 |
Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 6 |
|
I combined two recipes from Zaar to make what I think is the best Tikka ever! Ingredients:
1/2-3/4 cup plain yogurt |
2 tablespoons lemon juice |
2 teaspoons ground cumin |
1 teaspoon cinnamon |
2 teaspoons pepper |
1 teaspoon salt |
1/2 inch long piece gingerroot, minced |
4 boneless skinless chicken breasts, cut into 1 inch cubes |
2 garlic cloves, chopped |
1 inch piece gingerroot, sliced |
1 (14 ounce) can chopped tomatoes |
1/4 cup plain yogurt |
1 onion, chopped |
2 tablespoons vegetable oil |
3 tablespoons garam masala powder |
cayenne pepper |
2 -3 tablespoons salt |
2 -3 tablespoons pepper |
2 red bell peppers, roughly chopped |
2 carrots, sliced |
2 cups basmati rice, cooked |
Directions:
1. Combine the Marinade ingredients except chicken in a medium bowl. Stir in the chicken and marinate in the refrigerator for 1 hour.
2. Process Sauce ingredients in a blender or food processor until smooth. Set aside.
3. Heat oil in a large pan over med heat and saute onion 3 to 4 minutes. Stir in masala powder and saute for 1 minute, stirring.
4. Add the Sauce to the pan and cook on med-low until thickened.
5. Add the marinated chicken, red peppers and carrots and continue cooking over med-low until the chicken is done. Season with salt and pepper to taste.
6. Serve over cooked basmati, or long grain white, rice.
|
|