Breville BOV800XL Instruction Booklet page 71

RECIpES
TIKKA MASALA (BUTTER
CHICKEN)
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 55)
¾ Cup (180 ml) Heavy cream
¼ Cup (60 ml) Ground cashews (optional)
½ Cup (125 ml) Fresh cilantro, finely
chopped (optional)
10-12 Tandoori Chicken Thighs (Page 70)
bones removed
1. Make 1 portion of the Roasted Tomato
Halves (Page 55). 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 colour.
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 stir-
ring 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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