Lunch
Butter Chicken With Tandoori Mayo Recipe Made Easy
Butter Chicken With Tandoori Mayo Recipe Made Easy is a delicious Lunch dish that can be prepared in just 0 minutes....
⏱️
120 Min Prep
🔥
60 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 400 grams Boneless chicken - cubed to bite size (2-inches)
- Butter - as required
- Sunflower Oil - as required
- 2 tablespoon Del Monte Tandoori Mayo
- 1 tablespoon Cumin powder (Jeera)
- 1 tablespoon Coriander Powder (Dhania)
- 1 tablespoon Red Chilli powder
- 1/2 tablespoon Turmeric powder (Haldi)
- 3/4 tablespoon Ginger - grated
- 3/4 tablespoon Garlic - grated
- 1 tablespoon Lemon juice
- 2 tablespoon Curd (Dahi / Yogurt)
- 1 teaspoon Salt
- 2 Onion - chopped
- 5 Tomatoes - chopped
- 1 cup Water
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red Chilli powder
- 1 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Cumin powder (Jeera)
- 1/2 inch Ginger - peeled and finely chopped
- 1 Green Chilli - finely chopped
- 2 tablespoon Butter
- 1/2 teaspoon Sugar
- 1 tablespoon Del Monte Tandoori Mayo
- 4 tablespoon Fresh cream
- 1 teaspoon Sunflower Oil
- Coriander (Dhania) Leaves
- 1 teaspoon Fresh cream
- 1 tablespoon Butter
Instructions
1
To prepare dairy spread Chicken With Tandoori Mayo method, first steep the chicken.
2
In a mixing mixing bowl, toss in the chicken pieces and all the components mentioned in "For Marination" list.Combine all the components together and liquidize well by applying the marinade to the chicken pieces.Close this mixing bowl and leave it in the refrigerator for at least 2 hours.After the chicken gets marinated and when it is time to make the curry base, keep the marinated chicken out from the freezer.Now to prepare the cooking vessel fried chicken tikkas/kebabs, bring to temperature a kadai/wok with 2 teaspoon fat.
3
Once the fat is heated, toss in 2 tablespoon dairy spread and wait for it to thaw.After dairy spread gets melted, toss in the marinated chicken pieces and shallow fry in batches till they are cooked.
4
toss in more dairy spread if needed while frying.After frying remove the chicken kebabs/tikka and keep aside.To prepare tomato curry base for the dairy spread chicken, bubble the tomatoes for 10 mins in a cup of liquid and switch off the gas.After cooling, toss in this to a mixer along with finely sliced shallot and grind to a thin puree.In the cooking vessel, toss in a teaspoon of fat and 2 tablespoons dairy spread.
5
After the dairy spread melts, toss in ginger and green chillies and saute for 2 mins.toss in the seasoning powders (turmeric ground mix, red chili ground mix, cumin ground mix and coriander ground mix) one by one and saute till they liquidize well and are scented.Now stream in the tomato and shallot puree and liquidize well with spices.low-boil on low flame till fat rises to the surface of the curry base and the color of the curry base changes.toss in the chicken tikka pieces and liquidize well.
6
toss in 1/2 teaspoon sweetener and liquidize well.low-boil the curry base for 10 mins.
7
Adjust table salt.
8
Now toss in raw froth and Delmonte tandoori mayo, liquidize and low-boil for 5 mins.top with froth, a knob of dairy spread and coriander leaves.
9
offer with steamed Basmati rice, Naan or Pudina Tawa Paratha.
Recipe Information
Cuisine
North Indian Recipes
North Indian Recipes
Course
Lunch
Lunch
Diet
Vegetarian
Vegetarian
Total Time
180 mins
180 mins
Recipe Time chart
Preparation Time
120 minsCooking Time
60 minsTotal Time
180 minsMaster Chef
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