Ginger Chicken Tikka
- Yield: servings
- 2-- Rotisserie chickens from the supermarket
- 2teaspoons ground ginger
- 1teaspoon red chili powder
- 1teaspoon ground coriander
- 1teaspoon ground cumin
- 1/2teaspoon garam masala
- 1/2teaspoon ground mace
- 1/2teaspoon ground nutmeg
- 1teaspoon freshly ground black pepper
- 2tablespoons brown sugar
- 1stick unsalted butter
- 4-- garlic cloves, finely chopped
- 4cups canned chopped tomatoes with the juices
- 2tablespoons tomato paste
- 3cups (more if needed) water
- 1/3cup heavy cream
- 1/3cup plain, unsweetened yogurt
- 1/4cup finely chopped cilantro
- -- Salt to taste
- 8cups cooked, steamed Jasmine rice
- -- Cilantro leaves for garnish
- 2large 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.