Chicken Tikka Butter Masala

 CHICKEN TIKKA BUTTER MASALA

A creamy yet mildly spiced chicken dish that gives an irresistible aroma. Rich and creamy with bites of chicken . This is what call pure pleasure.

Some notes on making Chicken Tikka Butter Masala

- I'm using skinless chicken breast for this recipe. The chicken is marinated for at least 1 hour or overnight for better result. This give the yogart time to tenderize them, building a better result when cooking over high heat. You can use chicken thigh instead if you wish. Go with what you like.

- This is a simplified recipe adapted for home use and is made without using a tandoor oven. I'm using regular non stick pan over high heat to sear the chicken. Avoid over crowding the pan helps char ( not burn) the chicken pieces instead of simmering in juices. Chicken pieces should be golden brown and slightly dark brown on the edges.

- This recipe normally requires kasoori methi (dry fenugreek leaves) . It is added to the dish a very small amount. The earthy flavour balance the richness of cream and the dept of spices used in the dish. (Local Indian store should carry this spice). I have omited them because I did not have them in hand. Do use it if you can find.

- I am using fresh tomatoes and tomato sauce / ketchup for this recipe. Sweetness from the tomato sauce balance the sourness from the fresh tomatoes and it also add color to the sauce. 

- I love adding cashews in the sauce which adds flavour and creaminess without adding extra butter.

- If you are not a really big fan of spicy food. You can always choose to add a litter less red chili powder. You can certainly add as much or as little chilli as you wish. Or leave it out all together for non spicy Tikka.

- The trick to blending hot food is to cover the lid with a thick towel and pulsing instead of blending at one go. This ensure that the lid doesn't explode. 

Let's get cooking!

INGREDIENTS

 for marination

- 500g chicken breast (cut into bite sizes chunk)

- 1 tbsp chili powder

- 1/2 tsp tumeric powder

- 1 inch ginger (pound into paste)

- 2 cloves garlic (pound into paste)

- 1/2 cup thick yogart

- 1 tbsp ghee

- salt

For butter masala

- 2 tbsp butter

- 1 medium size onion (slice)

- 1 green chili (slice)

- 1 inch ginger (pound into paste)

- 2 cloves garlic ( pound into paste)

- 1 tbsp corriander powder

- 1 tsp cumin powder

- 1/2 tsp tumeric powder

- 1/2 - 1 cup water

- 1 tbsp tomato sauce / ketchup

- 2 big size tomatoes ( roughly chopped)

- 8 cashew nuts (roasted)

- 1/2 cup cream

- a sprinkle of kasoori methi ( dried fenugreek leaves)

- salt to taste

Garnishing

- 1 tbsp cream

METHOD

- Slice the chicken into bite size chunks. Combine the chicken with the marination ingredients. Toss to coat. Cover and refrigerate for at least 1 hour or overnight.

- Heat oil in a non - stick pan over high heat. Add chicken pieces ( make sure not to crowd the pan). Fry until the chicken pieces are brown. They don't need to be fully cooked all the way. ( It will further cook in the sauce). Set aside.

- Melt the butter in the same pan. Fry the onions until soft. While scrapping up any brown bits stuck on the bottom of the pan.

- then add green chili, ginger and garlic paste. Stirring constantly for about 1 minute or until fragrant.

- finally add chopped tomatoes, tumeric powder, chili powder, corriander powder, cumin powder, tomato sauce and salt. Cover with the lid and cook over low heat until tomatoes become mushy and mixture is fragrant. The mixture should be a paste like consistancy.

- then transfer the mixture and roasted cashews to the blender and pulse it until smooth. Return the paste to the skillet and add water. Stir to make a smooth sauce.

- as the sauce begin to boil, add the chicken pieces. Reduce the heat  and cook for further 10 to 15 minutes with a lid on. Add water if necessary.

- once the chicken are cooked through, add cream and simmer for further 5 minutes. Check seasoning.

- turn of the heat. Stir in kasoori methi and drizzle cream over.

- serve over with plain basmati rice or my naan bread ( recipe in my previous post) if you are looking for something easy to dip into the delicious gravy.

- enjoy!

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