Chicken Tikka Masala

1 3/4 lbs Chicken
1 Tbs lemon juice
1 tsp chili powder
Salt to taste

1 cup Yogurt
Salt to taste
2 Tbs garlic paste
1/2 tsp garam masala*
2 Tbs butter for basting
1 tsp chili powder
2 Tbs ginger paste
2 Tbs lemon juice
2 Tbs vegetable oil

Tikka Masala gravy
3 1/2 Tbs butter
1 Tbs ginger paste
1 tsp chopped green chilies
1 Tbs chili powder
Salt to taste
1 Tbs whole spices (cinnamon, cloves, pepper, green cardamom)
1 Tbs garlic paste
14 oz tomato puree
1/2 tsp garam masala powder*
2 Tbs honey
1 cup fresh cream
2 Tbs chopped coriander leaves

Skin and clean the chicken. Make sharp incisions on the breast and leg pieces. Apply a mixture of chili powder, salt and lemon juice to the chicken and keep aside for half an hour. Hang the yogurt in a muslin cloth for 15-20 minutes to remove extra water. Then add chili powder, salt, ginger-garlic paste, lemon juice, garam masala powder and vegetable oil. Apply this marinade to the chicken pieces and refrigerate for 3 to 4 hours. Bake in a preheated oven (395F) for 10 to 15 minutes till golden brown on both the sides. Heat the butter in the pan. Add whole spices. let it crackle. Then add ginger-garlic paste and chopped green chilies. Cook for two minutes. Add tomato puree, red chili powder, garam masala powder, salt and 1 cup of water. Bring to a boil. Reduce heat and simmer for 10 minutes. Add honey. Add cooked chicken pieces, simmer for 5 minutes and then add fresh cream. Serve hot garnished with coriander leaves.

Yield: 4 Servings

*Available from Nuts & Grains.