Saturday, July 9, 2011

Chicken Tikka Masala

2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons paprika
1 teaspoon mango powder, optional
1 teaspoon chili powder, optional or to taste
Pinch of red food coloring, optiona, but it looks nice
Juice of 1 lime
10-ounces plain yogurt
Salt, to taste

About 1-1/2 pounds chicken, diced
3 to 6 cloves garlic, chopped, or to taste (I like tons)
1 large onion, very finely chopped
Chicken stock or water
Oil or ghee, for frying

Grind the spices and mix with marinade ingredients. Immerse chicken in marinade and leave in the refrigerator for 24 hours.

Heat oil in a frying pan or wok until very hot. Stir fry chicken vigorously for about 5 minutes, you may need to do it in 2 batches, depending on the size of your pan. Remove chicken and keep warm.

Fry onion and garlic until just browning and return chicken with any remaining marinade, plus stock, plus more spices if you think the sauce needs it. An extra teaspoon of cumin and coriander may "lift" it a little. Simmer until chicken is cooked and sauce is nice and thick.

Serve with rice.