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1-1/2
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1/4
2
1
1
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1
1/2
1/2
1/3
1/2
1
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8
1/4
14
1
1
1/2
3/4
1/2
1/3
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#
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c
T
T
cl
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T
T
t
t
T
t
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oz
c
oz
in
c
c
t
c
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Chicken meat (1)
-- Marinade
Yogurt (2)
Oil (3)
Lemon Juice
Garlic
-- Spices
Coriander seed
Cumin seed
Cardamom, black
Nutmeg
Paprika
Salt
-- Sauce mix
Onion
Butter
Tomato purée (4)
Ginger
Chili Serrano
Cream, heavy
Water (4)
Pepper, black
Cilantro
-- Garnish
Cilantro sprigs
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Chicken - (3+ hrs - 20 min work - can be done
2 days before use)
This step fakes up having leftover Tandoori Chicken (tikka
means pieces, masala for the spicy sauce)
- Prepare CHICKEN as described in
Note-1.
- Mix all Marinade items and massage into Chicken. Let
marinate in the fridge for at least 2 hours or up to 12 hours,
massaging now and then. I marinade in a sealed plastic bag which
makes handling and massaging very easy.
- Shake off excess Marinade from Chicken. In a preheated
broiler (on a rack), on the grill, or in a frying pan (with a little
oil), roast Chicken until blackened in spots (just browned
well if fried in a pan). I use the broiler as that is very effective
and takes the least attention.
- Cut Chicken into chunks, about 1-1/2 inches on a side.
At this point the Chicken can be refrigerated overnight.
Sauce - (30 min - can be done 3 days before use)
- Chop ONIONS fine.
- In a coverable sauté pan large enough for the whole recipe,
heat Butter and fry Onions over moderate heat until there is
a fair amount of dark brown, but no black.
- Meanwhile: Grind together all SPICES.
- Prepare TOMATO PURÉE as needed (see
Note-4).
- Grate GINGER. Chop CHILI fine. Mix both with
Tomato Purée.
- When Onions are ready: Stir in Spice mix,
Tomato mix, Cream and Water. Bring to a simmer
and simmer about 5 minutes. At this point the sauce can be
held refrigerated in a sealed container for up to 3 days, waiting
for the chicken.
Finish - (45 min - can be started 3 days
ahead)
- Heat Sauce to a simmer. Stir in Chicken and continue to
simmer until Chicken is cooked through and tender - this can vary,
but will probably be about 30 minutes. Adjust liquid as needed by
adding boiled water or simmering uncovered. The sauce should finish
quite liquid. If you will be reheating before serving, be sure the
chicken is not overcooked. The Masala can now be cooled and
refrigerated for up to three days in a sealed container.
- Chop Cilantro small.
- Reheat the Masala gently to a simmer if it has been held
cold. Check for Salt.
- Take off heat. Stir in Cilantro and Pepper.
- Serve hot with Naan Bread or steamed Basmati rice.
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