A traditional Indian dish consisting of chicken breast, velvety buttery tomato-based sauce, and an ideal mix of spices and flavors suffusing the kitchen with fragrant aromas that perfectly suit the delicate taste of every Filipino.
Butter Chicken Tikka Masala Recipe
An easy homemade Indian dish you should try today!
Ingredients
Butter Chicken Tikka Masala Ingredients
- 1 154-ml can evaporated milk
- 1 tablespoon white vinegar
- 500 Grams chicken breast fillets cut into bite-size pieces
- 1/2 tablespoon Garlic Minced, or garlic paste
- 1/2 tablespoon ginger Minced, or ginger paste
- 1 tablespoon turmeric powder
- 1/2 tablespoon paprika powder
- 1/2 tablespoon five-spice powder (or you can use Garam Masala)
- 1/2 tablespoon Garlic powder
- 1/2 tablespoon chili powder (add more if desired)
- 1 tablespoon ground cumin
- 2 teaspoons black pepper
- 2 teaspoons Salt
- 2 tablespoons cooking oil, plus more if needed
- 1 tablespoon cooking oil
- 50 Grams unsalted butter softened at room temperature
- 1 medium-size red onion thinly sliced
- 1/2 tablespoon Garlic Minced, or garlic paste
- 1/2 tablespoon ginger Minced, or ginger paste
- 1/2 tablespoon turmeric powder
- 1/4 tablespoon paprika powder
- 1/4 tablespoon five-spice powder (or you can use Garam Masala)
- 1/4 tablespoon chili powder (add more if desired)
- 1/2 tablespoon ground cumin
- 250 Grams Tomato sauce
- 3 tablespoons All-purpose cream
- 1 teaspoon black pepper for seasoning
- 1 teaspooon Salt for seasoning
- 1 tablespoon sugar (Optional)
- 5-10 pieces coriander leaves for garnish (optional)
Instructions
- Prepare the buttermilk by mixing the evaporated milk and vinegar. Set aside for 10 minutes until the milk curdles.
- After 10 minutes, mix the chicken, garlic, ginger, ground spices (turmeric, paprika, five spice powder, garlic powder, chill powder, cumin, and ground pepper), and salt. Marinate overnight for best results or for at least 30 minutes.
- Fry the chicken pieces over medium heat in oil for about 3 minutes per side. Set aside.
- To make the sauce: In a pan, add oil before adding the butter to avoid burning. Saute the onions until tender and light brown colored.
- Add ginger and garlic and saute until fragrant. Add the ground spices (turmeric, paprika, five-spice powder, chill, and cumin), and saute for 2 minutes.
- Add the tomato sauce and all-purpose cream to balance out the spiciness. Season with salt and pepper if needed. Add sugar if you want sweetness.
- Put the cooked chicken into the sauce and toss to coat the chicken pieces evenly. Simmer for a bit.
- Serve with steamed rice or roti bread and garnish with coriander leaves.
Tried this recipe?Let us know how it was!
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