Butter Chicken With Tandoori Mayo Recipe
Delightfully creamy and rich, this North Indian classic combines the essence of Mughlai cuisine with a twist of Tandoori Mayo, making for an indulgent and flavorful dish.
Description
Butter Chicken, also known as Chicken Makhani, is a beloved North Indian dish with its creamy, rich tomato-based gravy. This variation, Butter Chicken with Tandoori Mayo, adds a tangy, smoky depth to the traditional recipe, incorporating the zest of Tandoori Mayo and fresh cream into the flavorful chicken preparation. Perfect for lunch or dinner, this aromatic dish is best enjoyed with a side of Basmati rice, Naan, or Pudina Tawa Paratha.
Cuisine
North Indian Recipes
Course
Lunch
Diet
N/A
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Boneless chicken (cubed, 2-inch) | 400 grams |
| Butter (Salted) | As required |
| Oil | As required |
| For Chicken Marination | |
| Del Monte Tandoori Mayo | 2 tablespoons |
| Cumin powder (Jeera) | 1 tablespoon |
| Coriander Powder (Dhania) | 1 tablespoon |
| Red Chilli powder | 1 tablespoon |
| Turmeric powder (Haldi) | ½ tablespoon |
| Ginger (grated) | ¾ tablespoon |
| Garlic (grated) | ¾ tablespoon |
| Lemon juice | 1 tablespoon |
| Curd (Dahi/Yogurt) | 2 tablespoons |
| Salt | 1 teaspoon |
| For Butter Chicken Gravy | |
| Onion (chopped) | 2 |
| Tomatoes (chopped) | 5 |
| Water | 1 cup |
| Turmeric powder (Haldi) | 1 teaspoon |
| Red Chilli powder | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Cumin powder (Jeera) | ½ teaspoon |
| Ginger (peeled, finely chopped) | ½ inch |
| Green Chilli (finely chopped) | 1 |
| Butter (Salted) | 2 tablespoons |
| Sugar | ½ teaspoon |
| Del Monte Tandoori Mayo | 1 tablespoon |
| Fresh cream | 4 tablespoons |
| Oil | 1 teaspoon |
| For Garnish | |
| Fresh coriander (Dhania) leaves | A few sprigs |
| Fresh cream | 1 teaspoon |
| Butter (Salted) | 1 tablespoon |
Preparation Time
120 minutes (for marination)
Cooking Time
60 minutes
Instructions
1. Marinate the Chicken
To begin preparing Butter Chicken with Tandoori Mayo, start by marinating the chicken. In a mixing bowl, add the cubed boneless chicken along with the following marinade ingredients: Del Monte Tandoori Mayo, cumin powder, coriander powder, red chilli powder, turmeric powder, grated ginger, grated garlic, lemon juice, curd (yogurt), and salt.
Mix everything thoroughly, ensuring the marinade coats the chicken pieces well. Cover the bowl with a lid or plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld.
2. Fry the Chicken Tikkas
Once the chicken has marinated, remove it from the refrigerator. To prepare the chicken tikkas, heat a kadai or wok with 2 teaspoons of oil. Once hot, add 2 tablespoons of butter and let it melt. Then, add the marinated chicken pieces in batches, frying them until golden and cooked through. If necessary, add more butter while frying the chicken. Once the chicken pieces are cooked, remove them from the pan and set aside.
3. Prepare the Tomato Gravy
For the butter chicken gravy, start by boiling the chopped tomatoes in 1 cup of water for about 10 minutes. Once soft, switch off the heat and let the tomatoes cool. Then, add the boiled tomatoes along with the chopped onions to a blender and grind them into a smooth puree.
In a pan, heat 1 teaspoon of oil and 2 tablespoons of butter. Once the butter melts, add finely chopped ginger and green chillies. Sauté for 2 minutes until aromatic. Add the turmeric powder, red chilli powder, cumin powder, and coriander powder. Stir well and let the spices cook for another 2 minutes until fragrant.
4. Combine Gravy and Chicken
Now, pour the tomato-onion puree into the pan with the sautéed spices. Stir everything together and let it simmer on low heat until the oil begins to rise to the surface and the gravy deepens in color. Add the fried chicken tikkas to the gravy, stirring gently. Add ½ teaspoon of sugar and mix thoroughly. Let the mixture simmer for an additional 10 minutes to allow the chicken to absorb the rich flavors.
5. Final Touches
To finish the dish, adjust the salt and add 4 tablespoons of fresh cream, along with 1 tablespoon of Del Monte Tandoori Mayo. Mix well and allow it to simmer for another 5 minutes to combine all the flavors.
6. Garnish and Serve
Garnish your Butter Chicken with a dollop of fresh cream, a knob of butter, and a sprinkle of fresh coriander leaves. Serve this rich, indulgent dish with steamed Basmati rice, warm Naan, or Pudina Tawa Paratha for a complete and satisfying meal.
Serving Suggestions
This Butter Chicken with Tandoori Mayo pairs wonderfully with a variety of breads such as Naan, Tandoori Roti, or Pudina Tawa Paratha. It also complements steamed Basmati rice or Jeera Rice for a fulfilling lunch or dinner.
Nutritional Information
(Per Serving – Approximation based on 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | 425 kcal |
| Protein | 30g |
| Carbohydrates | 8g |
| Fat | 32g |
| Saturated Fat | 12g |
| Fiber | 2g |
| Sodium | 800mg |
| Sugars | 5g |
Tips
- For an extra smoky flavor, consider adding a touch of smoked paprika or using a tandoor for grilling the chicken before adding it to the gravy.
- Adjust the level of heat by increasing or reducing the amount of red chilli powder and green chillies based on your spice preference.
- Make sure to use good-quality butter and fresh cream for a rich and creamy texture.
Butter Chicken with Tandoori Mayo is a delightful twist on the classic Butter Chicken, offering a blend of spices, tangy yogurt, and a creamy finish. It’s perfect for a special occasion or a comforting family meal. Enjoy!
