Recipe by GaramMasala1968
Chicken Tikka Masala is my favorite recipe in the world and I finally found one that nearly replicates my favorite restaurant's version. This recipe is from Fauzia's Taste of Pakistan site as well as the Indian Food Forever site. I made a few modifications for convenience and preference. I've tried several versions of C.T.M. but this one reigns supreme. Cooking time doesn't include marinating time and the servings amount is approximate.
- 2 lbs boneless chicken breasts
- 1⁄4 cup yogurt
- 3 teaspoons minced ginger
- 3 teaspoons minced garlic (fresh or in a jar)
- 1⁄4 teaspoon white pepper
- 1⁄4 teaspoon cumin powder
- 1⁄4 teaspoon mace
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon cardamom powder
- 1⁄4 teaspoon red chili
- 1⁄4 teaspoon turmeric
- 3 tablespoons lemon juice
- 4 tablespoons vegetable oil
- melted butter
- 5 ounces tomato paste
- 10 ounces tomato puree
- 2 lbs tomatoes, chopped
- 2 teaspoons ginger paste
- 2 teaspoons garlic paste
- 2 teaspoons green chilies or 2 teaspoons desired hot pepper
- 1 tablespoon red chili powder
- 2 teaspoons cloves (I used one)
- 8 green cardamoms
- salt, if you wish
- 3 tablespoons butter
- 2⁄3 cup cream
- 1 teaspoon fenugreek seeds
- 2 teaspoons ginger, julienned
- honey, if you wish
Directions See How It's Made
- Stir all the ingredients in Part A together in a large bowl. Cut chicken into bite sized chunks and place in marinade.
- Marinate overnight in the refrigerator.
- Preheat oven to 350º F. Bake the chicken until cooked through. Baste with butter during cooking if desired.
- To make the sauce in Part B,deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4 to 4 and 1/4 cups of water.
- Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until thick. I cook it about 2 hours. Strain through a strainer and bring to a boil. Add butter and cream.
- Add honey to taste if desired. I don't find it necessary. Add fenugreek, ginger juliennes, and chicken. Serve over rice or with naan, chapati or desired bread.