Step-by-Step Instructions

1. 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 30 minutes, or longer for better flavor.

2. 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.

3. 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 10-12 minutes.

4. 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 5-7 minutes to infuse a smoky flavor into the chicken.

5. 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 30 seconds until fragrant.

6. 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 8-10 minutes, stirring occasionally, until the oil starts to separate from the masala.

7. 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 10-15 minutes on low heat, allowing the flavors to meld and the chicken to cook completely.

8. 8.Finish with Cream and Garnish

   Stir in the fresh cream and mix well. Cook for another 2-3 minutes. Garnish with freshly chopped coriander leaves.

9. 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.

10. 10.Serve

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