Tandoori Chicken pieces simmered in a rich and creamy gravy.
Recipe Tags
Non-veg
Medium
Dinner Party
Punjabi
Simmering
Frying
Side Dishes
Ingredients Serving: 4
500 gm medium sized chicken pieces
1 tsp ginger garlic paste for marination
1/5 tsp turmeric for marination
1 tbsp curd for marination
1/2 tsp tandoori masala for marination
Salt to taste
1 large onion
1 large tomato
7-8 garlic cloves
1 tsp GG paste
1 tsp Coriander seeds
1/2 inch cinnamon
1 green cardamom
1 tsp Kasuri Methi
1 tsp kashmiri mirch powder
1/4 tsp garam masala
1/3 tsp cumin powder
2-3 tsp butter
2 tbsp cream
4-5 tsp oil
1 green capsicum ( cut into medium bits )
chopped Cilantro
Instructions
Marinate the chicken pieces with salt, turmeric, ginger-garlic paste and curd for 2-3 hours. Add the tandoori masala and rub it all over the chicken pieces along with a little oil.
Skewer the chicken pieces and put inside a pre-heated oven. Bake for 20 mins at 200 degrees. Keep turning at intervals. Remove from oven and keep aside.
Heat 3 tsp oil in a wok. Add the chopped onion, tomato, garlic cloves, coriander seeds, cloves, cinnamon and cardamon. Stir fry till onions turn translucent. Add the kasuri methi and a little salt at this stage
Remove the fried onion and other ingredients from wok and transfer to a mixer jar. Grind into a smooth paste and keep aside.
Heat 1 oil in a wok. Add the turmeric powder followed by onion-tomato paste and stir fry for 2 mins. Add ginger garlic paste and fry the masala for 5-6 minutes.
Add the roasted chicken pieces along with Kashmiri lal mirch powder and cumin powder to the same wok. Mix well and stir fry for 3-4 mins.
Add 2 1/2 cups water of boiled water along with salt to the wok and bring the contents to a slow boil. Cover with lid and allow to simmer for 10-15 mins. Add the garam masala, cream and butter along with the capsicum pieces.
Mix well. Cover with lid and cook for 4-5 mins on a low flame. Remove from fire and garnish with coriander leaves.
Serve hot with Basmati rice/tandoori rotis/rumali rotis.
Reviews (1)  
How would you rate this recipe? Please add a star rating before submitting your review.
Marinate the chicken pieces with salt, turmeric, ginger-garlic paste and curd for 2-3 hours. Add the tandoori masala and rub it all over the chicken pieces along with a little oil.
Skewer the chicken pieces and put inside a pre-heated oven. Bake for 20 mins at 200 degrees. Keep turning at intervals. Remove from oven and keep aside.
Heat 3 tsp oil in a wok. Add the chopped onion, tomato, garlic cloves, coriander seeds, cloves, cinnamon and cardamon. Stir fry till onions turn translucent. Add the kasuri methi and a little salt at this stage
Remove the fried onion and other ingredients from wok and transfer to a mixer jar. Grind into a smooth paste and keep aside.
Heat 1 oil in a wok. Add the turmeric powder followed by onion-tomato paste and stir fry for 2 mins. Add ginger garlic paste and fry the masala for 5-6 minutes.
Add the roasted chicken pieces along with Kashmiri lal mirch powder and cumin powder to the same wok. Mix well and stir fry for 3-4 mins.
Add 2 1/2 cups water of boiled water along with salt to the wok and bring the contents to a slow boil. Cover with lid and allow to simmer for 10-15 mins. Add the garam masala, cream and butter along with the capsicum pieces.
Mix well. Cover with lid and cook for 4-5 mins on a low flame. Remove from fire and garnish with coriander leaves.
Serve hot with Basmati rice/tandoori rotis/rumali rotis.
A password link has been sent to your mail. Please check your mail.
Close
N/A
CHANGE PASSWORD
Change your old password to a new one
OLD PASSWORD *
NEW PASSWORD *
CONFIRM NEW PASSWORD *
Change Password
A password link has been sent to your mail. Please check your mail.
Close
N/A
PROFILE SETTINGS
Edit and update your profile here
Deleting your account may make your saved recipes, collections, and personalization preferences permanently inaccessible to you and reduce the functionality of connected appliances. Deletions will be performed in accordance with our Privacy Notice and applicable laws or regulations.
DELETE ACCOUNT
A password link has been sent to your mail. Please check your mail.
Close
N/A
Deleting your account means your saved recipes, collections, and personalization preferences will be permanently removed from BetterButter. Once you confirm, your account will be deactivated immediately.
Note: If you login during next 14 days, your account will be reactivated and deletion will be cancelled.
CONFIRMCANCEL
A password link has been sent to your mail. Please check your mail.
Close
N/A
A password link has been sent to your mail. Please check your mail.
Close
SEARCH
A password link has been sent to your mail. Please check your mail.
Close
SIGN IN
Login and Start Exploring!
EMAIL ADDRESS
PASSWORD
Forgot Password?
SIGN IN
A password link has been sent to your mail. Please check your mail.
Close
FORGOT PASSWORD?
To receive a reset password link in your inbox, enter your email address.
EMAIL ADDRESS
SUBMIT
A password link has been sent to your mail. Please check your mail.
Close
A password reset link has been sent to your mail. Please check your mail.
CHECK MAIL
A password link has been sent to your mail. Please check your mail.
Close
RESET PASSWORD
Enter your new password
NEW PASSWORD
CONFIRM PASSWORD
RESET
A password link has been sent to your mail. Please check your mail.
Close
REGISTRATION
Sign Up with BetterButter and Start Exploring!
FIRST NAME *
LAST NAME *
EMAIL ADDRESS *
PASSWORD *
CONFIRM PASSWORD *
By creating an account, I accept the Terms & Conditions
SIGN UP
A password link has been sent to your mail. Please check your mail.
How would you rate this recipe? Please add a star rating before submitting your review.
Submit Review