Preparation

Whisk all of the ingredients in Part A together in a large bowl. Add the chicken breast, cut into 2 inch cubes.

Marinate overnight in the refrigerator. Preheat oven to 350º F. 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 B. 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 chicken tikka masala sauce tastes sour, add sugar to taste. Add fenugreek and ginger juliennes, stir, and serve with chopped green coriander.

Ingredients:

• 2 lbs.boneless chicken breast
• 1/4 cup yogurt
• 3 tsp Ginger Paste
• 3 tsp Garlic Paste
• 1/4 tsp Keya White Pepper 
• 1/4 tsp cumin powder
• 1/4 tsp mace
• 1/4 tsp nutmeg
• 1/4 tsp Keya Cardamom Powder 
• 1/4 tsp turmeric
• 3 tbsp lemon juice
• 4 tbsp vegetable oil melted margarine (for basting)
• 10 oz. tomato puree
• 2 lbs. tomatoes, chopped
• 2 tsp green chilies
• 2 tsp Keya Cloves 
• 8 Keya Cardamoms 
• Keya Salt to taste 
• 3 tbsp butter
• 2/3 cup cream
• 1 tsp fenugreek
• 2 tsp ginger, julienned
• few sprigs of green coriander
• sugar to taste
• Keya shahi jeera