The Chicken Tikka Masala dish was actually created in Bolton, England, not India, as most would assume. Nevertheless, the dish is still considered part of Indian cuisine, based on the mixture of Indian spices used as the crucial ingredients. Garam masala (gah-RAHM mah-SAH-lah), the focal ingredient used in Chicken Tikka Masala, is a highly pungent spice. “Garam” is the Indian word for “warm” or “hot,” which is the sensation a person experiences when he or she consumes it. The spice is used throughout India and consists of a blend of spices, herbs and other seasonings, including black pepper, dried chili, cinnamon, cloves, nutmeg, coriander, cardamom and fennel. However, the types of spices used in garam masala are not restricted to a specific list; there are many variations of this spice blend. To create garam masala, spices are ground together to form a dry powder. If ingredients such as yogurt or milk are added to the mixture, then the masala is considered a “wet masala.” Garam masala is used in small quantities so the flavor is not overpowering and it is added to a dish at the end of its cooking to ensure that the aroma is not lost. This and other Indian recipies can be found at http://www.cuisinecuisine.com.

INGREDIENTS

6 boneless skinless chicken thighs or breasts

Salt to taste

1 tsp. red chili powder

4 to 6 tbsp. lemon juice

1 tbsp. melted butter, for basting

INGREDIENTS: FOR MARINADE

6 to 8 tbsp. yogurt

2 tbsp. heavy cream (optional)

2 tsp. ginger paste

2 tsp. garlic paste

1 tsp. cumin powder

1/4 tsp. saffron (optional)

1 to 2 tsp. garam masala or curry powder

Red and orange food color, a few drops each

DIRECTIONS: FOR MARINADE

1. Make deep incisions in the chicken with a knife, approximately 2 to 3 inches apart. Make a paste of the salt, lemon juice and red chili powder and rub over the entire chicken. Let sit for 15 minutes.

2. Whisk the yogurt in a large bowl, add the rest of the ingredients and mix thoroughly. Rub this mixture over the chicken. Set aside for 20 minutes to an hour.

3. Preheat oven to 350 degrees Fahrenheit. Put the pieces of chicken on a skewer with a tray underneath to collect drippings. Bake in the oven for 20 to 35 minutes.

4. Remove the chicken and baste with melted butter. Grill on a hot grill for another 10 minutes until golden brown to add flavor to the dish.

INGREDIENTS: FOR GRAVY

2 tomatoes, finely chopped 1 medium onion, finely chopped

1 tsp. ginger garlic paste 2 tbsp. oil

1/2 tsp. cumin powder 1/2 tsp. coriander powder

1/2 tsp. sugar 1/2 tsp. salt

1/4 cup milk

DIRECTIONS: FOR GRAVY

1. Heat the oil; once hot, add the garlic ginge paste and saute until golden brown.

2. Add the onions; saute on medium-high until golden brown in color. The caramelized onions bring a rich soft aroma and flavor to the dish.

3. Add the tomatoes to the mix and keep sauteing until the oil starts to separate. This process should take 5 to 8 minutes.

4. Add the coriander and cumin powders. Saute for 5 to 10 seconds.

5. Now add the cooked chicken pieces. Saute for a few more minutes.

6. Add the sugar and salt, increase the temperature while slowly stirring in the milk. Let the chicken simmer on low for another 5 to 9 minutes. Garnish with fried cashews and chopped cilantro leaves. Serve on a bed of white rice. Enjoy with lemon wedges, raw red onion rings soaked in vinegar and a mint chutney garnish.