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Chicken Entrees Chicken Curry of Vindaloo Chicken Makhani Chicken Tikka Masala Chicken Kadai   Chicken Tikka Masala   Servings 4-5 Print recipe      Email recipe Submit your recipe!   Ingredients Amount Ingredients Part I   2 lbs. Boneless chicken breast 1/4 cup Curd 3 tsp Minced Ginger 3 tsp Crushed Garlic 1/4 tsp White Pepper 1/4 tsp Cumin Powder 1/4 tsp Mace 1/4 tsp Nutmeg 1/4 tsp Cardamom Powder 1/4 tsp Chili Powder 1/4 tsp Turmeric 3 tbsp Lemon Juice 4 tbsp Vegetable Oil   Butter Part II   5 oz. Tomato Paste 10 oz. Tomato Puree 2 lbs. Chopped Tomatoes 2 tsp Ginger Paste 2 tsp Garlic Paste 2 tsp Green Chilies 1 tbsp Red Chili Powder 2 tsp Cloves 8 Cardamom 1 tsp Salt 3 tbsp Butter 2/3 cup Cream 1 tsp Fenugreek 2 tsp Ginger Julienned 2 tsp Honey Preparation Whisk all of the ingredients in Part I together in a large bowl. Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the refrigerator. Preheat oven to 350ºF. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes. While doing this, make the sauce in Part II. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir. If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken.