मँगो बटर चिकन | Mango Butter Chicken | Sanjeev Kapoor Khazana

is among the most popular Indian dishes, and mangoes are the pride of India! So, let's integrate both of these together and make a tasty out of it!



3/4 cup mango puree
750 grams chicken leg boneless, cut into 1 inch pieces
1 tbsp ginger-garlic paste
1 tbsp lemon juice
Salt taste
1/2 cup hung yogurt
1/2 tsp turmeric powder
1 tsp garam masala powder
1/2 tsp yellow chilli powder
1/2 tsp cumin powder
2 tbsps mustard oil
6 medium yellow tomatoes
2 tablespoons 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
1/2 tsp yellow chilli powder
1/4 cup grated khoya/mawa
1/4 tsp roasted dried fenugreek leaves (kasuri methi) powder
1/4 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


1. Take chicken in a large bowl. Add ginger-garlic paste, lemon juice and salt and blend well. Keep this in the refrigerator for thirty minutes.
2. For the 2nd marination, include hung yogurt, turmeric powder, garam masala powder, yellow chilli powder, cumin powder and mustard oil into the chicken mix and blend each chicken piece is covered with the masala. Location this back in the fridge to marinade for 1 hour.
3. Cut the leading and the dispose of the eye of the yellow tomatoes and roughly slice them
4. To make the gravy, heat oil in a pan. Add green cardamoms, mace and garlic and sauté well.
5. Add tomatoes, and blend well. Include cashew nuts and mix well. Add salt, mix and for 1-2 minutes.
6. Stir in the bay leaf, cover and continue to prepare 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 the other side for 3-4 minutes also. Baste with butter in between. Continue to prepare till the chicken is cooked entirely.
9. Add mango puree and yellow chilli powder into the tomatoes mix. Mix well and cook for 1 minute.
10. Discard the bay leaves and mace blade and switch the heat off. Mix the mix to a great mix with the assistance of electrical hand mixer.
11. Strain the mixture into the exact same pan. Change the heat on and cook for 1-2 minutes or till concerned a boil.
12. Include khoya and mix well. Prepare for 1-2 minutes.
13. Adjust the salt, dried fenugreek leaves powder and fresh cream and blend well. Add the chicken and mix, cook for 3-4 minutes on medium heat.
14. Include butter and blend well. Change 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.

Click to Subscribe:
For more dishes:
To get on your Google or Alexa devices, click on this link:
Finest prepared in Wonderchef Kitchenware.
Purchase Now on:


मँगो बटर चिकन | | Sanjeev Kapoor Khazana

You May Also Like

About the Author: Yvette Cook


  1. Ye ghor paap hai….. Nhi chicken khana nahi…. Us main Mango daalna paap hai 😁😁😁😁❤️

  2. Delicious 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻

  3. ❤️ Ishwar Aap Ka Kalyan Karen ❤️ Aap Lucknow Ka Gahna Hain ❤️ Lucknow Ko Din Rat Aage Badaiye ❤️🌹🍁🌻🌸🍂🌺💮🌼💐🌷👏🙏

Leave a Reply

Your email address will not be published. Required fields are marked *