Chicken Tikka Masala


3 lbs. chicken thigh meat
3 tbsp lemon juice
1/4 cup yogurt
3 tsp minced ginger
3 tsp crushed garlic
1 tsp pepper
1 tsp cumin powder
*1 tsp mace
1 tsp nutmeg
1 tsp green cardamom powder
1 tsp chili powder (or to taste)
1 tsp turmeric
4 tbsp vegetable oil

5 oz. can tomato paste
10 oz. can tomato puree
2 lbs. tomatoes (or 2 cans of diced tomatoes)
(Virtually any combination of tomato products will work here, but in any case you will want 2 or 3 pounds of the questionable fruit)
2 tsp ginger paste
2 tsp garlic paste
*2 tsp green chilies (to taste)
1 tbsp red chili powder (to taste)
2 tsp cloves
8 green cardamoms
salt to taste
3 tbsp butter
2/3 cup cream
1 tsp fenugreek
honey to taste



  1. Remove bones and skin from the chicken, and cut the meat into bite size chunks. Mix with the lemon juice, and set aside.
  2. Prepare the marinade by mixing the rest of the marinade ingredients. Add this to the chicken. Stir well, and then place in refrigerator and allow to sit for a couple of hours (or overnight).
  3. When chicken has marinated, place in a cake pan or cookie sheet in a single layer, and cook at 425 for 8-10 minutes, or until cooked most of the way through.
  4. Prepare the gravy by sauteing the chilies and spices (except the fenugreek) in 1 teaspoon of butter for about 30 seconds.
  5. Add the tomatoes, and allow to simmer on medium. (If you are working with fresh tomatoes, boil them first to remove the skin, and then chop them into large chunks before adding them to the pot.)
  6. Allow the sauce to continue simmering until it thickens. Then add the cooked chicken. When the chicken is well distributed and fully cooked, add the cream, butter, salt, fenugreek, and honey. (The honey will help cut the acidity/sour of the tomatoes.) Serve hot with naan and rice.
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