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1
CHICKEN RECIPE: In a large bowl, combine yogurt, vegetable oil, lemon juice, 4 teaspoons of the ginger/garlic paste that you made in the blender, cumin, mace, nutmeg, cardamom, salt and pepper and mix well.
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2
Rub the chicken breasts thoroughly with this mixture and place in a glass baking dish, cover and refrigerate for 4 hours.
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3
Preheat oven to 350 degrees.
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4
Remove chicken breasts from marinade and discard remaining marinade.
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5
Place the chicken in a baking dish.
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6
Roast for 8 to 10 minutes, basting with vegetable oil and pan drippings at least twice.
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7
When the chicken is tender and cooked through and its juices run clear, remove from the oven and keep warm.
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8
Just before serving, slice the cooked chicken and place it in the simmering masala sauce for a few minutes, until heated through.
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9
Serve hot.
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10
MASALA SAUCE RECIPE: About half an hour before you finish marinating the chicken, start the masala sauce.
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11
Place tomatoes and green bell peppers in a saucepot.
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12
Add 2 cups water and bring to a boil.
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13
Boil for 20 minutes, or until the tomatoes are thoroughly cooked.
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14
While the tomatoes and peppers are cooking, cut the half inch piece of ginger into several smaller pieces and place in blender.
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15
Add garlic cloves and water and puree.
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16
When tomatoes and peppers are nearly done, reduce heat to medium, add 2 teaspoons of the ginger/garlic paste and cook for about 2 minutes.
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17
Reduce heat to low, stir in the garam masala and salt and cook 5 to 6 minutes, or until the liquid is the consistency of a thick puree.
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18
Remove pan from heat, strain and return sauce to the pot and bring to a boil.
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19
Reduce heat to low, stir in butter, cream and honey and simmer gently until ready to add the chicken and serve.
