Food and Wine Pairing
Chicken Tikka Masala
by
Chef Shashi Sanamvenkata
Corporate Executive Chef
United Airlines
Marinated Chicken pieces baked in the oven (or BBQ) and cooked in rich gravy made of tomatoes, chilies, ginger, garlic and spices, finished with cream, butter and dry fenugreek leaves, serve with steamed Jasmine rice or Naan bread
Ingredients:
16oz Diced boneless & skinless chicken
Marinade
3oz Yogurt
.25oz Garam masala
.10oz Lime juice
.10oz Red food color
.25oz Turmeric
.5oz Ginger & garlic paste
Salt to taste
Sauce
4oz Onions
8oz Tomatoes
4oz Tomato paste
.25oz Green chilies
.10oz Garam masala (whole)(cinnamon / cardamom/clove)
2oz Ginger & garlic paste
6oz Butter
Salt to taste
.10oz Dry fenugreek leaves
6oz Heavy cream
.25oz Cilantro chopped
Instructions:
-Mix together all marinade ingredients with chicken pieces - refrigerate for 4 to 6 hrs
- BBQ on charcoal or bake in 375*F pre-heated oven for 15 minutes
- Boil all sauce ingredients until very soft. Let it cool down and make a smooth paste in blender
- Mix cooked chicken pieces and sauce and boil for a few minutes, add cream, reduce
- Add crushed dry fenugreek leaf
- Garnish with cilantro & cream serve with Indian bread or hot jasmine rice
Chef Shashi Sanamvenkata,Corporate Executive Chef for United Airlines responsible for overseeing United Airlines catering in Houston, Texas and also designs menus for several other member airlines of Star Alliance, Sky Team & One World groups. He is an Economics graduate and gained his Chef certification at the Institute of Hotel Management and Catering Technology in Hyderabad, India. His international background has proven to be a valuable asset in designing menus for all United flights, especially those to the Pacific & India. Chef Shashi brings more than 25 years of international experience spanning three continents in designing menus for airline travelers.