Tandoori Butter Chicken Masala

Name: Tandoori Butter Chicken Masala
Total time: 3600 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 1 kg chicken on bones (breast,legs and wings); 2 tbsp lemon juice; As required salt to taste; 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; 3 tomatoes diced; 2 medium onions chopped roughly; 1 inch ginger chopped; 5-6 garlic cloves; 1 bay leaf; 1 stick cinnamon and 4-5 cloves; 4 green cardamoms; 10-12 Cashewnuts; 1 tbsp butter; 1 tbsp Kashmiri Red Chilli Powder; 2 tbsp butter; 1 tbsp refined oil or ghee; 2 tbsp fresh cream or malai; 1 inch ginger chopped; 2-3 green chillies slit; 1 tbsp Kasoori Methi (Dry Fenugreek Leaves); 1 tbsp coriander chopped

Kumkum Chatterjee @cook_12055532

#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 !

Kumkum Chatterjee @cook_12055532

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Ingredients

1 hour

5 servings

For Marination:
1 kg chicken on bones (breast,legs and wings)
2 tbsp lemon juice
As required salt to taste
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
For gravy :
3 tomatoes diced
2 medium onions chopped roughly
1 inch ginger chopped
5-6 garlic cloves
1 bay leaf
1 stick cinnamon and 4-5 cloves
4 green cardamoms
10-12 Cashewnuts
1 tbsp butter
1 tbsp Kashmiri Red Chilli Powder
For Butter Masala :
2 tbsp butter
1 tbsp refined oil or ghee
2 tbsp fresh cream or malai
1 inch ginger chopped
2-3 green chillies slit
1 tbsp Kasoori Methi (Dry Fenugreek Leaves)
1 tbsp coriander chopped

Steps

1 hour

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.
2

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