Butter chicken/chicken tikka masala Is there a difference at all? This video compares these two curries. Butter chicken originates from northern India, but chicken tikka masala is actually a British invention.

Ingredients of Butter chicken/chicken tikka masala

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

Butter chicken/chicken tikka masala step by step

  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!!!!.

However, Indian Butter Chicken is creamier and sweeter than Chicken Tikka Masala, which is spicier and more intensely flavored. Chicken tikka masala is a dish of chunks of roasted marinated chicken (chicken tikka) in a spiced curry. The curry is usually creamy and orange-coloured. According to Epicurious, chicken tikka masala was born when restaurants saw butter chicken's popularity, and started cooking boneless chicken specifically for the tikka masala. One thing I have found, is that information everywhere is a bit different.

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