Our Authentic Chicken Tikka Masala is usually made with yogurt marinated chicken, skewered, and chargrilled for incredible bbq flavors. We are using a skillet or pot for cooking it all in, while still keeping those amazing flavors.
Chicken thighs or breasts
We are still coating and marinating our chicken with an aromatic spiced Tikka yogurt, using chicken thighs instead of breasts for juicy and succulent results. Using thighs also cuts down on marinating time, needing only a minimum of 10 minutes to soak all of those flavors in!
Pot or skillet
For the best-charred results, we use a well-seasoned cast-iron skillet. Searing the chicken in batches of two or three to avoid overcrowding the pan helps fry or char (not burn) the chicken pieces instead of simmering in juices. You will receive golden chicken pieces.
The chicken will not be cooked through at this point because we will finish them in the sauce later on, absorbing ALL of the flavors of the sauce right into the meat for maximum flavor.
The combination of spices going into this creamy, tomato-based sauce is so perfect that our curry explodes with flavor.
- Garam Masala
- Ground Coriander
We use Kashmiri Chili. It’s a mild chili but intensifies the color and adds a wonderful flavor to the Masala sauce.
Blend or non-blend
We prefer the non-blended sauce. Especially when the most crucial flavors are strained right out. You want those flavors in your curry.
How do we make Butter Chicken?
The juicy and tender, flavor-infused chicken starts with a natural yogurt marinade made from scratch: plain yogurt, fresh garlic and ginger, and easy to find spices.
We can use boneless, skinless chicken thighs or breasts. We prefer dark meat.
First, we mix yogurt marinade together.
We marinate the chicken overnight (This is because the longer it marinates, the more tender the chicken will be.)
Then we sear the chicken in a skillet or pan. Keep those charred bits on the pan to make the sauce. Browned bits = flavor.
Finally, make our curry sauce in the same skillet.
What spices go in butter chicken?
Easy to find spices:
These are all we use to make a great sauce:
- Garam masala
- Red Chili Powder and
What is butter chicken sauce made of?
It’s all about that sauce when it comes to authentic butter chicken.
We add an onion, a can of crushed tomatoes, garlic and ginger, and some added spices to continue those beautiful flavors in the sauce.
The trick to making a great sauce is to let the tomatoes cook off for a long time until they are almost dry on the pan. Additionally, we add in a couple of tablespoons of water if it dries too early.
After that, we blend until smooth and add in the cream (heavy whipping cream or thickened cream). We use evaporated milk.
To make the sauce richer, we add a couple of tablespoons of butter (or ghee) right at the end, letting it melt though the sauce before serving.
Across Canada, restaurants have already reopened or are preparing to reopen. They’re unlocking the doors, setting up patios, and calling staff back into work. While this presents a new set of challenges (such as supply chain issues or possible labor shortages), it’s also changed the way that establishments are currently operating, and will operate in the future.
To understand what restaurants need to know, and put into practice, when it comes to health and safety, we prepare our food maintaining the best hygiene standards and also have all precautionary measures at the workplace.
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Spices play a significant role in the way we cook and consume food around the world. Every spice has its own flavoring and essence, and its addition or omission can literally make or break a dish. There are many spices we use in our day to day cooking, these include popular ones like cumin, black pepper, turmeric, and coriander seeds. In ancient times, India attracted traders from remote parts of the world in search of exotic spices.
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