We as a family love chicken. It provides a great source of protein and can be cooked in many ways. Any who knows anything about the indian food knows one dish for sure, ‘Butter chicken or Chicken tikka masala’. My kids love CTM as well. However the standard recipe for the sauce for CTM or BC is loaded with cream. I saw this recipe Sharmishta posted and took inspiration to make a lighter version of CTM.
Often times when you make chicken breast it tends to dry out and then it is no fun to eat. The steps in this recipe ensure that you have a moist chicken.
For CTM, the chicken is grilled and made into Tikka and then added to the sauce, here we will try to bring in some of those flavors using another shortcut.
I am learning Spanish and I am obsessed with it. So to practice while I am cooking, just for fun, I have listed some ingredients in Spanish.
For the chicken stock:
1 lb Boneless Chicken breast piece flattened with a kitchen pallet
1 onion cubed
2-3 cloves of garlic
1/2″ pc of ginger
Few cilantro stems
Whole garam masala (cloves , cinnamon, cardamom and star anise)
For the sauce:
2-3 Onions chopped finely
1/2 Tomato puree
1 tspn ginger garlic paste
Salt acc to taste
1 tsp Kashmiri Red Chilli powder
1 tsp Coriander seeds powder
1 tsp Kasoori Methi
Garam masala pwd
2-3 tbspn cream
2 bay leaves
1-2 tspn Tandoori Masala
1 few drops of liquid smoke ( optional)
For the tempering
1 tbspn ghee
1 tspn finely chopped garlic
1 Whole red chilli
First boil water in a large pan and add the ingredients listed under stock. Once the water becomes flavorful add the chicken pieces and bring it to a boil. Turn the gas off and let the chicken sit in it for 5 mins. Then remove the chicken pieces with a slotted spoon and shred it.
Also strain the stock and keep aside.
Mix some tandoori masala to the shredded chicken and sauté in little ghee for a minute or two and keep aside. Sauteing in the ghee with the masala imparts a flavor close to grilling it in a tandoor
Now heat oil in a pan and add the bay leaf and onions. Fry till it starts turning golden brown and add the ginger garlic paste and tomato puree. Add the dry spices along with 1 tsp tandoor masala and sauté till you see oil leaving the masala.
If you feel the masala becoming too dry you can add the stock little at a time.
Now add the shredded chicken to the masala and sauté well. Once the masala coats the chicken well add the remaining stock and let it cook.
Once the stock reduces add the cream garam masala and Kasoori methi. Adjust the seasonings. Add the liquid smoke if using.
Now in a separate pan heat ghee and sauté dry red chilli and chopped garlic and pour over the chicken masala. Cover and let it stand for a minute or two so that all the flavors are absorbed.
You can serve this with naan , roti , Paratha or roomali roti.
I made chicken salad sandwiches and wraps with the left overs and it was fun. My co workers loved it too. In fact, we are now going to make this together at my house in summer.