Recipe: Murgh Nargisi, Chicken Tikka Masala, Lamb in Tandoori Sauce (Lamb Tikka Masala) - Some recipes for Gill.

From what I learned at the Internet Lamb or Chicken Tikka Masalla is charcoal grilled chicken or lamb cooked in spice with cream and butter; one of the two.

Here are some recipes for your review:

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MURGH NARGISI
(Boneless chicken cooked in a blend of spices)

2 lbs. chicken breast
1 cup tomato puree
3 crushed onion
1/2 ghee (clarified butter) or oil
1 tsp. each of garlic and ginger paste
2 tsp. red Chile powder
1 cup yogurt
4 slit green chilies
1/2 tsp. tandoori color
2 tbsp. kastoori (dried fenugreek leaves) methi
1/2 tsp. Salt
1/2 tsp. turmeric (haldi)
GRIND:
1 1/2 tsp. coriander and jeera (cumin seeds) each
1 tsp. saunf (fennel seeds)
1 1/2 tbsp. coconut
1 tbsp. almond powder
1 tsp. garam masala
FOR THE TEMPERING:
2 pieces each of cardamoms, cloves, cinnamon, and bay leaves

Cut chicken into chunks, boil in two cups of water for 10-15 minutes. Remove and reserve stock.

In a vessel heat oil , fry tempering add onions and fry till golden.

Make mixture of yogurt, Chile, tandoori color, salt, ginger, garlic and haldi (turmeric powder). Add to the fried onions and fry till oil separates.

Add tomato puree and further cook till oil separates.

Add dry powder. masala and methi (fenugreek leaves). Cook for 3-4 minutes.

Add chicken and 1-1 1/2 cup reserved liquid.

Cover and cook to a rich thick gravy.

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CHICKEN TIKKA MASALA

FOR THE TIKKA:
1 kilogram chicken fillets cut into cubes
1 tablespoon garlic paste
1 tablespoon ginger paste
3 tablespoons yogurt up to 4
1 teaspoon kasuri methi*
3 tablespoons lime juice
1 teaspoon garam masala
1 teaspoon chili powder
1 tablespoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon orange food color
1 tablespoon oil
salt to taste
FOR THE MASALA:
4 big onions
3 green chilies
10 ounces tomato puree
1 teaspoon garlic paste
1 teaspoon ginger paste
salt to taste
1/8 teaspoon sugar
2 teaspoons chili powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala
1 tablespoon butter
dried fenugreek leaves

For the Tikka:
Slit the chicken pieces with a knife and rub salt and lime juice to them. Take a mixing bowl and add all the ingredients and mix them well to form a marinade. Marinate the chicken in it for 2 hours . Place the chicken under a hot grill and grill till the chicken is cooked and slightly smoky.

For the Masala:
Fry 3 onions and the green chilies in little oil till onion is translucent and blend it in a blender to a smooth paste and keep aside.

Chop the remaining onion fine and fry it in oil till golden brown, add garlic and ginger paste, the coriander and cumin powder and fry for 3 minutes, add tomato puree, onion paste and cook with 1/2 cup water till the smell of tomato disappears, now add chicken tikka, salt, sugar and chili powder and cook for 10 more minutes.

For a fruity flavor add 1 chopped green or red pepper (capsicum) 5 minutes before taking off the heat.

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LAMB IN TANDOORI SAUCE (LAMB TIKKA MASALA)
Servings 4

1 1/2 pounds lean lamb, cubed
1 cup Tandoori Marinade
SAUCE:
3 tablespoons ghee or vegetable oil
4 ounces ground beef or lamb
3 tablespoons Curry Masala Sauce
1 teaspoon white sugar
juice of 1 lemon

Trim the mutton well and marinate it in the tandoori marinade for a minimum of 6 hours and a maximum of 30 hours.

Preheat the oven to 375 F. Place the meat with the marinade on an oven tray and cook for 20 minutes. Baste and taste. Continue until tender (another 20 minutes at least).

Meanwhile, heat the ghee or oil, and fry the ground meat and curry masala sauce for 20 minutes, adding water as needed to keep it from sticking. Add the sugar and lemon juice and continue to stir-fry. Add more curry masala sauce to achieve the texture of your choice.

Add the cooked, cubed meat and its liquid to the curry mixture. Simmer to blend, and then serve.