• 2 boneless chicken breasts
  • 1 white onion
  • 800g (2 tins) of chopped tomatoes
  • 2 tsp of saffron
  • 1 tsp of salt
  • 1 tsp of black pepper
  • 2 tbsp of garam masala
  • 2 tbsp of cumin powder
  • 1 tsp of allspice
  • 1 tbsp of paprika
  • 1 tsp of cinnamon
  • 1/2 tsp of clove powder
  • 1 tbsp of sour cream
  • 1 1/2 tsp of minced garlic
  • Chilli powder (optional)
  • Dash of full fat cream or 2 tbsp of natural yoghurt
  • 1 tsp of butter/olive oil
  • Fresh cilantro (coriander)
  • Lemon

Butter Chicken Tikka Masala

The best chicken tikka masala you will ever make.
  1. Preheat your oven to 390°F (200°C).
  2. In a mortar and pestle, add the following spices (1 tsp of salt, 1 tsp of black pepper, 2 pinch of saffron, 2 tbsp of garam masala, 2 tbsp of cumin, 1 tsp of allspice, 1 tbsp of paprika, 1 tsp of cinnamon, ½ tsp of clove powder) and grind together. Once ground together, add half of the spice mix to a separate bowl. 
  3. In that bowl, add 1 tbsp of sour cream, juice from half a lemon and 1 tsp of minced garlic and mix together. This is your marinade for the chicken.
  4. Cut your chicken into cubes and marinate in the mix you just made and set it to the side. 
  5. Next, add a tsp of butter or a dash of olive oil to a pan on medium heat. Then, add a finely chopped onion and ½ tsp of minced garlic to the pan and cook until onions soften. 
  6. Take the other half of your spice mix and add it to the onions and garlic. Add a dash of water to the pan if needed, so the mixture doesn't dry out. 
  7. After a few minutes, add 2 tins of chopped tomatoes to the pan and stir around. 
  8. Next, add 2 tbsp of dried fenugreek leaves to the sauce in the pan and stir together and simmer on a medium heat for a few minutes. If you feel the sauce is becoming too thick, add a dash of water or chicken stock to the sauce.
  9. Next, take the pan with the sauce off the heat and let it cool for 5 minutes. 
  10. Once cooled a little, transfer the sauce to a blender and blend until the sauce is thick and smooth. Please be careful with the blending process. Do not blend while the sauce is super hot. 
  11. Transfer the sauce back to the pan. At this point, you can add more spices if you feel it needs it, such as cumin, garam masala, even chilli powder if you like it spicier. Set aside as we will be using this sauce later.
  12. At this point, take your marinated chicken and lay the pieces out on parchment paper on an oven rack/tray.
  13. Place in the oven and let the chicken cook for around 15 minutes until cooked through.
  14. Once they are done, add the chicken pieces to the sauce and stir. Keep on a low heat and simmer for around 10/15 minutes.
  15. Towards the end of cooking, add a dash of full fat cream or 1 tbsp of natural yoghurt to the sauce and gently stir.
  16. Once plated, serve with fresh cilantro (coriander) and an extra dash of cream or natural yoghurt on top.


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