Friday, June 25, 2010

Chicken Tikka Masala

recipe adapted from

1 pound chicken meat - cut into bite-size pieces
1 medium size onion – finely chopped
1 green onion - cut into bite-size pieces
3 cloves garlic - chopped
1” ginger- finely chopped
3 tomatoes - chopped coarsely
2 tbsp of plain yogurt
3 tbsp of Ghee or oil
½ tsp sugar
Salt to taste

Make into paste with a bit of water
2 tbsp chili powder (depend on the spiciness you like)
2 tbsp garam masala powder
1 tsp of turmeric powder
1 tsp coriander powder

1. Heat the ghee or oil in a cooking pan. When oil is hot, add in the onions and fry until lightly brown. Add in the garlic and ginger. Continue to stir-fry until fragrant.  Add the bell pepper.

2. Add the mix spices paste for two minutes or until fragrant (add a bit of water if necessary). Add the tomatoes and continuously stir it for 5 minutes or until the sauce thickens.

3. Add in the chicken cubes and stir fry until the chicken pieces nicely coated with the sauce. Add in about 1 cup of water; bring it up to boil, lower down the heat and covered. Stir the chicken occasionally. Add in sugar, salt and yogurt.

4. Continue to cook for another 5 minutes or until sauce thickens. Dish out and serve warm with rice or naan bread.