Pakistani / Indian

Tandoori Chicken Masala

2 comments

I remember eating this dish for the first time when I moved to the states, don’t know whose recipe it is though, however my older sister in law’s family is where I had it for the first time I believe. When I was in my teens and early 20’s I didn’t care for Pakistani food a lot, so I don’t remember enjoying this or even caring for it a lot at that time but once I had children was when I started making more family friendly meals. This is definitely a crowd pleaser and you can feed an army with this meal if you make it in the right quantity. Nothing is more belly warming than a rich curry full of flavors served with rice and a side of fresh salad.

This recipe can be turned into a grill item if you prefer. All you gotta to do is grill it instead after marination. You can meal prep and multipurpose this dish, you can’t go wrong with that. Give it a shot, let me know how it turns out. Please like, comment, share and subscribe for more quick and easy recipes coming your way!

Tandoori Chicken Masala

5 from 2 votes
Recipe by Fatima Maniya Soorty Course: Pakistani / Indian

Tandoori Chicken Masala
Ingredients

  • Bone in chicken (8 pcs)

  • 3 tbs Shaan tandoori Chicken Masala

  • 1/2 cup yogurt

  • 1 tbs red food color

  • Salt to taste

  • 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

  • Oil as needed

  • For Tempering
  • 1 tbs cumin seeds

  • 1 tbs poppy seeds

  • 5-6 curry leaves

  • 3-4 Thai chili peppers

  • 3-4 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 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 poppy seeds than add the chicken and fry it on high flame well for about 3-5 minutes. Add 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 water. Turn off the heat!
  • Enjoy!!
  • Serving suggestion: serve with hot naan, and plain white rice or vegetable pulao and fresh cut salad.
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2 Comments

  1. Wowww I will definitely try it

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