Tandoori chicken pieces in a rich buttery and flavour-packed smooth gravy.
Prep Time20 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr5 minutesmins
Course: Main Course
Cuisine: Indian, North Indian
Servings: 4people
Author: Famidha Ashraf
INGREDIENTS
For the Chicken tandoori (marinate and roast)
700gramsChicken whole legs or use 500 grams of boneless chicken thighs
1tablespoonlemon or lime juice
1tablespoonginger garlic paste
1teaspooncooking oilmustard oil or any cooking oil
1teaspoonred chilli powder
1teaspoonturmeric powder
1teaspoonkasuri methidried fenugreek leaves
½teaspoongaram masala
4tablespoonsyoghurt
salt to taste
1tablespoonbutter to roast or pan fry
For the Makhani sauce (cook and blend)
2tablespoonsbutter
2green cardamom
1black cardamomoptional
1inchcinnamon stick
3cloves
½teaspoonfenugreek seeds
10whole cashewswhole
2teaspoonginger garlic paste
2 to 4green chilliesslit
1large onionroughly chopped
3medium-sized tomatoesroughly chopped
1tablespoonKashmiri red chilli powder
salt to taste
Final additions for makhani
1cupwater
2teaspoonssugar
2teaspoonskasuri methidried fenugreek leaves
½teaspoongaram masala
2 to 3tablespoonscreamheavy or thick
Fresh coriander leavesto garnish
INSTRUCTIONS
Marinate for tandoori Chicken
Marinate the chicken with lime juice, ginger garlic paste, oil, red chilli powder, turmeric powder, kasoori methi, garam masala, thick yoghurt and salt.
700 grams Chicken whole legs, 1 tablespoon lemon or lime juice, 1 tablespoon ginger garlic paste, 1 teaspoon cooking oil, 1 teaspoon red chilli powder, 1 teaspoon turmeric powder, 1 teaspoon kasuri methi, ½ teaspoon garam masala, 4 tablespoons yoghurt, salt to taste
Cover and keep it refrigerated for 4 to 5 hours or overnight. If using boneless chicken breast, 30 mins would suffice. If using bone-in pieces, then make deep cuts before marinating. You may skip this and use leftover chicken tikkas or tandoori chicken.
Roast the marinated chicken
Heat a thick-bottomed saucepan with some butter. Roast the marinated chicken on high flame turning the pieces a few times to roast all sides evenly until cooked through. You may do this in the oven.
1 tablespoon butter
Prepare the Tomato Gravy
Heat butter in a deep saucepan. Add the green and black cardamom, cloves, and cinnamon, and fry until fragrant.
2 green cardamom, 1 black cardamom, 1 inch cinnamon stick, 3 cloves, 2 tablespoons butter
Add the fenugreek seeds and saute for a few seconds.
½ teaspoon fenugreek seeds
Add the whole cashews and saute until golden.
10 whole cashews
Add onion, grated ginger garlic paste along with slit green chillies. Saute this mixture until the raw smell of ginger and garlic is gone.
2 teaspoon ginger garlic paste, 1 large onion, 2 to 4 green chillies
Add the chopped tomatoes, red chilli powder, and a little salt. Cook partially covered until the tomatoes are cooked down and the oil separated. Switch off and let it cool.
3 medium-sized tomatoes, 1 tablespoon Kashmiri red chilli powder, salt to taste
Add the tomato mixture into a blender and blend it until smooth.
Final steps for Butter Chicken
Return the blended tomato gravy sauce to the pan along with the roasted chicken and a cup of water. Bring this sauce to a boil.
1 cup water
Reduce the flame to low and stir in the sugar, kasoori methi, and garam masala. Cover and cook on low for 10 to 15 minutes.
2 teaspoons sugar, 2 teaspoons kasuri methi, ½ teaspoon garam masala
Garnish with a good drizzle of cream, and chopped coriander leaves and serve with any kind of flatbread like Methi Paratha, Naan, kulcha, or a bowl of rice.
2 to 3 tablespoons cream, Fresh coriander leaves
Notes
You can make this quicker by using leftover Tandoori chicken. If need be, buy from your favourite take away and reheat it in this makhani sauce! You can use bone-in chicken legs and thighs.