Chicken Tikka Marsala
By: Patrick Schurr
Updated: August 10, 2012
Chicken Tikka Masala
Jay Patel, owner Tandoor King, Altoona
Ingredients (for dry part):
1lb. Chicken breast
1Tb. Coriander powder
1/2 tsp. Chef Jay's special mix
1 Tb. Ginger/Garlic paste
1 tsp. Chilli powder
1 Tb. Kastoori Methi
2 Tb. lemon juice
1 tsp. salt
2 Tb. sour cream
1/4 tsp. chaat masala
Directions:
The chicken is ideally cubed and rubbed by hand with the marinade. Let sit at least 24 hrs prior to cooking. The chicken (chicken tikka's) are skewered and cooked in the tandoor oven prior to being simmered in the masala sauce. At home, cook raw, marinated chicken until done in masala sauce.
Ingredients (for sauce or Masala):
3 lb. onions
5 oz. ginger
7 oz. peeled garlic
5 Tb. oil
pinch of salt (to taste)
2 tsp. sugar
500 grams whole tomatoes (canned)
3 tsp. turmeric
2 tsp. sugar
3 tsp. paprika
5 Tb. tomato paste
5 tsp. tomato ketchup
Directions:
The onions would be cut and fried to soften, then boiled for at least 45 mins with cut ginger and garlic, then proceesed into very fine sauce. The other ingredients would then be cooked and processed again into a fine sauce. Both the onion sauce and tomato sauce are then mixed together and simmered for another 15-20 mins.
Ingredients (final step): these ingredients are per each serving
splash of heavy cream
splash of tomato sauce
pinch of Chef Jay's special mix
pinch of salt to taste
1 tsp. of finely chopped cashews or almonds
Chef Jay's chilli sauce (depending on desired spice level)
Basmati rice (long grain, fragrant Indian rice) on the side
