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India Oven's Chicken Tikka Masala

2 C. yogurt
1 t. finely chopped ginger
1 t. finely chopped garlic
1/2 t. red chile powder
1/2 t. garam masala
1/2 t. salt
2 t. vegetable oil
1 pound chicken, cut into cubes

1 t. vegetable oil
2 t. chopped onion
1/4 t. finely chopped ginger
1/4 t. finely chopped garlic
4 (8-ounce) cans tomato sauce
1/4 t. ground cumin
1/4 t. garam masala (see Note)
1/4 t. red chile powder
1 C. (or less) heavy cream
1 t. chopped cilantro
salt to taste

For chicken:
Mix yogurt with ginger, garlic, red chile powder, garam masala, salt and vegetable oil. Add the chicken cubes, mix well, cover and refrigerate for several hours or overnight. Place marinated chicken cubes on skewers and cook over charcoal. Do not overcook, as the chicken will continue cooking in the sauce.

For sauce:
Heat the oil in a saucepan over medium-low heat. Add the onion, ginger and garlic and sauté for 3 to 4 minutes. Add tomato sauce, cumin, garam masala and red chili powder and simmer for 15 minutes, stirring occasionally. Add the cooked chicken and cream and cook over medium heat for 5 minutes. Stir in fresh cilantro. Add salt to taste.

Serves 3 - 4.

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