Tandoori Chicken Masala
Tandoori Chicken Masala
Ingredients
For the Chicken Marinade
- 1 kg chicken, cut into pieces
- 2 tablespoons hung curd
- 1 tablespoon ginger garlic paste
- 1 tablespoon salt
- 2 tablespoons Kashmiri chilli powder
- 1 tablespoon kasuri methi
- 1/2 teaspoon turmeric powder
- 1/2 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 tablespoon tandoori chicken masala
- 1 teaspoon garam masala
- 1 tablespoon lemon juice
For the Masala Gravy
- 3 tablespoons oil
- 2 onions, medium, chopped
- 1 cup tomato puree
- as needed water
For Finishing and Garnish
- 4 tablespoons malai, divided
- as needed coriander leaves, chopped, for garnish
- 1 piece charcoal, small
- a few drops oil, for smoking
Instructions
- 1
In a large bowl, combine the chicken pieces with Kashmiri chilli powder, kasuri methi, turmeric powder, coriander powder, cumin powder, tandoori chicken masala, garam masala, hung curd, salt, ginger garlic paste, and lemon juice. Mix thoroughly with your hands, ensuring all chicken pieces are well coated. Set aside to marinate.
⏱️ 5 min
- 2
Heat 3 tablespoons of oil in a large pan over medium-high heat. Once hot, add the marinated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Shallow fry the chicken until it is browned and cooked on the outside. Remove the fried chicken pieces from the pan and set them aside.
⏱️ 15 min
- 3
In the same pan with the remaining oil and any chicken juices, add the chopped onions. Cook the onions, stirring frequently, until they become soft and translucent, about 5-7 minutes.
⏱️ 7 min
- 4
Scrape any remaining chicken marinade from the bowl into the pan with the softened onions. Pour in the 1 cup of tomato puree. Stir well and cook the mixture, continuing to stir occasionally, until the oil begins to separate from the masala, indicating it's well cooked, about 8-10 minutes.
⏱️ 10 min
- 5
Add water to the pan, starting with about 1/2 cup, and stir to achieve your desired gravy consistency. Return the shallow-fried chicken pieces to the pan and stir to combine the chicken with the gravy.
⏱️ 3 min
- 6
Cover the pan with a lid and let the Tandoori Chicken Masala simmer for 10 minutes, allowing the flavors to meld and the chicken to finish cooking through.
⏱️ 10 min
- 7
After 10 minutes, uncover the pan and stir the chicken. Add 1 to 2 tablespoons of malai to the gravy and mix it in. Sprinkle chopped coriander leaves over the dish as a garnish.
⏱️ 2 min
- 8
For the smoky flavor (dhungar), place a small heat-proof bowl containing a burning charcoal piece directly in the center of the chicken curry in the pan. Pour a few drops of oil onto the hot charcoal to create smoke. Immediately cover the pan with the lid to trap the smoke, allowing it to infuse a smoky flavor into the chicken masala for 2-3 minutes. After this time, remove the lid and carefully take out the charcoal bowl.
⏱️ 3 min
- 9
Transfer the Tandoori Chicken Masala to a serving dish. Drizzle the remaining malai over the top for a rich finish before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tandoori Chicken Masala
For the Chicken Marinade
- 1 kg chicken, cut into pieces
- 2 tablespoons hung curd
- 1 tablespoon ginger garlic paste
- 1 tablespoon salt
- 2 tablespoons Kashmiri chilli powder
- 1 tablespoon kasuri methi
- 1/2 teaspoon turmeric powder
- 1/2 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 tablespoon tandoori chicken masala
- 1 teaspoon garam masala
- 1 tablespoon lemon juice
For the Masala Gravy
- 3 tablespoons oil
- 2 onions, medium, chopped
- 1 cup tomato puree
- as needed water
For Finishing and Garnish
- 4 tablespoons malai, divided
- as needed coriander leaves, chopped, for garnish
- 1 piece charcoal, small
- a few drops oil, for smoking
Instructions
- 1
In a large bowl, combine the chicken pieces with Kashmiri chilli powder, kasuri methi, turmeric powder, coriander powder, cumin powder, tandoori chicken masala, garam masala, hung curd, salt, ginger garlic paste, and lemon juice. Mix thoroughly with your hands, ensuring all chicken pieces are well coated. Set aside to marinate.
⏱️ 5 min - 2
Heat 3 tablespoons of oil in a large pan over medium-high heat. Once hot, add the marinated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Shallow fry the chicken until it is browned and cooked on the outside. Remove the fried chicken pieces from the pan and set them aside.
⏱️ 15 min - 3
In the same pan with the remaining oil and any chicken juices, add the chopped onions. Cook the onions, stirring frequently, until they become soft and translucent, about 5-7 minutes.
⏱️ 7 min - 4
Scrape any remaining chicken marinade from the bowl into the pan with the softened onions. Pour in the 1 cup of tomato puree. Stir well and cook the mixture, continuing to stir occasionally, until the oil begins to separate from the masala, indicating it's well cooked, about 8-10 minutes.
⏱️ 10 min - 5
Add water to the pan, starting with about 1/2 cup, and stir to achieve your desired gravy consistency. Return the shallow-fried chicken pieces to the pan and stir to combine the chicken with the gravy.
⏱️ 3 min - 6
Cover the pan with a lid and let the Tandoori Chicken Masala simmer for 10 minutes, allowing the flavors to meld and the chicken to finish cooking through.
⏱️ 10 min - 7
After 10 minutes, uncover the pan and stir the chicken. Add 1 to 2 tablespoons of malai to the gravy and mix it in. Sprinkle chopped coriander leaves over the dish as a garnish.
⏱️ 2 min - 8
For the smoky flavor (dhungar), place a small heat-proof bowl containing a burning charcoal piece directly in the center of the chicken curry in the pan. Pour a few drops of oil onto the hot charcoal to create smoke. Immediately cover the pan with the lid to trap the smoke, allowing it to infuse a smoky flavor into the chicken masala for 2-3 minutes. After this time, remove the lid and carefully take out the charcoal bowl.
⏱️ 3 min - 9
Transfer the Tandoori Chicken Masala to a serving dish. Drizzle the remaining malai over the top for a rich finish before serving.
⏱️ 1 min