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Easy Chicken Tikka Masala Recipe
Please give me an easy recipe 4 CHICKEN TIKKA MASALA.?

I really dont want to use bottle sauces I want to make it at home

4 chicken breasts, skinned and boned
2 cloves garlic
1 inch fresh ginger
1 can chopped tomatoes
4 tablespoons natural yoghurt
1 onion
2 tablespoons vegetable oil
2 tablespoons masala curry paste
salt and black pepper
1 tablespoon plain flour
2 fluid ounces water
3 tablespoons chopped fresh coriander

Peel and roughly chop the garlic and ginger.
Put the tomatoes, garlic, ginger and yoghurt into a blender or food processor and process until the mixture is smooth.
Set aside.
Cut the chicken breasts into 1 inch cubes.
Peel and chop the onion.
Heat the oil in a heavy based pan, add the onion and fry over a medium heat for 3-4 minutes, stirring constantly.
Stir in the masala curry paste and fry for a further minute of a medium heat, stirring once or twice.
Add the tomato mixture and chicken to the pan and mix together.
Season with salt and pepper.
Mix the flour and water together and stir into the pan off the heat.
Return to the heat and bring to the boil, stirring constantly.
Cover and cook over a gentle heat for 15 minutes or until the chicken is cooked.
Sprinkle in the chopped coriander and serve immediately with rice

or

FOR THE CHICKEN RECIPE
4 skinless boneless chicken breast halves
2 inches fresh ginger (peeled)
8 cloves garlic
4 teaspoons water
1 cup plain yogurt
2 tablespoons vegetable oil
1 lemon, juice of
1/2 teaspoon ground cumin
1/4 teaspoon ground mace
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cardamom
salt & pepper

FOR THE MASALA SAUCE RECIPE
2 lbs ripe tomatoes (seeded and finely chopped)
1/2 lb green bell peppers (stemmed, seeded and chopped)
1/2 inch ginger (peeled)
4 cloves garlic
2 teaspoons water
1/2 cup unsalted butter
1/2 cup heavy cream
2 teaspoons honey
salt
1/4 teaspoon garam masala, spice mixture (available in Indian or Specialty Markets)

CHICKEN RECIPE: In a large bowl, combine yogurt, vegetable oil, lemon juice, 4 teaspoons of the ginger/garlic paste that you made in the blender, cumin, mace, nutmeg, cardamom, salt and pepper and mix well.
Rub the chicken breasts thoroughly with this mixture and place in a glass baking dish, cover and refrigerate for 4 hours.
Preheat oven to 350 degrees.
Remove chicken breasts from marinade and discard remaining marinade.
Place the chicken in a baking dish.
Roast for 8 to 10 minutes, basting with vegetable oil and pan drippings at least twice.
When the chicken is tender and cooked through and its juices run clear, remove from the oven and keep warm.
Just before serving, slice the cooked chicken and place it in the simmering masala sauce for a few minutes, until heated through.
Serve hot.

MASALA SAUCE RECIPE: About half an hour before you finish marinating the chicken, start the masala sauce.
Place tomatoes and green bell peppers in a saucepot.
Add 2 cups water and bring to a boil.
Boil for 20 minutes, or until the tomatoes are thoroughly cooked.
While the tomatoes and peppers are cooking, cut the half inch piece of ginger into several smaller pieces and place in blender.
Add garlic cloves and water and puree.
When tomatoes and peppers are nearly done, reduce heat to medium, add 2 teaspoons of the ginger/garlic paste and cook for about 2 minutes.
Reduce heat to low, stir in the garam masala and salt and cook 5 to 6 minutes, or until the liquid is the consistency of a thick puree.
Remove pan from heat, strain and return sauce to the pot and bring to a boil.
Reduce heat to low, stir in butter, cream and honey and simmer gently until ready to add the chicken and serve.

Easy Chicken Tikka Masala Recipe
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