Breville BTM800XL Stainless, BOV800XL manual Tikka Masala Butter Chicken

RECIPES

7.Roast the chicken for 35 minutes or until a meat thermometer registers 170˚F (76˚C) when inserted into the deepest part of the chicken thigh.

Tandoori Chicken can be enjoyed on its own with steamed basmati rice, or use the Tandoori Chicken in the Tikka Masala (Butter Chicken Sauce) recipe (page 74).

NOTE

Citric acid, found in foods such a orange, lemon and lime juice, may damage the porcelain enamel finish of the baking pan and broiling rack. When cooking foods with high citric acid content, we strongly recommend lining the enamel surfaces with foil or baking paper to extend the life of these accessories.

TIKKA MASALA (BUTTER CHICKEN)

INGREDIENTS

2 Tablespoons Unsalted butter

2 inch piece of fresh ginger, peeled and grated

2 Garlic cloves, minced

1 Onion, finely diced

2 Teaspoons (30 ml) Paprika

3 Tablespoons (45 ml) Ground cumin Pinch Cayenne pepper (optional)

1 ½ Tablespoons (17 ml) Garam masala

1 Tablespoon (15 ml) Granulated sugar

2 Teaspoons (10 ml) Salt

½ Teaspoon (2.5 ml) Black pepper

1 portion of Roasted Tomato Halves (page 61) ¾ Cup (180 ml) Heavy cream

¼ Cup (60 ml) Ground cashews (optional)

½Cup (125 ml) Fresh cilantro, finely chopped (optional)

10-12 Tandoori Chicken Thighs (page 73) bones removed

METHOD

1.Make 1 portion of the Roasted Tomato Halves (page 61). When cool enough to handle, remove the skin.

2.Place the flesh and juices into a blender or food processor and process until smooth. Use 3 ½ cups of the puree tomatoes. Set aside.

3.In a large sauce pan on medium heat, melt the butter. Add onions when the butter becomes foamy, cooking the onion until it takes on a golden color.

4.Add garlic and ginger and continue to cook for 1 minute stirring occasionally. Add the spices: paprika, cumin, cayenne pepper, and garam masala stirring for 30 seconds or until the spices begin darken.

5.Add tomato sauce, sugar, salt and pepper and bring the sauce to a boil. Turn the heat down to a low simmer and continue cooking for 15 minutes. Add the cream and ground cashews (optional) and cook for an additional 5 minutes stirring occasionally.

6.Cut Tandoori Chicken into large pieces and put them into the sauce and cook for 10 minutes occasionally stirring gently.

Serve the Tikka Masala (Butter Chicken) over fragrant steamed basmati rice decorated with freshly chopped cilantro.

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