Chicken Tikka Marsala

1-1/2 chicken, diced
3 to 6 cloves garlic, chopped, to taste
1 lg. onion, very finely chopped
Chicken stock or Water
Oil or ghee for frying
Rice

Marinade ingredients:
2 tbsp. cummin seeds
2 tbsp. coriander seeds
2 tbsp. paprika
1 tsp. mango powder (optional)
1 tsp. chili powder (optional or to taste)
1 pinch of red food colouring (optional, but it looks nice)
1 lime, juice of
10 oz. good thick yogurt
Salt, to taste

Directions:

Grind the spices and mix with marinade ingredients. Immerse chicken in marinade and leave in the fridge for 24 hours. Heat Oil in a frying pan (skillet!) or wok until very hot Stir fry chicken vigorously for about 5 mins (you may need to do it in 2 batches, depending on the size of your pan). Remove chicken and keep warm.

Fry onion and garlic until just browning and return chicken with any remaining marinade, plus stock, plus more spices if you think the sauce needs it; an extra tsp. of cummin and coriander may 'lift' it a little Simmer until chicken is cooked and Sauce is nice and thick.

User Reviews:

Any suggestion on how much oil/ghee to fry the chicken with?
Same applies to how much stock/water and rice....Thanks!

Submitted by Marty Moran on December 02, 2003

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