3 lbs. skinless chicken pieces (breast, thighs and legs)
1 cup plain yogurt
2 Tbs. minced fresh ginger
2 Tbs. minced fresh garlic
1 Tbs. Cumin powder
2 Tbs. Coriander Powder
½ tsp. Turmeric powder
1 tsp. Cayenne Pepper
1 Tbs. Canola Oil
¼ cup lemon or lime juice
Salt to taste
Cilantro or Mint for garnish
In a mixing bowl, combine all ingredients for the marinade and mix well. Taste for seasoning before adding the chicken.
Marinate the chicken and refrigerate covered overnight or for at least 4 hours.
Preheat the oven to 400 degrees. Put the chicken on a baking sheet and bake for about 25 minute or until the chicken is cooked.
If you want the chicken to be browned while cooking, remove some of the marinade and place the pieces about ½ inch apart on the baking tray.
Serve hot, garnished with cilantro.
For smaller pieces of chicken – use metal skewers, or leave the pieces large enough so they don’t fall into the grill.
To make the Chicken Tikka Masala
1 Onion, finely diced
2 Tomatoes diced or 1 cup of canned tomatoes, crushed
2 tbs Vegetable Oil
1 tsp. Cumin Seeds
1 tsp. Cumin Powder
½ tsp. Cayenne
1 tbs. Coriander Powder
1 tsp. minced garlic
1 tsp. minced ginger
Salt to taste
½ cup heavy cream (optional)
1 cup water
In a sauté pan, heat the oil and add the cumin seeds. After about a minute add the onions and salt; and sauté for about 5 minutes until they are brown and caramelized. Add the cumin powder, coriander powder and cayenne pepper. Stir well and add the ginger and garlic. Cook another minute or so and add the tomatoes and 1 cup of water. Stir and simmer the sauce for about 10 minutes. Add the cream if using.
Now add the left over chicken tikka to the sauce and heat over low heat. When the chicken is heated through taste the sauce and adjust seasoning.
Substitute the chicken for fish or paneer.
Until I eat again