Butter Chicken is probably one of the most popular Indian chicken recipes liked by all. It does take a fair amount of work, but is well worth the effort!
Chicken Tikka Masala (Buttered Chicken)
Butter Chicken is probably one of the most popular Indian chicken recipes liked by all. It does take a fair amount of work, but is well worth the effort!
Servings: 4 people
Cost: €10
Equipment
- Cooking pan or skillet
- Blender
- Strainer
Ingredients
For the Chicken
- 600 grams Boneless chicken breast cut up in bite sized blocks
- 1 tbsp Ginger/Garlic paste See notes
- 1 tbsp chilli powder red
- Salt to taste
- Oil for pan frying
For the Sauce
- 3 large tomatoes roughly cut
- 1 medium onion roughly cut
- 1 tbsp ginger/garlic paste (from "For the Chicken") See notes
- 50 grams Cashews I used non-salted
- 1 tsp Kasoori Methi See notes
- 0.5 tsp Garam Masala See notes
- 4 tbsp brown sugar
- 2 tbsp (kashmiri) Chilli powder I used red chilli powder
- 5 tbsp butter
- 3 tbsp cooking cream or whipped cream
- 1.5 tbsp white vinigar
- salt to taste
- 1 cup water
Instructions
Marinate the chicken:
- Marinate the chicken with ginger paste, garlic paste, red chili powder, and salt and keep it aside for 15 to 20 minutes
- The longer you leave it rest, the better the flavor. You can also add a little lime juice or fresh lime juice to the chicken to give the seasoning a little extra taste and allow the seasonings to penetrate the chicken better
Fry the chicken:
- In a pan on high heat, add about 2 tablespoons of oil to fry the chicken and let it get hot
- Fry the marinated chicken until lightly browned
- Put the chicken into an apart bowl or the bowl that you had it marinating and set apart
Sauce preparation:
- In the same pan, add a little more oil if needed then add chopped onions, 1 table spoon of butter and let onions cook
- Add tomatoes and cashew nuts and mix in
- Add water and garlic paste, salt, vinigar, sugar, garam masala powder and chilli powder
- Mix in well and let simmer for 15-20 minutes
Purée:
- Using a blender or staff mixer, purée the sauce until fine
- Strain it back into the same pan. Use a spoon or spatula to press through if it gets clogged. Try for minimal wastage
Back into the frying pan:
- Once sauce has been strained back in to the pan, add butter, cream, chicken and kasoori methi and let simmer for 5-7 minutes
- (Optional) Garnish it with some extra cream and Kasoori methi
- Ready to Serve!
Video
Notes
- I used a magic bullet/blender and took a small (approx. size of thumb) piece of ginger (remove skin) and 3 cloves of garlic and puréed it
- Kasori Methi was hard to find in the Netherlands. I finally found it at this link: https://www.tjinstoko.eu/nl/trs-kasuri-methi-100g.html If you live elsewhere, try using google to find it in your area to order. Or check your local Indian supermarket
- I checked the local toko for the Garam Masala powder. It comes in small bags, since you don’t need much. Or you can order it here: https://www.tjinstoko.eu/nl/trs-garam-masala-100g.html
- Please note: Use the Chilli Powder gently. The full recipe can become quite spicy! If you can’t tolerate spicy food, lower or even remove the chilli powder from recipe.