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

ingredients
200 Gm(200.0 gm) Chicken, Breast
ingredients
2 Tbsp(29.0 gm) Curd
ingredients
1 Tsp(2.0 gm) Red Chilly (Powder)
ingredients
1 Tsp(2.0 gm) Dhania Powder
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1 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(0.75 gm) Black Pepper (Powder)
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1/4 Tsp(0.6 gm) Haldi
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1/4 Tsp(0.53 gm) Dry Mango Powder
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1/4 Tsp(0.37 gm) Garam Masala
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1/4 Tsp(1.0 gm) Salt
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1 Tbsp(12.0 gm) Butter
  • For marination,

  • In a mixing bowl, add 2 tbsp curd, 1/2 tsp red chilli powder, 1/4th tsp haldi, 1/2 tsp ginger garlic paste, 1/8th tsp garam masala powder, 1 tsp lemon juice 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 oil and place it in the pan

  • Cover the pan till the smoke settles.

  • Serve hot with chutney.