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.
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Wash the chicken pieces and drain out the excess water.
Heat mustard oil in a heavy-bottomed pot until smoked. Turn off the flame and then let it cool.
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.
Add the chopped ginger, garlic and green chillies. Stir and cook for 2-3 minutes or until golden brown in colour.
Add ground onions and mix. Cook onions until golden in colour and oil start coming to the surface.
Now add kashmiri red chilli powder and mix. Stir for a minute.
Now mix in the ground tomatoes and cook for another 3-4 minutes. Stir occasionally.
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.
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).
Once the chicken pieces have lightened in colour add thickened cream and mix.
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.
Remove the lid, check the seasoning (salt and chilli powder)and adjust to taste.
Add 1 tbsp kasuri methi and coriander leaves.
Turn off the flame. Stir and cover the pot for a few minutes.
Serve hot with naan or roti.
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.
You can use store-bought tomato puree instead of ground tomatoes.
Make sure the spices used are not too old. Old spices often lose their potency and flavour.
You can use store-bought tandoori masala, or you can make your own at home with this recipe.
What is the best way to store leftover Chicken Tandoori Masala Curry?
To store leftover Chicken Tandoori Masala Curry, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it for up to 3 months. When reheating, ensure it's heated thoroughly to an internal temperature of 165°F (74°C).
Can I make Chicken Tandoori Masala Curry dairy-free?
Yes, you can easily make Chicken Tandoori Masala Curry dairy-free by substituting the thickened cream with coconut cream or a dairy-free yogurt alternative. This will maintain the creamy texture while keeping the dish suitable for those avoiding dairy.
What can I serve with Chicken Tandoori Masala Curry?
Chicken Tandoori Masala Curry pairs wonderfully with naan or roti for a traditional experience. You can also serve it with steamed basmati rice or jeera rice for a complete meal. Adding a side of cucumber raita or a fresh salad can enhance the flavors and provide a refreshing contrast.
What are some good substitutions for ingredients in Chicken Tandoori Masala Curry?
If you don't have mustard oil, you can use vegetable oil or ghee as a substitute. For the spices, if you can't find dried fenugreek leaves (kasuri methi), you can omit them or use a small amount of fresh fenugreek leaves. Additionally, if Kashmiri red chili powder is unavailable, regular red chili powder can be used, but adjust the quantity to taste as it may be spicier.
How long does it take to cook Chicken Tandoori Masala Curry?
The total cooking time for Chicken Tandoori Masala Curry is approximately 30-40 minutes. This includes the time to sauté the spices and cook the chicken until tender. Make sure to check the chicken for doneness, as cooking times may vary based on the size of the pieces.
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