Tandoori Chicken Curry
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)
Don't have an ingredient? Try these swaps
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
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 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 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. 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 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.
Your Notes
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