Tandoori Masala with Chicken Cubes

by | Oct 22, 2024 | Main Course

Category: Main Course
Serving Size: 3-4
Difficulty level: Moderate

Ingredients

  • 3 lb chicken breasts, cubed
  • 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
  • 2 tbsp yogurt of your choice
  • ½ cup freshly chopped cilantro
  • Salt to taste
  • 4 tbsp oil of your choice
  • 1 tbsp butter or ghee for smoking (optional)

Directions

  1. Clean and wash the chicken breasts. Allow them to drain for a few minutes, then pat them dry.
  2. Cut each chicken breast into 1.5” cubes.
  3. Combine the Tandoori Chicken Masala, ginger-garlic paste, yogurt, and lemon juice. Marinate for at least 30 minutes (2 hours is ideal).
  4. Heat oil in a non-stick pan. Add the cumin seeds and cook until medium brown, about 1-2 minutes.
  5. Lower the flame and add the curry leaves. The oil may splash, so cover the pan immediately.
  6. Add the marinated chicken cubes and cook covered for about 10-15 minutes on medium flame.
  7. If there is excess water, cook on high heat for a few additional minutes until the chicken is dry and done.
  8. Stir in the cilantro and mix well.

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 foil 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 sheet of foil and the lid to seal in the smoke.
  5. Leave it covered until the smoke dissipates. Sprinkle with cilantro.

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. Alternatively, you can omit these ingredients. You can use the Expedition Spice Blends. This recipe is also suitable for barbecue chicken. Discard any leftover marinade and skip the cilantro if using skewers. You may also grill vegetables seasoned with the same species as a side dish. 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.