Butter Chicken with Tandoori Mayo

best non-veg restaurant Today, we are going to share with you an amazing recipe that you enjoy in the best non-veg restaurant wherever you go for lunch or dinner, Butter Chicken with Tandoori Mayo.

BEST NON VEG RESTAURANT BUTTER CHICKEN WITH TANDOORI MAYO

Preparation Time – 120 Minutes; Cooking Time – 60 Minutes: Total Time – 180 Minutes

Here are the ingredients and its recipe.

INGREDIENTS:  BEST NON VEG RESTAURANTBEST NON VEG RESTAURANT

1. 400 grams boneless chicken cubed to bite-sized

2. Butter and oil as required

3. For chicken Marination

4. 2 tbsp Tandoori Mayo

5. 1 tbsp cumin seeds, red chili powder

6. ½ tbsp turmeric powder

7. ¾ tbsp ginger and garlic grated

8. 1 tbsp lemon juice

9. 2 tbsp curd

10. 1 tsp salt

     

    For Gravy:

     

11. 2 onions chopped

12. 5 tomatoes chopped

13. 1 cup water

14. 1 tsp turmeric powder, red chili powder and coriander powder

15. ½ teaspoon cumin powder

16. ½ inch ginger

17. 2 tbsp butter

18. ½ tsp sugar

19. 1 tbsp tandoori mayo

20. 4 tbsp fresh cream

21. 1 tsp oil

     

    For Garnishing:
    

22. Coriander leaves

23. 1 tsp fresh cream

24. 1 tbsp salted butter

    
    Directions

     

    1. In a mixing bowl, add the chicken pieces and all the ingredients mentioned in the marination list above. Mix them well by applying the marinade to the chicken pieces. Leave it aside in the refrigerator for at least 2 hours. 

    2. Once the chicken gets marinated, put it outside the refrigerator and prepare the gravy. 

    3. Heat a Kadai and add 2 teaspoons of oil. Once the oil is heated, add 2 tablespoons of butter and wait for it to melt. Then, add the marinated chicken and fry in batches till cooked. 

    4. After they are cooked well, remove them and place them aside. 

    5. To prepare tomato gravy for the butter chicken, boil the tomatoes for 10 minutes. After they cool down, add the mixer along with chopped onion and make a puree.

    6. In the pan, add a teaspoon of oil and 2 tablespoons of butter. After the butter melts, add ginger and green chilies and sauté for 2 minutes.

    7. Add turmeric powder, red chili powder, cumin powder, and coriander powder one by one and saute till they mix well and are aromatic. Thereafter, pour the tomato and onion puree and mix well. 

    8. Simmer on low flame till oil rises to the surface of the gravy and the color of the gravy changes. Thereafter, add the chicken tikka and add sugar, and mix. 

    9. Simmer the gravy for 10 minutes. Adjust salt. Now add fresh cream and tandoori mayo, mix and simmer for 5 minutes.

    10. Garnish with cream, a knob of butter, and coriander leaves. It’s ready to be tasted.

    Don’t forget to cook this and enjoy it with your family. Also, to explore the best non-veg restaurant of Ahmedabad, Café Upper Crust, to enjoy some more non-veg dishes.