CHICKEN TIKKA MASALA FOR THE SOUP KITCHEN ENJOY DAN:

     CHICKEN TIKKA MASALA FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30 -40

INGREDIENTS:

1 pint plain yogurt

2 tablespoons EACH tandoori masala, and paprika

1 tablespoons EACH cumin seeds, and berbere powder

2-1/2-teaspoons EACH cayenne pepper, ground coriander and black pepper

5 pounds skinless, boneless, chicken breasts cut into 1-inch stripes

1/4-cup vegetable oil

12 garlic cloves, minced

1 thumb size fresh ginger

1 (48 Oz) can diced tomatoes

2 cups tomato paste

1 cup water

1 tablespoon garam masala

2-1/2 teaspoon EACH ground coriander, ground turmeric, and salt

1 (19 Oz) can Mae Ploy coconut milk

DIRECTIONS:  (PREHEAT OVEN TO 450 DEGREES)

1.   Combine yogurt, tandoori marsala, paprika, black pepper, 1/2-teaspoon salt, cayenne pepper and ground coriander in a bowl.

2.   Add chicken stripes and toss to coat.

3.   Cover and marinate for 2 hours.

4.   Place chicken strips in a prepared baking sheet.

5.   Bake until browned about 10 minutes.

6.   Heat oil in a stock pot over medium-heat when sizzling.

7.   Add cumin seeds, berbere, lightly roasted and aromatic about 3minutes.

8.   Add onions and sauté for 4 minutes.

9.   Add garlic, ginger and cook another 3 minutes.

10.                Stir in diced tomato, tomato paste, and water and cook 10 minutes.

11.                Reduce heat, cover and simmer for 30 minutes.

12.                 Cook and stir in garam masala, ground coriander,  turmeric, and salt  into the tomato mixture.

13.                Mix in cooked chicken, coconut milk and stir to coat.

14.                Cover and let simmer for 20 minutes.

ENJOY DAN:                                         HALLELUJAH!!