Butter Tandoori Chicken Gravy Recipe

Hands-down it's one of the best butter chicken recipes. A easier way to make restaurant style tandoori butter chicken will leave you wanting more.

Nutritional info

  • 262.4 kcal
  • 9.8 gm
  • 20.0 gm
    Total Fat
  • 2.4 mg
    Vitamin C
  • 5.5 gm
  • 1.7 mg
  • 79.2 mg
  • 0.0 mcg
    Vitamin B12
  • 35.0 mcg
    Vitamin A
100 Gm(100.0 gm) Chicken, Breast
2 Tbsp(29.0 gm) Nestlé A+ Curd
1/2 Tsp(1.0 gm) Red Chilly (Powder)
1/2 Tsp(0.82 gm) Dhania Powder
1/4 Tsp(0.53 gm) Dry Mango Powder
1/8 Tsp(0.18 gm) Garam Masala
1/4 Tsp(0.75 gm) Black Pepper (Powder)
1/8 Tsp(0.3 gm) Haldi
1/2 Tsp(2.0 ml) Lemon Juice
1 Tsp(5.0 gm) Ginger Garlic Paste
1/4 Tsp(1.0 gm) Salt
1.5 Tsp(5.0 ml) Oil
3 Tbsp(38.0 gm) Tomato (Chopped)
6 No.(8.0 gm) Cashewnut
1 Tbsp(14.0 gm) Nestlé A+ Curd
1 Tbsp(12.0 gm) Butter
1 No.(0.3 gm) Bay Leaf
2 No.(0.22 gm) Cloves
1/4 Tsp(0.59 gm) Jeera
1 No.(2.0 gm) Black Elaichi
1/4 Tsp(0.54 gm) Red Chilly (Powder)
1/4 Tsp(0.41 gm) Dhania Powder
1/4 Tsp(0.37 gm) Garam Masala
1/4 Tsp(0.53 gm) Dry Mango Powder
1/2 Tsp(2.0 ml) Lemon Juice
1/8 Tsp(0.37 gm) Black Pepper (Powder)
1 Tsp(0.34 gm) Kasuri Methi
1 Tsp(4.0 gm) Cream
1/2 Stick(0.13 gm) Cinnamon
1/4 Tsp(1.0 gm) Salt
1 Tsp(3.0 ml) Oil
As Required(10.0 ml) Water
  • Heat 1.5 tsp oil in a frying pan at a low flame, add the previously marinated chicken and allow it to roast well on both sides.

  • For smoke, burn a piece of coal, keep it in a small bowl and place the bowl in the pan.

  • Pour 1 tsp ghee over the coal and cover the pan.

  • Once the smoke settles, uncover and keep aside.

  • To make the gravy, heat 1 tsp oil in a frying pan, add 1 bay leaf, 2 cloves, 1/4 tsp jeera, 1/2 cinnamon stick, 1 black cardamom and sauté well.

  • Further, add the cooked chicken, 1 tbsp butter and previously made cashew paste.

  • Fold in 1 tbsp Nestlé A+ Curd, sprinkle 1/4 tsp red chilli powder, 1/4 tsp dhania powder, 1/4 tsp garam masala powder, 1/4 tsp amchur, 1/2 tsp lemon juice, 1/8 tsp black pepper powder and mix well.

  • Pour in a little water, previously made tomato puree and 1/4 tsp salt.

  • Once simmering, crumble 1 tsp kasturi methi, mix well and further add in 1 tsp cream.

  • Take off the flame and transfer to a serving bowl.

  • Garnish with coriander leaves.

  • Serve hot with chapatti.