Tandoori Butter Chicken

Butter chicken is also widely known as Murgh Makhani is the most famous dish and is a staple at any Indian restaurant worldwide! This rich, vibrant and flavourful curry goes well with Garlic Naan or even White Rice.

This recipe was passed down to me by a friend’s grandmother and I was planning on gate-keeping it but, it was too good not to share.

Not to boast or anything but this recipe by far is the best you will ever come across in your life; that is until I make a few changes and perfect this recipe.

Now just a heads up, this recipe is quite lengthy and time-consuming but believe me, the taste of the final dish is all worth it!

Butter Chicken

Butter Chicken is insanely easy to make at home, with delicate and succulent chicken due to a superbly seasoned marinade. The curry is incredibly delicious!

We all enjoy meals with vibrant, intense flavours, and nothing surpasses a good, hearty curry to unwind after a long day. Just savouring the fragrances takes you towards another dimension.

Every ingredient in the list of ingredients can be purchased at any supermarket or grocery shop!

Now this recipe is quite lengthy and time-consuming but believe me, the taste of the final dish is all worth it!

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This recipe calls for 8 servings

Ingredients:

Marinade:

1kg Chicken (boneless)

2 tbsp Mustard oil

2 tbsp Red chilli powder

2 tbsp Ginger garlic paste

1 tbsp Coriander powder

1 tsp Cumin powder

1/2 tsp Turmeric powder

1 tsp Kasuri methi

1 tsp Amchur powder

1 tsp Garam masala

1 tbsp fresh mint

1 tbsp Fresh Coriander

Salt to taste

1/2 cup thick curd

1 tbsp Lemon juice

Live coal & oil

1. Slice the chicken thinly

2. Add all the spices and marinate with the chicken and smoke it using a coal and a drop of oil for 1-2 hours or overnight for better results

Gravy base:

2 tbsp Oil

1 tsp Cumin

3-4 Medium onions (sliced)

10-15 cloves Garlic

1 inch Ginger (chopped)

3-4 nos. Green chillies

2 tbsp Red chilli powder

1 tbsp Coriander powder

1/2 tsp Turmeric powder

1/2 tsp Kasuri methi

6-7 nos Kashmiri red chillies

4-5 Cardamom

1 kg Tomatoes

15-20 cashew nuts

coriander stems

salt

2 tbsp Butter

1. In a saucepan add oil, cumin and sliced onions, saute until the onions are golden brown

2. Add garlic, ginger, green chillies, powdered spices, whole chillies and cardamom, mix well and cook for a minute. Add tomatoes and the rest mix and cook

3. Lower the heat, cover and cook for 25-30 minutes on medium-low heat. Stir in intervals to avoid burning

4. Once cooked set aside to cool, simultaneously fry the marinated chicken. Once the base is cooled blend it into a fine purée

Final cooking:

2 tbsp Butter/oil

Onion, garlic, ginger (chopped)

2-3 Green chillies

1 tbsp Red chilli powder

gravy base

Hot water (if required)

1 tbsp Honey/sugar

Fried chicken (torn into pieces)

1 tsp Kasuri methi

1 tsp Garam masala

Salt

2 tbsp cream

coriander leaves chopped

1. In a wok heat some butter/ oil fry the onion, garlic and ginger till the onion becomes translucent

2. Add in the chilli powder and cook for a minute. Add in the gravy base and add water to achieve the preferred consistency

3. Add in the honey/sugar and cook for 5-10mins

4. Add the chicken, methi, garam masala and salt, cook for 5-10mins

5. Add the cream and cook for a min. Turn off the flame and garnish with coriander, add water if needed

Video

If you do decide to try this recipe out, tag me @dannys.fooddiary on instagram so I can repost it on my story or use the tag #dannysfoodiefriends and let me know whether you liked it!