Butter Chicken Tandoori Recipe

Tandoori Butter Chicken Grilled, succulent chicken pieces in a rich, creamy, buttery, tomato-based smoky gravy create a delectable dish for any occasion. Traditionally served with rotis or parathas, this dish is high in nutrients and energy.

Nutrition Information per serve

  • 222.9 kcal
  • 1.4 gm
  • 10.4 gm
  • 16.8 gm
    Total Fat
  • 0.4 gm
    Total Fiber
200.0 Gm(200.0 gm) Chicken, Breast
2.0 Tbsp(29.0 gm) Nestlé A+ Curd
1.0 Tsp(5.0 gm) Ginger Garlic Paste
1/2 Tsp(2.0 ml) Lemon Juice
1.0 Powder Tsp(2.0 gm) Red Chilly
1.0 Tsp(2.0 gm) Dhania Powder
1/2 Tsp(0.17 gm) Kasuri Methi
1/4 Tsp(0.37 gm) Garam Masala
1/4 Powder Tsp(0.75 gm) Black Pepper
1/4 Tsp(0.53 gm) Dry Mango Powder
1/4 Tsp(0.6 gm) Haldi
1/4 Tsp(1.0 gm) Salt
3.0 Tbsp(29.0 gm) Butter
1/2 Tsp(2.0 ml) Oil
  • 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 2.5 tbsp butter.

  • Add the marinated chicken and roast on both sides

  • For the smoke, burn a piece of coal, add 1/2 tsp oil and place it in the pan

  • Cover the pan till the smoke settles.

  • Serve hot with chutney.

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