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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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CHICKEN TIKKI MASALA

From: Taj Majal Restaurant - Chef Usha Sethi
Primary category: Steel City Chefs

INGREDIENTS:

1 pound boneless chicken breast, cubed
4 tablespoons cooking oil
1/2 tablespoons cumin powder
1 tablespoon coriander powder
3 tablespoons garlic paste
3 tablespoons ginger paste
4 tablespoons chick pea flour
1 tablespoon dry fenugreek powder
1 tablespoon lemon juice
1 tablespoon Kashmiri red chili powder
Salt to taste
1 cup yogurt
1 cup brown onion paste
1/2 cup tomato puree
1/2 cup fresh cream
1 tablespoon chopped cilantro leaves
DESCRIPTION:
Marinate the chicken cubes in ginger, garlic past, salt, chili powder, lemon juice, yogurt and chick pea flower for one hour. Bake marinated chicken in preheated oven at 350 degrees for about 20 minutes or until cooked. Take out of the oven and cut into small pieces.
Heat cooking oil in a pan. Add onion paste and fry for about 5 minutes or until brown. Add Tomato puree, red chili powder, cumin powder, coriander powder, fenugreek powder, and green cardamom powder. Salt to taste. Mix well and add one cup of water. Bring to boil. Reduce head and simmer for about 10 minutes. Add cream if desired. Add cooked chicken pieces and simmer for 5 minutes. Serve hot and garnish with chopped cilantro leaves.

ingredients(s): chicken breast, coriander, cumin, yogurt,

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