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Butter Chicken or Chicken Tikka Masala

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Ingredients

Adjust Servings:
2 1/2 Pounds or 3 Medium sized Boneless Chicken Breast
1 Medium Cubed Onion
1 Large Cubed small or 3 Roma Cubed Tomatos
6 Cloves Chopped Garlic
1/4 Jalepeno Optional
1 Cup Chopped Cilantro
2 Tablespoons Methi or Fenugreek Leaves Found in most Indian Stores
1 Tablespoon Coriander Powder
1 Tablespoon Cumin
1 Tablespoon Kashmiri Chili Powder Found in most Indian Stores (For color)
1 Tablespoon Cayenne Pepper Powder
1 Teaspoons Turmeric
1 1/2 Teaspoons Geramin La Brie’s Garam Masala
1 Stick Whole Spice Cinnamon
3 Whole Spice Cardamom
2 Whole Spice Cloves
1/2 Cup Plain Yogurt
2 Small for Juice Lime
1 Quart Whipping Cream
1/2 Tablespoon Honey
1/2 Cup Cilantro
2 Tablespoons Vegetable Oil
2 Tablespoons Ghee or Butter

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Butter Chicken or Chicken Tikka Masala

Cuisine:

There is some contention between the origin of this dish between Britain and India. But It is considered Great Britain's national dish! There are multiple claims to its place of origin, including the Punjab region of the Indian subcontinent or Glasgow in Scotland. It's among the United Kingdom's most popular dishes, and leading government minister Robin Cook claimed it was "A true British national dish".

  • 10-15 Minutes
  • Serves 4
  • Medium

Ingredients

Directions

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Blend the ginger and garlic in a blender – to smoothen it add some hot or warm water – about ¼ cup-blend smoothly-Cut the chicken into cubes and add the yogurt – and ½ the quantity of the ginger garlic paste. Use ½ TB of the Garam Masala to the chicken and ginger garlic and mix well with the chicken in a separate bowl leave -2 TB to add later. Turn Insta pot to saute mode- Saute the cubed onion till translucent in 2 TB of vegetable oil. Add the ginger garlic paste and saute for about 2 minutes. Add the chicken with the yoghurt ½ Tb of garam masala , ginger garlic mixture and saute it then add the 2 Tb of ghee and saute it . for another minute or 2 add the dry powders-coriander, cumin, the 2 TB of garam masala the methi, Kashmiri chilli, cayenne, turmeric- add the jalapenos- then add the tomatoes, the whole spices and the 2 cubes of chicken bouillon and mix all together- Add ½ the whipping cream-add 1 cup of water close lid and put Insta pot on steam mode for 3 minutes- turn it off and then let steam off- Remove lid and then put it back on saute mode add lime juice and the honey -add the remaining whipping cream-turn saute off and Insta pot off- if the gravy is too watery add a 1 TB of cornstarch to thicken it.

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