Indian Curries: Recipes for Butter Chicken, Tikka Masala, and Paneer

Indian cuisine is renowned for its rich and aromatic curries, offering a delightful blend of spices and flavors. Among the most beloved dishes are Butter Chicken, Chicken Tikka Masala, and Paneer-based curries. These dishes are staples in Indian cuisine and are enjoyed worldwide. In this article, we’ll explore the recipes for these iconic Indian curries, providing step-by-step instructions to help you recreate these delicious dishes at home.

Butter Chicken (Murgh Makhani)

Butter Chicken, also known as Murgh Makhani, is a creamy and flavorful curry that originated in the Indian subcontinent. It is known for its rich tomato-based sauce, velvety texture, and aromatic spices. The dish is typically made with marinated chicken cooked in a tandoor (clay oven) and then simmered in a buttery tomato sauce.

Ingredients:

• For the Chicken Marinade:
  • 1 lb (450g) boneless chicken thighs or breasts, cut into bite-sized pieces
  • 1/2 cup plain yogurt
  • 1 tbsp lemon juice
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chili powder (adjust to taste)
  • Salt to taste
• For the Sauce:
  • 2 tbsp butter
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 cup tomato puree
  • 1/2 cup heavy cream
  • 1 tsp garam masala
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder (adjust to taste)
  • 1 tsp sugar
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)

Instructions:

1. Marinate the Chicken:
   • In a large bowl, mix the yogurt, lemon juice, garam masala, turmeric, cumin, coriander, chili powder, and salt.
   • Add the chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, preferably overnight.
2. Cook the Chicken:
   • Preheat your oven to 400°F (200°C). Arrange the marinated chicken pieces on a baking sheet lined with foil.
   • Bake for 20-25 minutes, or until the chicken is cooked through. Alternatively, you can grill the chicken for a smoky flavor.
3. Prepare the Sauce:
   • In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until golden brown.
   • Add the minced garlic and ginger, and cook for 1-2 minutes until fragrant.
   • Stir in the tomato puree, garam masala, cumin, chili powder, sugar, and salt. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens and the oil separates.
4. Finish the Dish:
   • Add the cooked chicken pieces to the sauce, mixing well to coat the chicken.
   • Stir in the heavy cream and cook for an additional 5 minutes, allowing the flavors to meld together.
   • Garnish with fresh cilantro and serve hot with naan, rice, or roti.

Chicken Tikka Masala

Chicken Tikka Masala is a popular Indian curry known for its creamy and spiced tomato-based sauce. The dish features marinated chicken pieces that are grilled or baked and then simmered in a flavorful sauce. It is often enjoyed with naan or basmati rice.

Ingredients:

• For the Chicken Tikka:
  • 1 lb (450g) boneless chicken thighs or breasts, cut into bite-sized pieces
  • 1/2 cup plain yogurt
  • 1 tbsp lemon juice
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chili powder (adjust to taste)
  • Salt to taste
• For the Masala Sauce:
  • 2 tbsp vegetable oil or ghee
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 cup tomato puree
  • 1/2 cup heavy cream or coconut milk
  • 1 tsp garam masala
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp chili powder (adjust to taste)
  • 1 tsp sugar
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)

Instructions:

1. Marinate the Chicken:
   • In a large bowl, mix the yogurt, lemon juice, garam masala, cumin, coriander, chili powder, and salt.
   • Add the chicken pieces, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, preferably overnight.
2. Cook the Chicken Tikka:
   • Preheat your oven to 400°F (200°C). Thread the marinated chicken pieces onto skewers and place them on a baking sheet.
   • Bake for 20-25 minutes, or until the chicken is cooked through and slightly charred. You can also grill the chicken for a smoky flavor.
3. Prepare the Masala Sauce:
   • In a large skillet, heat the oil or ghee over medium heat. Add the chopped onion and sauté until golden brown.
   • Add the minced garlic and ginger, and cook for 1-2 minutes until fragrant.
   • Stir in the tomato puree, garam masala, cumin, turmeric, chili powder, sugar, and salt. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens.
4. Finish the Dish:
   • Add the cooked chicken tikka pieces to the sauce, mixing well to coat the chicken.
   • Stir in the heavy cream or coconut milk and cook for an additional 5 minutes, allowing the flavors to meld together.
   • Garnish with fresh cilantro and serve hot with naan, rice, or roti.

Paneer Curry (Paneer Butter Masala)

Paneer Butter Masala, also known as Paneer Makhani, is a creamy and rich vegetarian curry made with paneer (Indian cottage cheese). The dish features paneer cubes cooked in a tomato-based gravy with butter, cream, and aromatic spices.

Ingredients:

• 1 lb (450g) paneer, cubed
• 2 tbsp butter
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 inch ginger, minced
• 1 cup tomato puree
• 1/2 cup heavy cream
• 1 tsp garam masala
• 1/2 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp chili powder (adjust to taste)
• 1 tsp sugar
• Salt to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Prepare the Paneer:
   • If using store-bought paneer, cut it into cubes. If using fresh paneer, press it to remove excess moisture and then cut into cubes.
   • Optionally, you can lightly fry the paneer cubes in a little oil until golden brown. This step enhances the flavor and texture of the paneer.
2. Prepare the Sauce:
   • In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until golden brown.
   • Add the minced garlic and ginger, and cook for 1-2 minutes until fragrant.
   • Stir in the tomato puree, garam masala, cumin, turmeric, chili powder, sugar, and salt. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens.
3. Add the Paneer:
   • Add the paneer cubes to the sauce, gently stirring to coat them with the sauce. Cook for 3-4 minutes to allow the paneer to absorb the flavors.
4. Finish the Dish:
   • Stir in the heavy cream and cook for an additional 2-3 minutes, until the sauce is smooth and creamy.
   • Garnish with fresh cilantro and serve hot with naan, rice, or roti.

Conclusion

Indian curries offer a delightful array of flavors and textures, each dish telling a unique story through its ingredients and preparation methods. Whether you’re indulging in the rich and creamy Butter Chicken, the spiced and savory Chicken Tikka Masala, or the vegetarian delight of Paneer Butter Masala, these recipes bring the essence of Indian cuisine to your table. Enjoy these dishes with traditional accompaniments like naan, basmati rice, or roti for a complete and satisfying meal.

FAQs

Can I make these curries ahead of time?

Yes, these curries can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or cream if needed to adjust the consistency.

What can I use instead of heavy cream for a lighter version?

For a lighter version, you can use coconut milk, cashew cream, or yogurt instead of heavy cream. These alternatives will still provide a creamy texture with fewer calories.

How can I make these dishes spicier?

To increase the spice level, add more chili powder or fresh green chilies to the sauce. You can also garnish with chopped green chilies or a dash of hot sauce before serving.

What is the best way to store paneer?

Paneer can be stored in the refrigerator for up to a week. Keep it submerged in water in an airtight container to maintain its freshness. Change the water daily. Paneer can also be frozen for up to 3 months.

Can I use tofu instead of paneer for a vegan version?

Yes, you can use firm tofu as a substitute for paneer in these recipes. Ensure that the tofu is well-pressed to remove excess moisture before cooking.

What sides go well with Indian curries?

Indian curries pair well with a variety of sides, including basmati rice, naan, roti, papadums, and a simple salad. You can also serve them with chutneys or raita for added flavor and cooling contrast.