Friday, March 1, 2013
Tandoori Chicken Masala
This dish is a curry version of the famous Tandoori Chicken. Wanted to have tandoori chicken but also gravy , so tried this on the basis of Chicken Tikka Masala and surprisingly the curry turned delicious and everything was over in no time. Please try it and let me know. This dish goes with Butter Naan.
Chicken- 1/2 kg big chunks
Curd- 1/2 cup
Garam Masala- 2 tbsp
Red Chilli Powder- 1 and 1/2 tbsp
Turmeric Powder- 1 tsp
Pepper Powder- 1tsp
Salt- as required
Kasoori Methi- 2tsp fine powder
Coriander Powder- 1tbsp
Lemon Juice- from 1 big lemon
Onion - 1 big finely chopped
Green Chillis - 2-3 chopped
Tomato - 1 big finely chopped (use the hybrid variety)
Butter - 3tbsp
-Marinate the chicken with all the ingredients except the last 5 ingredients.
-Leave the marinated chicken for 4-5 hrs.
-Heat a kadai , add oil and butter. Once hot add the chicken pieces. Dont add the curd marinate , only the chicken pieces.
-Cook till the chicken is done, it will take around 20-25 min to cook till tender.
-Once done carefully remove the chicken pieces and leave the oil in the kadai.
-To the hot oil add the onion , green chilli and cook till the onion is transparent. Add the tomato and cook till the tomato dissolves in the onion , add the left over curd marinate and cook till a nice aroma is released.
-The gravy will leave oil once everything is cooked well.
-Add the tandoori pieces, mix well and see that the gravy coats the chicken well. Cook for 5 min.
- Add 1 cup of water close with a lid and cook for 2 min till the gravy thickens a bit.
-Serve with Butter Naan.