Ingredients
Spices:
1 tsp Cumin
1 tsp Turmeric
1 tsp Ground Coriander
1-1/2 tsp Cianne pepper
1/4 tsp fennel seeds
1/4 cup cashews
1/4 cup pistachios
1 tbs clove bark
pinch ground nutmeg
1 tbs sugar
1 - 3 tsp crushed chillies
1/4 cup coarsely chopped corriander
2 medium onions
2 - 3 large garlic cloves
1/2" cube of scraped ginger root
5-7 plum tomatoes, quartered
2-1/2 pounds chicken or lamb in 1" cubes
12 oz can “tikka paste”
1 tsp Garam Marsala
1/2 cup plain yogurt
1 tbs flour for thickening if needed
1/4 cup vegetable oil or ghee
Naan or Pita bread
Preparation
Cut 2 whole medium onions into 8ths. Finely dice garlic. Finely dice ginger root. Quarter the plum tomatoes. set aside.
Cut chicken or lamb into 1" cubes. Marinate in Tikka Paste or 1/2 hour or more.
In 1/8 cup vegetable oil or ghee fry the chicken or lamb cubes until opaque.
In 1/8 cup vegetable oil or ghee saute the “spices” above. Then add the meat. Cover and simmer 1-2 hours. Turn off the heat & add garam marsala. Slowly mix in yogurt, then fresh chopped corriander. Serve with a spoon or ladle.
