Antique Walnut & Pewter Fork circ. 1880
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Recipe by: Chef John V., A Good Cooking
Serving size: 6-8 people
Preparation time: about 3 hours
4 cups chicken breasts, boneless and skinless, cut
into 1 inch cubes
1 tbsp. fresh ginger, peeled and grated
1 tsp. garlic, finely diced
2 tsp. salt
1/2 tsp. white pepper
2 tbsp. fresh coriander, finely chopped
1 lime, juiced
4 tbsp. peanut oil
1 cup plain yogurt
Sauce and Cooking Mixture
8 tbsp. clarified butter
2 cups onions, dice small
1 tbsp. garlic, chopped
2 tbsp. chilli powder, Indian Chilli, not the chili
powder for chili con carne
2 tbsp. ground turmeric
1 tsp. coriander
1/4 tsp. cardamom
1 tsp. mace
2 tbsp. cumin
4 tbsp. tomato paste
3 cups chicken stock
1 tbsp. + 1 tsp. salt
4 tbsp. cornstarch mixed with 1/2 cup cold water
1 cup yogurt
2 tbsp. chopped ginger
1/4 cup thin sliced shallots, deep fried like onion
1/4 cup coriander, chopped
Marinade---Cut the chicken into 1 inch cubes.
Combine the remaining ingredients in the marinade
list, mix well and add the
chicken, stir to mix and then refrigerate for at
least 3 hours or even better, over night.
Prior to cooking; stir up the chicken pieces you
marinated and then pour everything in a strainer to
drain for at least 30
minutes. Do the same with the yogurt, drain it in a
strainer for 30 minutes.
Cooking the chicken---Preferably in a non-stick pan;
and in 4 separate batches, follow these instructions
for each batch.
Have a large pot, for all the batches to fit in, for
the slow cooking ready. Combine the chilli powder,
coriander, cardamom, mace and cumin in a container
and set aside.
Heat the non-stick pan over medium-high heat and
then add 2 tbsp. of clarified butter. Add 1/4 of the
onions and garlic,
sauté for one minute, then add 1/4 of the chicken
and sprinkle on 1/4 of the blended spices. Toss and
sauté for about 4-5
minutes until the chicken becomes firm and is coated
with the other ingredients. Remove from the heat an
into the pot for slow cooking.
Repeat again and again and again until all the
chicken has been sautéed.
Place the big pot on the burner and heat it until
you hear it sizzle, then add the tomato paste,
chicken stock, salt and
bring to a boil, then reduce the heat to low so
everything is simmering. Partially cover the pot,
and cook for 20 minutes.
Increase the heat so the sauce and chicken are
bubbling and then re-stir the cornstarch and water,
adding it to the pot. Stir
well to mix it all together until it begins to boil
and then turn it off.
After the pot has been off for about 5-10 minutes,
stir in the drained yogurt and put everything into a
Sprinkle with the all of the garnish and serve. Most
often basmati rice, naan, Indian pickles, chutney,
dal and stewed
vegetables are served with the Tiika Masala
and---something cold and refreshing to drink!
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