Easy Way to Make Chicken Butter Tikka Masala Recipe, Chicken Tikka Masala is creamy curry sauce and easy to make right at home in one pan with simple ingredients!Full of incredible flavours,
First, Chicken Tikka Masala (chicken butter tikka masala) is a popular Indian dish that originated in the Punjab region of India and has since become a worldwide favorite. The dish is made by marinating chicken pieces in a mixture of yogurt and spices, then grilling or baking the chicken and finally simmering it in a rich, flavorful tomato-based sauce. This classic dish is both delicious and versatile, and can be made in many different ways to suit your personal tastes.
The key to making a great Chicken Tikka Masala is to use high-quality, fresh ingredients, especially when it comes to the spices. A mix of cumin, coriander, turmeric, cayenne pepper, paprika, and garam masala are typically used to create the unique, aromatic flavor that makes this dish so popular. In addition to the spices, the yogurt used in the marinade helps to tenderize the chicken and keep it moist during cooking, while the heavy cream in the sauce adds a rich, creamy texture that balances out the heat from the spices.
How to make this Recipe
To make Chicken Tikka Masala, start by cutting boneless, skinless chicken breast or thighs into bite-sized pieces and marinating them in a mixture of yogurt, ginger paste, garlic paste, and spices. The chicken should be refrigerated for at least 2 hours, or even overnight, to allow the flavors to fully penetrate the meat. Once the chicken has marinated, it can be grilled or baked until fully cooked and slightly charred.
Next, the sauce is made by heating oil in a large saucepan and cooking chopped onions until softened and lightly browned. The chopped tomatoes are then added and cooked until they break down and form a thick sauce. The sauce is then seasoned with garam masala and sugar, and the heavy cream is added to create a rich, creamy texture. Finally, the grilled chicken is added to the sauce and cooked until heated through.
One of the great things about This Recipe is its versatility. There are many different variations of this dish, and you can adjust the spices and ingredients to suit your personal tastes. For example, some recipes call for using tomato puree or canned tomatoes instead of fresh, or adding additional spices like cardamom, cinnamon, or nutmeg for extra depth of flavor.
When serving this recipe, it is typically served over steamed basmati rice and garnished with fresh cilantro leaves. This dish is also often served with naan, a soft, pillowy Indian bread that is perfect for dipping into the sauce.
For the best charred results, use a well seasoned cast iron skillet if you have one. You can also use a regular nonstick pan over high heat. Searing your chicken in batches of two or three to avoid over crowding the pan helps fry or char (not burn) your chicken pieces instead of simmering in juices. You want golden chicken pieces.
In conclusion, Chicken Tikka Masala is a classic Indian dish that is beloved by people all over the world. Whether you’re a seasoned cook or just starting out in the kitchen, this dish is sure to impress. With its rich, flavorful sauce and tender, juicy chicken, it’s the perfect dish for a cozy night in, or a special celebration. So why not try making Chicken Tikka Masala today, and experience the delicious flavors of India for yourself!
Learn how to make this chicken butter tikka masala Recipe now
chicken tikka masala
- 28 oz (800g) boneless and skinless chicken thighs cut into bite-sized piecesAD
- 1 cup plain yogurt
- 1 1/2 tablespoons minced garlic
- 1 tablespoon ginger
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)
- 1 teaspoon of salt
For the sauce:
- 2 tablespoons of vegetable/canola oil
- 2 tablespoons butter
- 2 small onions (or 1 large onion) finely dicedAD1
- 1/2 tablespoons garlic finely grated
- 1 tablespoon ginger finely grated
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 14 oz (400g) tomato puree (tomato sauce/Passata)
- 1 teaspoon Kashmiri chili (optional for colour and flavour)
- 1 teaspoon ground red chili powder (adjust to your taste preference)
- 1 teaspoon salt
- 1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories)
- 1 teaspoon brown sugarAD
- 1/4 cup water if needed
- 4 tablespoons Fresh cilantro or coriander to garnish
- In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
- Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
- Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
- Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
- Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
- Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
- Garnish with cilantro (coriander) and serve with hot garlic butter rice and fresh homemade Naan bread!