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 CHICKENIngredients¾ cup mango puree750 grams chicken leg boneless, cut into 1 inch pieces1 tbsp ginger-garlic paste1 tbsp lemon juiceSalt taste ½ cup hung yogurt½ tsp turmeric powder1 tsp garam masala powder½ tsp yellow chilli powder½ tsp cumin powder2 tbsps mustard oilGravy6 medium yellow tomatoes2 tbsps oil + for grilling4-5 green cardamoms1 blade mace4-5 garlic cloves6-8 cashew nutsSalt to taste1 bay leafMelted butter for basting½ tsp yellow chilli powder¼ cup grated khoya/mawa¼ tsp roasted dried fenugreek leaves (kasuri methi) powder¼ cup fresh cream + for garnish2 tbsps butter1 tbsp honeyRipe mango wedge for garnishFresh mint sprigs for garnishSilver warq for garnish Method1. 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 them4. 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.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comTo get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor