Butter Chicken or Chicken Makhani is a creamy and delicious preparation of chicken in rich tomato gravy. Be it any parties or any festive occasion, butter chicken always steals the show. This dish actually originated in the Mughlai region but now it is been prepared almost everywhere in the world. I have added pan fried boneless chicken pieces to this Butter Chicken Recipe With Tandoori Mayo. But you can also add oven grilled or charcoal grilled chicken pieces to this recipe.
I have marinated the boneless chicken pieces with spices, yogurt, lemon juice and Delmonte Tandoori Mayo. The addition of Delmonte Tandoori Mayo while marination made the chicken pieces tender and juicy. I marinated the chicken pieces overnight in refrigerator, as the more you marinate, the better the taste of chicken. But you can marinate it for 2 hours if you are in a hurry. I have named this recipe as Butter Chicken With Tandoori Mayo as I have added the tandoori mayo while marinating as well as to the gravy to make it creamy and yummy. The tandoori mayo has a rich blend of mayo and secret tandoori spices which lends a delicious flavor to the gravy.
Delmonte Tandoori Mayo is an eggless mayo which is well balanced with tandoori spices. The mayo has a shelf life of 6 months and can be added to curries like this or to wraps, burgers or sandwiches for the delicious taste.
You can make this easy butter chicken with a secret ingredient i.e. tandoori mayo and impress your guests. When I made it for my family, they all left me with praises as the chicken chunks were truly tender, juicy and delicious.
Serve this butter chicken with tandoori mayo with rotis or naan or steamed basmati rice. You can even make biryani with butter chicken with tandoori mayo and steamed rice to have a one pot meal. So try this recipe and impress everyone. You can check the other recipes that I created with mayo.
Ingredients: Prep. Time: 60 Minutes, Serves: 4
400 gms boneless chicken breast
2 tablespoon Delmonte Tandoori Mayo
1 tablespoon cumin powder
1 tablespoon coriander powder
1 tablespoon red chili powder
½ tablespoon turmeric powder
1 and ½ tablespoon ginger garlic paste
1 tablespoon lemon juice
2 tablespoon yogurt
1 teaspoon salt
For The Gravy:
5 ripe tomatoes, chopped
2 medium sized onion, chopped
1 cup water
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
½ teaspoon cumin powder
½ inch ginger, peeled and finely chopped
1 green chili, finely chopped
2 tablespoon butter
½ teaspoon sugar
1 tablespoon Delmonte Tandoori Mayo
4 tablespoon fresh cream
1 teaspoon oil
For the pan fried chicken/chicken tikkas:
4-6 tablespoon butter
2 teaspoon oil
Finely chopped coriander leaves
1 teaspoon fresh cream
1 tablespoon butter
First let us marinate the chicken.
Wash and cut the boneless chicken breasts into 2 inch cubes.
To a mixing bowl, add the chicken pieces and all the ingredients mentioned in “For Marination” list.
Combine all the ingredients together and mix well by applying the marinade to the chicken pieces.
Close this bowl and leave it in refrigerator for 2 hours or more.
After the chicken gets marinated and when it is time to make the gravy, keep the marinated chicken out from the freezer.
Now let us start preparing the pan fried chicken tikkas/kebabs:
Heat a kadai/wok and add 2 teaspoon oil. Once oil is heated, add 2 tablespoon butter.
After butter gets melted, add the marinated chicken pieces and fry in batches till they are cooked.
Add more butter if needed while frying.
After frying remove and keep them aside.
Now start preparing the tomato gravy:
Boil the tomatoes for 10 minutes in 1 cup water and switch off the gas.
After cooling, add this to a mixer along with chopped onion and grind to a thin puree.
Heat the same pan in which the chicken tikkas were fried.
Add 1 teaspoon oil and 2 tablespoon butter. After the butter melts, add ginger and green chilies and saute for 2 minutes.
Add the spice powders (turmeric powder, red chili powder, cumin powder and coriander powder) one by one and saute till they mix well and are aromatic.
Now pour the tomato and onion puree and mix well with spices.
Simmer on low flame till oil rises to the surface of the gravy and the color of the gravy changes.
Add the chicken tikka pieces and mix well.
Add 1/2 teaspoon sugar and mix well.
Simmer the gravy for 10 minutes.
Now add fresh cream and tandoori mayo, mix and simmer for 5 minutes.
Adjust salt to taste.
Garnish with cream, a knob of butter and coriander leaves.