Smoky, spicy, and full of BBQ flavour—this BBQ Tandoori Chicken Gravy is pure comfort in every bite! Made even better with #Dalda, our #trustedrecipepartner, for that perfect taste every time. Plus, don’t miss the tips & tricks by Asad Memon to help you nail this recipe like a pro. Try it today and enjoy restaurant-style goodness at home!
Ingredients:
-Zeera powder (Cumin powder) ½ tbs
-Kashmiri lal mirch (Kashmiri red chilli) powder ½ tbs
-Iodized Himalayan pink salt 2 tsp or to taste
-Garam masala powder 1 tsp
-Haldi powder (Turmeric powder) ½ tsp
-Dhania powder (Coriander powder) 1 tbs
-Lal mirch powder (Red chilli powder) ½ tbs or to taste
-Kali mirch powder (Black pepper powder) 1 tsp
-Kasuri methi (Dried fenugreek leaves) 1 tsp
-Tatri (Citric acid) 1 pinch
-Zarday ka rang (Orange food color) ¼ tsp
-Dahi (Yogurt) Whisked ¼ Cup (room temperature)
-Lemon juice 1 tbs
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Dalda cooking oil 3 tbs
-Chicken mix boti 750g
-Dalda cooking oil ¼ Cup
-Pyaz (Onion) grated 2 medium
-Tamatar (Tomatoes) pureed 4 medium
-Dahi (Yogurt) whisked 2-3 tbs
-Water ¼ Cup
-Cream ¼ Cup (Room temperature)
-Kasuri methi (Dried fenugreek leaves) 1 tsp
-Pyaz (Onion) rings
-Hari mirch (Green chilli) sliced
-Hara dhania (Fresh coriander)
Direction:
-In a bowl, add cumin powder, kashmiri red chilli powder, iodized himalayan pink salt, garam masala powder, turmeric powder, coriander powder red chilli powder, black pepper powder, dried fenugreek leaves, citric acid, orange food color & mix well.
-Tandoori masala is ready, set aside. (Yield: 50g)
-In a bowl, add yogurt, 3 tbs of prepared tandoori masala, lemon juice, ginger garlic paste, cooking oil & whisk well.
-Add chicken pieces, mix well, cover & marinate for 1 hour.
-Heat flat bottom pan, add marinated chicken pieces, (Reserve tandoori marinade for later use) char on high flame, flip the chicken pieces, apply marinade, cook on high flame for 3-4 minutes each side.
-In a flat-bottom pan, add cooking oil, heat it.
-Add grated onion, mix well, sauté on medium flame until light golden.
-Add tomato puree, remaining tandoori marinade, mix well & cook on medium flame until oil separates.
-Add yogurt, mix well & cook on medium flame for 2-3 minutes.
-Add water, mix well, cover & cook on medium flame for 4-5 minutes, mix in between.
-Turn the flame off, add cream, mix well, add tandoori chicken pieces, slightly shake it.
-On low flame, add dried fenugreek leaves, cover & steam cook for 6-7 minutes.
-Remove Cover, give a coal smoke for a minute & BBQ tandoori chicken is ready.
-Garnish with onion rings, green chilli slices, fresh coriander & serve with naan!
