Tandoori Masala with Chicken Breasts

by | Oct 22, 2024 | Main Course

Category: Main Course
Servings: 3-4
Difficulty Level: Moderate

Ingredients

  • 2 whole chicken breasts (4 halves)
  • 2 tbsp Tandoori Chicken Masala Add to cart
  • 2 tbsp ginger-garlic paste
  • 1 tsp cumin seeds Add to cart
  • 10-12 fresh curry leaves (dry leaves can also be used)
  • 3 tbsp fresh lemon juice
  • Salt to taste
  • 4 tbsp oil of your choice
  • 1 tbsp butter or ghee for smoking (optional)

Directions

  1. Clean and wash the chicken. Allow it to drain for a few minutes, then pat it dry.
  2. Cut each chicken breast into 2 pieces. Gently hammer the pieces with a meat tenderizer to flatten slightly.
  3. Combine the Tandoori Chicken Masala, ginger-garlic paste, and lemon juice. Marinate the chicken for at least 30 minutes (2 hours is ideal).
  4. Heat the oil in a non-stick pan. Add the cumin seeds and cook until medium brown.
  5. Lower the flame and add the curry leaves. Be cautious as the oil may splash. Cover the pan immediately after adding the leaves.
  6. Add the chicken breasts and cook covered for about 7-10 minutes on each side over medium heat.
  7. If there is excess water in the chicken, increase the flame to high and cook until the chicken turns brown on both sides.
  8. Prepare a Tandoori Chicken sandwich with your choice of bread or buns, cheese, and condiments. Enjoy!

Smoking Technique (Optional)

  1. Tear a square piece of foil paper and fold it twice to form a smaller square. Fold the corners to create a bowl-like shape.
  2. Burn a piece of charcoal on the stove until it turns red hot on both sides.
  3. Place the mini fowl bowl in the center of the chicken dish. Add the hot charcoal to the foil bowl.
  4. Pour a tablespoon of oil or butter over the hot charcoal and immediately cover the dish tightly with a foil sheet and lid to trap the smoke.
  5. Leave it covered until the smoke dissipates, roughly around 30 minutes. Sprinkle with cilantro. Adjust salt to taste and enjoy with naan.

Note: If you don’t have cumin or curry leaves, use toasted coarsely ground cumin from the Stand Alone Spice category and dried curry leaves. These can be added a few minutes after adding the chicken. This recipe can be made with either an Authentic Indian Spice Blend or an Expedition Spice Blend. Indian cooking is about intuition, not precision—so feel free and adjust the spices as needed.