By peoplestaff225
Updated August 26, 2014 04:00 PM
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Ravi Nage
Executive Chef, Emirates Airlines
Served at 2014 U.S. Open

Chicken Tikka Masala
Serves 4

For chicken:
1 ½ to 2 lbs. boneless, skinless chicken thighs
1 tbsp. fresh lemon juice
1 tsp. paprika or chili powder
kosher salt (to taste)
2 tbsp. butter

For marinade:
1 cup Greek yogurt
½ teaspoon garlic paste
½ teaspoon garam masala powder
1 tsp. paprika or chili powder
2 tbsp. fresh ginger paste
2 tbsp. fresh lemon juice
2 tbsp. fresh ginger paste
2 tbsp. mustard oil

For tikka masala sauce:
10 tbsp. butter
1 tbsp. fresh ginger paste
4 to 5 chopped green chile peppers
1 tbsp. paprika or chili powder
kosher salt (to taste)
½ teaspoon dried fenugreek leaves (kasuri methi)
1 tbsp. whole garam masala
½ teaspoon garam masala powder
1 tbsp. garlic paste
2 tbsp. honey
1 cup heavy cream
14 oz. tomato purée

1. Make incisions with a sharp knife on the pieces of the chicken.

2. Apply a mixture of 1 tsp. red chili powder, 1 tbsp. lemon juice and salt to the chicken and set aside for half an hour.

3. In a bowl assemble the marinade by adding yogurt, 1 tsp. red chili powder, salt, 1 tbsp. each of ginger and garlic paste, 2 tbsp. lemon juice, ½ tsp. garam masala powder and mustard oil. Apply this marinade to the chicken pieces and refrigerate for three to four hours.

4. Preheat oven to 400F.

5. Skewer the chicken and cook for ten to twelve minutes.

6. Baste chicken with butter and cook for another two minutes. Remove and set aside.

7. To make masala sauce, heat butter in a pan and add whole garam masala. Sauté for two minutes before adding 1 tbsp. each of ginger and garlic pastes and chopped green chilies. Cook for two minutes.

8. Add tomato purée, 1 tsp. red chili powder, ½ tsp. garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes.

9. Add honey, dried fenugreek and cooked chicken tandoori pieces. Simmer for five minutes and then add fresh cream. Serve with basmati rice, dal or naan.