Chicken Korma??!

Chicken Korma??

I absolutely LOVE Indian food... does anybody know how to make chicken Korma?? or Chicken Tikka Masala?

4 chicken breast pieces (boned) In other words,
split and bone two breasts)
125 ml safflower oil
60 ml clarified butter (the Indians call this ``ghee'')
6 medium yellow onions
3 garlic cloves
20 ml ginger
10-12 whole green cardamom seeds, cracked. Or use 10 ml
of ground cardamom.
20 whole cloves
5 bay leaves
5 ml salt
7.5 ml coriander (ground)
2.5 ml cayenne pepper (or more to taste)
250 ml plain yogurt
125 ml water
125 ml milk

PROCEDURE

(1) Cut the chicken breasts into bite-size pieces and
set aside. Peel the onions and chop them fine. You
should have about 3 cups of onion. Mince the
garlic and add to the bowl of chopped onions.
(2) In a big frypan that has a lid, heat the butter
and oil, then saut e the onions and garlic for
about 10 minutes, until the first hint of brown-
ing. Use ``medium high'' heat.
(3) Crack the cardamom seeds between your fingers,
just to get the shell open. Att them to the pan.
Add the ginger, cloves, bay leaves, and salt. Saut
e until the onions are nice and brown, about 5
more minutes.
(4) Mix the coriander and red pepper with the yogurt.
Add the yogurt to the frypan, stirring as you
pour, slowly enough that the onion doesn't stop
bubbling. It could take several minutes to do
this, depending on the diameter of your frypan.
(5) When the last of the yogurt dries up, add the
chicken pieces and brown them. Add 1/2 cup water,
reduce heat, cover, and simmer 20 minutes.
(6) Stir in the milk and turn off the heat. It needs
to sit a few minutes to let the flavors blend.
The longer you let it sit after cooking, the
better it will taste (up to several hours).
(7) While the chicken is sitting, cook some rice. I
make saffron rice to go with this dish.
(8) Fish out the bay leaves, and as many of the whole
cloves as you can find, before serving. Check to
make sure it is moist enough (it should have the
consistency of applesauce). Reheat over low heat.

Chicken Tikka Masala
Ingredients
Part I.
2 lbs. boneless chicken breast
1/4 cup yogurt
3 t. minced ginger
3 t. crushed garlic
1/4 t. white pepper
1/4 t. cumin powder
1/4 t. mace
1/4 t. nutmeg
1/4 t. green cardamom powder
1/4 t. chili powder
1/4 t. turmeric
3 T. lemon juice
4 T. vegetable oil
Melted margarine (for basting)

Part II.
5 oz. tomato paste
10 oz. tomato puree
2 lbs. tomatoes, chopped
2 t. ginger paste
2 t. garlic paste
2 t. green chilies
1 T. red chili powder
2 t. cloves
8 green cardamoms
salt to taste
3 T. butter
2/3 cup cream
1 t. fenugreek
2 t. ginger, julienned
honey to taste
Method
Whisk all of the ingredients in Part I together 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.

While doing this, make the sauce in Part II. Deseed and chop 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.