Murgh Tikka Masala – Butter Chicken
Butter chicken is after Tikka Masala the most widespread indian dish. The difference between these two is that the butter chickens meat is protected from drying out by tomatoes, spices and butter.
Total Time: 1 hour
Yield: 4 servings
For the sauce:
- 4-5 whole tomatoes
- 1-2 tbsp Ginger Garlic Paste (or as per your taste)
- 3-4 cardamom pods
- 2-3 green chillies (or as per your taste)
- 2-3 cloves
- 2-3 mace
For the marination:
- 800 gms boneless chicken
- 1-2 tbsp natural / greek yoghurt
- red chilli powder to taste
- 1-2 tsp dried mango powder
- 2-3 tsp Garam Masala
- 1-2 tsp corriander
- 1-2 tsp fenugreek powder
- 1-2 tsp cinnamon powder
- salt to taste
Preparation: For the marination of the chicken, firstly, cut the skin of the chicken very lightly from the top so the marination is done properly. Then, put all the above mentioned ingredients in a bowl and then put the chicken in the marination along with a dash of vegetable oil. Keep it for next 20 -25 minutes. Then, you can cook the chicken either on a pan or in the oven at 180 degree centigrates for 15 -20 minutes.
In a saucepan, take all the above mentioned ingredients and at the end, just put a dash of vegetable oil. Let it cook through, for a while until the tomatoes become soft. After this process, remove it from the heat and blend it into a fine sauce. Now, you can add the cooked chicken.
At the end, add butter as per your taste as well cream. As soon as you add cream, remove the pan from the solid heat and garnish it with corriander.