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There are few dishes that capture the rich and complex flavors of Indian cuisine as well as authentic Tandoori Chicken Masala. This classic dish is a perfect balance of smoky, tender chicken and a creamy, deeply-spiced tomato sauce. While it may sound intimidating, this streamlined recipe makes it entirely possible to create this flavorful masterpiece at home in just 45 minutes, without a traditional clay oven.
What is Tandoori Chicken Masala?
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Tandoori Chicken Masala is a beloved two-part dish. The first part is the chicken, which is marinated in yogurt and a blend of spices like turmeric, ginger, and garlic. This is then traditionally cooked in a high-heat clay oven called a tandoor. The second part is a “masala,” a rich, tomato-based sauce thickened with cream and flavored with a similar spice blend. The final dish is a beautiful fusion of the smoky chicken and the creamy, savory sauce, often served with rice or naan bread. If you are a fan of Tandoori cuisine, we recommend you try the Tandoori Kabab recipe.
Ingredients
For the Tandoori Chicken
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1/2 cup plain yogurt (or Greek yogurt)
- 1 tbsp ginger-garlic paste
- 1 tsp garam masala
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
For the Masala Sauce
- 2 tbsp unsalted butter or oil
- 1 large yellow onion, finely chopped
- 1 tbsp ginger-garlic paste
- 1 can (15 oz) crushed tomatoes
- 1 tsp garam masala
- 1 tsp red chili powder
- 1/2 tsp ground coriander
- 1 tsp dried fenugreek leaves (kasuri methi), optional
- 1/2 cup heavy cream or full-fat coconut milk
- Salt, to taste
For Serving
- Cooked basmati rice or naan bread
- Fresh cilantro, chopped
- Lemon wedges
How to Prepare and Assemble Your Tandoori Chicken Masala
- Marinate the Chicken: In a large bowl, whisk together the yogurt, ginger-garlic paste, garam masala, red chili powder, turmeric, cumin, and salt. Add the chicken cubes and toss to coat completely. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for a deeper flavor.
- Cook the Chicken: Preheat your oven to 425°F (220°C). Arrange the marinated chicken on a baking sheet lined with foil or parchment paper. Bake for 15-20 minutes, or until cooked through and slightly charred on the edges.
- Make the Masala Sauce: While the chicken bakes, melt the butter or heat the oil in a large skillet or pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent. Add the ginger-garlic paste and cook for 1 minute until fragrant.
- Simmer the Sauce: Stir in the crushed tomatoes, garam masala, red chili powder, and coriander. Bring the mixture to a simmer, then reduce the heat to low and cook for 10 minutes, stirring occasionally.
- Finish the Dish: Stir the heavy cream and dried fenugreek leaves (if using) into the sauce. Add the cooked tandoori chicken to the pot. Gently stir to coat the chicken in the sauce. Let it simmer for 2-3 minutes to allow the flavors to combine.
- Serve: Taste and adjust salt as needed. Serve Tandoori Chicken Masala hot over basmati rice or with a side of naan bread. Garnish with fresh cilantro and a squeeze of fresh lemon juice.
Tips for the Perfect Tandoori Chicken Masala
- Marinate for Flavor: The longer the chicken marinates, the more flavorful and tender it will become.
- Natural Coloring: For the classic red color without food coloring, use a mix of smoked paprika and Kashmiri red chili powder.
- Don’t Overcook the Chicken: Chicken cooks quickly. Cook it just until done, as it will continue to cook slightly when added to the hot sauce.
Conclusion
This Tandoori Chicken Masala recipe is a delicious way to enjoy a taste of India in your own home. The perfect combination of smoky, marinated chicken and a rich, creamy sauce makes for a satisfying meal that is sure to impress.
Authentic Tandoori Chicken Masala In Just 6 Steps
An authentic recipe for Tandoori Chicken Masala, featuring tender, marinated chicken in a rich, creamy tomato and spice sauce.
Ingredients
For the Tandoori Chicken
- 1.5 lbs boneless skinless chicken breasts or thighs, cut into 1-inch cubes
- 1/2 cup plain yogurt or Greek yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp garam masala
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
For the Masala Sauce
- 2 tbsp unsalted butter or oil
- 1 large yellow onion finely chopped
- 1 tbsp ginger-garlic paste
- 1 can 15 oz crushed tomatoes 15 oz crushed tomatoes
- 1 tsp garam masala
- 1 tsp red chili powder
- 1/2 tsp ground coriander
- 1 tsp dried fenugreek leaves (kasuri methi) optional
- 1/2 cup heavy cream or full-fat coconut milk
- Salt to taste
For Serving
- Cooked basmati rice or naan bread
- Fresh cilantro chopped
- Lemon wedges
Instructions
- Marinate the Chicken: In a large bowl, whisk together the yogurt, ginger-garlic paste, garam masala, red chili powder, turmeric, cumin, and salt. Add the chicken cubes and toss to coat completely. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for a deeper flavor.
- Cook the Chicken: Preheat your oven to 425°F (220°C). Arrange the marinated chicken on a baking sheet lined with foil or parchment paper. Bake for 15-20 minutes, or until cooked through and slightly charred on the edges.
- Make the Masala Sauce: While the chicken bakes, melt the butter or heat the oil in a large skillet or pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent. Add the ginger-garlic paste and cook for 1 minute until fragrant.
- Simmer the Sauce: Stir in the crushed tomatoes, garam masala, red chili powder, and coriander. Bring the mixture to a simmer, then reduce the heat to low and cook for 10 minutes, stirring occasionally.
- Finish the Dish: Stir the heavy cream and dried fenugreek leaves (if using) into the sauce. Add the cooked tandoori chicken to the pot. Gently stir to coat the chicken in the sauce. Let it simmer for 2-3 minutes to allow the flavors to combine.
- Serve: Taste and adjust salt as needed. Serve hot over basmati rice or with a side of naan bread. Garnish with fresh cilantro and a squeeze of fresh lemon juice.
Notes
The marinating time is crucial for flavor and is not included in the total time.
