Butter Chicken With Tandoori Mayo Recipe
A vegetarian North Indian Recipes recipe with boneless chicken - cubed to bite size (2-inches), butter - as required, sunflower oil - as required. Ready in 3h, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
24 steps- 1
To prepare Butter Chicken With Tandoori Mayo Recipe, first marinate the chicken
boneless chicken - cubed to bite size (2-inches)(400 grams)butter - as requireddel monte tandoori mayo(2 tablespoon)butter(2 tablespoon)del monte tandoori mayo(1 tablespoon)butter(1 tablespoon) - 2
In a mixing bowl, add the chicken pieces and all the ingredients mentioned in "For Marination" list
boneless chicken - cubed to bite size (2-inches)(400 grams) - 3
Combine all the ingredients together and mix well by applying the marinade to the chicken pieces
boneless chicken - cubed to bite size (2-inches)(400 grams) - 4
Close this bowl and leave it in the refrigerator for at least 2 hours
- 5
After the chicken gets marinated and when it is time to make the gravy, keep the marinated chicken out from the freezer
boneless chicken - cubed to bite size (2-inches)(400 grams) - 6
Now to prepare the pan fried chicken tikkas/kebabs, heat a kadai/wok with 2 teaspoon oil
boneless chicken - cubed to bite size (2-inches)(400 grams) - 7
Once the oil is heated, add 2 tablespoon butter and wait for it to melt
butter - as requiredbutter(2 tablespoon)butter(1 tablespoon) - 8
After butter gets melted, add the marinated chicken pieces and fry in batches till they are cooked
boneless chicken - cubed to bite size (2-inches)(400 grams)butter - as requiredbutter(2 tablespoon)butter(1 tablespoon) - 9
Add more butter if needed while frying
butter - as requiredbutter(2 tablespoon)butter(1 tablespoon) - 10
After frying remove the chicken kebabs/tikka and keep aside
boneless chicken - cubed to bite size (2-inches)(400 grams) - 11
To prepare tomato gravy for the butter chicken, boil the tomatoes for 10 minutes in a cup of water and switch off the gas
boneless chicken - cubed to bite size (2-inches)(400 grams)butter - as requiredtomatoes - chopped(5)water(1 cup)butter(2 tablespoon)butter(1 tablespoon) - 12
After cooling, add this to a mixer along with chopped onion and grind to a thin puree
onion - chopped(2)tomatoes - chopped(5)inch ginger - peeled and finely chopped(1/2)green chilli - finely chopped(1) - 13
In the pan, add a teaspoon of oil and 2 tablespoons butter
butter - as requiredbutter(2 tablespoon)butter(1 tablespoon) - 14
After the butter melts, add ginger and green chillies and saute for 2 minutes
butter - as requiredred chilli powder(1 tablespoon)ginger - grated(3/4 tablespoon)red chilli powder(1 teaspoon)inch ginger - peeled and finely chopped(1/2)green chilli - finely chopped(1)butter(2 tablespoon)butter(1 tablespoon) - 15
Add the spice powders (turmeric powder, red chili powder, cumin powder and coriander powder) one by one and saute till they mix well and are aromatic
cumin powder (jeera)(1 tablespoon)coriander powder (dhania)(1 tablespoon)red chilli powder(1 tablespoon)turmeric powder (haldi)(1/2 tablespoon)turmeric powder (haldi)(1 teaspoon)red chilli powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)cumin powder (jeera)(1/2 teaspoon)coriander (dhania) leaves - 16
Now pour the tomato and onion puree and mix well with spices
onion - chopped(2) - 17
Simmer on low flame till oil rises to the surface of the gravy and the color of the gravy changes
- 18
Add the chicken tikka pieces and mix well
boneless chicken - cubed to bite size (2-inches)(400 grams) - 19
Add 1/2 teaspoon sugar and mix well
sugar(1/2 teaspoon) - 20
Simmer the gravy for 10 minutes
- 21
Adjust salt
salt(1 teaspoon) - 22
Now add fresh cream and Delmonte tandoori mayo, mix and simmer for 5 minutes
del monte tandoori mayo(2 tablespoon)del monte tandoori mayo(1 tablespoon)fresh cream(4 tablespoon)fresh cream(1 teaspoon) - 23
Garnish with cream, a knob of butter and coriander leaves
butter - as requiredcoriander powder (dhania)(1 tablespoon)coriander powder (dhania)(1 teaspoon)butter(2 tablespoon)fresh cream(4 tablespoon)coriander (dhania) leavesfresh cream(1 teaspoon)butter(1 tablespoon) - 24
Serve with steamed Basmati rice, Naan or Pudina Tawa Paratha
Rate this recipe
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Butter Chicken With Tandoori Mayo Recipe
A vegetarian North Indian Recipes recipe with boneless chicken - cubed to bite size (2-inches), butter - as required, sunflower oil - as required. Ready in 3h, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
24 steps- 1
To prepare Butter Chicken With Tandoori Mayo Recipe, first marinate the chicken
boneless chicken - cubed to bite size (2-inches)(400 grams)butter - as requireddel monte tandoori mayo(2 tablespoon)butter(2 tablespoon)del monte tandoori mayo(1 tablespoon)butter(1 tablespoon) - 2
In a mixing bowl, add the chicken pieces and all the ingredients mentioned in "For Marination" list
boneless chicken - cubed to bite size (2-inches)(400 grams) - 3
Combine all the ingredients together and mix well by applying the marinade to the chicken pieces
boneless chicken - cubed to bite size (2-inches)(400 grams) - 4
Close this bowl and leave it in the refrigerator for at least 2 hours
- 5
After the chicken gets marinated and when it is time to make the gravy, keep the marinated chicken out from the freezer
boneless chicken - cubed to bite size (2-inches)(400 grams) - 6
Now to prepare the pan fried chicken tikkas/kebabs, heat a kadai/wok with 2 teaspoon oil
boneless chicken - cubed to bite size (2-inches)(400 grams) - 7
Once the oil is heated, add 2 tablespoon butter and wait for it to melt
butter - as requiredbutter(2 tablespoon)butter(1 tablespoon) - 8
After butter gets melted, add the marinated chicken pieces and fry in batches till they are cooked
boneless chicken - cubed to bite size (2-inches)(400 grams)butter - as requiredbutter(2 tablespoon)butter(1 tablespoon) - 9
Add more butter if needed while frying
butter - as requiredbutter(2 tablespoon)butter(1 tablespoon) - 10
After frying remove the chicken kebabs/tikka and keep aside
boneless chicken - cubed to bite size (2-inches)(400 grams) - 11
To prepare tomato gravy for the butter chicken, boil the tomatoes for 10 minutes in a cup of water and switch off the gas
boneless chicken - cubed to bite size (2-inches)(400 grams)butter - as requiredtomatoes - chopped(5)water(1 cup)butter(2 tablespoon)butter(1 tablespoon) - 12
After cooling, add this to a mixer along with chopped onion and grind to a thin puree
onion - chopped(2)tomatoes - chopped(5)inch ginger - peeled and finely chopped(1/2)green chilli - finely chopped(1) - 13
In the pan, add a teaspoon of oil and 2 tablespoons butter
butter - as requiredbutter(2 tablespoon)butter(1 tablespoon) - 14
After the butter melts, add ginger and green chillies and saute for 2 minutes
butter - as requiredred chilli powder(1 tablespoon)ginger - grated(3/4 tablespoon)red chilli powder(1 teaspoon)inch ginger - peeled and finely chopped(1/2)green chilli - finely chopped(1)butter(2 tablespoon)butter(1 tablespoon) - 15
Add the spice powders (turmeric powder, red chili powder, cumin powder and coriander powder) one by one and saute till they mix well and are aromatic
cumin powder (jeera)(1 tablespoon)coriander powder (dhania)(1 tablespoon)red chilli powder(1 tablespoon)turmeric powder (haldi)(1/2 tablespoon)turmeric powder (haldi)(1 teaspoon)red chilli powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)cumin powder (jeera)(1/2 teaspoon)coriander (dhania) leaves - 16
Now pour the tomato and onion puree and mix well with spices
onion - chopped(2) - 17
Simmer on low flame till oil rises to the surface of the gravy and the color of the gravy changes
- 18
Add the chicken tikka pieces and mix well
boneless chicken - cubed to bite size (2-inches)(400 grams) - 19
Add 1/2 teaspoon sugar and mix well
sugar(1/2 teaspoon) - 20
Simmer the gravy for 10 minutes
- 21
Adjust salt
salt(1 teaspoon) - 22
Now add fresh cream and Delmonte tandoori mayo, mix and simmer for 5 minutes
del monte tandoori mayo(2 tablespoon)del monte tandoori mayo(1 tablespoon)fresh cream(4 tablespoon)fresh cream(1 teaspoon) - 23
Garnish with cream, a knob of butter and coriander leaves
butter - as requiredcoriander powder (dhania)(1 tablespoon)coriander powder (dhania)(1 teaspoon)butter(2 tablespoon)fresh cream(4 tablespoon)coriander (dhania) leavesfresh cream(1 teaspoon)butter(1 tablespoon) - 24
Serve with steamed Basmati rice, Naan or Pudina Tawa Paratha
Rate this recipe
