THE GREAT CHICKEN TIKKA MASALA

1 two-inch piece fresh ginger, peeled

8 medium cloves garlic

4 teaspoons water

1 cup plain yogurt

2 tablespoons vegetable oil plus as needed
for basting juice of one lemon

1/2 teaspoon ground cumin

1/4 teaspoon ground mace

1/4 teaspoon grated nutmeg

1/4 teaspoon ground cardamom

1/2 teaspoon red cayenne pepper.
Salt to taste.

5 4-ounce boneless, skinless chicken breast halves, trimmed of fat
and cut into four equal-sized pieces

1/2 teaspoon crumbled fenugreek leaves (available in Indian specialty markets)

1 one-inch piece fresh ginger, peeled and cut into thin strips

Cut the two-inch piece of ginger into several smaller pieces and put in a blender.
Add garlic cloves and four teaspoons of water, and puree.

In a large bowl, combine the yogurt, vegetable oil, lemon juice, four teaspoons
ginger-garlic paste with the cumin, mace, nutmeg, cardamom and cayenne pepper,
salt to taste, and mix well. Rub the chicken pieces with this mixture, place in a
glass or ceramic dish, cover and refrigerate for four hours.

Preheat oven to 350 degrees. Remove chicken from marinade and discard
remaining marinade. Skewer the chicken pieces and place in a barking pan.
Roast for eight to ten minutes, basting with vegetable oil and pan dripping
at least twice. When the chicken is tender and cooked through and its juices
run clear, remove from the oven and keep warm.

Just before serving, slice the cooked chicken and place it in the simmering
masala sauce for a few minutes, until heated through. Garnish with
fenugreek and ginger, and serve hot.