Recipe of Jamie Oliver Butter chicken/chicken tikka masala

Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, butter chicken/chicken tikka masala. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Butter chicken/chicken tikka masala is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. Butter chicken/chicken tikka masala is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook butter chicken/chicken tikka masala using 21 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Butter chicken/chicken tikka masala:

1. Prepare 2 boneless chicken breasts
2. Take For marinade
3. Make ready 1/2 cup hung curd (see ahead)
4. Make ready 2 tbsp ginger garlic paste
5. Prepare 1-1/2 tsp red chilli powder
6. Prepare 1/2 tsp turmeric
7. Take 2 tsp garam masala
8. Make ready 2 tsp salt
9. Take 2 tbsp oil for saute
10. Prepare For the sauce
11. Prepare 6 medium or 8 small tomatoes
12. Get 1 tbsp ginger garlic paste
13. Take 2 tbsp butter or ghee
14. Take 2 tbsp coriander powder
15. Make ready 2 tbsp garam masala
16. Take to taste Salt and pepper
17. Take Bayleaf, cinnamon stick 1 each
18. Prepare Cardamom, clove 2 -3 each
19. Take 1/2 cup heavy cooking cream
20. Get 2 tbsp dried fenugreek leaves (optional)
21. Make ready 1 handful fresh coriander leaves

Instructions to make Butter chicken/chicken tikka masala:

1. To prepare hung curd, hang 3 cups of plain yogurt in a muslin cloth for 4-5hours. The creamy curd left is your hung curd for marinade.
2. Wash and cut the chicken in bite size pieces. Add all the marinade ingredients except oil and mix well. Leave it in the refrigerator overnight or for minimum 5 hours.
3. Saute the marinated chicken in 2 tbsp oil until chicken is 3/4th cooked. Drain out on a kitchen towel and keep it covered until used to prevent drying.
4. For the sauce, blanche the tomatoes in boiling water for 5-7minutes until the skin starts peeling off. Put them in an ice bath to cool. Peel the skin of the tomatoes and blend in a mixer. Seive through a colander to remove seeds. Keep this tomato puree aside.
5. In a heavy bottomed pan, add 2 tbsp butter or ghee and bayleaf, cardamom, clove, and cinnamon. Saute for 30 seconds and add the ginger garlic paste. Saute again for 30 seconds or until the raw smell goes. Don't overcook or burn. Add the seived tomato puree. Add salt and coriander powder and let it cook until the tomatoes leave oil on the sides. The tomatoes splatter a lot initially so be careful. Use a cover and cook on medium flame to prevent splattering.
6. Once the puree is reduced and you see oil on the sides, swtich off the flame. Add the chicken, heavy cream, garam masala and dried fenugreek leaves. Add pepper to taste and check salt. If you dont have the fenugreek leaves, use a handful of finely chopped fresh coriander leaves. Switching off is to prevent the heavy cream from curdling. Once everything is added, switch on the flame.
7. Cook on low heat for 5minutes or just until the chicken is fully cooked. Dont overcook or the cream will release fat. Garnish with fresh coriander leaves. Serve hot with rice, chapati or naan with onion slices and lemon on sides…enjoy!!!!

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