Ingredients

• 1 - whole boneless chicken breast, cleaned and sliced in long strips about 2 inches long
• 1 tsp - garlic paste
• 1 tsp - ginger paste
• 3-4 tsps - Shan masala (a Pakistani brand) Tandoori Chicken Tikka Spice Mix
• Juice of 1 lime
• salt to taste
• 1 tsp - oil
• 1 - large onion, thinly sliced in long strips
• 3 - bell peppers, sliced in long strips.
• 1 - large tomato, chopped
• 1 tsp - red chilli powder (or to taste)
• Whole spices:
• 4-5 - cloves
• 2-3 - cardamoms
• A piece of bay leaf
• 5-6 - black peppercorns
• A piece of cinnamon stick
• Chopped coriander leaves
• 2-3 -tbsps of vegetable oil

How to Make Sizzling Tandoori Chicken Masala

• Marinate the chicken with ginger, garlic, shan tandoori chicken tikka spice mix, lime juice, salt and oil for at least 5-6 hrs in the refrigerator. Heat oil in a kadai and add the whole spices (cloves, cardamoms, bay leaf, cinnamon stick, peppercorns).
• After they start spluttering, add the sliced onions. Keep stirring till they just start to change colour after about 4-5 mins.
• Add the chicken along with the marinade, keep stir frying till all the liquid has evaporated and the chicken is cooked through.
• Add red chilli powder and check the salt.
• Add the peppers and stir fry again for a few minutes. Also add chopped tomatoes and coriander leaves.
• Cover with the lid for a while. Don't overcook the peppers, leave them a bit crunchy.
• Serve hot with naans or rotis topped with coriander leaves as well as a piece of lime on the side.