Loading...

In a bowl, combine the chicken pieces with 1/2 teaspoon of salt, 1/4 teaspoon of turmeric, 1/4 teaspoon of paprika, and 1 tablespoon of olive oil. Mix thoroughly to ensure the chicken is evenly coated.

Heat 1 tablespoon of ghee in a large pan or wok over medium-high heat. Once hot, add the seasoned chicken pieces, ensuring not to overcrowd the pan. Cook in batches if necessary to allow the chicken to crust rather than steam.

Once the chicken is crusted on the underneath and cooked through, remove it from the pan and set aside.

Add the remaining 1 tablespoon of ghee to the same pan. Once melted, add the cumin seeds and cook for about 30 seconds until fragrant.

Add the diced red onion, sliced garlic, and sliced ginger to the pan. Sauté for 3-4 minutes until the onion softens.

Stir in the chopped green chili (if using) and cook for another minute.

Squeeze in the tomato puree, then add the tandoori powder, coriander powder, and garam masala. Mix well and cook for 2-3 minutes, stirring constantly, until the spices are fragrant and the mixture achieves a rich red color.

Add 2 tablespoons of water to the pan to dilute the spice mixture and prevent it from burning. Stir until well combined.

Add the red bell pepper pieces and 1/4 teaspoon of salt to the pan. Cook for 2-3 minutes until the bell peppers are slightly tender-crisp.

Stir in the tamarind paste and mix thoroughly into the sauce.

Return all the cooked chicken to the pan and mix it with the sauce, ensuring the chicken is well coated.

Add the cooked and cooled Basmati rice to the pan. Add 1/2 teaspoon of salt (or to taste).

Mix all the ingredients thoroughly with the rice until everything is well combined and the rice is evenly coated with the tandoori sauce. Continue to cook for 2-3 minutes, stirring occasionally, to heat the rice through.

Stir in the fresh chopped coriander. Give the pan a final shake or stir to mix everything one last time before serving.


In a bowl, combine the chicken pieces with 1/2 teaspoon of salt, 1/4 teaspoon of turmeric, 1/4 teaspoon of paprika, and 1 tablespoon of olive oil. Mix thoroughly to ensure the chicken is evenly coated.

Heat 1 tablespoon of ghee in a large pan or wok over medium-high heat. Once hot, add the seasoned chicken pieces, ensuring not to overcrowd the pan. Cook in batches if necessary to allow the chicken to crust rather than steam.

Once the chicken is crusted on the underneath and cooked through, remove it from the pan and set aside.

Add the remaining 1 tablespoon of ghee to the same pan. Once melted, add the cumin seeds and cook for about 30 seconds until fragrant.

Add the diced red onion, sliced garlic, and sliced ginger to the pan. Sauté for 3-4 minutes until the onion softens.

Stir in the chopped green chili (if using) and cook for another minute.

Squeeze in the tomato puree, then add the tandoori powder, coriander powder, and garam masala. Mix well and cook for 2-3 minutes, stirring constantly, until the spices are fragrant and the mixture achieves a rich red color.

Add 2 tablespoons of water to the pan to dilute the spice mixture and prevent it from burning. Stir until well combined.

Add the red bell pepper pieces and 1/4 teaspoon of salt to the pan. Cook for 2-3 minutes until the bell peppers are slightly tender-crisp.

Stir in the tamarind paste and mix thoroughly into the sauce.

Return all the cooked chicken to the pan and mix it with the sauce, ensuring the chicken is well coated.

Add the cooked and cooled Basmati rice to the pan. Add 1/2 teaspoon of salt (or to taste).

Mix all the ingredients thoroughly with the rice until everything is well combined and the rice is evenly coated with the tandoori sauce. Continue to cook for 2-3 minutes, stirring occasionally, to heat the rice through.

Stir in the fresh chopped coriander. Give the pan a final shake or stir to mix everything one last time before serving.
