also be grinded in a coffee grinder if you don't want to pick them out when eating)
3 Whole Cardimums or little less than 1/2 tsp Cardimum seeds
4 Cloves
1 Cinnamon Stick

SPICE MIX:
1/2 tsp Cayenne Pepper (Hot-Optional)
1/2 tsp Chili Powder
3 tsp. or 2 Tbsp. Garam Masala
(aka ' curry powder' but not the yellow stuff from your Grocer�buy it at an Indian Store)

Key Ingredient
1 tsp Paprika
1 tsp cumin
1 tsp Salt
2 heaping tsp Tandoori Masala/Paste
1 Tbsp grated ginger
2 cloves crushed garlic (1 tsp crushed garlic)
1/4 Cup /100G chopped tomatoes

SAUCE (whip in blender):
1 Cup/300G chopped tomatoes
3/4 cup yogurt
1/4 tsp Tandoori Masala

SAUCE (to be added later):
50 ml Whipping/Heavy Cream or 3 heaping Tbsp sour cream (for low fat version)
1/2 bunch fresh coriander
finely chopped almonds (optional)

Instructions:

Preparation:
1) Grind DRY MIX (cardimum and cloves)
2) Gather/ Prep Spice Mix
3) Chop/Puree Onions and Jalape�os
4) Clean/Cut Fresh Coriander

Cook:
1) Heat Oil & 2 Tbsp Butter - Med high heat
2) Add DRY MIX - mix for 1-2 minutes
3) Add onions and brown (5 minutes)
4) Clean & Cut chicken into bite sized pieces (you've got 4 minutes)
5) Add SPICE MIX
6) Continue to brown onions with spices for 5 minutes
7) Add chicken, cover, mixing every 5 minutes at High Heat for 15 minutes
8) Add SAUCE, Reduce heat to Medium and simmer for 5 minutes
9) Slowly Add Cream and almonds over 2 - 5 minutes
10) Uncover, add fresh coriander, reduce the heat to low and simmer for 5 minutes as the sauce thickens

Serve with Basmati rice or Naan bread (or Pitas).

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