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CHICKEN TIKKA MASALA (CTM) – LABABDAR ®

Cooking Time: 25 min.                         Preparation Time: 15 min.                 Serves 6.         

Ingredients:

• For the Chicken Tikka - Marinade

4 lbs of boneless skinless chicken breast (fresh)

½ Tbsp Cumin seeds - Dry roasted and powdered

½ Tbsp Coriander seeds - Dry roasted and powdered

¼ Tbsp Turmeric powder

½ Tbsp Garam Masala (Sizzling Tandoori Masala®)

1 Tbsp Red Chili powder (Optional if you like mild)

1 Tbsp Paprika powder (for a bright red color & smoky taste)

1 Tbsp fresh Garlic paste

1 Tbsp Ginger paste

1 Tbsp Green chili (Thai, Jalapeño or Serrano) paste

4 Tbsp fresh Yogurt

1 Tbsp Cooking Oil or Mustard Oil (for tanginess)

1 Tbsp White Vinegar or Lemon Juice

Salt to taste                 Garnish: Cilantro and Sliced Almonds

• For the Tikka masala sauce

3 cups Tomatoes, chopped or Tomato Puree

1 cup Onions, chopped

2 large cloves Garlic, chopped

½" piece Ginger, chopped

2 pieces of Cloves and Green Cardamom each

1 stick Cinnamon

½ teaspoon Cumin seeds

¼ teaspoon Kasuri Methi (dried Fenugreek Leaves)

1 teaspoon Chili (Cayenne) powder (Optional if you like mild)

½ Tbsp Garam Masala (Sizzling Tandoor’s Nawabi Chicken Masala® and Labababdar Masala®)

½ cup Crème Fresh or Heavy Whipping Cream

½ cup Ground Cashew Powder

1 teaspoon oil

Salt to taste

• How To Proceed

1.         Butterfly the chicken breast and cut them into bite size pieces (AKA TIKKA) and massage vinegar and or lemon juice and salt (Brining).

            2.         Combine rest of the ingredients in a bowl and mix well to make the marinade for the Tikka.

3.         Pour marinade over the resting chicken pieces and leave in refrigerator for at least two hours (24 hrs preferable).

4.         Skewer the marinated Chicken Tikka pieces onto skewers and cook (broil) them in a Tandoor (Charcoal Fired Clay Pit Oven) or grill.

5.         Combine the tomatoes, onion, garlic, ginger, cloves, cinnamon, and cook over a slow flame till soft. Allow to cool completely.

            6.         Blend the cool mixture to a smooth purée.

            7.         Heat the oil in a non-stick pan and add the Cumin Seeds, Cloves, Cinnamon Sticks and Cardamom.

            8.         When the seeds start to crackle add the puréed mixture, cashew powder, broiled Chicken Tikka, Cream

 and reduce this to half. Garnish with Kasuri Methi, Cilantro and Sliced Almonds.

            9.         Serve hot with steamed Basmati Rice and or Fresh Naan (Fluffy handmade Indian bread)

Recipe By: Vinay “Curry Doc” Patel

Chicken tikka masala(CTM) Urdu: مرغ تکہ مصالحہ; Hindi: चिकन टिक्का मसाला) is a curry dish in which roasted chicken chunks (tikka) are served in a rich orange, creamy, lightly spiced, tomato-based sauce. The origins of chicken tikka masala are disputed. The oldest claim is that it was created for the Mughal Emperors , although some claim the origins of the dish in Glasgow, Scotland. Surveys have found chicken tikka masala to be the most popular dish in British restaurants and it has been called "Britain's true national dish."