Butter Chicken Tandoori Recipe

Grilled, succulent chicken pieces in a rich, creamy, buttery, tomato based smoky gravy makes a mouth watering dish a speciality for any occasion. A highly nutrient and energy dense dish served with rotis or parathas traditionally.

Nutritional info

  • 152.8 kcal
    Energy
  • 9.3 gm
    Protein
  • 9.8 gm
    Total Fat
  • 0.3 mg
    Vitamin C
  • 1.3 gm
    Carbohydrate
  • 0.9 mg
    Iron
  • 26.8 mg
    Calcium
  • 0.0 mcg
    Vitamin B12
  • 6.8 mcg
    Vitamin A

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200.0 Gm(200.0 gm) Chicken, Breast

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2.0 Tbsp(29.0 gm) Nestlé A+ Curd

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1.0 Tsp(5.0 gm) Ginger Garlic Paste

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1/2 Tsp(0.17 gm) Kasuri Methi

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1/2 Tsp(2.0 ml) Lemon Juice

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1/4 Tsp(0.37 gm) Garam Masala

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1.0 Tsp(2.0 gm) Dhania Powder

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1/4 Powder Tsp(0.75 gm) Black Pepper

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1/4 Tsp(0.53 gm) Dry Mango Powder

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1.0 Powder Tsp(2.0 gm) Red Chilly

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1/4 Tsp(0.6 gm) Haldi

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1/4 Tsp(1.0 gm) Salt

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1.0 Tbsp(12.0 gm) Butter
  • For marination,

  • In a mixing bowl, add 2 tbsp Nestlé A+ Curd, 1 tsp red chilli powder, 1 tsp dhania powder, 1/4 tsp black pepper powder, 1/4 tsp dry mango powder, 1/4 tsp haldi, 1 tsp ginger garlic paste, 1/4 tsp garam masala powder, 1/2 tsp lemon juice, 1/4 tsp salt and mix well.

  • Take a 200 gm chicken piece and make slits.

  • Add the chicken to the marinade and coat well on both sides

  • Then add 1/2 tsp kasturi methi, mix well and keep aside.

  • For tandoori,

  • In a pan, heat 1 tbsp butter.

  • Add the marinated chicken and roast on both sides

  • For the smoke, burn a piece of coal, add 1 tsp ghee and place it in the pan

  • Cover the pan till the smoke settles.

  • Serve hot with chutney.