Chicken Tikka Masala

• 2 tablespoons kasuri methi (sauteed and crushed)
• Approximately 11/2 sticks of butter (10 tablespoons)
• 1" cinnamon
• 5-6 cloves
• 8-10 peppercorns
• 5 tablespoons ginger, finely chopped/julienned
• 3-4 green chili juliennes or2 jalapeno chilies
• 1/2 teaspoon degi chili powder or Hot Paprika powder
• 1/4 teaspoon ginger paste
• 1/4 teaspoon garlic paste
• 1.5 pounds chicken pieces, skinned and cut into about 1-2 inch cubes (you may use legs, breasts, or a combination of the two)
• 400 ml (13.5 oz) tomato sauce
• 2 tablespoons honey
• 100 ml (3.5oz) cream

1. 1.teat a pan over medium high heat. Add approximately 6 tablespoons of kasuri methi. Saute for 2-3 minutes, until you can smell the roasted methi and it changes to a darker color. Remove from flame. When cool, crush with your hands. Set aside. (This will yield 2 tablespoons of roasted kasuri methi required above).
2. 2.teat the butter in a large, wide pan over a medium flame.
3. 3.then hot, add the cinnamon, cloves and peppercorns. Stir for 10-15 seconds until the spices begin to crackle and turn several shades darker.
4. 4.tow add the ginger juliennes followed by the green chilies. Saute for 5-7 minutes, until the ginger has softened.
5. 5.tdd the degi chili powder followed by the garlic paste. Mix well.
6. 6.tow add the chicken and saute on high heat for 5-7 minutes.
7. 7.tdd the tomato sauce and cream to the chicken. Bring to a boil. Cover and cook on medium high heat for 5-7 minutes or until the chicken is tender.
8. 8.tdd salt to taste, honey, and crushed kasuri methi.
9. 9.tix well. Serve Hot.

kasuri methi, butter, cinnamon, cloves, peppercorns, ginger, green chili, degi chili powder, ubc, ubc, chicken, tomato sauce, honey, cream

Taken from www.epicurious.com/recipes/member/views/chicken-tikka-masala-50084117 (may not work)