Chicken Tikka Masala (Kosher)
By: KosherScene
Published: Tuesday, December 14, 2010 - 10:00am

Ingredients




5 tablespoons Oil
2 Medium Onions (chopped)
1 Tomato (chopped)
1 teaspoon salt
1 tablespoon Coriander Powder
1 tablespoon Red Chili Powder
1 tablespoon Paprika
1 tablespoon Fresh Ginger and Garlic paste (ground into a combined paste)
1 tablespoon of Egg Shade or Orange Color Food coloring
3 boneless chicken breasts cubed
3 tablespoons of Non Dairy Creamer
1 cup Water

Preparation

1 Heat Oil in Large Skillet 2 Sautee Onions until brown 3 Add Tomato and simmer for 5 minutes 4 Add Salt, coriander powder, red chile powder, paprika and garlic/ginger paste 5 Simmer for 5 minutes 6 Add 1 cup of water and food coloring 7 Add Chicken pieces 8 Add Non Dairy Creamer and cook for another 2-3 minutes 9 Serve with Basmati Rice

About


This is a recipe by Chef Vijay Jagtiani who's been an Executive Chef for over 26 years. He trained in India at the prestigious Bombay Catering College for 3 years and has worked all over the world in the finest Indian restaurants. He came to the United States in 1993 and quickly emerged as a chef known for getting the most out of a vast array of unique spices when developing his succulent sauces as well as a Tandoor oven guru. 
Chef Jagtiani was the executive chef at Jewel of India in NYC for many years and then took over the kitchen at the prestigious Shaan at Rockefeller Center. After opening up several successful non Kosher Indian restaurants on his own, Chef Jagtiani joined forces with the owners of Shalom Bombay (in Manhattan and Teaneck, NJ) to enter the world of Glatt Kosher Indian Cusine.