Chicken Tikka Masala
2 lbs. boneless chicken breast diced in 1" cubes
6 fresh curry leaves
1/4 cup yogurt
1 medium onion chopped
8 oz tomato puree
1 tsp ginger paste
2 tsp garlic paste
1/4 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp fenugreek powder
1/2 tsp nutmeg
1/2 tsp green cardamom powder
1/2 tsp turmeric
1/2 tsp salt
1/4 tsp black pepper
3 Tbsp Ghee
Melt 1 Tbsp ghee over medium heat in a large skillet or everyday pan. Add onions and saute until golden brown, about 8 minutes. Add curry leaves and stir for 1 minute. Remove from pan and add to blender with yogurt, tomato puree and all spices. Puree until smooth. Add remaining ghee and chicken to pan and saute for 5 minutes. Add puree from blender and simmer for 25 minutes. Add a small amount of water if necessary to keep sauce from drying out.
Serve with Toorval Dal cooked with diced fresh Tomato and Basmati Rice. Some Naan would be tasty too!
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