Ingredients non vegetarian 4 servings

• ½ kg  (500 gms) skinless Chicken(you can use boneless if you want, I used the Chicken thigh and drumsticks  only)
• 1 lemon (juice)
• ½ tsp of red chili powder / cayenne pepper
• Salt  to taste
• 1 ½ cup of fresh hung curd
• 2 tbsp of heavy cream 
• 1 tbsp of ginger minced
• 1 tbsp of garlic minced
• 1 tbsp of kasuri methi/dried fenugreek leaves
• Pinch of red –orange food color
• 1 tsp of garam masala

• 4 medium fresh red tomatoes
• 1 cup tomato ketchup
• 2 big red onions puree
• 2 tbsp ginger paste
• 2 tbsp of garlic paste
• 3 tbsp white / unsalted butter
• 1 tbsp fresh cream
• Salt to taste
• 1 tsp red chili powder
• 3 tbsp fresh cashew nut paste
• ½ tsp turmeric powder
• 1 tsp dhania / coriander powder
• 1 tbsp kasuri methi / dried fenugreek leaves
• 2 tsp garam masala powder
• 1 bay leaf dry or fresh
• 2 cloves
• ½ tsp of sugar

Directions

1. Wash the chicken pieces well; poke them with fork for marinating well.
2. Take a zip lock bag and add marinating wet and dry items and shake it well.
3. Now add the chicken to it and toss, keep this in fridge aside(minimum 6-8 hrs or overnight)
4. Grill the chicken pieces for 40 minutes, 20 minutes each side by rubbing oil on each side.
5. For gravy paste now take 2 cups of water and boil now add fresh tomatoes (halved).
6. When they turn little soft remove from flame and throw the water in another bowl.
7. Cool the tomatoes and peel them and puree them. Keep it aside.
8. Now dip the cashews in warm water for 15 minutes and then make the paste of it.
9. Puree the blanched onions.
10. In a non stick pan heat the butter on low heat. (Let it melt slowly)
11.  Add the bay leaf and cloves.
12. When they change little color add ginger and garlic paste. Let the garlic cook for two minutes.
13. Add Onion paste and sauté till light brown.
14. Now add fresh tomato puree.
15. Stir it well and then add tomato ketchup.
16. Let it cook for 10 minutes so that it reduces down.
17. Add red color and chili powder.
18. Add crushed kasuri methi, coriander powder, turmeric powder, garam masala.
19. Now add the cashew paste and sugar and stir for two minutes.
20. Add salt to taste and a ½  cup of water (which was left for tomatoes to blanch) and let it cook on medium heat till you get the desired curry consistency.
21. Add the chicken pieces and simmer for 10 minutes on low heat with closed lid.
22. Garnish with fresh cream.
23. Serve the Butter  Tangri Chicken with Naan (Indian flat bread) or plain steamed rice.
TIP :-  To puree the onions for curry,  skin the onions and blanch them in hot water for 3 - 4 minutes then puree them to form a paste. It will give good paste rather dry oinions.

Comments

Meghna

I tried this recipe and it was too tangy for me because of the tomato ketchup. I would say that the gravy tasted more like marinara sauce and the chicken quantity should be doubled and everything else should be the same as mentioned in the recipe. It seemed like I had too much marinate and too little chicken. The same thing with the gravy. My husband seemed to like it as he loves Italian food. Thanks!

Chitra Ahluwalia Pal

Hi Shweta, Thanks, I know the onion puree gives it alltogether different taste.

shweta srivastava

hi, chitra .thanks for this recipe. Mine is also a bit same but i have made it with whole chicken. I liked the idea of onion puree as it gave a very good taste instead using paste of it.

vicky

This is such a long recipe who would have so much useless time to prepare this ? You are too obsessed with your recipes.

Dimps

Might taste good but too many things and a very long process that puts me off,sorry.