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Method. Wash pomfret well and drain water. Marinate with turmeric, red chilli powder and salt. Keep aside for 20 minutes. To make masala paste, dry roast jeera, garlic and red chillies.
Chicken tikka masala seems to have emerged from the pots of Britain's Indian restaurants -- and there are 8,500 of them, according to The Times of India -- no doubt inspired by a languishing pile ...
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