Tandoori Chicken Masala

Tandoori Chicken Masala Recipe: A Flavorful Twist on a Classic

If you’re looking for a dish that delivers bold flavors and comfort in every bite, Tandoori Chicken Masala is the answer. This recipe brings together the smoky, char-grilled taste of traditional tandoori chicken and wraps it in a rich, aromatic masala curry. It’s the perfect combination of vibrant spices, juicy chicken, and a thick, flavorful sauce that will leave you wanting more. This dish blends tender, marinated chicken with a thick, aromatic sauce, making it a crown pleaser for many meal.

Whether you’re hosting a dinner party or cooking a special meal for family, this Tandoori Chicken Masala is sure to impress. With just a few key ingredients and simple steps, you’ll have a restaurant-quality dish right at home!

Marinade:

For the best results, marinate the chicken for at least two hours, allowing the flavors to infuse thoroughly. Here’s what you’ll need:

Ingredients for the Marinade:

• Salt (to taste)
• 1 tbsp ginger garlic paste
• 1 tbsp green chili paste
• 1/2 cup yogurt
• 1 tbsp lemon juice
• 2 tbsp Shaan Tandoori Chicken Masala
• 1 tsp red chili powder
• 1 tsp garam masala powder
• 1 tbsp tomato paste
• A pinch of red food color (optional)

Instructions for Marination:

1. In a large bowl, combine the chicken with all the marinade ingredients.
2. Mix well until the chicken is fully coated.
3. Cover and refrigerate for at least two hours (overnight is even better for maximum flavor).

Cooking Instructions:

Once the chicken has marinated, it’s time to create the curry. Follow these steps for a delicious, rich masala:

Ingredients for Cooking:

• 2 tbsp oil
• 10-12 curry leaves
• 1 tsp zeera (cumin seeds)
• 2-3 dried red chilies
• 2 green chilies (sliced)
• 1 tsp mustard seeds
• Water (as needed)

Instructions:

1. Heat the oil in a deep saucepan or work over medium heat.
2. Add the curry leaves, cumin seeds, dry red chilies, green chilies, and mustard seeds to the oil. Sauté until they release their aroma and start to crackle.
3. Add the marinated chicken to the pan, frying on high heat for 5-7 minutes, ensuring the chicken gets a good sear.
4. Pour in enough water to create the curry, then cover the pan and simmer on medium heat until the chicken is tender.
5. Once the chicken reaches your desired tenderness, increase the heat and dry up the excess water (bhuno), stirring until the curry thickens and the oil separates from the masala.
6. Turn off the heat and let the dish rest for a few minutes.

Serving Suggestions:

This Tandoori Chicken Masala pairs beautifully with various sides. Serve it with:

• Steamed rice or vegetable rice
• Fresh naan for scooping up the delicious curry

Condiments:

Complete your meal with refreshing accompaniments:

• Green chutney
• Raita (yogurt dip)
• Freshly cut salad for a cooling contrast

Enjoy this flavorful dish that combines the best of tandoori flavors with a comforting curry twist!

Tandoori Chicken Masala

Recipe by Fatima Maniya Soorty

5.0 from 5 votes

Course: Main courseCuisine: Pakistani, IndianDifficulty: Easy

Servings

4

servings

Cooking time

30

minutes

Tandoori Chicken Masala Curry is a flavorful dish combining tender, marinated tandoori chicken with a rich, spiced curry sauce.

Tandoori Chicken Masala
Ingredients

• 8 Pieces Bone in chicken
  

• 3 tbsp Shaan tandoori Chicken Masala
  

• 1/2 cup Yogurt
  

• 1 tbsp Red food color
  

• 1/2 tsp Salt

• 1 tsp Roasted ground cumin and coriander
  

• 1/2 tsp Garam masala
  

• 1/4 tsp Turmeric
  

• 2 tsp Ginger garlic paste
  

• 1 tbs Lemon juice
  

• 2 tbsp Tomato paste

• 3 tbsp Oil
  

• 1/4 cup Water

• For Tempering
  

• 1 tbsp Cumin seeds
  

• 1 tbsp Mustard seeds
  

• 5-6 Curry leaves
  

• 3 Thai chili peppers
  

• 3 Whole dried red chili pepper
  

Tandoori Chicken Masala
Directions

• Marinate chicken with salt, ginger garlic paste, yogurt, lemon juice, shaan tandoori chicken masala, garam masala powder, ground cumin and coriander powder, turmeric, tomato paste and red food color for at least a two hours.
  
• In a wok heat oil and temper curry leaves, cumin, dry red chilis, green chili and mustard seeds then add the chicken and fry it on high flame well for about 3-5 minutes.
• Add 1/4 cup water to the pan, cover it and simmer it on medium flame until tender.
• Once the chicken is tender, turn up the flame and dry access water (bhuno) until the curry thickens and oil starts to separate from the curry. Turn off the heat!
  
• Enjoy!!
  
• Serving suggestion: serve with hot naan, and plain white rice or vegetable pulao and fresh cut salad.