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Butter Chicken

Chicken tikka masala/Butter Chicken is one of the most delicious Indian dishes ever. When I first tried this dish in London, I wanted to know more about it. When I started researching about the origin of this dish, I learnt India, England, and Scotland claimed chicken tikka masala as their creation. The British origin of chicken tikka masala started in India. Indians make a dish called tandoori chicken. To make this dish you need to marinate the chicken in yogurt and spices overnight. I think when the British came to India and tasted this dish, they loved it. When the British took this recipe to back England, they added the chicken to a creamy, tomato sauce, and that was the birth of chicken tikka masala. Butter chicken is one of the many versions of chicken tikka masala. In the recipe you see down below, you do not need to marinate the chicken the day before when you feel like eating this dish, you just need to take about 20 minutes of your time to prepare this simple dish! If you are looking for a vegetarian version, you can make this Butter Paneer recipe.



Serves 4-6


- 6 tbsp butter

- 2 lbs chicken breasts

- 1 yellow onion, diced

- 3 garlic cloves minced

- 3 tsp garam masala

- 1 tbsp fresh grated ginger

- 1 tsp chili powder

-1 tsp ground cumin

- 1 1/2 cups tomato sauce (one 14 oz can of tomato sauce)

- 1 1/3 cup cream

- 2/3 cup vegetable broth

- Cilantro for garnish (optional)


Using 2 tbsp of butter in a large skillet over medium heat, cook the pieces of the chicken so each side is browned. They do not need to be fully cooked all the way through. Set aside the chicken when you’re done. Melt another 2 tbsp of butter in the pan over medium heat. Add the onion, and cook until brown. Add the garlic, garam masala, ginger, chili powder, and cumin. Stir to combine, and cook for about 45 seconds before adding the tomato sauce. Bring the mixture to a simmer and let cook for five minutes before adding the cream. Bring the mixture back to a simmer, add the browned chicken, and let simmer for 10-15 minutes. Keep the heat low here — not a rolling boil. Stir in the remaining 2 tbsp of butter, and season with salt and pepper, to taste. Top it off with some cilantro if you like.

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