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)
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.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.