Chicken-Tandoori-Masala Curry-Recipe.jpg

Chicken Tandoori Masala Curry

by Leena Kohli (@leenakohli)
From 2 ratings
Prep Time
Cook Time
Total Time

Chicken Gravy in Tandoori Masala, simple yet flavourful way to spice up your meal. Serve it alongside your favourite naan or roti to complete the meal.


4 Servings
  • 1000g
    Chicken (curry cut pieces)
  • 1/2cup
    Mustard Oil
  • 2
    Bay Leaves
  • 2
    Black Cardamoms
  • 2
    Dry Red Chillies
  • 1
    Cinnamon Stick (small)
  • 1tsp
    Black Peppercorns
  • 6
    Garlic Cloves (finely chopped)
  • 1tbsp
    Ginger (finely chopped)
  • 2
    Green Chillies (finely chopped)
  • 200g
    Onions (ground)
  • 1 1/2tbsp
    Kashmiri Red Chilli Powder
  • 250g
    Tomatoes (ground)
  • 3/4tbsp
  • 1tsp
    Red Chilli Powder
  • 1tsp
  • 1tsp
    Coriander Powder
  • 1 1/2tbsp
    Tandoori Masala
  • 1tsp
    Garam Masala Powder
  • 2tbsp
    Dried Fenugreek Leaves (Kasuri Methi) (divided)
  • 4tbsp
    Thickened Cream
  • 1 1/2cup
  • 2tbsp
    Lemon Juice
  • 2tbsp
    Coriander Leaves


  1. Wash the chicken pieces and drain out the excess water.

    Chicken-Tandoori-Masala Curry-Chicken-Pieces.jpg
  2. Heat mustard oil in a heavy-bottomed pot until smoked. Turn off the flame and then let it cool.

  3. Heat mustard oil again on low to medium flame. Add bay leaves, black cardamoms, dry red chillies, cinnamon sticks and black peppercorns and keep stirring till they crackle.

  4. Add the chopped ginger, garlic and green chillies. Stir and cook for 2-3 minutes or until golden brown in colour.

    Chicken-Tandoori-Masala Curry-Ground-Ginger-Garlic-Tempering.jpg
    Chicken-Tandoori-Masala Curry-Ginger-Garlic-Browned.jpg
    Chicken-Tandoori-Masala Curry-Golden-Brown-Ginger-Whole-Spices.jpg
  5. Add ground onions and mix. Cook onions until golden in colour and oil start coming to the surface.

    Chicken-Tandoori-Masala Curry-Ground-Onions-Tempering.jpg
    Chicken-Tandoori-Masala Curry-Ground--Brown-Onions.jpg
  6. Now add kashmiri red chilli powder and mix. Stir for a minute.

  7. Now mix in the ground tomatoes and cook for another 3-4 minutes. Stir occasionally.

    Chicken-Tandoori-Masala Curry-Ground-Tomatoes-Tempering.jpg
  8. Add salt, red chilli powder, turmeric, coriander powder, tandoori masala, garam masala powder and 1 tbsp kasuri methi. Mix nicely for another minute till oil separates from the mixture and leaves the sides of the pan.

    Note: You can use store-bought tandoori masala, our you can make your own at home with this recipe.

    Chicken-Tandoori-Masala Curry-Powdered-Spices-Tomatoes-Tempering.jpg
  9. Add the chicken pieces and mix nicely. Stir constantly and cook on medium to high flame for 3-4 minutes. (If the masala sticks to the sides or bottom sprinkle some water and stir).

    Chicken-Tandoori-Masala Curry-Chicken-Masala-Tempering.jpg
  10. Once the chicken pieces have lightened in colour add thickened cream and mix.

    Chicken-Tandoori-Masala Curry-Cream-Chicken-Tempering.jpg
    Chicken-Tandoori-Masala Curry-Chicken-Tempering.jpg
  11. Add water and lemon juice, stir and bring to a boil. Lower the heat to medium, cover the pot and cook for 15-20 minutes or until the chicken is done and oil releases to the surface. Keep stirring occasionally.

    Chicken-Tandoori-Masala Curry-Chicken-Water-Pot.jpg
    Chicken-Tandoori-Masala Curry-Chicken-Lemon-Pot.jpg
  12. Remove the lid, check the seasoning (salt and chilli powder)and adjust to taste.

  13. Add 1 tbsp kasuri methi and coriander leaves.

    Chicken-Tandoori-Masala Curry-Kasuri-Mathi-Chicken-Gravy.jpg
  14. Turn off the flame. Stir and cover the pot for a few minutes.

  15. Serve hot with naan or roti.

Tips & Tricks

  1. I have used mustard oil for cooking as it brings a distinct flavour to the dish. You can use any cooking oil of your choice.

  2. You can use store-bought tomato puree instead of ground tomatoes.

  3. Make sure the spices used are not too old. Old spices often lose their potency and flavour.

  4. You can use store-bought tandoori masala, or you can make your own at home with this recipe.


From 2 ratings






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Recipe by

Leena Kohli


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