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74
RECIPES
7. Roast the chicken for 35 minutes or until
a meat thermometer registers 170˚F
(76˚C) when inserted into the deepest
part of the chicken thigh.
Tandoori Chicken can be enjoyed on its
own with steamed basmati rice, or use the
Tandoori Chicken in the Tikka Masala
(Butter Chicken Sauce) recipe (page 74).
NOTE
Citric acid, found in foods such a
orange, lemon and lime juice, may
damage the porcelain enamel finish
of the baking pan and broiling rack.
When cooking foods with high citric
acid content, we strongly recommend
lining the enamel surfaces with foil
or baking paper to extend the life of
these accessories.
TIKKA MASALA (BUTTER CHICKEN)
INGREDIENTS
2 Tablespoons Unsalted butter
2 inch piece of fresh ginger, peeled and grated
2 Garlic cloves, minced
1 Onion, finely diced
2 Teaspoons (30 ml) Paprika
3 Tablespoons (45 ml) Ground cumin
Pinch Cayenne pepper (optional)
1 ½ Tablespoons (17 ml) Garam masala
1 Tablespoon (15 ml) Granulated sugar
2 Teaspoons (10 ml) Salt
½ Teaspoon (2.5 ml) Black pepper
1 portion of Roasted Tomato Halves (page 61)
¾ Cup (180 ml) Heavy cream
¼ Cup (60 ml) Ground cashews (optional)
½ Cup (125 ml) Fresh cilantro, finely chopped
(optional)
10-12 Tandoori Chicken Thighs (page 73)
bones removed
METHOD
1. Make 1 portion of the Roasted Tomato
Halves (page 61). When cool enough to
handle, remove the skin.
2. Place the flesh and juices into a blender
or food processor and process until
smooth. Use 3 ½ cups of the puree
tomatoes. Set aside.
3. In a large sauce pan on medium heat,
melt the butter. Add onions when the
butter becomes foamy, cooking the
onion until it takes on a golden color.
4. Add garlic and ginger and continue to
cook for 1 minute stirring occasionally.
Add the spices: paprika, cumin, cayenne
pepper, and garam masala stirring for 30
seconds or until the spices begin darken.
5. Add tomato sauce, sugar, salt and
pepper and bring the sauce to a boil.
Turn the heat down to a low simmer
and continue cooking for 15 minutes.
Add the cream and ground cashews
(optional) and cook for an additional
5 minutes stirring occasionally.
6. Cut Tandoori Chicken into large pieces
and put them into the sauce and cook for
10 minutes occasionally stirring gently.
Serve the Tikka Masala (Butter Chicken) over
fragrant steamed basmati rice decorated
with freshly chopped cilantro.
BOV800XL_IB_H11.indd 74 21/03/11 9:57 AM