Chicken Tikka Masala

Butter Chicken, or Murgh Makhani, is a rich and creamy dish with tender chicken pieces simmered in a delicious tomato-based sauce, flavored with a blend of spices. This recipe brings the classic flavors of Indian cuisine right into your kitchen, perfect for serving with naan or rice.

EQUIPMENT

• Oven-safe baking dish
• Medium-sized pot

INGREDIENTS (3 parts):

Royal Butter Base CHF 13 (onwards)

INSTRUCTIONS

Part 1:

1. Marinate the Chicken:

Combine the chicken with yogurt, ginger-garlic paste, lemon juice, turmeric, garam masala, red chili powder, salt, and vegetable oil in a large bowl.

Mix well, ensuring the chicken is fully coated in the marinade. Cover and refrigerate for at least 1-2 hours or overnight for the best results.

2. Cook the Chicken:

Heat a large pan or skillet over medium heat and add a little oil. Once hot, add the marinated chicken pieces and cook until lightly browned and cooked through (about 6-8 minutes). Remove the chicken and set aside.

Part 2: 

3. Prepare the Butter Chicken Sauce:

In the same pan, melt 3 tbsp of butter over medium heat. Add the finely chopped onions and sauté until they turn golden brown (about 5 minutes).

Add the ginger-garlic paste and sauté for another minute until fragrant.

Stir in the crushed tomatoes, coriander, cumin, garam masala, turmeric, red chili powder, and salt. Cook the mixture for about 10 minutes, allowing the tomatoes to break down and the sauce to thicken.

4. Finish the Sauce:

Add the heavy cream and stir well. If the sauce is too thick, add a little water to reach your desired consistency. Bring the sauce to a gentle simmer and cook for another 5-7 minutes.

5. Combine Chicken and Sauce:

Add the cooked chicken pieces into the sauce and stir to coat the chicken well with the creamy sauce. Simmer for an additional 5 minutes, allowing the chicken to soak up the flavors.

Part 3:

6. Make the Garnishing Oil (optional):

In a small pan, melt 1 tbsp of butter or ghee over low heat. Add the dried fenugreek leaves (Kasuri methi) and a pinch of red chili powder. Stir for a few seconds until fragrant. Drizzle this aromatic oil over the finished butter chicken for a rich and flavorful finish.

7. Garnish and Serve:

Garnish with fresh cilantro leaves and serve hot with naan, roti, or steamed basmati rice.

TIPS FOR A PERFECT SAUCE

• Marination is Key: The longer you marinate the chicken, the more flavorful and tender it will become.
• Adjust Spice Levels: You can customize the heat level of the butter chicken by adjusting the amount of red chili powder and garam masala.
• Add Extra Cream: For a richer and creamier sauce, add more heavy cream to taste.

Enjoy this authentic butter chicken recipe, and feel free to share it with your friends and family!