Butter Chicken with Tandoori Mayo Recipe: A Creamy, Flavorful Delight for Your Next Meal
Butter Chicken, one of the most beloved dishes in North Indian cuisine, is known for its rich, creamy texture and bold, spiced flavors. This Butter Chicken with Tandoori Mayo is a delightful twist on the classic, adding a tangy depth with the inclusion of tandoori mayo, which elevates the dish to a new level of indulgence. The juicy, tender chicken is marinated with a blend of spices, then cooked to perfection and enveloped in a luscious gravy made from tomatoes, onions, and a touch of fresh cream. The result is a comforting, flavorful dish that pairs beautifully with naan, rice, or even a crispy pudina tawa paratha. Perfect for lunch, dinner, or a special occasion, this recipe will surely impress your family and guests alike.
Ingredients for Butter Chicken with Tandoori Mayo
| Ingredient | Quantity |
|---|---|
| Boneless chicken (cubed to bite size, approx. 2-inch pieces) | 400 grams |
| Butter | As required |
| Sunflower oil | As required |
| Del Monte Tandoori Mayo | 2 tablespoons |
| Cumin powder (Jeera) | 1 tablespoon |
| Coriander powder (Dhania) | 1 tablespoon |
| Red chili powder | 1 tablespoon |
| Turmeric powder (Haldi) | 1/2 tablespoon |
| Ginger (grated) | 3/4 tablespoon |
| Garlic (grated) | 3/4 tablespoon |
| Lemon juice | 1 tablespoon |
| Curd (Dahi/Yogurt) | 2 tablespoons |
| Salt | 1 teaspoon |
| Onion (chopped) | 2 onions |
| Tomatoes (chopped) | 5 tomatoes |
| Water | 1 cup |
| Fresh ginger (peeled and finely chopped) | 1/2 inch |
| Green chili (finely chopped) | 1 |
| Sugar | 1/2 teaspoon |
| Fresh cream | 4 tablespoons |
| Coriander leaves (for garnish) | As required |
Instructions for Butter Chicken with Tandoori Mayo
Step 1: Marinate the Chicken
To begin preparing this delicious Butter Chicken with Tandoori Mayo, start by marinating the chicken. In a large mixing bowl, combine the chicken pieces with the following ingredients from the marination list: cumin powder, coriander powder, red chili powder, turmeric powder, grated ginger, grated garlic, lemon juice, yogurt, and salt.
Mix everything thoroughly, ensuring that the chicken pieces are well coated with the marinade. Cover the bowl and place it in the refrigerator for at least 2 hours to allow the chicken to absorb all the flavors. For an even deeper flavor, you can marinate the chicken overnight.
Step 2: Prepare the Chicken Tikkas
Once the chicken has marinated, it’s time to cook the chicken tikkas. Heat a kadai (or wok) on medium heat and add 2 teaspoons of sunflower oil. Once the oil is hot, add 2 tablespoons of butter. Let the butter melt completely.
Next, add the marinated chicken pieces to the pan in batches. Fry the chicken on medium heat until it’s cooked through and slightly charred on the edges. You may need to add more butter during cooking to prevent the chicken from sticking. Once all the chicken pieces are cooked, remove them from the pan and set them aside.
Step 3: Make the Tomato Gravy
For the rich and creamy tomato gravy, start by boiling the tomatoes in a cup of water for about 10 minutes. Once the tomatoes have softened, remove them from the heat and allow them to cool slightly. Once cooled, transfer the tomatoes to a blender along with the chopped onions and grind everything into a smooth puree.
In a clean pan, heat a teaspoon of sunflower oil and 2 tablespoons of butter. Once the butter has melted, add the grated ginger and finely chopped green chili. SautΓ© them for about 2 minutes until the aromas start to release.
Add the spice powders β turmeric powder, red chili powder, cumin powder, and coriander powder β to the pan. Stir them well and sautΓ© the spices for another 1-2 minutes until they become fragrant and blend together.
Now, pour in the tomato and onion puree. Stir the mixture well, ensuring that the spices are fully incorporated into the gravy. Allow the mixture to simmer on a low flame for about 15-20 minutes until the oil rises to the surface and the color of the gravy deepens.
Step 4: Combine the Chicken with the Gravy
Add the pan-fried chicken pieces (the chicken tikkas) to the simmering gravy. Stir gently to combine the chicken with the sauce, allowing the chicken to soak in all the flavors. Add 1/2 teaspoon of sugar to balance out the acidity of the tomatoes and stir well.
Let the gravy simmer for another 10 minutes on low heat, giving the chicken time to absorb the flavors. Taste the gravy and adjust the salt according to your preference.
Step 5: Finish with Cream and Tandoori Mayo
Once the chicken has cooked in the gravy, itβs time to give it that signature creamy texture. Add 4 tablespoons of fresh cream to the pan and mix it well with the sauce. Then, add 1 tablespoon of Del Monte Tandoori Mayo. The mayo will enhance the creamy texture and infuse the dish with a tangy, smoky flavor.
Allow the gravy to simmer for an additional 5 minutes to let all the flavors meld together. You can add a little more cream if you prefer a richer sauce.
Step 6: Garnish and Serve
To finish off the Butter Chicken with Tandoori Mayo, garnish the dish with a drizzle of fresh cream, a knob of butter, and a sprinkle of fresh coriander leaves.
Serve your Butter Chicken with Tandoori Mayo hot with steamed basmati rice, soft naan, or a crispy Pudina Tawa Paratha for a truly indulgent meal.
Tips for the Best Butter Chicken with Tandoori Mayo
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Marination Time: For the best flavor, let the chicken marinate for at least 2 hours. If you have more time, marinate overnight for an even richer taste.
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Pan-Frying the Chicken: Fry the chicken in batches to ensure even cooking. Avoid overcrowding the pan, which can cause the chicken to steam rather than sear.
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Creamy Texture: If you like a thicker, creamier gravy, feel free to add extra fresh cream or yogurt at the end.
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Spice Adjustments: Adjust the amount of red chili powder and green chili based on your preference for spice. For a milder version, reduce the chili powder and omit the green chili.
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Tandoori Mayo: The Del Monte Tandoori Mayo adds a unique tangy flavor to the dish. If you donβt have this specific brand, you can substitute with any high-quality tandoori mayo or make your own.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~400 kcal |
| Protein | ~35 grams |
| Fat | ~30 grams |
| Carbohydrates | ~12 grams |
| Fiber | ~2 grams |
| Sugar | ~6 grams |
| Sodium | ~650 mg |
| Cholesterol | ~120 mg |
Note: Nutritional values are approximate and may vary based on specific ingredient brands and preparation methods.
Why You’ll Love This Butter Chicken with Tandoori Mayo
The richness of the butter, combined with the smoky and tangy flavor of the tandoori mayo, creates a unique variation of the classic butter chicken. The creamy gravy perfectly complements the marinated and pan-fried chicken, making every bite indulgent and full of flavor. Whether youβre hosting a dinner party or making a family meal, this Butter Chicken with Tandoori Mayo is sure to be a hit!
So go ahead and try this North Indian classic with a twist β itβs a perfect fusion of flavors that will transport your taste buds straight to the heart of India!
