RECIPE: Chicken Tikka Masala

08/26/2014 at 04:00 PM ET

U.S. Open Chicken Tikka Masala Recipe
Courtesy Emirates Airlines

Ravi Nage
Executive Chef, Emirates Airlines
Served at 2014 U.S. Open

Chicken Tikka Masala
Serves 4

For chicken:
1 ½ to 2 lbs. boneless, skinless chicken thighs
1 tbsp. fresh lemon juice
1 tsp. paprika or chili powder
kosher salt (to taste)
2 tbsp. butter

For marinade:
1 cup Greek yogurt
½ teaspoon garlic paste
½ teaspoon garam masala powder
1 tsp. paprika or chili powder
2 tbsp. fresh ginger paste
2 tbsp. fresh lemon juice
2 tbsp. fresh ginger paste
2 tbsp. mustard oil

For tikka masala sauce:
10 tbsp. butter
1 tbsp. fresh ginger paste
4 to 5 chopped green chile peppers
1 tbsp. paprika or chili powder
kosher salt (to taste)
½ teaspoon dried fenugreek leaves (kasuri methi)
1 tbsp. whole garam masala
½ teaspoon garam masala powder
1 tbsp. garlic paste
2 tbsp. honey
1 cup heavy cream
14 oz. tomato purée

1. Make incisions with a sharp knife on the pieces of the chicken.

2. Apply a mixture of 1 tsp. red chili powder, 1 tbsp. lemon juice and salt to the chicken and set aside for half an hour.

3. In a bowl assemble the marinade by adding yogurt, 1 tsp. red chili powder, salt, 1 tbsp. each of ginger and garlic paste, 2 tbsp. lemon juice, ½ tsp. garam masala powder and mustard oil. Apply this marinade to the chicken pieces and refrigerate for three to four hours.

4. Preheat oven to 400F.

5. Skewer the chicken and cook for ten to twelve minutes.

6. Baste chicken with butter and cook for another two minutes. Remove and set aside.

7. To make masala sauce, heat butter in a pan and add whole garam masala. Sauté for two minutes before adding 1 tbsp. each of ginger and garlic pastes and chopped green chilies. Cook for two minutes.

8. Add tomato purée, 1 tsp. red chili powder, ½ tsp. garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes.

9. Add honey, dried fenugreek and cooked chicken tandoori pieces. Simmer for five minutes and then add fresh cream. Serve with basmati rice, dal or naan.

FILED UNDER: Food , Recipes , Restaurants

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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