Butter chicken with tandoori pieces is a delicious dish that combines the rich flavors of butter chicken with the smoky, charred taste of tandoori chicken. Here’s how you can make it:
Ingredients:
For the Tandoori Chicken:
- 500g chicken pieces (preferably boneless thigh or breast pieces)
- 1 cup yogurt
- 1 tablespoon ginger-garlic paste
- 1 tablespoon tandoori masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- Juice of 1 lemon
- Salt to taste
- 2 tablespoons vegetable oil or ghee
For the Butter Chicken Gravy:
- 3 tablespoons butter
- 2 tablespoons oil
- 1 large onion, finely chopped
- 2 teaspoons ginger-garlic paste
- 2 large tomatoes, pureed
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1/2 cup heavy cream
- 1/2 cup cashew paste (soak 1/4 cup cashews in hot water and blend)
- 1 tablespoon kasuri methi (dried fenugreek leaves)
- Salt to taste
- Fresh coriander for garnish
Instructions:
1. Marinate the Chicken:
- In a large bowl, mix yogurt, ginger-garlic paste, tandoori masala, turmeric powder, red chili powder, garam masala, cumin powder, lemon juice, and salt.
- Add the chicken pieces to the marinade and coat them well. Let it marinate for at least 1 hour (or overnight for best results).
2. Cook the Tandoori Chicken:
- Preheat your oven to 200°C (400°F).
- Arrange the marinated chicken pieces on a baking tray lined with parchment paper.
- Drizzle some oil or ghee over the chicken.
- Bake for 20-25 minutes or until the chicken is cooked through and slightly charred. Alternatively, you can grill or pan-fry the chicken.
3. Make the Butter Chicken Gravy:
- Heat butter and oil in a large pan over medium heat.
- Add the chopped onions and sauté until golden brown.
- Add ginger-garlic paste and cook for another 2 minutes.
- Pour in the tomato puree and cook until the oil separates from the masala (about 10 minutes).
- Add red chili powder, turmeric powder, coriander powder, and cumin powder. Cook for another 2-3 minutes.
- Stir in the cashew paste and cook for 5 minutes.
- Add the cooked tandoori chicken pieces to the gravy.
- Pour in the heavy cream and mix well. Simmer for 5-7 minutes.
- Crush the kasuri methi between your palms and add it to the gravy.
- Adjust salt to taste.
4. Serve:
- Garnish with fresh coriander and serve hot with naan, roti, or rice.
Enjoy your delicious butter chicken with tandoori pieces!
