Butter chicken or fondly known as Chicken Tikka masala, is a royal Indian dish, prepared by cooking chicken and cooking it in a creamy tomato based curry sauce, that is medium spicy and full of aromatic flavors that an Indian spices offer. It is a favorite and served in almost all Indian restaurants in India and abroad.
My version is to prepare a not too heavy curry, for that I want to stay away from using heavy cream and onions. It won't compromise on flavor, its lighter so you can enjoy more of the curry guilt free :))
For bringing out the flavors, try using fresh ingredients and spices that will enhance the taste of the dish.
This recipe was looooooooong due, so happy I could modify and come out with a more healthier option, of enjoying this dish.
Ingredients
2 pounds boneless , skinless chicken cut into approx 1 inch cubes
2 Roma tomatoes, pureed
1 tbsp canned tomato
1 inch ginger freshly grated
3 to 4 cloves garlic freshly grated
1/4 cup cashews ( soak in water, 10 mins and grind to make a smooth paste)
salt to taste
2 tsp garam masala
Spices
2 big cardamoms
1 inch cinnamon stick
2 bay leaves
2 to 3 cloves
3 to 4 black peppercorns
2 to 3 small cardamons
2 to 3 dried red chilies
2 tbsp butter
1 tsp honey
Marinade for chicken
Ingredients
1 tbsp sour cream or can use 1 tsbp plain yogurt
1 tsp each ginger, garlic paste
salt to taste
1 tsp red chili powder
1 tsp turmeric powder
1 tsp coriander powder
1 tbsp lemon juice
1 tbsp olive oil
Method:
In a bowl, add ginger , garlic paste 1 tsp each. Add salt to taste, 1 tsp red chilies powder, 1 tsp freshly squeezed lemon juice, 1 tsp coriander powder. Add chicken and marinate it for about 20 to 30 mins.
Method for preparing the sauce for butter chicken.
1. Heat 2 tbsp oil in a skillet, and cook the marinated chicken, on medium heat for about 15 minutes, till the chicken appears cooked. The real test to know if chicken is cooked from inside, is to make sure its white and not pinkish in color on the inside.
Once the chicken is done, cover and keep aside.
Method for preparing the curry sauce
1.In the mean while, heat another skillet, add 2 tbsp butter , add in freshly grated ginger, garlic. Allow that to sizzle, few mins. next add in all the whole spices, all of them. Stir few minutes.
Next, add red chilly powder, and cashew paste, continue cooking about 5 minutes or as the cashew paste comes together. Add in tomato puree, stir another 8 to 10 minutes, adding salt and garam masala.
Taste the curry and add more salt if required. add 1 tsp honey for that sweet tangy taste, and then add the cooked chicken, into the prepared curry. Add 1/2 cup water and continue cooking, another 10 to 12 minutes till the chicken and curry appear thickened and done.
Add freshly chopped coriander leaves, or thinly sliced colorful peppers as garnish,
My version is to prepare a not too heavy curry, for that I want to stay away from using heavy cream and onions. It won't compromise on flavor, its lighter so you can enjoy more of the curry guilt free :))
For bringing out the flavors, try using fresh ingredients and spices that will enhance the taste of the dish.
This recipe was looooooooong due, so happy I could modify and come out with a more healthier option, of enjoying this dish.
Ingredients
2 pounds boneless , skinless chicken cut into approx 1 inch cubes
2 Roma tomatoes, pureed
1 tbsp canned tomato
1 inch ginger freshly grated
3 to 4 cloves garlic freshly grated
1/4 cup cashews ( soak in water, 10 mins and grind to make a smooth paste)
salt to taste
2 tsp garam masala
Spices
2 big cardamoms
1 inch cinnamon stick
2 bay leaves
2 to 3 cloves
3 to 4 black peppercorns
2 to 3 small cardamons
2 to 3 dried red chilies
2 tbsp butter
1 tsp honey
Marinade for chicken
Ingredients
1 tbsp sour cream or can use 1 tsbp plain yogurt
1 tsp each ginger, garlic paste
salt to taste
1 tsp red chili powder
1 tsp turmeric powder
1 tsp coriander powder
1 tbsp lemon juice
1 tbsp olive oil
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| Chicken marinade |
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| Cook marinated chicken in a skillet |
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| Prepare the sauce |
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| Cook chicken in the prepared sauce on low to medium heat covered |
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| Butter chicken |
Method:
In a bowl, add ginger , garlic paste 1 tsp each. Add salt to taste, 1 tsp red chilies powder, 1 tsp freshly squeezed lemon juice, 1 tsp coriander powder. Add chicken and marinate it for about 20 to 30 mins.
Method for preparing the sauce for butter chicken.
1. Heat 2 tbsp oil in a skillet, and cook the marinated chicken, on medium heat for about 15 minutes, till the chicken appears cooked. The real test to know if chicken is cooked from inside, is to make sure its white and not pinkish in color on the inside.
Once the chicken is done, cover and keep aside.
Method for preparing the curry sauce
1.In the mean while, heat another skillet, add 2 tbsp butter , add in freshly grated ginger, garlic. Allow that to sizzle, few mins. next add in all the whole spices, all of them. Stir few minutes.
Next, add red chilly powder, and cashew paste, continue cooking about 5 minutes or as the cashew paste comes together. Add in tomato puree, stir another 8 to 10 minutes, adding salt and garam masala.
Taste the curry and add more salt if required. add 1 tsp honey for that sweet tangy taste, and then add the cooked chicken, into the prepared curry. Add 1/2 cup water and continue cooking, another 10 to 12 minutes till the chicken and curry appear thickened and done.
Add freshly chopped coriander leaves, or thinly sliced colorful peppers as garnish,
