Butter chicken recipe made with leftover tandoori chicken

butter chicken recipe

As one of our friends was expected for dinner to our place, I wanted to cook something simple, delicious and fast.

For lunch we had tandoori chicken. So, the perfect, quick, easy and delicious recipe that came in my mind was Butter chicken with leftover tandoori chicken.

This is great about tandoori chicken that you can reuse it and turn it into a delicious butter chicken dish. Yum! Our friend loved it.

I have cooked in the past butter chicken without tandoori chicken already made, but the taste is just not the same. I think one of the secrets for a perfect butter chicken is tandoori chicken – using the grilled chicken with spiced yogurt marinade.

This recipe is not the healthiest recipe but for an occasional treat, this is definitely a hit!

Step by Step Butter Chicken Recipe

 

In a pan heat oil and add chopped onion. Fry for about 4 minutes until it starts to change colour.

Add tomatoes puree, mix and let it cook for 2-3 minutes. Once the tomatoes released its juices, add ginger garlic paste, salt and all the powder spices. Let it cook until oil starts to separate.

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Now add cashew nuts paste, stir fry for one minute.

Add tandoori chicken and 2 cups of water. Mix well and bring to a boil then lower the flame and cover the pot with a lid. Let it simmer for 10 minutes.

After 10 minutes, add butter and stir together. Add 1 tbsp fresh cream. Now the butter chicken is ready to serve!

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Place the butter chicken into a serving bowl, drizzle a bit of extra fresh cream and garnish with green chillies and coriander leaves. Serve it hot with steamed rice, jeera rice or naan.

5.0 from 1 reviews
Butter chicken recipe made with leftover tandoori chicken
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
What you need
  • 250 gm tandoori chicken;
  • 1 onion chopped;
  • 3 tomatoes pureed;
  • 1 tsp ginger garlic paste;
  • 4-5 tbsp butter;
  • 15 cashew nuts paste;
  • 1 tbsp fresh cream;
  • 1 green chilli;
  • ¼ tsp red chilli powder;
  • 1 tbsp garam masala;
  • 1 tsp cumin powder;
  • 1 tsp fenugreek powder;
  • 1 tbsp fresh coriander;
  • oil;
  • salt;
  • 2 cups of water.
Method
  1. In a pan heat oil and add chopped onion. Fry for about 4 minutes until it starts to change colour.
  2. Add tomatoes puree, mix and let it cook for 2-3 minutes. Once the tomatoes released its juices, add ginger garlic paste, salt and all the powder spices. Let it cook until oil starts to separate.
  3. Now add cashew nuts paste, stir fry for one minute.
  4. Add tandoori chicken and 2 cups of water. Mix well and bring to a boil then lower the flame and cover the pot with a lid. Let it simmer for 10 minutes.
  5. After 10 minutes, add butter and stir together. Add 1 tbsp fresh cream. Now the butter chicken is ready to serve!
  6. Place the butter chicken into a serving bowl, drizzle a bit of extra fresh cream and garnish with green chillies and coriander leaves. Serve it hot with steamed rice, jeera rice or naan.

 

 

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