Name: Tandoori Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 People
Cuisine: Indian
Ingredients: 1 kg Chicken pieces; 2 tbsp Tandoori masala; 1/2 lemon Lemon juice; 1/4 tsp Red food colour; 1 tsp Salt; 2 tbsp Ginger garlic paste; 1/2 cup Curd; 1/4 cup Cashews (kaju); 3-4 Dried red chilies; 2 Green chilies; 2 medium Onion; 2 medium Tomato; 1/4 cup Fresh cream; 1 inch piece Cinnamon stick; 1 Star anise; 2-3 Green cardamom; 4-5 Cloves; 1/2 tsp Black peppercorns; 1 Bay leaf; 2 tbsp Butter; 1 tbsp Ginger garlic paste; 2 Bay leaves (tez patta); 1 tbsp Coriander powder; 1 small piece Cinnamon stick; 1 tbsp Tandoori masala; 1 tbsp Kashmiri red chili powder; 1/2 tsp Turmeric powder (haldi); 1 piece Charcoal; 1 tbsp Oil or ghee; 2 tbsp (chopped) Fresh coriander leaves

Ready in

45 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

30 min

Serving

4 People

Calories / Serving

~450 kcal

Recipe Summary

This recipe guides you through making a rich and flavorful Tandoori Chicken Curry. It involves marinating chicken in a blend of spices and curd, frying it, and then simmering it in a creamy, aromatic gravy, finished with a smoky charcoal infusion.

Adjust servings

Tap an ingredient to mark it ready0 of 30 ready

All Ingredients - For Marination

Chicken pieces 1 kg
Tandoori masala 2 tbsp
Lemon juice 1/2 lemon
Red food colour 1/4 tsp
Salt 1 tsp
Ginger garlic paste 2 tbsp
Curd 1/2 cup

All Ingredients - For Gravy (Grinding)

Cashews (kaju) 1/4 cup
Dried red chilies 3-4
Green chilies 2
Onion 2 medium
Tomato 2 medium
Fresh cream 1/4 cup
Cinnamon stick 1 inch piece
Star anise 1
Green cardamom 2-3
Cloves 4-5
Black peppercorns 1/2 tsp
Bay leaf 1

All Ingredients - For Gravy (Spices & Cooking)

Butter 2 tbsp
Ginger garlic paste 1 tbsp
Bay leaves (tez patta) 2
Coriander powder 1 tbsp
Cinnamon stick 1 small piece
Tandoori masala 1 tbsp
Kashmiri red chili powder 1 tbsp
Turmeric powder (haldi) 1/2 tsp

All Ingredients - For Smoking & Garnish

Charcoal 1 piece
Oil or ghee 1 tbsp
Fresh coriander leaves 2 tbsp (chopped)

Tools You'll Need

Pan
Pot
Mixing bowl
Bowl

⚠ Contains Allergens

dairy

Step-by-Step Instructions

Step 1: Marinate the Chicken

In a large bowl, combine the chicken pieces with tandoori masala, lemon juice, red food color, salt, ginger garlic paste, and curd. Mix thoroughly to ensure all chicken pieces are well coated. Let it marinate for at least , or longer for better flavor.

Step 2: Prepare Gravy Pastes

Gather cashews, dried red chilies, green chilies, chopped onions, chopped tomatoes, fresh cream, and whole spices (cinnamon, star anise, cardamom, cloves, black peppercorns, bay leaf). Grind the tomatoes into a smooth paste. Separately, grind the onions and whole spices into another smooth paste.

Step 3: Fry the Marinated Chicken

Heat 1 tablespoon of butter in a pan over medium heat. Add the marinated chicken pieces and fry them until they are browned on all sides and partially cooked. This usually takes about .

Step 4: Smoke the Fried Chicken

Once the chicken is fried, create a small space in the center of the pan. Place a small heatproof bowl with a hot charcoal piece inside. Pour 1 tablespoon of oil or ghee over the hot charcoal and immediately cover the pan with a lid to trap the smoke. Let it smoke for to infuse a smoky flavor into the chicken.

Step 5: Prepare the Gravy Base

In a separate pot, melt 2 tablespoons of butter over medium heat. Add bay leaves and a small piece of cinnamon stick. Sauté for about until fragrant.

Step 6: Cook the Gravy

Add the tomato paste, onion-spice paste, and 1 tablespoon of ginger garlic paste to the pot. Stir well. Then add coriander powder, tandoori masala, Kashmiri red chili powder, and turmeric powder. Cook this mixture for , stirring occasionally, until the oil starts to separate from the masala.

Step 7: Combine Chicken and Gravy

Add the fried and smoked chicken pieces to the cooked gravy. Mix everything thoroughly, ensuring the chicken is well coated with the gravy. Cover and let it simmer for on low heat, allowing the flavors to meld and the chicken to cook completely.

Step 8: Finish with Cream and Garnish

Stir in the fresh cream and mix well. Cook for another . Garnish with freshly chopped coriander leaves.

Step 9: Optional Second Smoking

For an even deeper smoky flavor, you can repeat the charcoal smoking process (Step 4) at this stage. Place a hot charcoal piece in a small bowl, pour oil/ghee, and cover for a few minutes.

Step 10: Serve

Serve the hot Tandoori Chicken Curry with roti, naan, or rice.

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