Tandoori Butter Chicken Recipe

Tandoori butter chicken is a classic Indian dish that is rich, creamy, and full of flavor. This recipe is perfect for special occasions or just a cozy night in. With the right ingredients and techniques, you can create this mouthwatering meal right in your own kitchen.

Ingredients

• 1.5 kg (3.3 lbs) chicken breast or thighs, cut into bite-size pieces
• 1 cup plain yogurt
• 1/4 cup tandoori masala powder
• 1/4 cup lemon juice
• 1/4 cup vegetable oil
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger
• 2 teaspoons salt
• 1/2 teaspoon cayenne pepper (optional, for a spicier version)
• 1 cup unsalted butter
• 1 large onion, finely chopped
• 2 medium tomatoes, finely chopped
• 1 cup heavy cream
• 2 tablespoons honey
• 2 teaspoons garam masala powder
• 1/2 teaspoon black pepper
• Fresh cilantro, chopped (for garnishing)

Instructions

1. In a large bowl, combine yogurt, tandoori masala powder, lemon juice, vegetable oil, garlic, ginger, salt, and cayenne pepper (if using). Mix well until smooth.
2. Add the chicken pieces to the marinade and mix well, ensuring that all the chicken is well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight for the best flavor.
3. Preheat your oven to 220°C (425°F). Line a baking sheet with aluminum foil and lightly grease it with cooking spray.
4. Remove the chicken from the marinade, shaking off any excess, and place the chicken pieces on the prepared baking sheet in a single layer.
5. Bake the chicken for 20-25 minutes, or until it is cooked through and slightly charred on the edges. Remove from the oven and set aside.
6. In a large pan over medium heat, melt the butter and sauté the chopped onion until it is soft and translucent.
7. Add the chopped tomatoes, honey, and garam masala powder to the pan and cook for 5-7 minutes, stirring occasionally, until the tomatoes are soft and the mixture has thickened.
8. Stir in the heavy cream and black pepper, and bring the mixture to a simmer. Cook for 2-3 minutes until the sauce has thickened.
9. Add the baked chicken pieces to the pan and stir gently to coat the chicken evenly with the sauce. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
10. Remove the pan from the heat and sprinkle with chopped cilantro. Serve the tandoori butter chicken over steamed basmati rice or with warm naan bread.

Tips

• Marinating the chicken overnight will enhance the flavors and tenderness of the chicken.
• You can use a combination of chicken breast and thighs for a more varied texture.
• If you don’t have a tandoori masala powder, you can make your own by combining paprika, cumin, coriander, turmeric, garlic powder, ginger powder, and cayenne pepper.
• For a healthier version, use low-fat yogurt and reduce the amount of butter and heavy cream.
• Serve the tandoori butter chicken with a side of raita or cucumber yogurt salad for a refreshing balance to the spicy dish.

Nutrition Information (per serving)

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