There’s something incredibly comforting about a dish that sits right between a dry tandoori roast and a rich curry—and this Tandoori Chicken Masala is exactly that.
It has the smoky, spiced depth of classic tandoori chicken, but is finished in a masala-style bhuna that coats every piece in flavor. The tempering of curry leaves, mustard seeds, and chilies takes it to another level—this is not your average tandoori dish.
This recipe is one of those reliable, no-fail meals you can make for guests or a weeknight dinner. It’s bold, juicy, and incredibly satisfying.
Why You’ll Love This Recipe
- Deep, authentic tandoori flavor without a tandoor
- Balanced heat with layers of spice
- Works with bone-in or boneless chicken
- Can be pan-cooked, baked, or grilled
- Perfect with naan, rice, or even wraps
Ingredients
For the Chicken Marinade
- 8 pieces bone-in chicken
- 1 tbsp Shaan Tandoori Chicken Masala
- 3 tbsp yogurt
- 1 tsp red food color
- ½ tsp salt
- 1 tsp cayenne pepper
- 1 tbsp roasted ground cumin and coriander
- 1 tsp garam masala
- ½ tsp turmeric
- 2 tsp ginger garlic paste
- Juice of ½ lemon or lime
- 3 tbsp oil
For Tempering
- 2 tsp cumin seeds
- 2 tsp mustard seeds
- 5–6 curry leaves
- 3 Thai green chili peppers
- 3 whole dried red chili peppers
Instructions
Step 1: Marinate the Chicken
In a large bowl, combine yogurt, ginger garlic paste, lemon juice, Shaan tandoori masala, garam masala, cumin-coriander powder, turmeric, cayenne, salt, oil, and red food color.
Add the chicken and coat thoroughly.
Cover and marinate for at least 2 hours (overnight is best for deeper flavor).
Step 2: Temper the Oil
Heat oil in a wide skillet over medium heat.
Add cumin seeds, mustard seeds, curry leaves, green chilies, and dried red chilies. Let them splutter and release their aroma.
Step 3: Cook the Chicken
Add the marinated chicken to the pan.
Cook on high heat for 5–7 minutes, searing the outside and locking in flavor.
Step 4: Simmer
Add a splash of water, cover, and cook on medium heat for about 15 minutes or until the chicken is tender.
Step 5: Bhuno (Reduce the Masala)
Uncover and increase heat.
Cook until excess water evaporates and the masala thickens. You’ll know it’s ready when the oil starts to separate from the gravy and coats the chicken beautifully.
Turn off the heat.
How to Make This with Boneless Chicken
You can easily use:
- Boneless skinless chicken thighs (best for juiciness)
- Boneless chicken breast (leaner option)
Adjustments:
- Cut into medium cubes
- Reduce cooking time (10–12 minutes total)
- Avoid overcooking to keep it tender
Boneless thighs will give you the closest result to traditional tandoori texture.
Oven Method (Baked Tandoori Chicken Masala)
- Preheat oven to 400°F (200°C)
- Arrange marinated chicken on a lined tray
- Bake for 25–30 minutes (flip halfway)
- Broil for 3–5 minutes for char
Optional: Toss the baked chicken in the prepared tempering and bhuno masala for extra flavor.
Grill Method (Smoky & Charred)
- Preheat grill to medium-high
- Oil grates and place marinated chicken
- Grill for 20–25 minutes, turning occasionally
- Cook until slightly charred and fully done
Finish with tempering for that signature masala flavor—or serve as-is for a more classic tandoori style.
Serving Suggestions
Serve hot with:
- Fresh naan or roti
- Steamed basmati rice or vegetable pulao
- Kachumber salad (onion, cucumber, tomato, lemon)
- Mint chutney or yogurt dip
Pro Tips for the Best Flavor
- Marinate overnight for maximum depth
- Use bone-in chicken for juicier results
- Don’t skip the tempering—it’s the flavor booster
- Bhuno properly—this is where the magic happens
- Add a touch of butter at the end for richness (optional)
Frequently Asked Questions
Can I skip food color?
Yes, it’s purely for visual appeal.
Is this very spicy?
It has heat, but you can adjust cayenne and chilies to your preference.
Can I make it ahead?
Yes! It tastes even better the next day as flavors deepen.
Final Thoughts
This Tandoori Chicken Masala is one of those dishes that feels indulgent yet simple to make. It brings together the smokiness of tandoori chicken with the richness of a bhuna-style masala—making it perfect for both everyday meals and special occasions.
Once you try it, it’s going to become a staple in your kitchen.
Tandoori Chicken Masala – Restaurant Flavor, Made at Home
4
servings10
minutes25
minutes320
kcalA quick and flavorful tandoori chicken masala with tender chicken, warm spices, and a rich, thick masala.
Ingredients
8 pieces 8 bone-in chicken
1 tbsp 1 Shaan Tandoori Chicken Masala
3 tbsp 3 yogurt
1 tsp 1 red food color
1/2 tsp 1/2 salt
1 tsp 1 cayenne pepper
1 tbsp 1 roasted ground cumin and coriander
1 tsp 1 garam masala
1/2 tsp 1/2 turmeric
2 tsp 2 ginger garlic paste
Juice of 1/2 lemon or lime
3 tbsp 3 oil
- Temper
2 tsp 2 cumin seeds
2 tsp 2 mustard seeds
5-6 5-6 curry leaves
3 3 Thai green chili peppers
3 3 whole dried red chili peppers
Directions
- In a large bowl, combine yogurt, ginger garlic paste, lemon juice, Shaan tandoori chicken masala, garam masala, roasted cumin and coriander powder, turmeric, cayenne pepper, salt, oil, and red food color. Add the chicken and coat well. Cover and marinate for at least 2 hours or overnight for best flavor.
- Heat oil in a wide skillet over medium heat. Add cumin seeds, mustard seeds, curry leaves, green chilies, and dried red chilies. Let them splutter until fragrant.
- Add the marinated chicken to the pan and cook on high heat for 5–7 minutes, searing the chicken well.
- Add a splash of water, cover, and cook on medium heat for about 15 minutes or until the chicken is tender.
- Uncover and increase the heat. Cook until the excess water evaporates and the masala thickens. Continue cooking until the oil separates and coats the chicken evenly.
- Turn off the heat and serve hot.
