Butter chicken with mayo or chicken makhani is a creamy and delicious preparation of chicken in rich tomato gravy. Be it any party or any festive occasion, butter chicken always steals the show. Adding mayo to butter chicken makes it creamy and delicious.

Murg makhani originated in the Mughlai region but now it has been prepared everywhere in the world. I have added pan fried boneless chicken pieces to this butter chicken with mayo. You can also add oven grilled or charcoal grilled chicken pieces to chicken recipe.

Check out >> Butter chicken 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.

Also check other recipes I created with mayo:

I have named this recipe as butter chicken with mayo as I have added the tandoori mayo while marinating as well as to the gravy to make it creamy and delicious. The tandoori mayo has a rich blend of mayo and secret tandoori spices which lends a delicious flavor to the gravy.

You can make this easy mayo-based 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 turned tender, juicy, and delicious.

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Ingredients that go in making butter chicken with mayo:

Chicken: Boneless chicken breast pieces are used in this recipe to make butter chicken.
For marination: Tandoori mayo, spices like cumin powder, coriander powder, red chili powder , turmeric powder, ginger garlic paste, lemon juice, yogurt and salt are used in marinating the chicken.
For making butter chicken and mayo gravy: Vegetables like tomatoes, onion and ginger are used in making the base of the gravy. Other than that, basic spice powders like turmeric powder, red chili powder, coriander powder and cumin powder is used in adding taste and flavor to the gravy. Also butter and fresh cream is added while making gravy.
For the pan-fried chicken/chicken tikkas: In this butter chicken recipe, I have added pan fried chicken tikkas. So, I have used butter and cooking oil for frying chicken to make tikkas.
For Garnish: For garnishing the creamy butter chicken with mayo, I have used coriander leaves, fresh cream, and some butter.

How to make easy butter chicken with mayo?

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 sauté for 2 minutes.
Add the spice powders (turmeric powder, red chili powder, cumin powder and coriander powder) one by one and sauté 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.

Serve this tandoori mayo butter chicken with rotis or naan or steamed basmati rice. You can even make biryani with butter chicken and tandoori mayo and steamed rice to have a one pot meal. So, try this recipe and impress everyone.

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Butter Chicken With Tandoori Mayo

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.

Prep Time15

Cook Time45

Course: Main Course, Main Dish

Cuisine: Indian

Servings: People

Author: Raksha Kamat

Ingredients

400 gms chicken breast boneless

For Marination:

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
For Garnish:
1 teaspoon fresh cream
1 tablespoon butter
Finely chopped coriander leaves

Instructions

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 sauté for 2 minutes.
Add the spice powders (turmeric powder, red chili powder, cumin powder and coriander powder) one by one and sauté 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.
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.