CHICKEN TIKKA MASALA (serves 4)

1½ lb boneless chicken chunks, skin removed 1 lemon, juice only ½ tsp red chili powder For the marination: 1 tsp cumin powder 3 tbsp garlic-ginger paste 1 cup yogurt 1 tsp garam masala ½ tsp coriander powder ½ tsp salt For the sauce: 3 tsp tomato puree 1 onion ½ cup cream or yogurt 1 tbs coriander powder 1tbs ginger garlic paste 1 tsp cumin ½ tsp sugar 1 tbsp lemon juice ¼ cup butter

For marinating the chicken: Make few cut across each chicken chunk with a knife. This helps the ingredients seep into the meat. Mix the lemon juice and red chili powder and spoon over the chicken. Add to the yogurt garam masala, ginger-garlic paste, coriander, cumin, salt. Pour this marinade over the chicken. Marinate the chicken for at least 2 hours (ideally for 24 hours). ▫ Bake the chicken at 350 F for 30 minutes. The sauce: Cook the tomato puree and onion in butter till the onion is brown. Add the ginger-garlic paste, cumin, sugar, lemon juice and coriander powder to the sauce. Cook the sauce for 3 minutes on medium heat. Add the chicken chunks and cream to the sauce and cook for 7-10 minutes. Garnish with coriander leaves. Serve as a main dish with rice or bread.