Butter chicken is one of the most popular Indian dishes, and mangoes are the pride of India! So, let’s combine both of these together and make a delicious recipe out of it!
MANGO BUTTER CHICKEN
Ingredients
¾ cup mango puree
750 grams chicken leg boneless, cut into 1 inch pieces
1 tbsp ginger-garlic paste
1 tbsp lemon juice
Salt taste
½ cup hung yogurt
½ tsp turmeric powder
1 tsp garam masala powder
½ tsp yellow chilli powder
½ tsp cumin powder
2 tbsps mustard oil
Gravy
6 medium yellow tomatoes
2 tbsps oil + for grilling
4-5 green cardamoms
1 blade mace
4-5 garlic cloves
6-8 cashew nuts
Salt to taste
1 bay leaf
Melted butter for basting
½ tsp yellow chilli powder
¼ cup grated khoya/mawa
¼ tsp roasted dried fenugreek leaves (kasuri methi) powder
¼ cup fresh cream + for garnish
2 tbsps butter
1 tbsp honey
Ripe mango wedge for garnish
Fresh mint sprigs for garnish
Silver warq for garnish
Method
1. Take chicken in a large bowl. Add ginger-garlic paste, lemon juice and salt and mix well. Keep this in the refrigerator for 30 minutes.
2. For the second marination, add hung yogurt, turmeric powder, garam masala powder, yellow chilli powder, cumin powder and mustard oil into the chicken mixture and mix each chicken piece is covered with the masala. Place this back in the refrigerator to marinate for 1 hour.
3. Cut the top and the discard the eye of the yellow tomatoes and roughly chop them
4. To make the gravy, heat oil in a pan. Add green cardamoms, mace and garlic and sauté well.
5. Add tomatoes, and mix well. Add cashew nuts and mix well. Add salt, mix and cook for 1-2 minutes.
6. Stir in the bay leaf, cover and continue to cook for 10-15 minutes or till the tomatoes turn soft.
7. Thread the chicken on to skewers.
8. Heat oil in a non-stick electric griller. Place the skewers on it and grill on high heat for 3-4 minutes, flip and cook the other side for 3-4 minutes as well. Baste with butter in between. Continue to cook till the chicken is cooked completely.
9. Add mango puree and yellow chilli powder into the tomatoes mixture. Mix well and cook for 1 minute.
10. Discard the bay leaves and mace blade and switch the heat off. Blend the mixture to a fine mixture with the help of electric hand blender.
11. Strain the mixture into the same pan. Switch the heat on and cook for 1-2 minutes or till come to a boil.
12. Add khoya and mix well. Cook for 1-2 minutes.
13. Adjust the salt, dried fenugreek leaves powder and fresh cream and mix well. Add the chicken and mix, cook for 3-4 minutes on medium heat.
14. Add butter and mix well. Switch the heat off and add honey and mix well.
15. Transfer to the serving bowl and garnish with ripe mango wedge, mint sprig, fresh cream and silver warq.
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