Tandoori Chicken Masala Recipe | Easy Bangladeshi Style | Hasna’s Cooking

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is cost-effective and has a neutral flavor.

red chili powder

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika provides color with less heat.

garam masala

💰Cheaper: cumin and coriander

Cumin and coriander can mimic garam masala's flavor.

Prepare a spice paste by blending 8 medium onions, 8 cashew nuts, 10 green chilies, and garlic together.

Wash 10 pieces of chicken thoroughly and drain the water.

Add the blended spice paste to the chicken.

Add 1 tablespoon red chili powder, 1 tablespoon coriander powder, 2 tablespoons ginger-garlic paste, 0.5 tablespoon garam masala, 0.5 tablespoon cumin powder, 0.5 tablespoon black pepper powder, a pinch of food color, 1 tablespoon sugar, 2 tablespoons vinegar, 2 tablespoons tandoori chicken masala powder, 3 tablespoons yogurt, and salt to taste to the chicken.

Mix everything well and let it rest for about 30 minutes.

Heat oil in a deep pan until it's very hot to prevent the chicken from releasing water.

Fry the chicken in batches of 3 or 4 pieces on medium-low heat for 7 minutes on one side.

Flip the chicken and fry for another 7 minutes on the other side until cooked and charred.

Once the chicken is fried, remove it and clean the spices left in the oil.

Add a little more oil to the pan and sauté the spices used for marinating the chicken until the raw smell goes away, adding a little water if necessary, for about 5 to 6 minutes.

Cook until the oil separates and the spices are well cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens