|
Instructions |
|
|
Wash and chop the chicken into bite size pieces.
Mix juice from one lemon, 1/2 tsp salt and 1/2 tsp paprika.
Marinate chicken in this mixture for about 2 hours.
To prepare the sauce-
chop the onion.
Heat two tblspn vegetable oil on medium heat.
Add onion, chopped garlic and ginger.
cook till they are softened( abt. 5 min.).
|
|
|
Add chopped tomatoes and cook till everything is mushy.
Take away the mixture from heat and let it cool down a bit.
put the mixture into the blender with 1/4 cup of milk and
cashewnuts and blend everything till smooth.
put the mixture again on low heat and add all the dry spices
including salt and pepper.
|
|
|
Add rest of the milk, cream and sugar.
In another frying pan, heat 2 tblsp of butter and fry chicken till
brown on all sides.
Add the chicken to the simmering sauce and let it simmer for 5
more minutes.
Serve the chicken over the bed of steamed basmati rice or flat
Indian bread.
Garnish the chicken tikka masala with fresh coriander if wished.
|
|
|
|
|
Serving
Suggestions |
|
Serve the chicken over the bed of steamed basmati rice or flat Indian bread. garnish with fresh coriander if desired.
|
|
Originally Submitted
8/2/2013
|