Butter Chicken or Chicken Tikka Masala – Chicken in a Fenugreek Laced Sauce

This Chicken Tikka Masala is developed in the spirit of, when you can’t beat them, join them. If you have been following me anywhere, you probably know that the daughter has flown the coup and my son is almost there. In the bad outside world Tikka Masala’s rule supreme. And not surprisingly my daughter loves them. This is my somewhat healthier version.  Easier too! I made a large batch with paneer for her. Yes, a welcome care package! And by swapping the protein chicken tikka for the son.  And now let me tell you about the healthier swaps and the recipe in general.

Me and Chicken Tikka Masala

I have made countless variations of the dish for my cooking classes. It is a much-requested recipe. Here is an instant pot variation for butter chicken, which can be found in the Instant Indian cookbook.  However, this is not so much a household staple.  A chicken tikka masala is chicken tikka or cubes of tandoori style chicken, reimagined in a fenugreek laced tomato sauce smothered with cream and butter.

In this streamlined recipe, everything else is the same, I smother with almond cream. It is a little lighter, but really tastes very close to the real deal. With higher protein and lower saturated fat.

About Chicken Tikka

If you want, you can make this without the pre-cooked chicken tikka, but the essence of the curry does include using pre-cooked chicken tikka. A recipe for chicken tikka, I do have, so I have linked it right here rather than re-writing it again for you.

This variation since it is diary free freezes very well. Another bonus of using the almond puree.

Making the Almond Puree

Soak 1/2 cup of almonds overnight. The skins will peel off very quickly, and the soaking will soften the almonds. Place the peeled almonds in the blender with 1/2 cup of water and blend into a smooth puree. Do check for the smoothness. And use this as needed.

How to enjoy this Chicken Tikka Masala

This chicken tikka masala is great with a side of brown rice, tarka dal and maybe a side of greens. Going the restaurant route will entail making some Naan.

Print
Butter Chicken or Chicken Tikka Masala – Chicken in a Fenugreek Laced Sauce

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: Serves 4 to 6

A restaurant staple, chicken tikka masala is about succulent grilled chicken simmered in a tomato fenugreek sauce finished with cream and butter.

Ingredients

  • 3 tablespoons oil
  • 1 medium onion, cut into a small dice.
  • 1 tablespoon fresh ginger garlic paste.
  • 11/2 cups diced tomatoes.
  • 3 green chilies finely chopped.
  • 1 teaspoon cumin-coriander powder
  • 1 teaspoon sugar or honey
  • Salt to taste
  • 1/2 cup water
  • 1 teaspoon garam masala powder
  • 1 recipe prepared chicken tikka
  • 1 tablespoon dried fenugreek leaves
  • 1/2 cup almond cream prepared as described in the body of the post
  • 1 tablespoon butter (optional)
  • 2 tablespoons finely chopped cilantro.

Instructions

  1. Heat the oil on medium heat and add in the onions and cook for about 4 minutes, stirring frequently until the onions soften and begin to turn a soft share of golden.
  2. Add in the ginger garlic paste and stir well and cook for another two minutes.
  3. Stir in the chopped tomatoes and the green chilies and cook for at least 7 to 10 minutes, until the tomatoes are soft and pulpy.
  4. Stir in the cumin-coriander powder and mix well.
  5. Add in the sugar and salt and the water and bring the mixture to a simmer for 3 minutes.
  6. Cool slightly and blend into a smooth puree.
  7. Return the mixture to the cooking pot, add in the garam masala powder and the chopped chicken tikka and stir in the dried fenugreek leaves.
  8. Simmer for about five minutes.
  9. Stir in the almond cream and cook through, melt the butter if using and serve with warm rice or bread.
https://spicechronicles.com/butter-chicken-chicken-tikka-masala-chicken-fenugreek-laced-sauce/

4 Comments

  • Saucy Shrimp Vindaloo

    […] of the classic curries in Indian cuisine, has its score of followers rivaling that of the tikka masala. While the tikka masala, possibly has its roots and origins in mughal and Northern Indian flavors, […]

  • Aditya Swarup

    I am a huge fan of Indian food, and this post had me drooling! The pictures are absolutely stunning, and the step-by-step instructions make it seem doable for even someone like me who doesn’t have much experience with Indian cooking. I especially appreciated the notes on substitutions and variations – it’s always helpful to have options when you’re cooking. I can’t wait to try these recipes and impress my friends and family with my newfound culinary skills!

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