{"id":5855,"date":"2009-07-23T21:34:45","date_gmt":"2009-07-24T01:34:45","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=5855"},"modified":"2009-07-23T21:34:45","modified_gmt":"2009-07-24T01:34:45","slug":"chicken-tikka-masala%e3%83%81%e3%82%ad%e3%83%b3%e3%83%bb%e3%83%86%e3%82%a3%e3%82%ab%e3%83%bb%e3%83%9e%e3%82%b5%e3%83%a9%ef%bc%88%e3%82%a4%e3%83%b3%e3%83%89%e6%96%99%e7%90%86%ef%bc%89","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=5855&lang=en","title":{"rendered":"Chicken Tikka Masala
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\"img_6848\"<\/a><\/p>\n

Chicken Tikka Masala<\/strong>
\nLunch July 19, 2009 <\/em><\/p>\n

It was an extra work, but it was definitely worth marinating chicken in yogurt and spices before cooking the meat. Add the cooked chicken along with the cooked onion and yogurt to the creamy tomato sauce.<\/p>\n

marinade for chicken: yogurt, lemon juice, ginger, garlic, onion, cayenne, garam masala
\ncreamy tomato sauce: ginger, garlic, tomato(canned), butter, paprika, cayenne, cumin, garam masala, cream, cilantro, sugar, salt, pepper<\/p>\n

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Chicken Tikka Masala Lunch July 19, 2009 It was an extra work, but it was definitely worth marinating chicken in yogurt and spices before cooking the meat. Add the cooked chicken along with the cooked onion and yogurt to the creamy tomato sauce. marinade for chicken: yogurt, lemon juice, ginger, garlic, onion, cayenne, garam masala […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,3],"tags":[],"class_list":["post-5855","post","type-post","status-publish","format-standard","hentry","category-chickenturkey","category-meat"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/5855","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5855"}],"version-history":[{"count":30,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/5855\/revisions"}],"predecessor-version":[{"id":6022,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/5855\/revisions\/6022"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5855"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5855"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5855"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}