Tandoori Chicken Recipe- Creamy Tomato & Methi Leaves

Last Updated on 2 months by Neha Deshmukh

Tandoori Chicken Recipe – Creamy Tomato & Methi Leaves

Hey everyone! If you’re craving that incredible smoky, flavorful tandoori chicken you get at your favorite Indian restaurant, you’re in the right place. I remember the first time I tried to recreate this at home – it took a few attempts, but trust me, this recipe gets you so close. It’s a little bit of work, but the payoff is absolutely worth it. Plus, the creamy tomato and methi leaves take it to a whole new level of deliciousness!

Why You’ll Love This Recipe

This isn’t just your average tandoori chicken. We’re building layers of flavor, starting with a vibrant marinade and finishing with a rich, aromatic gravy. It’s a beautiful balance of spice, tang, and creaminess. It’s perfect for a weekend dinner, a small gathering, or even meal prepping for the week. And honestly, who doesn’t love a good excuse to enjoy tender, juicy chicken?

Ingredients

Here’s what you’ll need to make this Tandoori Chicken with Creamy Tomato & Methi Leaves:

• 1.5 lbs boneless, skinless chicken thighs
• 1 tbsp lemon juice
• To taste red chili powder
• To taste salt
• 0.5 cup yogurt (plain, full-fat is best!)
• 4 tsp ginger-garlic paste
• 2 tsp tandoori masala
• 1.5 tbsp unsalted butter
• 1 tsp garam masala
• 1 big cardamom
• 2 green cardamom
• 1 inch cinnamon stick
• 1 bay leaf
• 3 large tomatoes, pureed (about 700ml)
• 1 tsp sugar
• 1 tbsp dried methi leaves (Kasuri Methi)
• To taste green chili, finely chopped
• 1 cup heavy whipping cream
• 3 sprigs cilantro, chopped

Ingredient Notes

Let’s talk ingredients for a sec! A few things can really make or break this dish:

• Tandoori Masala: This is the heart of the flavor. You can find pre-made blends, but honestly, making your own is so much better! It usually includes spices like coriander, cumin, turmeric, chili powder, and garam masala. Feel free to adjust the chili powder to your spice preference.
• Methi Leaves (Kasuri Methi): These dried fenugreek leaves add a unique, slightly bitter aroma that’s essential to authentic Indian flavor. Don’t skip them! You can find them at most Indian grocery stores.
• Regional Variations in Marination: Traditionally, tandoori chicken marinades can vary quite a bit. Some recipes use vinegar instead of lemon juice, or add a touch of mustard oil for extra tang. Feel free to experiment and find what you like best! I’ve found this lemon juice version gives a lovely brightness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cut the chicken thighs into bite-sized pieces and give them a good rinse.
2. In a bowl, whisk together the lemon juice, ginger-garlic paste (2 tsp), tandoori masala, red chili powder, salt, and yogurt. Add the chicken and make sure it’s well coated. Now, the patience part – marinate for at least 2 hours, but longer is better! I often leave it overnight for maximum flavor.
3. Preheat your broiler. Arrange the marinated chicken in a single layer on a lightly greased broiler dish. Broil for 5-7 minutes per side, until nicely charred and cooked through. Keep a close eye on it – broilers can be tricky!
4. While the chicken is broiling, let’s make the gravy. Melt the butter in a pan over medium heat. Add the big cardamom, green cardamom, cinnamon stick, and bay leaf. Sauté for about a minute, until fragrant.
5. Add the remaining ginger-garlic paste (2 tsp) and sauté for another 30 seconds. Stir in the chopped green chilies and tomato puree.
6. Season with salt, red chili powder, and garam masala. Bring to a simmer and cook for about 10 minutes, stirring occasionally, until the gravy has thickened slightly.
7. Stir in the sugar and dried methi leaves. Cook for 2 minutes, then add the broiled chicken to the pan.
8. Pour in the heavy whipping cream and bring to a gentle boil. Adjust the seasoning with salt or sugar to your liking.
9. Finally, stir in half of the chopped cilantro. Garnish with the remaining cilantro before serving.

Expert Tips

• Don’t be afraid to char the chicken! That smoky flavor is what makes tandoori chicken so special.
• Using chicken thighs keeps the chicken super moist and tender.
• If your gravy is too thick, add a splash of water or cream to thin it out.

Variations

• Spice Level Adjustment: If you like it really spicy, add more red chili powder or a pinch of cayenne pepper to the marinade.
• Yogurt Marinade Alternatives: If you don’t have yogurt, you can use buttermilk or even a little bit of milk mixed with lemon juice.
• Festival Adaptations: This dish is a crowd-pleaser for festivals like Diwali or Eid. My aunt always makes a huge batch for our family gatherings!

Serving Suggestions

This Tandoori Chicken is amazing served with:

• Steaming hot basmati rice
• Warm naan bread (perfect for soaking up that delicious gravy!)
• A side of raita (yogurt dip) to cool things down
• A simple salad

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.

FAQs

Q: What cut of chicken works best for tandoori chicken?

A: Chicken thighs are my go-to! They stay incredibly moist and tender during the marination and broiling process. You can use chicken breast, but be careful not to overcook it.

Q: Can I marinate the chicken overnight?

A: Absolutely! The longer the chicken marinates, the more flavorful it will be. Just make sure to store it in the refrigerator.

Q: What is Kasuri Methi and can I substitute it?

A: Kasuri Methi are dried fenugreek leaves. They have a unique aroma and flavor that’s hard to replicate. If you absolutely can’t find them, you can try using a pinch of dried oregano, but it won’t be quite the same.

Q: How can I achieve a smoky flavor without a tandoor?

A: Broiling is a great way to get a smoky flavor! Just make sure to get a good char on the chicken. You can also add a drop of liquid smoke to the marinade, but use it sparingly.

Q: Can this recipe be made in an air fryer?

A: Yes! You can cook the marinated chicken in an air fryer at 200°C (390°F) for about 12-15 minutes, flipping halfway through.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!