CHICKEN TIKKA MASALA

Chicken Tikka Masala INGREDIENTS:
PART -ONE
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 or Butter
PART-TWO
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.