Chicken Tandoori Masala

 

2 pounds deboned, skin-off chicken breasts or thighs

Marinade

1 cup greek style yogurt

2-3 tablespoons lime juice

3 tablespoons tandoori masala spice mix, or make your own (recipe at bottom)

2 tablespoons fenugreek leaves

1 teaspoon salt

1. cut vertical slits on top of chicken breasts/thighs 

2. mix all marinade ingredients together, add chicken, cover and marinate overnight

3. heat oven to 460°, place chicken on oven rack and cook for 20-30 minutes or until well done. Place under broiler for 5 minutes to get the charred look

In the meantime, make the sauce

2 tablespoons ghee

1 onion finely diced

3 tablespoons Kashmir Masala Paste

1/2 water

1 cup passata

1 cup heavy cream

1 teaspoon powdered cumin

1-2 tablespoons fenugreek leaves

salt to taste

1. melt ghee in a skillet, add onion and cook until browned

2. add masala paste and keep cooking with onion

3. pour water and passata and simmer until a bit reduced 

4. add cream and simmer for 10 minutes to thicken sauce

5. add fenugreek leaves and taste for salt

6. place cooked chicken in sauce and serve with basmati reis

Tandoori Masala Spice Mix

3 tablespoons paprika powder

2 teaspoon ground coriander

2teaspoon ground cumin

2 teaspoon ground turmeric

2 teaspoon ground ginger

1 teaspoon cayenne pepper powder

1 teaspoon ground fenugreek seeds

1/2 teaspoon cinnamon 

1/2 teaspoon ground cloves

1/2 teaspoon ground cardamom

1/2 teaspoon ground nutmeg

1/2 teaspoon black pepper

1. mix all ingredients, place them on a skillet over medium heat for 30-60 seconds to release full flavor of spices