Butter chicken/chicken tikka masala. What are the Ingredients of Chicken Tikka Masala? This non-vegetarian dish is prepared almost just like butter chicken. This dish is less creamy and more Tikka masala is a dry dish that is cooked in the tandoor while butter masala is cooked in a pan over a fire.

They're very similar dishes that could easily be mistaken for the other. Some restaurant chefs would even be confused explaining how they differ. Butter chicken originates from northern India, but chicken tikka masala is actually a British invention. You can have Butter chicken/chicken tikka masala using 21 ingredients and 7 steps. Here is how you cook that.

Ingredients of Butter chicken/chicken tikka masala

Prepare 2 of boneless chicken breasts.
You need of For marinade.
Prepare 1/2 cup of hung curd (see ahead).
You need 2 tbsp of ginger garlic paste.
You need 1-1/2 tsp of red chilli powder.
Prepare 1/2 tsp of turmeric.
You need 2 tsp of garam masala.
It's 2 tsp of salt.
You need 2 tbsp of oil for saute.
It's of For the sauce.
You need 6 of medium or 8 small tomatoes.
You need 1 tbsp of ginger garlic paste.
It's 2 tbsp of butter or ghee.
You need 2 tbsp of coriander powder.
Prepare 2 tbsp of garam masala.
Prepare to taste of Salt and pepper.
You need of Bayleaf, cinnamon stick 1 each.
It's of Cardamom, clove 2 -3 each.
It's 1/2 cup of heavy cooking cream.
It's 2 tbsp of dried fenugreek leaves (optional).
Prepare 1 handful of fresh coriander leaves.

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Butter chicken/chicken tikka masala instructions

To prepare hung curd, hang 3 cups of plain yogurt in a muslin cloth for 4-5hours. The creamy curd left is your hung curd for marinade..
Wash and cut the chicken in bite size pieces. Add all the marinade ingredients except oil and mix well. Leave it in the refrigerator overnight or for minimum 5 hours..
Saute the marinated chicken in 2 tbsp oil until chicken is 3/4th cooked. Drain out on a kitchen towel and keep it covered until used to prevent drying..
For the sauce, blanche the tomatoes in boiling water for 5-7minutes until the skin starts peeling off. Put them in an ice bath to cool. Peel the skin of the tomatoes and blend in a mixer. Seive through a colander to remove seeds. Keep this tomato puree aside..
In a heavy bottomed pan, add 2 tbsp butter or ghee and bayleaf, cardamom, clove, and cinnamon. Saute for 30 seconds and add the ginger garlic paste. Saute again for 30 seconds or until the raw smell goes. Don't overcook or burn. Add the seived tomato puree. Add salt and coriander powder and let it cook until the tomatoes leave oil on the sides. The tomatoes splatter a lot initially so be careful. Use a cover and cook on medium flame to prevent splattering..
Once the puree is reduced and you see oil on the sides, swtich off the flame. Add the chicken, heavy cream, garam masala and dried fenugreek leaves. Add pepper to taste and check salt. If you dont have the fenugreek leaves, use a handful of finely chopped fresh coriander leaves. Switching off is to prevent the heavy cream from curdling. Once everything is added, switch on the flame..
Cook on low heat for 5minutes or just until the chicken is fully cooked. Dont overcook or the cream will release fat. Garnish with fresh coriander leaves. Serve hot with rice, chapati or naan with onion slices and lemon on sides...enjoy!!!!.

We start off with a Chicken Tikka yoghurt marinade for chicken thighs. In case you are wondering about the difference between Chicken Tikka Masala and Butter Chicken, the main thing is the char grilled flavour of the chicken which Butter Chicken does not have. At the first sigh, butter chicken vs. chicken tikka masala looks like two the same meals and they come from India, right? These are not the same meals and there are more differences than you may believe. Chicken Tikka MasalaLa Cocina de Babel.