Butter Chicken, Chicken Tikka Masala

Roasted/grilled chicken curried in a spiced tomato-cream gravy.

• Chicken, marinaded in:
  • Salt
  • Yogurt, lemon juice
  • Ginger and garlic, smashed into a paste
  • Spices
• Gravy:
  • Butter or ghee
  • Onions, sliced
  • Ginger and garlic, smashed into a paste; chili peppers (opt.)
  • Salt, spices
  • Tomato paste (opt., tikka masala)
  • Tomatoes, fresh or canned
  • Cashew paste or whole (opt., butter chicken)
• Ghee or butter
• Whole spices: Cardamom, cloves, cinnamon
• Cream
• Spices used:
  • Red chili powders (pref. Kashimiri)
  • Garam masala
  • Tumeric
  • Cumin (opt.)
  • Coriander (opt.)
  • Fenugreek leaves
• Serve with: Naan, basmati rice, etc.

Marinade the chicken and set aside or refrigerate. Grill or roast the chicken separately if desired.

Cook down the onions. Add aromatics and seasonings and cook until fragrant. Add tomato (+ cashews) and simmer. Transfer to a blender and puree until smooth, adding water if necessary.

Bloom the whole spices in ghee and then add the chicken to brown the outside if not already cooked. Add the gravy and continue to simmer, adding water if necessary. Season and spice to taste. Finish with some cream and serve, adding a flourish of (unmixed) cream over the top.

Butter Chicken: Make it milder and creamier. Preferably add cashew paste, or whole cashews (to be pureed along with the rest of the gravy), for smoothness. Chicken can be served as bone-in parts (tandoori chicken) if desired.

Chicken Tikka Masala: Add more spices and make it more tomato-forward. Chicken is always served in bite-sized pieces. Remove or omit whole spices if serving guests who are not expecting them in the final dish.

Example of an alternative method: Bloom whole spices in ghee, add aromatics and spices, then add pureed sauteed onion and tomato, and cashew paste. Simmer to a deep toasted paste and add water again. Season. Pass through a tamis to remove whole spices and smooth the gravy. Add roasted/grilled chicken and simmer. Add cream and serve.