Butter Chicken Masala With Coconut Milk
Butter Chicken Masala - Its’ creamy and rich and packed with aromatic spices and flavors. The tomato gravy with butter helps to soften the chicken and make it ultra tender just like we like it.
The entire recipe is cooked in One Pot and comes together in minutes. Serve it with naan bread or rice with plenty of fresh herbs.
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INGREDIENTS
Marinade
- 1 pound boneless skinless chicken breasts or thighs, thighs juicier and softer
- ½ cup full-fat greek yogurt or any plain unsweetened yogurt
- 1 teaspoon garlic, minced or paste
- 1 teaspoon ginger, minced or paste
- 1 teaspoon sweet paprika
- 1 teaspoon cumin
- ½ teaspoon garam masala
- Salt and black pepper to taste
Butter Chicken Masala
- 2 tablespoon olive oil
- 1 teaspoon liquid honey
- 2 tablespoons unsalted butter or ghee, see notes
- 1 ½ cups red onion or brown onion, finely diced
- 1 teaspoon garlic cloves, minced or paste
- 1 teaspoon fresh ginger root, minced or paste
- 1 teaspoon garam masala
- ½ teaspoon ground turmeric
- ½ teaspoon dried coriander or ground coriander
- ¼ cup tomato paste
- 1 cup tomato puree, thicker tomato sauce, plain
- Salt and black pepper to taste
- 1 teaspoon paprika
- ¾ cup low sodium or unsalted chicken broth
- ½ cup coconut milk
- Kashmiri red chili powder, optional if you want to make it the traditional way and spicy
INSTRUCTIONS
- Cut the chicken into bite-size pieces and transfer to a large mixing bowl. Add all the marinade ingredients and mix until the chicken is coated. Marinate for at least 2 hours and a more juicier and softer chicken preferably overnight. That seems like a long time, but trust me all the marinade ingredients will have plenty of time to do their job in maximizing the flavor and texture of chicken.
- In a large nonstick skillet add 1 tablespoon of cooking oil and sear the chicken for 3 minutes on both sides.
- Pour in the leftover marinade in the end. Set aside.
- Traditionally, the chicken is made in tandoor (a large cylindrical oven made out of clay or metal and filled with hot coals or wood fire) but you can broil it in the oven for 1 minute to mimic the same flavor. I skipped this step and just used my stovetop for this. Yes, there is the difference and a less smoky ‘’grilled’’ flavor but also very delicious.
- Wipe the skillet clean and add 1 tablespoon of cooking oil and melt the butter over medium heat. Once melted add onion and cook until it starts to get golden brown.
- Then add in spices, garlic, ginger (or add ginger garlic paste if using), and season with salt and pepper. Cook for 30 seconds-1 minute until the spices open up.
- Stir in tomato paste, tomato puree, stock, and honey. Take it to a boil and reduce the heat to low. Simmer for 10 minutes until the sauce is reduced.
- Return the chicken and simmer in the sauce for another 5-10 minutes over low heat.
- Lastly, stir in coconut milk, and 1 tablespoon of butter and cook for 1-2 minutes. Don’t boil the coconut cream. Taste for seasoning again. If the sauce seems to be too thick for you, add more stock or warm water to thin it out. The sauce will also thicken even more once cooled.
- You can drizzle the chicken tikka masala with more coconut cream, top with dried fenugreek, and serve hot.
- I do like to add my share of lemon or lime juice right before serving. (Totally Optional and is not the authentic way but I love it)
- Serve over basmati rice, fresh cilantro, and with crusty bread or naan.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 430kcalCarbohydrates: 20gProtein: 29gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 93mgSodium: 507mgPotassium: 1001mgFiber: 3gSugar: 10gVitamin A: 1539IUVitamin C: 14mgCalcium: 89mgIron: 4mg
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