Tandoori Chicken Masala by Noni Sachdeva
Ingredients
- For Chicken marination
- 1kg chicken tights cut into cubes
- 1 cup yogurt
- 1 tbsp ginger garlic paste
- 1 tbsp tandoori paste
- ½ tsp turmeric powder
- 1 tbsp coriander powder
- Salt to taste
- 1 tbsp dry fenugreek leaves
- 1 tbsp mustard oil
- 1 tbsp chilli powder
- 1 tbsp amchur powder (dry mango powder)
- 1 tbsp lemon juice
- Pinch of red food colour
Ingredients for masala
- 2 cups of finely chopped onion
- 2 cups of finely chopped tomato
- ½ cup oil
- 1 tbsp ginger garlic paste
- 1 tbsp yogurt
- 1 tbsp chilli powder
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- Salt to taste
- 1 tbsp sugar
- 1 tbsp lemon juice
- ½ tbsp garam masala
- ½ cup fresh chopped coriander
Method
- Firstly to marinate the chicken, take a bowl, add yogurt, ginger garlic paste, tandoori paste, turmeric powder, coriander powder, salt, mustard oil, amchur powder, lemon juice, chilli powder, dry fenugreek leaves and red food colour.
- Mix everything.
- Add the chicken and mix.
- Let it marinate for at least 2 hours.
- On the side also soak some wooden skewers in water for 2 hours.
- After marination thread the marinated chicken on the skewers and bake in the oven at 180 degrees for 25 to 30 mins or until cooked.
- Once the tandoori chicken is cooked, keep it ready to add to the masala.
- Heat a pan, add oil.
- Once oil is hot, add finely chopped onions.
- Cook the onions till they go translucent and brown.
- Add the ginger garlic paste and cook for about 1 min.
- Add the finely chopped tomato, mix and cook this till tomatoes are cooked.
- Add yogurt, chilli powder, cumin powder, coriander powder, garam masala and salt and cook until the oil separates from the masala.
- Now add the cooked tandoori chicken and cook for about 2 mins.
- Garnish with chopped fresh coriander.
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