Tandoori Chicken Masala: Week 4 October 2019

Prep Time: 15 mins   Total Time: 60 mins   Serves: 8

Ingredients:   Resource from Roy Den

Chicken 1 lb chicken thighs bone in skin on, cut in half across the bone. 

1 tbsp. tandoori masala 

1 tbsp. lemon juice 

1 tbsp. oil 

Salt to taste (masala from packet has some salt) 

Mix all the above ingredients together and leave covered for 30 minutes. 

Add the marinated chicken to the sauce later. 


3 tablespoons oil 

Half an inch piece of ginger (finely minced) 

4 cloves of garlic (finely minced) 

1 medium onion (finely diced) 

1 - 796 ML can of tomatoes 

1 tablespoon tandoori masala (readymade packet) 

Salt to taste 

Heavy cream (35% MF) (optional garnish– leave out for Vegan) 

Butter (optional garnish – leave out for Vegan or use vegan butter) 

Cilantro for garnish 


 Stir fry ginger and garlic in hot oil till light brown (about 1 - 2 min) 

 Add onions and stir fry till light brown (about 4 - 5 min) 

 Add tandoori masala and stir well for about a minute 

 Add tomatoes, mix well and leave covered in medium heat till oil separates (about 10 - 15) 

 Blend the sauce with an immersion blender till it gets a smooth consistency.

 Simmer on medium heat till oil separates again (about 30 min). Stir occasionally so nothing gets stuck/burned to the bottom. 

 Add chicken and mix well. Let simmer for another 10 minutes. 

 Garnish with finely chopped cilantro.  Optional garnish with cream and butter


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