Receipe to make Butter Chicken
An easy butter chicken recipe I've perfected over the years and shared with many others.
Directions
Step 1
Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Melt 2 tablespoons butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
Step 3
Meanwhile, combine cream, tomato sauce, remaining butter, salt, cayenne pepper, and garam masala in a saucepan over medium-high heat; bring to a simmer.
Step 4
Reduce heat to medium-low, cover, and simmer, stirring occasionally, for 30 minutes. Stir in caramelized onions.
Step 5
While the sauce is simmering, toss chicken with vegetable oil until coated. Season with tandoori masala and spread out onto a baking sheet.
Step 6
Bake chicken in the preheated oven until no longer pink in the center, about 12 minutes.
Step 7
Add cooked chicken to the sauce and simmer for 5 minutes before serving.
Ingredients
- 1 cup butter, divided
- 1 onion, minced
- 1 tablespoon minced garlic
- 1 (15 ounce) can tomato sauce
- 3 cups heavy cream
- 2 teaspoons salt
- 1 teaspoon cayenne pepper
- 1 teaspoon garam masala
- 1 ½ pounds skinless, boneless chicken breast, cut into bite-sized chunks
- 2 tablespoons vegetable oil
- 2 tablespoons tandoori masala
Chicken Tikka Masala
This rich, creamy curry is so good, it could easily rival any Indian restaurant.
Directions
Steps
1. Marinate the Chicken: In a large mixing bowl, combine boneless chicken thighs, plain yogurt, minced garlic, grated ginger, garam masala, turmeric, ground cumin, Kashmiri chili powder, and salt. Mix everything well until the chicken is evenly coated. Cover the bowl with plastic wrap and let it marinate for at least 10 minutes. For optimal flavor infusion, marinate for 1 hour or overnight in the refrigerator
2. Sear The Chicken Heat vegetable oil in a large skillet or cast-iron pan over medium-high heat. This will be your one-pan method for the Chicken Tikka Masala. Once hot, add the marinated chicken in batches to avoid overcrowding, which allows for proper searing and prevents steaming. Sear the chicken pieces for about 3 minutes on each side until they are nicely browned. Once browned, transfer the chicken to a plate and cover it to keep warm.
3. Make the Tikka Masala Sauce: In the same skillet, reduce the heat to medium and add unsalted butter. Allow it to melt, add finely diced onions to the butter. Sauté the onions for about 3-5 minutes until they turn translucent and start to caramelize. Stir in additional grated garlic and grated ginger. Sauté for an additional minute, making sure not to burn the garlic and ginger. Add garam masala, ground cumin, turmeric, and ground coriander to the pan. Cook spices for about 20 seconds.
4. Combine the Sauce Ingredients: Pour in tomato puree or crushed tomatoes. Mix well to combine with the sautéed onions and spices. This tomato base is a fundamental part of your homemade Chicken Tikka Masala sauce. Season with Kashmiri chili powder (to taste) for added color and heat, along with salt. Let the sauce simmer for about 10-15 minutes, stirring occasionally until it thickens and darkens in color, developing that typical rich, Indian curry flavor.
5. Add Cream and Chicken: Once the sauce has thickened, stir in heavy cream. This creamy element is what makes your Chicken Tikka Masala luxurious. Add the seared chicken back into the sauce, along with any juices that collected on the plate. Gently stir to coat the chicken in the creamy sauce. Cover the skillet and let it simmer on medium heat for an additional 8-10 minutes. If the sauce is too thick, you can add a splash of water to achieve your desired consistency.
6. Final Touches and Serving: Taste the sauce and adjust the seasoning if needed—feel free to add more salt or sugar as per your taste. Remove from heat and garnish your Chicken Tikka Masala with freshly chopped cilantro for an extra burst of flavor. Serve your Chicken Tikka Masala hot with sides of steaming basmati rice, buttery garlic naan bread, or flatbread. for the ultimate Indian meal experience.
Being such a versatile dish it pairs wonderfully with a variety of sides and flavors. Try it with Buttery Naan for a classic experience, or experiment with sides like Cowboy Caviar, roasted vegetables, cucumber raita, or a Easy Tomato Salad to add texture and contrast. You can also explore different proteins like paneer, shrimp, or tofu to create your own twist on this beloved dish. These combinations make every meal with Tikka Masala an exciting and flavorful adventure!
Ingredients
- Boneless Chicken Thighs (or Breasts) The thighs’ tenderness makes them ideal and preferred for high-heat cooking. If using chicken breasts, marinate them longer (ideally overnight) to allow the yogurt to tenderize the meat fully, this is what I use in my Thai Chicken Satay recipe.
- Plain Yogurt acts as a natural meat tenderizer due to its acidity and enzymes, helping to break down proteins in the chicken. It also imparts a creamy texture
- Garlic (Minced) freshly minced garlic offers the best flavor. Alternatively, use a garlic press for a finer consistency that integrates into the dish beautifully.
- Garam Masala is a classic Indian spice blend that typically includes black pepper, cardamom, cinnamon, cloves, and nutmeg. It brings warmth and a range of flavors that are essential to the authenticity of the dish.
- Turmeric Powder Pair turmeric with black pepper; the piperine in black pepper enhances the absorption of curcumin (the active ingredient in turmeric).
- Kashmiri Chili Powder (or Red Chili Powder) Kashmiri chili powder is milder, with a beautiful deep red color added to the curry without too much heat
- Butter For an authentic flavor, use unsalted butter.
- Onions (Finely Diced) Use yellow or white onions for their balanced sweetness. For added flavor, sauté the onions until they are golden-brown for a richer caramelized taste.
- Heavy Cream (or Evaporated Milk for Lower Calories)