TANDOORI BUTTER Chicken Recipe: What the Heck is That?

Tandoori Butter Chicken, the dish was developed in 1947 by the founders of Moti Mahal restaurant in Delhi, India. Butter Chicken was discovered by chance, when the leftover chicken was mixed in a tomato gravy, with a generous quantity of butter and cream. The combination was an instant hit and since then Butter Chicken has become a favorite cuisine across the world.
Tandoori Chicken - 1 full
Butter - 2 tablespoon
Cream - 1/4 cup
Onion - 1 no. grated
Ginger-Garlic paste - 1 teaspoon
Tomato puree - 1/4 cup
Red chilli powder - 1/2 teaspoon
Green chillies - 2 no's chopped
Coriander leaves - 2 tablespoons chopped
salt to taste
Preparation Method:
Heat a generous quantity of butter in a pan, add the grated onions and fry until golden brown.
Add the ginger & garlic paste and fry for a minute, then add the tomato puree.
Add the chilli powder, salt, coriander leaves, green chillies, and fry.
Turn the gas flame to low and by making sure that the mix does not boil add the cream stirring constantly.
After cooking for a minute more, turn off the gas, the butter chicken sauce is ready.
Cut the tandoori chicken into 6 pieces and arrange in an ovenproof dish.
Pour the butter chicken sauce on it.
Heat in a preheated oven at 180C/350F for 20 minutes.
After 20 minutes your Tandoori Butter Chicken is Ready !! Enjoy hot Tandoori Butter Chicken with any form of Rice or with Naanrumali roti, or any other Indian breads.
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