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Indian Butter Chicken

This dish is a harmonious blend of succulent tandoori chicken marinated to perfection, swimming in a rich, aromatic gravy made with a symphony of spices. Dive into the world of Indian cuisine and let the flavors dance on your palate, creating a memorable dining experience that will transport you straight to the heart of India.
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Ingredients
  

Shredded Tandoori Chicken:

  • 300 grams or 2 thick chicken breasts about 0.66 lb
  • 1/2 cup yogurt
  • 1/2 tsp salt
  • 1/2 tsp chilli powder
  • 1/2 tsp roasted cumin powder
  • 1/2 tsp turmeric powder
  • 2 tbsp hot oil
  • 1 tsp grated ginger
  • 1 tsp grated garlic
  • 1 tbsp regular salted butter 15 grams

Butter Chicken (Murg Makhani) Gravy:

  • 6-7 tbsp regular salted butter
  • 1 1/2 cup thinly sliced red onions about 200 grams
  • 1 tsp grated ginger
  • 1 tsp grated garlic
  • 4 cups roughly chopped tomatoes about 500 grams
  • Salt to taste
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1 cup water
  • 1/4 cup cream
  • 1/4 cup kasoori methi dried fenugreek leaves

Instructions
 

  • Tandoori Chicken Marinade: Mix all marinade ingredients, coat chicken, and refrigerate for 50-60 minutes.
  • Butter Chicken Gravy: Caramelize onions, add ginger, garlic, tomatoes, and spices. Cook until thickened. Let it cool for 15-20 minutes.
  • Shredded Tandoori Chicken: Roast marinated chicken in a preheated oven, shred, and mix in the marinade. Cook for an additional 5-7 minutes.
  • Blended Gravy: Blend the cooled onion-tomato mix, return to the pan, add water, and simmer for 2-3 minutes.
  • Assembling: Add shredded chicken, kasoori methi, cream, remaining butter. Mix well and cook for 1-2 minutes. Serve hot.