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11 December 2012,22:50 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
45 minutes

Cooking Time :
30 minutes

Preparation Method :

  • To marinate the chicken: Add the beaten curd and salt with chicken. Keep aside for about 20 - 30 minutes.
  • Heat oil in a heavy bottomed non stick pan. Add 1 bay leaf, cloves, cinnamon and brown cardamom for a few seconds.
  • Add onion paste with ginger - garlic paste. Stir fry on medium heat till onion is well browned
  • Reduce heat and add the red chilli powder, turmeric, garam masala and coriander powder.
  • Add the freshly pureed tomatoes. Cook the tomatoes blend well with the onions.
  • Add in only the chicken, leaving behind the marinade.
  • Cook till the water evaporates and the chicken turns dry and glossy. Reduce heat and add the marinade. Cook for further 5 more minutes or till the curd dries completely and oil separates.
  • Add the measured water, Cover and cook on low heat for 5 minutes till the chicken turns tender.
  • Add tandoori masala and mix well. Garnish with chopped coriander.


  • 750 grams chicken
  • 75 grams thick curd - well beaten 
  • 75 ml IDHAYAM sesame oil 
  • 1 bay leaf 
  • 3 cloves
  • 1" cinnamon 
  • 2 brown cardamom 
  • 4 large onions - ground to a paste 
  • 3 teaspoon garlic paste
  • 3 teaspoon ginger paste 
  • 2 tomatoes - pureed in a blender
  • ½ teaspoon turmeric
  • 2 teaspoon coriander powder
  • ½ teaspoon red chilli powder
  • 1 teaspoon garam masala 
  •  teaspoon tandoori masala 
  • Salt to taste
  • 2 tablespoon chopped coriander

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