Chicken tikka masala | Butter Chicken | Kukskitchen

On popular demand I present to you my readers the recipe I use for chicken tikka masala or butter chicken. the below recipe is one that my dear SIL R kindly passed on to me a good few years ago. She is a great cook and we inspire each other from time-to-time. This recipe is a crowd pleaser - njan guarantee :)

There are more than a handful of stories about the origin of this popular dish.

In 2001, British Foreign Secretary Robin Cook declared that "Chicken Tikka Massala is now a true British national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences." He went on to explain that "Chicken Tikka is an Indian dish. The Masala sauce was added to satisfy the desire of British people to have their meat served in gravy.(wikipedia)

A few things before we start:

• Traditionally made with chicken breast, boned chicken thighs come up nice with this recipe too.
• I cook the chicken in sauce, the Indian way. If you prefer the British way, marinate your chicken pieces in spice mix and bake for 30 minutes at 180 degrees in a fan assisted oven till cooked and has slightly charred edges. Once the sauce is made mix the cooked pieces of  chicken in the sauce and serve hot. The marinade I use is as below:
• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons cumin
• 2 teaspoons red chilli powder
• 1 teaspoon cinnamon
• 2 teaspoons black pepper
• 1 tablespoon minced garlic
• salt to taste

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Chicken tikka masala / Butter chicken

Serves: 6

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Ingredients:

1- Chicken - 1 kg
2- Ginger - 1 inch piece
    Garlic - one whol epod
    Red chilli powder - 2 tsp
    Turmeric powder - 1 tsp
    Pepper powder - 1 tsp
    Cinnamon - 2
    Cloves - 2
    Cardamom - 2
    Cumin - 1 pinch

3- Onion - 3, thinly sliced

4 - Butter - 2 + 2 tbsp

5- Tomato puree - 3 big tomatoes

6- Cashewnuts - 6
    Milk - 1/4 cup

7- Coriander leaves
    Salt
    Oil

Method:

• Soak cashew nuts in milk.
• Heat oil in a pan and add (2) the spices first, then ginger and garlic followed by the powders. Now make a paste of this.
• Heat some more oil and saute onions till soft. Add the ground paste and saute till oil separates. 
• Add 2 tbsp butter and (3) to this and let sauce thicken. 
• Add chicken pieces, season with salt, mix well, close the lid and cook till well done. 
• Add two more tbsp of butter followed by cashew paste and garnish with coriander leaves.
• Serve hot with Naan.or rice.

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 Cheers
Sherin Deepu