Chicken Tikka Massala
Toast coriander and cumin seeds for 3-5 min. combine w/other ingredients and grind in mortar and pestle (or blender which works great for me)
Store in a bottle for up to 6 months. This is a great spice mixture! But normally I don't have those spices on hand so I cook without it.
But you might consider it worth investing in as its a neat combination of spices for cooking
Combine the onion, tomato puree (paste), cumin , ginger, lemon juice, garlic, chili powder and salt and pepper in a food processor or blender and then transfer to a bowl.
Alternatively , grind the cumin in a pestle and mortar and transfer to a bowl.
Finely chop the onion and ginger and stir into the bowl with the tomato puree, lemon juice, salt and pepper, garlic and chili powder.
Cut chicken into 11/2 in cubes. Stir into the bowl and leave to marinate for 2 hours.
Heat the ghee in a large saucepan, add the onion and stir over a medium heat for 5 minutes.
Add the onion seeds, garlic and chilies and cook until fragrant.
Add the tomatoes, yogurt and coconut milk, bring to the boil , then simmer for 20 minutes.
Meanwhile, divide the chicken evenly between 8 oiled skewers and cook under a preheated very hot grill for 15 minutes, turning frequently.
Remove the chicken from the skewers and add to the sauce.
Stir in the fresh coriander, mint, lemon or lime juice and garam massala.
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