You could be asking is there a difference between Tikka Masala and Butter Chicken?

They’re both tomato and cream-based sauces and they look almost identical but they are different. Butter Chicken has cashews and milk and Tikka Masala, yoghurt and lemon - amongst other things. Both are incredibly tasty and that’s why they are part of the Salivate! Kitchen.

INGREDIENTS

600 g chicken thigh fillets, cut into cubes

1tbsp Salivate! Blend*

2 tbsp lemon juice

6 cloves garlic

3 cm piece ginger

2 tbsp yoghurt

4 tbsp oil

1 large onion, chopped

1 tbsp tomato paste

¼ cup canned tomatoes or 2 medium tomatoes, chopped

¾ cup fresh cream

A handful coriander leaves, chopped

Salt to taste

* If you would like this with a bit more punch, then add more of the blend.

METHOD

• Place chicken pieces in a large bowl. Rub with lemon juice and enough salt. Marinate for 10 minutes in the refrigerator.

• Meanwhile, place garlic, ginger, Salivate! Spice blend and yoghurt in a blender. Process until smooth. Add this paste to the bowl of chicken. Add in oil and mix well. Marinate for at least 30 minutes or overnight if possible.

• When you are ready, preheat pan or bbq. Grill or fry, turning occasionally, for 15 – 20 minutes or until cooked through. Set aside.

• Meanwhile heat oil in a large pan over medium heat. Add onions. Sauté for 2-3 minutes or until lightly browned. Add ginger. Sauté until aromatic. Add tomato paste and fry for a few seconds. Now add in the tomatoes. Sauté until they are soft and mushy. Bring to a boil, reduce heat and simmer for 2-3 minutes.

• Add lemon juice and cream. Add in enough water to make a thick sauce. Season with salt. Simmer, stirring occasionally, for 3-4 minutes. Add more water if needed.

• Add coriander (cilantro) leaves. Heat through. Stir in the grilled chicken. Garnish with more coriander leaves if you like. Serve with naan, roti or rice.