Chicken Tandoori Masala Recipe
Being a foodie I love cooking. I watch 3-4 cooking videos, blogs and then mix and match all the styles which suits my needs of taste and time. I improvise to make my dishes as tasty and healthy it can be.
Chicken Tandoori Masala is one of the most popular and favorite Indian household curry. To save time and effort I haven’t used Tandoor/Oven to cook the chicken. I have also abstained from the use of heavy cream in this dish to make it a tad bit healthier.
Ingredients
Marination
Chicken- 4-5 legs/ 1 breast
Low fat yogurt- 1/2 cup
Finely chopped garlic- 4-5 cloves
Finely chopped ginger- 1 1/2 tsp
Ginger garlic paste- 1/2 tsp
Lime Juice- 1-2 tsp
Cube chopped small onion -1 qty
Cube chopped bell pepper- 1/2 qty
Kashmiri Mirchi Powder- 2-3 tsp
Jeera Powder- 1tsp
Dhania Powder- 1sp
Tandoori Chicken Powder- 2-3 tsp
Salt- 1 tsp
Gravy
Bay leaves- 2 qty
Anise seed- 1qty(if big slice half)
Cardamom- 1qty
Clove- 2 qty
Peppercorns- 5 qty(optional if you like the taste)
Finely chopped onion- 1-2 medium size
Ginger Garlic paste- 1- 1 1/2 tsp
Puree tomato- 2-3 medium size
Tomato ketchup- 2 tsp
Salt- 1tsp(as per taste)
Kashmiri Mirchi Powder- 1-2 tsp(as per taste)
Jeera Powder- 1/2 tsp
Dhania Powder- 1/2 tsp
Tandoori Chicken Powder- 1 – 1 1/2 tsp
Ghee- 2-3 tsp
Kasoori Methi- 2-3 tsp
Instructions
- Mix all the marination ingredients to marinate the chicken and keep it in the fridge for 1 hour minimum. Don’t forget to slit the chicken pieces for better taste.
- Heat a non stick pan and apply 1/2-1 tsp ghee covering the surface of the pan. Separate the marinated chicken and cook it in the pan in medium heat for 15 minutes.
Alternatively you can use a tandoor or oven to cook the chicken. Keep the oven at 400 F and cook for 40 minutes changing sides at 25 minute mark.
- As you will see brown burn marks on one side of the chicken turn it with a tong and cook it for 10 more minutes in low- medium heat. The chicken will be cooked
- Once the chicken is cooked take it out of the pan and fry the cubes of marinated onion and bell pepper for 5-10 mins till you see brown burn marks.
- For gravy use 2tsp of ghee and add the whole garam masala(clove, cardamom, bay leaf, anise seed, peppercorn). Add onion to it and cook till golden brown. Add ginger garlic and cook it till the raw smell goes, then add the tomato purée. Cover and cook in medium heat till you see the ghee separated from tomato and on the surface. Add powder masala and cover and cook again in low- medium heat for 3-5 mins. Make sure the masala is not stuck and burnt in the bottom.
Add tomato sauce(optional). - Add the cooked chicken and onion bell pepper cubes in the gravy. Cook for some time, taste if it’s too sour add some water as per your gravy requirement. You can add more Kashmiri Mirch powder and tandoori masala if not spicy. Let the chicken cook in the gravy for like 5-7 mins.
Optionally you can add heavy cream now.
- At last add crushed dried kasoori methi on top and mix it well.