Mangalorean Recipes

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Butter Chicken

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Quantity Measure Ingredients Description
1 Kilogram Chicken Recipe Base
1 Teaspoon Lime Juice For rubbing on Chicken
1 Tablespoon Chilly Powder, Red For rubbing on Chicken
1 Salt-Spoon Salt For rubbing on Chicken
1 Teaspoon Butter For rubbing on Chicken
  As Required Salt For Marinating
2 Tablespoon Ginger Paste For Marinating
1 Tablespoon Curds For Marinating
2 Teaspoon Cooking Oil For Marinating
2 Tablespoon Garlic Paste For Marinating
1 Teaspoon Chilly Powder, Red For Marinating
1 Teaspoon Lime Juice For Marinating
1 Teaspoon Chillies Green For Gravy -chopped.
100 Ml. Milk Cream For Gravy (or Malai)
1 Salt-Spoon Salt For Gravy
1 Teaspoon Chilly Powder, Red For Gravy
2 Teaspoon Sugar For Gravy
50 Grammes Butter For Gravy
1 Teaspoon Garlic Paste For Gravy
400 Grammes Tomato Puree For Gravy
1/2 Teaspoon Garam-Masala For Gravy
Half Teaspoon Kasoori Methi Leaves For Gravy
1 Teaspoon Ginger Paste For Gravy
  As Required Cinnamon Crushed For Gravy
  As Required Cloves (spice) Crushed For Gravy
  As Required Cardamoms Crushed For Gravy
  As Required Pepper Corns Crushed For Gravy


1.1.Make incisions with a sharp knife on breast and leg pieces of the chicken. Now rub it in the above mentioned mixture and leave it aside for half an hour.

2.Hang curds in a muslin cloth for 15-20 minutes and drain out all the water (whey). Mix all the Marinating ingredients to the curds left in the muslin cloth. Apply this marinade onto the chicken pieces and refrigerate for 4-5 hrs.

3. Put the chicken on to the skewers and cook in a moderately hot tandoor or a preheated oven (200 degrees C or 400 degree F) until almost done. Baste it with butter and cook for another 3 minutes. Remove and keep aside.

4. Heat butter in a pan. Add whole garam masala (crushed pepper corns, cinnamon, cloves and cardamom) , let it crackle and then add Ginger- Garlic paste, and chopped green chilies. Cook for 2 minutes.

5.Add tomato puree, red chili powder, garam masala powder, salt and one cup of water. Bring it to a boil. Reduce heat and simmer for 10 minutes. Add sugar and Kasoori (dried fenugreek leaves) methi.

6. Add cooked Tandoori chicken pieces. Simmer for 5 minutes and then add fresh cream and Serve Hot.


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