Cue the mouth watering:

This is what I have been craving for, oh, the past two weeks or so. Since the last time I had some.

Chicken Tikka Masala Ingredients:

• 2 pounds of Boneless Chicken Breasts
¼ cup of Plain Yogurt
3 tsp. of Ginger (Adrak) (minced)
3 tsp. of Garlic (Lehsan) (crushed)
¼ tsp. of White Pepper
¼ tsp. of Cumin Powder (Pisa Zeera)
¼ tsp. of Mace
¼ tsp. of Nutmeg
¼ tsp. of Green Cardamom Powder (Ilaichi Powder)
¼ tsp. of Red Chilli Powder (Pisi Lal Mirchain)
¼ tsp. of Turmeric Powder (Pisi Haldi)
3 tbsp. of Lemon Juice (Nimbu Ka Arakh)
Margarine (melted – for basting)
4 tbsp. of Vegetable Oil

Ingredients for Sauce:

• 2 pounds of Tomatoes (chopped)
2 tsp. of Green Chillies (Hari Mirch) (finely chopped)
2 tsp. of Cloves (Loung)
8 Green Cardamoms (Choti Ilaichi)
2 tsp. of Ginger (Adrak) (julienned)
1 tsp. of Fenugreek
5 ounces of Tomato Paste
10 ounces of Tomato Puree
2 tsp. of Ginger Paste (Pisi Adrak)
2 tsp. of Garlic Paste (Pisa Lehsan)
1 tbsp. of Red Chilli Powder (Pisi Lal Mirch)
Salt (to taste)
3 tbsp. of Butter
2/3 cup of Cream
Honey (Shehed) (to taste)

1) Whisk together all of the ingredients (not the sauce ingredients) in a large bowl. Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the refrigerator. Preheat oven to 350ºF. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.

2) While doing this, make the sauce. Deseed and chopped green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir. If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken.

Serving Suggestions: Serve Hot With Plain Rice, Chapati Roti or Nan

Chicken Tikka Masala is the most famous Indian dish in the world, why isn't it made in the home more often?

In another somewhat related note, I've been trying to get Drew to go to culinary school since the moment he mentioned he might have some small interest in it. How amazing would that be? I will never let go of that dream. Our relationship is a bit unconventional in that he does the majority of the cooking, and I do the majority of the fixing/building. So, don't be fooled: the fact that I posted this recipe just now certainly doesn't mean that I'm actually going to attempt it.