Restaurant Style Chicken Tikka Butter Masala

Chicken Tikka Butter Masala

Chicken Tikka Butter Masala is very popular north indian non- vegetarian dish.

Boneless chicken is cooked in thick tomato gravy with fresh cream. The thick tomato gravy is made in an unique way by grinding the tomato masala into a thick paste with cashew nuts. It's best served with tandoori naan / rumali roti.

Preparation Time: 15 minutes                  Cooking Time: 45 minutes

Ingredients:-

FOR MARINATION-

Boneless Chicken- 500 gm

Hung Curd- 100 gm

Kashmiri Red Chilli Powder- 2 tsp

Coriander Powder- 2 tsp

Cumin Powder- 2 tsp

Salt- to taste

Lemon Juice- 4 pieces

Ginger Garlic Green Chilli Paste- 4 tbsp

FOR MASALA-

Butter- 2 tbsp

Cashew Nuts- 50 gm

Salt- to taste

Kashmiri Red Chilli Powder- 2 tsp

Coriander Powder- 2 tsp

Cumin Powder- 2 tsp

Onion- 5 medium size(chopped)

Tomato- 5 medium size(chopped)

Ginger Garlic Green Chilli Paste- 4 tbsp

FOR CHICKEN TIKKA BUTTER MASALA-

Salt- to taste

Kashmiri Red Chilli Powder- 2 tsp

Turmeric Powder- 1 tsp

Coriander Powder- 3 tsp

Kasturi Methi- 2 tsp

Butter- 2 tbsp

Fresh Cream- 4 tbsp

Refined Oil- 2 tbsp

Onion- 4 medium size(sliced)

Green Chilli- 6 to 7(chopped)

Method:-

FOR MARINATION-

1. Take a bowl add the boneless chicken pieces.

2. Now add the marination spices along with hung curd & lemon juice.

3. Mix well  the whole marination properly.

4. Keep it aside for 30 minutes.

FOR MASALA-

1. Take a frying pan, add the butter & let it melt.

2. Now add the chopped onions, and fry them.

3. Fry until they are light brown in colour, then add ginger garlic green chilli paste.

4. Mix them all well.

5. Now add all the spices for masala & mix them well.

6. Then add the chopped tomatoes & cashew nuts & mix well.

7. Let the masala cook properly, them let it cool.

8. Now transfer the cooled masala into  mixer grinder & make  paste of it.

FOR CHICKEN TIKKAS-

1. Now take a frying pan add butter in it & let it melt.

2. Then add the marinated chicken pieces & fry them.

3. Cover the lid & let the chicken tikkas fry properly.

4. As chicken tikkas get fried space charcoal infused in ghee, to add the flavor of tandoor.

FOR CHICKEN TIKKA BUTTER MASALA-

1.  Take a kadhai add the butter, refined oil & let iit melt.

2. Now add the sliced onions & chopped green chillies & let them fry properly.

3. Then add the spices & mix well.

4. Cook it for a while.

5. Now add the masala paste,kasturi methi & cook well, until you see oil on the sides of the kadhai.

6. After cooking for while add the fresh cream & mix them well.

7. Then add the chicken tikkas & cook well.

8. Cover the lid & let the whole masala cook properly.

9. Cook until you see oil on the sides & chicken along with onion is soft.

10. Place the chicken tikka butter masala in a container & garnish with coriander leaves & fresh cream.

Happy Cooking!

Kakali's Home Kitchen