• Chicken Tikka Masala

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    • 1 lb boneless chicken thighs
    • 1 lrg onion, minced
    • 2 clv garlic, minced
    • 1 x inch piece fresh ginger, peeled and minced
    • 1 x fresh green chili, deseeded and minced
    • 6 x fresh mint leaves
    • 2 Tbsp. lemon juice
    • 3 Tbsp. tomato paste
    • 1 c. plain yogurt (avoid low fat or possibly non-fat yogurt for a richer flavor)
    • 2 tsp paprika
    • 2 tsp garam masala
    • 1/8 tsp grated nutmeg
    • 1 tsp turmeric
    • 1 tsp salt
    • 1 Tbsp. ghee or possibly vegetable oil
    • 1/2 c. water
    • 1 c. Basmati Rice
    • 1/2 tsp whole fennel seeds


    1. Cut chicken into bite sized pcs; set aside. Combine in Food Processor half of the minced onion, garlic, ginger, chili, mint, lemon juice and tomato paste. Process till mix is a fine paste. Combine this mix with yogurt and spices blending well. Add in chicken and mix till chicken is coated. Cover and chill for several hrs or possibly overnight.
    2. When ready to cook. Heat ghee in large heavy skillet till warm. Saute/fry' remaining onion in ghee till onion is transparent. Add in chicken mix and water and bring to a boil. Cover and reduce heat to simmer. Cook for 45 min, stirring occasionally. Serve with prepared Basmati rice.
    3. While chicken is cooking; prepare Basmati rice according to package directions. During last 5 min of cooking, add in fennel seeds to top of rice. When rice as completed cooking and all water is absorbed; toss to distribute fennel seeds.

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