Butter Chicken Tikka Masala Curry

Butter Chicken Tikka Masala Curry

Butter Chicken Tikka Masala Curry

There is a good reason why most have this dish on their menus because it is so delicious to eat. It’s best to use leftover tandoori chicken for this chicken recipe, or you can just whip up a batch of that to use in this quick chicken recipe.


  • 8-10 pieces of tandoori chicken
  • 3 cups canned tomatoes in tomato puree
  • 4 green chillies, seeded and chopped fine, or ½ teaspoon ground red chilli
  • 2 tablespoons ginger root, peeled and chopped finely
  • 10 tablespoons ground cumin
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 1 ½ cups heavy cream
  • 2 teaspoons garam masala
  • ¼ cup cilantro leaves, chopped


If you like, you may de-bone the chicken pieces for easier handling in this recipe. Combine the tomatoes, chillies and ginger and set aside.

Place 8 tablespoons of the butter in a large heavy based frying pan or cooking pot on medium heat. Coat the pan with melted butter and sear all the chicken pieces a few at a time until they are lightly browned. Set them aside in a bowl as you finish each batch until all are done.

Add the tomato, chilli and ginger combination and cook uncovered until the sauce thickens along with the juices that have accumulated in the reserved bowl. Gently stir to combine, and reduce to medium-low heat and simmer uncovered until oil develops on top of the sauce to show that the fat in the cream is starting to separate.

You must check and stir the sauce often to make sure that the cream does not scald or burn and give a bad taste to the dish. When ready, put in the last 2 tablespoons of butter and remove from gas and let it stand for 10-20 minutes before folding in the cilantro leaves. Serve with rice. This dish keeps well in the fridge or freezer for reheating later.

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