Tandoori Chicken Masala Recipe – Creamy Tomato & Methi Delight

Last Updated on 2 months by Neha Deshmukh

Tandoori Chicken Masala Recipe – Creamy Tomato & Methi Delight

Introduction

Oh, Tandoori Chicken Masala. This dish… it’s just comfort on a plate, isn’t it? I first made this for a family gathering, and it was an instant hit! The smoky, tender chicken swimming in a rich, creamy tomato sauce – it’s a flavor explosion. It’s a little bit of work, but trust me, every single step is worth it. This isn’t just a recipe; it’s an experience. Let’s get cooking!

Why You’ll Love This Recipe

This Tandoori Chicken Masala is special. It’s not your average curry. The initial tandoori-style broiling gives the chicken a beautiful char and that authentic smoky flavor we all crave. Then, simmering it in a luscious tomato and methi (dried fenugreek leaves) gravy takes it to another level. It’s creamy, slightly sweet, and packed with aromatic spices. Plus, the little touch of smokiness at the end? Chef’s kiss.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 1.5 lbs chicken thighs (about 680g)
• 1 tbsp lime juice (15ml)
• 0.5 cup yogurt (120ml)
• 1 tbsp ginger & garlic paste (15ml)
• 1 tbsp tandoori masala (15ml)
• 1 tsp salt (5ml)
• 0.5 tsp red chili powder (2.5ml)
• 0.5 tsp paprika (2.5ml)
• 1 tbsp oil (15ml)
• 3 large tomatoes (about 450g)
• 2 garlic cloves
• 1 inch ginger
• 1.5 tbsp unsalted butter (22g)
• 1 inch cinnamon stick
• 1 bay leaf
• 2 green cardamom pods
• 1 black cardamom
• 0.25 tsp turmeric powder (1.25ml)
• 0.25 tsp red chili powder (1.25ml)
• 1 tsp coriander powder (5ml)
• 0.5 tsp cumin powder (2.5ml)
• 0.5 tsp garam masala (2.5ml)
• 2 tbsp dried methi leaves (15g)
• 1 cup heavy whipping cream (240ml)
• 2 tsp sugar (10ml)

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Tandoori Masala Blend: Don’t skimp here! A good quality tandoori masala is key. You can find pre-made blends at most Indian grocery stores, or even make your own if you’re feeling ambitious. Look for one with a vibrant red color – that’s a good sign of freshness.
• Dried Fenugreek Leaves (Methi): These are essential for that authentic flavor. They have a slightly bitter, earthy taste that balances the richness of the sauce. You can find them whole or crushed. If using whole leaves, crush them slightly before adding to the gravy.
• Black & Green Cardamom: Using both adds layers of complexity. Green cardamom is floral and fragrant, while black cardamom is smoky and intense. Don’t substitute one for the other – they each play a unique role!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the chicken. In a bowl, combine the chicken thighs with lime juice. Mix well, then add the yogurt, ginger-garlic paste, tandoori masala, salt, red chili powder, paprika, and oil. Give it a good mix, ensuring every piece of chicken is coated. Cover and refrigerate for at least 30 minutes, but overnight is even better!
2. Preheat your oven to broil. Line a baking tray with foil and lightly grease it. Arrange the marinated chicken in a single layer on the tray. Broil for about 10 minutes, then flip and broil for another 7 minutes, or until nicely charred. Keep a close eye on it – you want char, not burnt! Reserve any drippings from the tray – we’ll use those later.
3. Now for the gravy. Blend the tomatoes, garlic, and ginger into a smooth purée. Set aside.
4. In a large, heavy-bottomed pan, melt the butter over medium heat. Add the cinnamon stick, bay leaf, green cardamom pods, and black cardamom. Sauté for a minute or two, until fragrant. This is where the magic starts!
5. Add the tomato purée to the pan. Stir in the turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala. Cook, stirring frequently, until the oil starts to separate from the mixture – this usually takes about 8-10 minutes.
6. Stir in the crushed methi leaves and the broiled chicken. Add the reserved drippings from the chicken tray – this adds so much flavor! Pour in about 1 cup of water and bring to a simmer. Cover and cook for 10 minutes, allowing the flavors to meld.
7. Finally, stir in the heavy whipping cream and sugar. For that signature smoky flavor, place a small steel bowl in the center of the pan. Heat a small piece of charcoal until red hot. Carefully place the hot charcoal in the bowl, and immediately pour a teaspoon of ghee over it. It will sizzle and smoke! Quickly cover the pan tightly for 5 minutes. This is called dhungar and it’s a game-changer.

Expert Tips

• Don’t overcrowd the chicken on the baking tray when broiling. Work in batches if necessary.
• The key to a good gravy is patience. Let the spices cook properly until the oil separates.
• If you don’t have a charcoal grill, the dhungar method is a fantastic way to achieve a smoky flavor.

Variations

• Spice Level Adjustment: Feel free to adjust the amount of red chili powder to your liking.
• Cream-Free/Dairy-Free Option: Substitute the yogurt with cashew cream (soaked cashews blended with water) and the heavy cream with coconut cream for a delicious dairy-free version.
• Festival Adaptations: This dish is perfect for special occasions like Diwali or Eid. You can serve it with a variety of sides and accompaniments.
• Vegan Adaptation: Use plant-based yogurt and cream alternatives. Ensure your tandoori masala blend is vegan-friendly.
• Gluten-Free Adaptation: Double-check that your tandoori masala blend doesn’t contain any gluten-containing ingredients.

Serving Suggestions

Serve hot with naan, roti, or basmati rice. A side of raita (yogurt dip) and a fresh salad complements the richness of the dish beautifully. My family loves it with a sprinkle of extra cilantro and a dollop of cream on top!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

• What cut of chicken works best for Tandoori Chicken Masala? Chicken thighs are ideal because they stay moist and tender during the broiling process. You can use boneless, skinless thighs for convenience.
• Can I make the marinade ahead of time? Absolutely! You can marinate the chicken for up to 24 hours for maximum flavor.
• How do I achieve a smoky flavor without a charcoal grill? The dhungar method with the hot charcoal and ghee works wonders!
• What is the best way to serve Tandoori Chicken Masala – with naan, rice, or roti? It’s delicious with all three! Naan is great for soaking up the gravy, rice provides a neutral base, and roti is a healthier option.
• Can I adjust the sweetness level in this recipe? Yes, you can adjust the amount of sugar to your preference. Some people prefer a slightly sweeter sauce, while others prefer it more savory.