Trivia event to benefit Detroit Cristo Rey High School

Get this recipe courtesy of John Doyle, Director of Development of Detroit Cristo Rey High School.

Learn more about a trivia event benefit at the Red Fox English Pub in Royal Oak on Feb. 13 at www.detroitcristorey.org.
                                
Ingredients
2 pounds boneless chicken breast

Tikki chicken marinade:
1 teaspoon cumin
1/4 cup yogurt
pinch of salt
1/4 cup minced ginger
1/4 cup minced garlic
1 tbs cumin
1 tbs garam masala
1 tsp fenugreek

Tikki Sauce:
4 cups Tomato sauce
1 teaspoon fenugreek
1 teaspoon salt
2 teaspoons sugar
2 tablespoon Garam Masala
1/4 cup minced ginger
1/4 cup minced garlic
1 cup chopped white onions
3 cup heavy cream
1 cup corn oil      
1/4 cup coconut milk                                   
      
To make sauce:
Heat oil in large sautee pan on a low flame. Add onions to oil until they soften. Add tomato sauce , fenugreek, garam masala and cumin. Let simmer for five minutes.  Then add heavy cream and the rest of ingredients to sauce. Let simmer for ten minutes. Your sauce is done.

To make the chicken:
First, dice chicken into medium pieces. Set chicken aside. Next , mix all other ingredients together. Marinate chicken in the sauce for two hours. Next, Bake in oven at 300 degrees for 15-20 minutes.

Final direction, heat Tikki chicken and Tikki sauce in a sautee pan, let simmer on a low flame till everything's nice and hot. Finally top with 1 cup of basmatti rice

Serve with 2 cups of basmatti rice (boiled until soft)