Ginger Chicken Tikka
- Yield servings
- 2 -- Rotisserie chickens from the supermarket
- 2 teaspoons ground ginger
- 1 teaspoon red chili powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground mace
- 1/2 teaspoon ground nutmeg
- 1 teaspoon freshly ground black pepper
- 2 tablespoons brown sugar
- 1 stick unsalted butter
- 4 -- garlic cloves, finely chopped
- 4 cups canned chopped tomatoes with the juices
- 2 tablespoons tomato paste
- 3 cups (more if needed) water
- 1/3 cup heavy cream
- 1/3 cup plain, unsweetened yogurt
- 1/4 cup finely chopped cilantro
- -- Salt to taste
- 8 cups cooked, steamed Jasmine rice
- -- Cilantro leaves for garnish
- 2 large ripe tomatoes, quartered for garnish
1. Take the skin off the chickens and discard. Pull chicken meat off carcass and bones and shred into bite-sized pieces. Cover and set aside.
2. In a small bowl, combine the ginger, chili powder, coriander, cumin, garam masala, mace, nutmeg, black pepper, and brown sugar. Set aside.
3. Melt the butter in a large skillet over medium-high heat. Add the chopped garlic and saute until fragrant. Add the tomatoes with their juices, tomato paste, water, and spice mixture. Adjust heat if necessary, and simmer, stirring frequently, for 30 minutes, or until slightly thickened, adding more water if needed.
4. Add shredded chicken, the cream, yogurt, and cilantro to the sauce. Continue to simmer for about 15 minutes until thickened slightly, stirring often to prevent burning. Taste and season with salt as necessary.
5. Spoon chicken and sauce over steamed rice and garnish with cilantro and tomato quarters.