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Do not confuse Masala with Marsala Wine. This is an East Indian dish that is GREAT! NOTE: The Prep Time and Cooking Time does NOT reflect the 4 hours of refrigerated marinating time.
FOR THE CHICKEN RECIPE
- 4 boneless skinless chicken breast halves
- 2 inches fresh ginger (peeled)
- 8 cloves garlic
- 4 teaspoons water
- 1 cup plain yogurt
- 2 tablespoons vegetable oil
- 1 lemon, juice of
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon ground mace
- 1⁄4 teaspoon grated nutmeg
- 1⁄4 teaspoon ground cardamom
- salt & pepper
FOR THE MASALA SAUCE RECIPE
- 2 lbs ripe tomatoes (seeded and finely chopped)
- 1⁄2 lb green bell pepper (stemmed, seeded and chopped)
- 1⁄2 inch ginger (peeled)
- 4 cloves garlic
- 2 teaspoons water
- 1⁄2 cup unsalted butter
- 1⁄2 cup heavy cream
- 2 teaspoons honey
- 1⁄4 teaspoon garam masala, spice mixture (available in Indian or Specialty Markets)
- CHICKEN RECIPE: In a large bowl, combine yogurt, vegetable oil, lemon juice, 4 teaspoons of the ginger/garlic paste that you made in the blender, cumin, mace, nutmeg, cardamom, salt and pepper and mix well.
- Rub the chicken breasts thoroughly with this mixture and place in a glass baking dish, cover and refrigerate for 4 hours.
- Preheat oven to 350 degrees.
- Remove chicken breasts from marinade and discard remaining marinade.
- Place the chicken in a baking dish.
- Roast for 8 to 10 minutes, basting with vegetable oil and pan drippings at least twice.
- When the chicken is tender and cooked through and its juices run clear, remove from the oven and keep warm.
- Just before serving, slice the cooked chicken and place it in the simmering masala sauce for a few minutes, until heated through.
- Serve hot.
- MASALA SAUCE RECIPE: About half an hour before you finish marinating the chicken, start the masala sauce.
- Place tomatoes and green bell peppers in a saucepot.
- Add 2 cups water and bring to a boil.
- Boil for 20 minutes, or until the tomatoes are thoroughly cooked.
- While the tomatoes and peppers are cooking, cut the half inch piece of ginger into several smaller pieces and place in blender.
- Add garlic cloves and water and puree.
- When tomatoes and peppers are nearly done, reduce heat to medium, add 2 teaspoons of the ginger/garlic paste and cook for about 2 minutes.
- Reduce heat to low, stir in the garam masala and salt and cook 5 to 6 minutes, or until the liquid is the consistency of a thick puree.
- Remove pan from heat, strain and return sauce to the pot and bring to a boil.
- Reduce heat to low, stir in butter, cream and honey and simmer gently until ready to add the chicken and serve.