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11 December 2012,22:18 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
2 hours 45 minutes

Cooking Time :
1 hour

Preparation Method :

  • Rub the chicken with the lemon juice, salt and chilli powder and keep aside for about 20 - 30 minutes.
  • Mix curd, cream, garlic and ginger paste with black salt, garam masala and colour. Rub the chicken with this mixture. Keep aside for 2 hours.
  • Heat the gas tandoor. Place the chicken on the grill or wire rack, Grill for about 15 minutes.
  • Brush pieces with oil. Turn pieces and grill for another 15 minutes or until the chicken is dry and well cooked.
  • Take care not to make the chicken blackish and burnt. Sprinkle tandoori or chat masala and Serve hot.
  • To prepare the makhani gravy: Heat the butter and oil together in non stick pan. Add bay leaf and stir for a few seconds.
  • Add ginger and garlic paste, cook until liquid evaporates.
  • Followed by pureed tomatoes, chilli and sugar. Cook until the puree turns very dry and fat separates.
  • Add cashew paste, stir for a few seconds on medium heat till fat separates. Lower the heat. Add milk and water to get the desired gravy. Bring to a boil, stirring constantly.
  • Add chicken. Cover and simmer for 10 minutes till the gravy turns to a bright colour.
  • Remove from fire and stir in cream, stirring continuously.
  • Add garam masala, tandoori masala and salt. Stir. Remove from fire. Garnish with 1 tablespoon of fresh cream, slit green chillies and coriander.


  • 1 Tandoori Chicken - Cut Into 9 Pieces
  • 750 grams chicken - cut into 4 pieces, washed, dried and incised 
  • 2 tablespoon of 1 lemon juice 
  • ½ teaspoon chilli powder
  • Salt to taste 
  • 200 grams thick hung curd
  • 2 tablespoon cream
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste 
  • Few drops of orange red colour
  • ½ teaspoon black salt 
  • 1 teaspoon garam masala
  • 1 teaspoon tandoori masala or chat masala

Makhani Gravy

  • 2 tablespoon butter
  • 3 tablespoon IDHAYAM Sesame oil
  • 1 bay leaf
  • 2 tablespoon ginger-garlic paste 
  • 6 tomatoes - blended to a very smooth puree 
  • 50 grams cashewnuts - soaked in hot water for 15 minutes, drained and ground to a very fine paste with a little water 
  • ¼ teaspoon red dry chilli powder
  • 200 ml milk 
  • 25 ml cream 
  • ½ teaspoon garam masala
  • 1 teaspoon tandoori masala
  • ¼ teaspoon sugar

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