About this blogAn Authentic Indian inspired journey bringing you tasty recipes, culinary products, classes and specials offered by East India Pantry and Saffron Valley.
Special Offers & Exclusive Recipes
- Lasooni Chicken, Aloo Papdi Chaat, Shahi Veg Korma, bhindi Masala, Kadai Panir, Kashmiri Pulao,… http://t.co/djOL6L2kLB 11:29:58 AM June 11, 2013
- Indo-Chinese today! Singapore Noodles..oh yeah!! @ Saffron Valley http://t.co/uYBiOrUIFK 08:19:01 PM June 10, 2013
- Get out and experience some thing different tonight. 03:53:31 PM June 08, 2013
- Grilled Salmon Tikka, Pulao, Delicious lentil yogurt soup! #whatsforlunchslc #slcindian #instaslc… http://t.co/1AgjO58OL8 12:19:20 PM June 07, 2013
- All You Can Eat
- Appetizers & Soups
- Culinary Classes
- Culinary Journeys
- East India Pantry
- Fit & Feast
- Healthy Indian
- Indian Culture
- Indian Spices
- Lunch Buffet
- Meat Main Course
- Saffron Hot Spots
- Saffron Valley
- Spice Elixir
- Take Out
- Veg. Main Course.
Category Archives: Meat Main Course
Chicken Tikka Masala is unquestionably the most popular dish in our Saffron Valley restaurants. A luscious combination of tomatoes, onions, ginger and spices make up the sauce coating tender pieces of tandoor baked chicken that make it so irresistibly yummy! People request us this recipe all the time and below is one that you can make at home in a convectional oven.
Chicken Tikka Masala is a two step process where you marinade and bake the chicken first and then cook the sauce and combine the two and finish off with some cream.
Here is a video of when we made this dish for KUTV Channel 2 in Salt Lake City:
For the Marinade:
1 cup plain yogurt
3 tablespoons Ginger-Garlic Paste
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken breast
For the Sauce:
3 tablespoons butter
2 tablespoons Ginger-Garlic Paste
2 serrano peppers, minced
2 tablespoons tomato paste
1 teaspoon garam masala
2 teaspoons paprika
8 Roma tomatoes, diced
1 1/2 teaspoons salt
1 to 2 cups water
Oil, for grilling
1 tablespoon dried fenugreek leaves (optional)
1/2 cup heavy cream
Minced fresh cilantro, for garnish
In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator overnight.
Preheat the oven to 400 degrees. Place the chicken in a grill pan and bake for 30 minutes. Turn off the oven and let the chicken rest till the sauce is ready.
Place a large skillet over medium heat and add the butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned. Add the tomato paste and cook for about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute.
Add the tomatoes, salt, and 1 cup of water. Bring to a boil, simmer, and cook until thickened, about 20 minutes. Add more water depending on how much liquid the tomatoes give.
Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil.
Dice the cooked chicken into bite sized pieces. Add the chicken and fenugreek leaves, if using, to the sauce. Simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with finely chopped fresh cilantro, and serve over rice or with naan.
Here at Saffron Valley, we reinvent the kebab by slow-roasting them in our very own clay-oven. Traditionally, Kebabs are a meat dish marinated and seasoned in an assortment of spices. What a match! As I experimented infusing lamb, chicken, seafood, … Read more
Shrimp Vindaloo is a popular dish in Indian restaurants across the world. Shrimp is our family favorite and one of the simplest sea foods to prepare. It is surprising how well shrimp go with all kinds of spices, whether in … Read more
This casserole of shrimp and fragrant spiced rice is a favorite in my home. If there is one dish that is undoubdetly the Sunday afternoon favorite, it is the shrimp biryani. Biryani is the Indian equivalent of paella- a rice … Read more