Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Shalimar's Chicken Tikka Masala




Source of Recipe


Shalimar Indian Restaurant


List of Ingredients




1-inch piece of ginger, minced (about 1 tablespoon)
2 garlic cloves, minced
1 teaspoon chili powder
Salt, to taste
Black pepper, to taste
2 tablespoons minced cilantro
2 tablespoons freshly squeezed lemon juice
2 tablespoons vegetable oil
4 boneless, skinless chicken breast halves
1 large onion, finely chopped
1 red chili pepper (such as jalapeno or serrano), finely chopped
1 small green jalapeno pepper, finely chopped (optional)
1 tablespoon turmeric powder
1/2 teaspoon cumin (or more, to taste)
15-ounce can tomato puree
1 cup heavy (whipping) cream
1 cup milk
Rice or flat bread
Cilantro sprigs, for garnish
Lemon juice, for garnish

Recipe



In a medium bowl, mix together ginger, garlic, chili powder, salt, pepper, cilantro, lemon juice and 1 tablespoon of the vegetable oil. Add chicken breast halves. Marinate at least 1 hour or overnight.

Preheat a grill or oven broiler to high. Thread chicken onto skewers and cook about 12 minutes, turning frequently. Allow to cool; chop into 1-inch squares and set aside.

Meanwhile, in a medium skillet set over medium-high heat, heat oil until it is hot and shimmers. Add onion, red chili pepper and jalapeno (if using); cook 5 to 8 minutes, or until onions are browned and fragrant. Stir in turmeric and cumin; cook 30 seconds (any longer and you risk singeing the spices, which leaves a terrible flavor). Remove from heat until tomato mixture is finished.

Meanwhile, in a separate pan, bring tomato pur�e to a boil over medium-high heat; add cream and milk. Reduce heat to low and simmer, uncovered and stirring occasionally, until mixture begins to thicken and becomes a pale orange (about 30 minutes). Add salt and pepper to taste.

When tomato mixture has a saucy consistency and a good flavor, stir in onion and spice mixture. Allow to simmer over low heat until warmed through.

(Note: The longer you let this mixture simmer, the more flavor there will be in the finished dish. After 20 minutes, it's fine, but after 2 hours over very low heat, the flavor is much fuller. If sauce becomes too thick, add a splash more milk.)

Add chicken to sauce. Continue to cook over medium-low heat until chicken is warmed through (about 10 minutes).

Serve with basmati rice or flat bread, garnished with cilantro sprigs and a few squirts of lemon juice.

Serves 2 to 4.