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butter chicken with tandoori mayo
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Butter Chicken With Tandoori Mayo

Butter Chicken or Chicken Makhani is a creamy and delicious preparation of chicken in rich tomato gravy. Be it any parties or any festive occasion, butter chicken always steals the show.
Course Main Course, Main Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4 People
Author Raksha Kamat

Ingredients

  • 400 gms chicken breast boneless

For Marination:

  • 2 tablespoon Delmonte Tandoori Mayo
  • 1 tablespoon cumin powder
  • 1 tablespoon coriander powder
  • 1 tablespoon red chili powder
  • ½ tablespoon turmeric powder
  • 1 and ½ tablespoon ginger garlic paste
  • 1 tablespoon lemon juice
  • 2 tablespoon yogurt
  • 1 teaspoon salt

For The Gravy:

  • 5 ripe tomatoes chopped
  • 2 medium sized onion chopped
  • 1 cup water
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • ½ teaspoon cumin powder
  • ½ inch ginger peeled and finely chopped
  • 1 green chili finely chopped
  • 2 tablespoon butter
  • ½ teaspoon sugar
  • 1 tablespoon Delmonte Tandoori Mayo
  • 4 tablespoon fresh cream
  • 1 teaspoon oil

For the pan-fried chicken/chicken tikkas:

  • 4-6 tablespoon butter
  • 2 teaspoon oil
  • For Garnish:
  • 1 teaspoon fresh cream
  • 1 tablespoon butter
  • Finely chopped coriander leaves

Instructions

First let us marinate the chicken.

  • Wash and cut the boneless chicken breasts into 2 inch cubes.
  • To a mixing bowl, add the chicken pieces and all the ingredients mentioned in "For Marination" list.
  • Combine all the ingredients together and mix well by applying the marinade to the chicken pieces.
  • Close this bowl and leave it in refrigerator for 2 hours or more.
  • After the chicken gets marinated and when it is time to make the gravy, keep the marinated chicken out from the freezer.

Now let us start preparing the pan-fried chicken tikkas/kebabs:

  • Heat a kadai/wok and add 2 teaspoon oil. Once oil is heated, add 2 tablespoon butter.
  • After butter gets melted, add the marinated chicken pieces and fry in batches till they are cooked.
  • Add more butter if needed while frying.
  • After frying remove and keep them aside.

Now start preparing the tomato gravy:

  • Boil the tomatoes for 10 minutes in 1 cup water and switch off the gas.
  • After cooling, add this to a mixer along with chopped onion and grind to a thin puree.
  • Heat the same pan in which the chicken tikkas were fried.
  • Add 1 teaspoon oil and 2 tablespoon butter. After the butter melts, add ginger and green chilies and sauté for 2 minutes.
  • Add the spice powders (turmeric powder, red chili powder, cumin powder and coriander powder) one by one and sauté till they mix well and are aromatic.
  • Now pour the tomato and onion puree and mix well with spices.
  • Simmer on low flame till oil rises to the surface of the gravy and the color of the gravy changes.
  • Add the chicken tikka pieces and mix well.
  • Add 1/2 teaspoon sugar and mix well.
  • Simmer the gravy for 10 minutes.
  • Add fresh cream and tandoori mayo, mix and simmer for 5 minutes.
  • Adjust salt to taste.
  • Garnish with cream, a knob of butter and coriander leaves.