How to Make Tandoori Flavoured Chicken curry; in roadside Dhaba especially in Northern -West India you can find the chicken or any other curry they serve with Tandoori roti also having the taste of Tandoori. The main reason is that they roast everything before they prepare a curry. Here I also marinate the chicken chunks and potatoes and then roasted them in the gas oven; then I prepared the curry, which makes the tandoori flavoured chicken.
The equipment required
Roasting Net with Steel Tong, Stainless Steel Wire Roaster
Mixing bowl
Serving plate
Wok/Kadai
Ingredients
For marinating
Chicken-750 gm
Potato-3 (cut them in two halves)
Corn flour-1/2 cup
Turmeric powder-2 tbsp
Salt1 tbsp
Curd/Dahi-4 tbsp
Ol-1 tbsp
Red chili powder-1 tbsp
For making gravy
Oil-2 tbsp
Onions-2 (chopped)
Potato
Ginger-garlic paste-1 tbsp
Tomato-1 (chopped)
Turmeric powder-1 tbsp
Red chili powder-1 tbsp
Cumin powder-1 tbsp
Coriander powder-1 tbsp
Bata gorom mosla( blended cinnamon, cardamom, and cloves)-1/2 tbsp
Salt to taste
Coriander leaves to garnish
How to Make Tandoori Flavoured Chicken
Clean and wash the chicken chunks; add turmeric powder, salt, and curd corn flour.
Mix it nicely, cover it and keep it for 2 hours
Keep a roasting net on the oven and put the chicken chunks on it and roast them
With the help of a tong, turn them to another side to roast
Rub potatoes with the salt, cornflour and turmeric powder
And roast the potatoes in the same way as chicken
Heat oil in a Kadai
Add the chopped onions and fry till they become translucent
Now add ginger garlic paste and sauté for 3 minutes
Add chopped tomatoes
Followed by salt, turmeric powder, red chili powder, cumin, and coriander powder
Mix well and stir it till the raw smell of the spices goes off. It will take 2-3 minutes
Add potatoes and mix them well with the spices
Now slowly drop the roasted chicken chunks and mix it nicely and cover the lid for 2 minutes to settle down all the ingredients.
Uncover the lid and slowly mix all the ingredients
Add water and cover the lid for 10-12 minutes on low flame to boil the chicken and potatoes nicely.
Take out the cover and stir them for a minute slowly
Add bata gorom mosla( blended cinnamon, cardamom, and cloves)
Spread some chopped coriander leaves
Transfer them to a serving plate
Serve hot with rice or roti.
How to Make Tandoori Flavoured Chicken
Equipment
- A kadai or a fry pan
- mixing bowl
- Roasting Net with Steel Tong, Stainless Steel Wire Roaster
- Serving plate
Ingredients
For marinating
- 750 gm Chicken
- 3 Potato
- 1/2 cup Corn flour
- 1 tbsp turmeric powder
- 4 tbsp curd
- 1 tbsp red chili powder
- 1 tbsp oil
- 1 tbsp salt
For making gravy
- 2 tbsp oil
- 2 Onion (chopped)
- 1 tbsp ginger-garlic paste
- 1 tomato (chopped)
- 1 tbsp turmeric powder
- 1 tbsp red chili powder
- 1 tbsp cumin powder
- 1 tbsp Coriander Powder
- 1/2 tbsp Bata gorom mosla( grinded cinnamon, cardamom and cloves)-1/2tbsp
- salt
- coriander leaves
Instructions
- Clean and wash the chicken chunks; add turmeric powder, salt, and curd cornflour.
- Mix it nicely, cover it and keep it for 2 hours
- Keep a roasting net on the oven and put the chicken chunks on it and roast them
- With the help of a tong, turn them to another side to roast
- Rub potatoes with the salt, cornflour and turmeric powder
- And roast the potatoes in the same way as chicken
- Heat oil in a Kadai
- Add the chopped onions and fry till they become translucent
- Now add ginger garlic paste and saute for 3 minutes
- Add chopped tomatoes
- Followed by salt, turmeric powder, red chili powder, cumin, and coriander powder
- Mix well and stir it till the raw smell of the spices goes off. It will take-3 minutes
- Add potatoes and mix them well with the spices
- Now slowly drop the roasted chicken chunks and mix it nicely and cover the lid for 2 minutes to settle down all the ingredients.
- Uncover the lid and slowly mix all the ingredients
- Add water and cover the lid for 10-12 minutes on low flame to boil the chicken and potatoes nicely.
- Take out the cover and stir them for a minute slowly
- Add bata gorom mosla( blended cinnamon, cardamom, and cloves)
- Spread some chopped coriander leaves
- Transfer them to a serving plate
- Serve hot with rice or roti.