Butter Chicken - Chicken Tikka Masala
Serves 4 | Prep under 30 mins
Serves 4 | Prep under 30 mins
INGREDIENTS
8-10 pieces of Tandoori Chicken
3 cups of canned peeled whole tomatoes in tomato puree
4 green chilies, seeded and chopped fine, or half a teaspoon of ground red chili
pepper to taste
2 tablespoons of ginger root, peeled and chopped fine
10 tablespoons of butter
4 teaspoons of ground cumin
1 tablespoon of paprika
2 teaspoons of salt
1 and half cups of heavy cream
2 teaspoons of garam masala
A quarter cup of cilantro leaves, chopped
3 cups of canned peeled whole tomatoes in tomato puree
4 green chilies, seeded and chopped fine, or half a teaspoon of ground red chili
pepper to taste
2 tablespoons of ginger root, peeled and chopped fine
10 tablespoons of butter
4 teaspoons of ground cumin
1 tablespoon of paprika
2 teaspoons of salt
1 and half cups of heavy cream
2 teaspoons of garam masala
A quarter cup of cilantro leaves, chopped
METHOD
1. If you like, you may de-bone the chicken pieces for easier handling in this recipe.
2. If you cannot find canned whole peeled tomatoes in puree, just use 2 cans of whole peeled
tomatoes and their juice along with 1 can of tomato puree. Combine the tomatoes, chilies and
ginger and set aside.
3. Place 8 tablespoons of the butter in a large heavy fry pan or cooking pot on medium
heat. Coat the pan with melted butter and sear all the chicken pieces a few at a time until they
are slightly browned. Set them aside in a bowl as you finish each batch until all are done.
4. Add the cumin and paprika to the buttery pan along with any chicken juices that have accumulated and cook while stirring constantly for 5-15 seconds just to let the flavors come out. Add the tomato, chili and ginger combination and cook uncovered until the sauce thickens a little. Then add the cream and salt and combine. Then add the seared chicken pieces along with any juices that have accumulated in the reserved bowl. Gently stir to combine, and reduce
to medium-low heat and simmer uncovered until a sheen develops on top of the sauce to show that the fat in the cream is starting to separate. You must check and stir the sauce often to make sure that the cream does not scald or burn and give a bad taste to the dish.
5. When done, stir in the last 2 tablespoons of butter, remove from heat and let this dish stand for 10-20 minutes, then fold in the cilantro leavesand serve with rice. This dish keeps well in the fridge or freezer for reheating later.
2. If you cannot find canned whole peeled tomatoes in puree, just use 2 cans of whole peeled
tomatoes and their juice along with 1 can of tomato puree. Combine the tomatoes, chilies and
ginger and set aside.
3. Place 8 tablespoons of the butter in a large heavy fry pan or cooking pot on medium
heat. Coat the pan with melted butter and sear all the chicken pieces a few at a time until they
are slightly browned. Set them aside in a bowl as you finish each batch until all are done.
4. Add the cumin and paprika to the buttery pan along with any chicken juices that have accumulated and cook while stirring constantly for 5-15 seconds just to let the flavors come out. Add the tomato, chili and ginger combination and cook uncovered until the sauce thickens a little. Then add the cream and salt and combine. Then add the seared chicken pieces along with any juices that have accumulated in the reserved bowl. Gently stir to combine, and reduce
to medium-low heat and simmer uncovered until a sheen develops on top of the sauce to show that the fat in the cream is starting to separate. You must check and stir the sauce often to make sure that the cream does not scald or burn and give a bad taste to the dish.
5. When done, stir in the last 2 tablespoons of butter, remove from heat and let this dish stand for 10-20 minutes, then fold in the cilantro leavesand serve with rice. This dish keeps well in the fridge or freezer for reheating later.
Good healthy recipe ummhh :)
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