Chicken Tikka Masala

• Part A:
• 2 lbs. boneless chicken breast
• 1/4 cup yogurt
• 3 tsp minced ginger
• 3 tsp crushed garlic
• 1/4 tsp white pepper
• 1/4 tsp cumin powder
• 1/4 tsp mace
• 1/4 tsp nutmeg
• 1/4 tsp green cardamom powder
• 1/4 tsp chili powder
• 1/4 tsp turmeric
• 3 tbsp lemon juice
• 4 tbsp vegetable oil
• Melted margarine (for basting)
• Part B:
• 5 oz. tomato paste
• 10 oz. tomato puree
• 2 lbs. tomatoes, chopped
• 2 tsp ginger paste
• 2 tsp garlic paste
• 2 tsp green chilies
• 1 tbsp red chili powder
• 2 tsp cloves
• 8 green cardamoms
• Salt To Taste
• 3 tbsp butter
• 2/3 cup cream
• 1 tsp fenugreek
• 2 tsp ginger, julienned
• honey to taste

1. Whisk all of the ingredients in Part A together in a large bowl.
2. Add the chicken breast, cut into 2 inch cubes.
3. Marinate overnight in the refrigerator.
4. Preheat oven to 350u0b0 F. Bake the chicken for 8 minutes, basting with margarine twice.
5. Drain excess marinade and bake for another 2 minutes.
6. While doing this, make the sauce in Part B.
7. Deseed and chop green chilies.
8. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.
9. Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt.
10. Cook over low heat until reduced to a thick sauce.
11. Strain through a strainer and bring to a boil. Add butter and cream.
12. Stir.
13. If the sauce tastes sour, add honey to taste.
14. Add fenugreek and ginger juliennes, stir, and serve with the chicken tikka masala.

chicken breast, yogurt, ginger, garlic, white pepper, cumin powder, mace, nutmeg, green cardamom, chili powder, turmeric, lemon juice, vegetable oil, margarine, tomato paste, tomato puree, tomatoes, ginger paste, garlic, green chilies, red chili powder, cloves, cardamoms, salt, butter, cream, fenugreek, ginger, honey

Taken from www.epicurious.com/recipes/member/views/chicken-tikka-masala-1244335 (may not work)