Masala Mix'ins

 

Chicken Tikka Masala

 

$6.99

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A tomato and cream masala sauce with grilled 'tandoori' chicken

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Tikka (Chicken)

Ingredients

  • 2-3 lbs. chicken filets
  • 1 onion, chopped
  • 2” ginger root, crushed
  • 6 garlic cloves, crushed
  • 1-2 green chilies (optional)
  • 4T lemon juice
  • ¾ c plain yogurt
  • 2 T chopped cilantro (optional)

Directions

In a large pot, heat oil and fry onions on medium until golden-dark brown. Add browned onions, lemon juice, chilies, garlic and ginger into a blender and puree into a smooth paste.

In a large bowl, combine yogurt with the masala (spice) packet. Add in puree from blender and fold ingredients together.

Add in meat and coat with the marinade. Cover and allow meat to marinate for at least 1- 6 hours.

Preheat your grill to med high. You can use an oven as well, preheated to 400.

Place chicken directly on the grill rack (if using an oven, place chicken on a foil lined tray).

Grill open until chicken is browned (some charring ok) on all sides and tender. Cut filets into bite size cubes.

(For Tikka Masala, fold grilled chicken (tikka) into the prepared tomato based masala curry.)

Masala (Curry Sauce)

Ingredients

  • 1 lg. onion, thinly sliced
  • 1” ginger root, crushed
  • 6 garlic cloves, crushed
  • 3T oil
  • 3T tomato paste
  • 14oz. can tomato puree
  • 2-3 lbs. prepared chicken tikka pieces
  • 1 c cream
  • 2 T chopped cilantro (optional)

Directions

In a large pot, heat oil and fry onions on medium until golden-dark brown. Add crushed ginger and garlic, fry 2 min.

In a separate bowl, add 4T of water to the masala (spice) packet and mix until a consistent paste forms. Combine with onions in pot and fry for 2 minutes.

Add tomato paste, tomato puree, and 1c of water. Cook for 10 minutes until a thick sauce forms.

Add already grilled chicken tikka. Cover and simmer for 10 minutes. Turn off heat and gently stir in cream. Allow to rest for 5 minutes.

Garnish with cilantro and serve over hot rice or with naan (flat bread).