Prep 45 m
Cook 30m
Serves
5

Ingredients

    Tandoori chicken 

    800 gms chicken thigh                         

    10 gms ginger and garlic paste         

    20 gms chilli powder             

    15 ml lemon juice 

    Salt to taste                                        

     

                             

    Tandoori masala 

    200 gms yoghurt                         

    15 gms chilli powder

    10 gms black salt                                

    25 ml mustard oil                             

    10 gms garam masala powder         

     5 gms dry fenugreek leaves 

    Orange or red food colour (optional)

    Salt to taste                                        

     

     

    For butter chicken sauce

    800 gms tomato                                   

    150 gms onion                                     

    150 gms cashew                                          

    25 gms chilli powder

    10 gms dry fenugreek leaves

    10 gms khyber garam masala powder 

    200 gms butter                                        

    100 gms cooking cream (full fat)                    

    20 gms ginger and garlic paste                           

    50 ml oil                                           

    2 bay leaves                             

    4 green cardamoms 

    Salt to taste                                       

     

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Ingredient Substitution Guide


Method

For tandoori chicken

Marinate chicken with ginger and garlic paste, lemon juice, salt, and chilli powder and rest for 5 to 6 hours. Then marinate with tandoori masala mix and cook in the tandoor for about 5 to 10 minutes.

Also, you can use a grill pan and glaze it with oil or butter. Heat the pan over a medium flame. Place the chicken pieces. Use a tong and flip the pieces every few minutes until they are cooked evenly on all sides. Spread some oil or ghee at regular intervals until it is cooked.

Tandoori chicken tastes smoky as it cooks over a fire in a tandoor. You can get a similar smoky tandoori chicken taste at home as well.

Take a small piece of charcoal and heat it in a small steel bowl. Then add 2 to 3 drops of oil or ghee on it. As charcoal releases the smoke, place it in the pan and cover it with a lid.

After a minute, take off the lid and remove the heated charcoal. The smokiness of the coal must have seeped perfectly into the chicken.

For butter chicken gravy

Heat a pan over medium heat. Add bay leaves and green cardamom, black pepper, cinnamon stick, red chilli, coriander seeds, cumin seeds, and cashews. Lightly roast the spices over a medium flame. Add dry coconut and dry roast it until it turns golden brown.

Grind the mix once it cools down, and keep it aside.

In another pan, add oil and heat it over a medium flame. Then add chopped onions and cook until it turns light brown.

Add ginger garlic paste and chilli powder, and saute for a few minutes. Add chopped tomatoes and cook until they break down and form a thick paste.

Allow the mixture to cool, and blend everything into a fine paste. Add the ground masala mix into the pan and cashew paste. Then add tandoori chicken and sprinkle a pinch of dried fenugreek leaves powder, garam masala powder, butter, and finish with cream to taste.

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