Directions
- 1Place fresh tomatoes, whole spices (cinnamon, cloves, black cardamom, green cardamom, bay leaf), deggi mirch, cashews, peanuts, water, melted butter, onions, ginger, and green chilies into a large cooking pot.
- 2Boil the mixture for approximately 30 minutes until the tomatoes are soft.
- 3Once cooled, blend the boiled ingredients into a smooth paste.
- 4Strain the blended mixture through a sieve to remove any coarse particles, ensuring a smooth gravy.
- 5Heat a copper pot and add white butter.
- 6Add minced garlic, green chillies, a little more deggi mirch, green cardamom, black cardamom and cinnamon sticks to the melted butter and sauté.
- 7Add the prepared tomato-cashew gravy to the pot and mix well.
- 8Add fresh cream and milk to the gravy to achieve desired consistency and richness.
- 9In a separate frying pan, add cream and Tandoori chicken pieces and sauté them.
- 10Add the gravy to the sautéed Tandoori chicken and mix thoroughly.
- 11Serve the butter chicken topped with a dollop of butter and fresh cream.
Ingredients
- 7 kg Fresh Tomatoes
- Whole Spices
- Cinnamon Stick
- Cloves
- Black Cardamom
- Green Cardamom
- Bay Leaf
- Deggi Mirch (Red Chili Powder)
- 0.75 kg Cashews
- Peanuts
- Water
- Melted Butter
- Onions
- Ginger
- Green Chillies
- 0.5 kg White Butter
- Garlic
- Fresh Cream
- Milk
- Tandoori Chicken
Equipment
Large cooking potBlenderSieveFrying panLadle
Tips
- The flavor profile heavily relies on garlic, cinnamon, and green cardamom.
- The smoothness of the gravy comes from proper straining after blending.
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