Indians traditionally cook this meal by
marinating chicken threaded on skewers in a spicy yoghurt
sauce and then cooking the skewered chicken in a tandoor oven.
Not having our own tandoor oven, we can achieve the same results
using a different method.
Chicken Tikka Masala
Ingredients:
Chicken Tikka Masala (serves four to six)(1) 1 whole chicken, large(2) 250 ml or 1 cup plain yoghurt(3) 2 large onions finely chopped(4) 3 cloves of garlic, crushed(5) 11/2 inch long piece of ginger, peeled and sliced or crushed(6) 1 slice of peeled papaya (1/4lb)(7) 1 teaspoon (5ml) chili powder(8) 1 teaspoon (5mil) garam masala(9) 2 tablespoons (30ml) lemon juice(10) 2 to 3 drops of red food coloring(11) Ghee or butter(12) Salt to taste
Preparation and Cooking:
De-skin and de-bone the chicken and cut into serving portions, wash chicken and set aside.
Add onion, garlic, ginger and papaya into a blender and bring to a smooth
paste.
Mix in chili powder, garam masala, salt, lemon juice and food coloring to the paste.
Brush the chicken pieces thoroughly with the paste and refrigerate
overnight.
Melt ghee or butter in a frying pan.
Add the marinated chicken pieces and fry for one minute on all sides.
Pour yoghurt and remaining marinade over the cooking chicken.
Cover and let simmer over low heat until chicken is tender.
Serve hot over rice.
Bon appétit!
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