Recipe of the day: Tandoori Chicken Masala


  • Cooked tandoori chicken 1 kg
  • Ghee or butter 4 tbsp
  • Onion 1 (sliced)
  • Ginger 1 tbsp (chopped)
  • Garlic 1 tsp (chopped)
  • Cardamom 1 tsp (ground)
  • Cinnamon 1 tsp (ground)
  • Red chili powder ¼ tsp
  • Salt to taste
  • Sour cream ½ cup (beaten)
  • Hot stock 1 cup
  • Almond 4 tbsp (ground)
  • Milk 2 tbsp
  • Saffron ½ tsp
  • Almond ¼ cup (roasted, crushed)

Cooking Directions

  1. Warm the butter/ghee and fry onion until soft then add chopped ginger and garlic.
  2. Stir in cardamom, cinnamon, red chili and salt. Cook for a minute.
  3. Mix together sour cream and ½ cup stock and pour this mixture in onion.
  4. When it starts cooking, add remaining stock. Cover and cook for 10 minutes.
  5. Sprinkle ground almond, mix and remove from heat. Let cool and blend to make a smooth paste.
  6. Warm the milk and soak saffron in it for 10 minutes.
  7. Place tandoori chicken in a wide bottom cooking pan. Pour over blended sauce and saffron milk.
  8. Keep the pan on fire. Cover and cook for 10 minutes on medium slow flame.
  9. Turn the chicken two times in between.
  10. Dish out chicken in serving platter, garnish with roasted almonds and serve.