• Butternut Squash Soup
• Chai Masala
• Chicken Tikka Masala
• Kachumbar

• Kanniri Clams
• Mint Chutney
• Salmon Masala
• Roasted Parsnips

Featured Recipe

Chicken Tikka Masala (serves 4)

Ingredients:
4 whole skinless, boneless chicken breasts
1 tsp red chili powder
2 tsp garam masala powder
1 tsp ginger paste
1 tsp garlic paste
3 large fresh lemons for juice
11/2 tsp cumin powder
1 tsp turmeric powder
1 tsp coriander powder
1/2 tsp white pepper
2 ounces (softened) butter
2 cups half & half
11/2 Tbsp tomato paste
1/2 cup vegetable oil
1 tsp salt to taste
green onion slivers and small chunksof tomato (for garnish)
(Spices can be obtained from an Indian grocery store )
Portions have been scaled down from restaurant proportions

Cooking Method:

1. Cut 4 whole skinless and boneless chicken breasts into small chunks. Add ginger, garlic, 3/4 tsp cumin, 1/2 tsp turmeric, 1 tsp garam masala and 1/2 tsp red chili powder, salt and squeezed lemon juice. Mix well and let the chicken marinate for twenty-four hours.

2. After marinating, brush the chicken with a little oil. Then skewer and roast the chicken pieces in the Tandoor (Indian clay oven that uses mesquite charcoal). If you don’t have a Tandoor, roast the chicken in an oven for 20 minutes at 375º F. Baste the chicken with oil and continue roasting until fully cooked.

3. In a bowl, add half & half, tomato paste, 1 tsp garam masala, 1/2 tsp turmeric powder, 3/4 tsp cumin powder, coriander and white pepper. Whisk thoroughly.

4. Transfer liquid mixture to a sauté pan. Reduce mixture in half while stirring constantly for approximately 4 minutes over high heat. Add chicken pieces and continue to sauté.

5. Add butter and salt. Continue to stir well, just enough to make a thick gravy and bring it to a boil on high. Reduce the heat.

6. Stir gently to coat all the chicken pieces with tomato gravy and simmer for 10 minutes.

7. Pour into a serving bowl, garnish with chopped green onion slivers and whole cilantro leaves. Serve hot!

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