Hi guys,

        Welcome back to my blog with new food and recipe.

     Today I am going writing about NORTH INDIAN delicious, Creamy, smooth and  Buttery. Tandoori roasted chicken in spiced tomato, Creamy and Buttery sauce. It is started from Delhi moti Mahal restaurant by Kundan Lal jaggi.

INGREDIENTS 

FOR GRAVY 

• 1 cup of onion slice
• 4 cup of bowl tomato cut
• 3 to 4 number of green chilly
• 10 number of Kashmiri chilly whole
• 2 inch of ginger
• 10 no. of garlic cloves
• 1 cup of whole cashewnut
• Whole garam masala

1. Cinnamon - 2 inch 3 to 4 number
2. Cardamom - 5 to 6 number
3. Cloves - 2 to 3 number
4. Bayleaf - 3 to 4 number

• Salt to taste
• Kashmiri chilly powder
• Cummin powder
• Dry Fenugreek leaf crushed
• Garam masala powder
• Sugar / Honey
• Butter
• Cream

FOR TANDOORI ROASTED CHICKEN 

• 300 gm of boneless cube piece chicken
• 2 tbsp of Ginger garlic paste
• 1 tsp of black salt
• ½ tsp of chaat masala
• 1 tsp of salt
• 2 number of lemon juice
• 2 tbsp of Kashmiri chilly powder
• ½ tsp of turmeric powder
• ½ tsp of cummin powder
• 1 tsp of dry Fenugreek leaf
• ½ tsp of garam masala powder
• 2 tsbp of Mustard oil
• 5 tbsp of curd

METHOD 

• Take a handi put onion, tomato, green chilly, k chilly whole, ginger, garlic and cashewnut. Add some water and boil well.
• After boiled all thing stain in a colander and keep aside boiled water in a separate pot.
• Wait till boiled thing cooldown.
• Take a bowl add all ingredients of Tandoori R Chicken masala mix well together.
• Then add chicken in masala, keep aside for some time.
• Then boiled item put in jar and make smooth fine paste.
• Take a another handi add oil, wait for oil heating.
• Then add whole garam masala wait till fragnance come out of garama masala.
• Then add paste in handi. Saut it for some time.
• Then add spices and cooked till oil goes separately from gravy.
• Keep stiring at cooking time.
• Now cooked chicken in tandoor or oven.
• Then add little bit water in gravy. Cooked for 5 min.
• After that add cooked chicken in gravy , cook for another 5 min.
• At last add cream and butter.
• Now turn off the flame.
• Now our butter chicken ready, shift in curry bowl.
• Serve hot with tandoori roti, chappati and tandoori nan.
• Garnish with cream and little bit coriander leaf.

Try at your home, and share your experience in comment box.

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