Butter Chicken (Chicken Tikka Masala)

[Suvir Saran]

Butter Chicken (Chicken Tikka Masala)

The recipe below is my version of the classic preparation. It is relatively easy to prepare and will win you many admirers. People seem to love this preparation and can never have enough of this dish.

I also have served this sauce with boiled eggs instead of chicken and also baby new potatoes. Suvir Saran

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MARINADE

• 4 garlic cloves
  
• 2 inches fresh ginger, coarsely chopped
  
• 1 small onion, coarsely chopped
  
• 1/4 tsp cayenne pepper
  
• 1/4 tsp garam masala
  
• 1/4 c yogurt
  

MAIN DISH

• 4 boneless, skinless chicken breasts (about 2 pounds), cut crosswise into thirds
  
• 1 large red onion, cut into large chunks
  
• 4 garlic cloves
  
• 1/3 c cup canola oil
  
• 1 Inch cinnamon stick
  
• 1-1/2 lb tomato, pureed in a food processor
  
• 1 T ground coriander
  
• 1 tsp ground cumin
  
• 1/2 tsp turmeric
  
• 1/4 tsp cayenne pepper
  
• 3/4 tsp salt
  
• 1/2 c heavy cream
  
• 1 inch fresh ginger, julienned
  

1. For the marinade, combine the garlic, ginger, onion, cayenne and cream in a food processor and process to a puree. Toss with the chicken in a bowl and let marinate at least 1 hour, 3 to 4 hours or overnight, if you can.

2. Grind the onion with the ginger and garlic in a food processor to a puree.

3. Heat the oil in a large saucepan or casserole over medium-high heat. Add the cinnamon and cook, stirring, until the cinnamon unfurls, about 1 minute. Add the onion puree and cook, stirring, until it turns a light golden brown color, about 20 minutes. Keep a measuring cup of water by the stove etc.

4. Add the coriander, cumin, turmeric and cayenne and cook, stirring, 1 minute.

5. Add the tomato, give it a stir, and simmer until the oil separates, about 10 minutes. Add the cream and salt, bring it to a simmer and take the sauce off the heat.

6. Heat the oven to 350?F. Lift the chicken out of the marinade, put them in a single layer on a foil lined drip tray, cover with aluminum foil and bake until tender, 15 to 20 minutes.

7. Drop the grilled chicken into the cream sauce, bring to a simmer and serve garnished with ginger juliennes.

Keywords: Indian, Main Dish, Intermediate

( RG118 )