TIKKA MASALA IN A CLAY FLAMEWARE DISH ENJOY DAN:

CHICKEN TIKKA MASALA IN FLAMEWARE CLAY COOKING POT
By CHEF DAN:
Serves 4-6 CLAY POT FROM Robbie@ClayonClay.com.

MARINATE:
3 whole chicken breast, boneless, skinless, cut into bit size pieces
1/4-cup low- fat yogurt
1 thumb-size fresh ginger, minced
2 garlic cloves, minced
2 tablespoon lemon juice
1 teaspoon cumin powder
2 teaspoons coriander powder
1-teaspoon paprika
1/2-teaspoon turmeric
1/2-teaspoon chili powder

MASALA SAUCE:
2 tablespoon butter
2 garlic cloves, minced
1 jalapeno, de-seeded and finely chopped
1 onion, diced
2 teaspoon ground cumin
1 cup yogurt
1 pound tomatoes, chopped
1 tablespoon green chilies
1 tablespoon chili powder
1 teaspoon garam masala
1 teaspoon fenugreek
1 handful each fresh cilantro
1 tablespoon honey
Kosher salt and freshly ground black pepper

CHICKEN TIKKA: (PRE-HEAT OVEN TO 350 DEGREES)
1. In a mixing bowl, combine marinate ingredients.
2. Add chicken and marinate in the refrigerate for 1-hour to overnight.




MASALA SAUCE:

1. Melt butter in a skillet over medium-high heat.
2. Add garlic, jalapeno and onion and cook for about 4 minutes.
3. Add chicken and marinate and bring to a simmer and cook on medium-low for about 20 minutes.
4. Add next 7 ingredients, and simmer on low until sauce thickens about 20 minutes.
5. Season with salt and pepper and honey.
6. Garnish cilantro and serve with jasmine rice.

ENJOY DAN: BON-APPETITE!!