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Home Dish Tandoori Butter Chicken Masala

Tandoori Butter Chicken Masala

Name: How to cook Tandoori Butter Chicken Masala - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Us

Introduce

Chef :

Kumkum Chatterjee

Tandoori Butter Chicken Masala

#cookpadindia Tandoori Butter Chicken Masala is a classic North Indian style dish where marinated chicken is first grilled and then cooked in a creamy gravy along with butter and cream.This dish is not only famous in India but also in other parts of the world.Serve this delicious dish as an accompaniment with Jeera Rice,Tandoori Roti, Naan or any Indian flatbread and relish !

Ingredient

Food ration :

5 servings

Cooking time :

1 hour

1 kg

chicken on bones (breast,legs and wings)

2 tbsp

lemon juice

1/2 cup

hung curd

1 tbsp

ginger garlic paste

2 tbsp

mustard oil

1 tbsp

oil for drizzling for grilling

1 tbsp

Kashmiri Red Chilli Powder

1 tbsp

Shan Tandoori Masala

tomatoes diced

medium onions chopped roughly

1 inch

ginger chopped

5-6

garlic cloves

bay leaf

1 stick

cinnamon and 4-5 cloves

green cardamoms

10-12

Cashewnuts

2 tbsp

butter

1 tbsp

refined oil or ghee

2 tbsp

fresh cream or malai

2-3

green chillies slit

1 tbsp

Kasoori Methi (Dry Fenugreek Leaves)

1 tbsp

coriander chopped

Cooking instructions

* Step 1

For chicken tikka, clean, wash and drain water completely. Smear salt, lemon juice and ginger garlic paste.Keep aside for half hour. For the second marinade: Add Kashmiri Red Chilli Powder,Tandoori Masala,hung curd,mustard oil and 1/4 th tsp salt to the chicken and mix. For the gravy, add all chopped ingredients,cashewnuts,butter, whole garam masala and Kashmiri Red Chilli Powder in a wok.Add water and 1/2 tsp salt and boil.Cover and cook for 10 minutes.

* Step 2

Remove from flame and cool.Add it to a blender and make a fine puree.Strain the pulp and set aside.

* Step 3

Heat a grill pan on high heat.Drizzle some oil and brush it on the hot pan.Grill the chicken till it is well browned on both sides.It can also be grilled in a oven at 180°C for 20 minutes.

* Step 4

In a separate wok or pan,melt butter and ghee or refined oil. Add chopped ginger and green chillies and saute.Add the curry paste,fresh cream or malai and 1/2 cup water or as needed to get the right consistency. Add crushed fenugreek leaves (kasoori methi), 1 tsp honey and salt to taste.Add the grilled chicken to the butter masala and cook for 5 minutes till gravy coats the chicken.

* Step 5

Turn off flame.To finish off add 1 tsp more fresh cream,a teaspoon of butter and chopped coriander. Serve hot in lunch or dinner with jeera rice, tandoori roti,naan or any Indian flatbread.