Ingredients

For tandoori chicken

1. Chicken – 1 kg

First marinade

2. Kashmiri chilli powder – 1 tbsp
3. Ginger and garlic paste – 3 tsp
4. Lemon juice – 2 tbsp

Second marinade

5. Yoghurt (hung curd or thick) – 1 cup
6. Kashmiri chilli powder – 2 tsp
7. Ginger and garlic paste – 1 tbsp
8. Tandoori spice powder – 1 tbsp
9. Garam masala – 1 tsp
10. Lemon juice – 2 tbsp
11. Turmeric powder – 1/4 tsp
12. Salt - as per taste
13. Saffron colour (optional) – a pinch
14. Kasoori methi leaves – 2 to 3 tsp
15. Oil – 1 tbsp
16. Butter – for basting

For the basic tomato sauce (curry)

17. Oil – 1 tbsp
18. Butter – 4 tbsp
19. Cumin seeds – 1/2 tsp
20. Bay leaves – 3
21. Big cardamom – 2
22. Green cardamom – 5
23. Cloves – 5
24. Cinnamon stick – 1 inch
25. Mace (flower) – 1
26. Tomato pasatta – 500 gms
27. Kashmiri chilli powder – 2 tsp
28. Amchur (optional) – 1/2 tsp
29. Tomato ketchup - 4 tbsp
30. Ginger – 2 tsp
31. Ginger and garlic paste – 1 tsp
32. Cumin powder (roasted) – 1/2 tsp
33. Remaining marinade – 2 tbsp
34. Water – 1 3/4 cup
35. Kasoori methi leaves – 1 tsp
36. Garam masala – 1 tsp
37. Tandoori masala powder (home-made, refer recipe) – 1 tsp

Additional ingredients

38. Single cream – 3/4 cup
39. Kasuri methi – 1 1/2 tbsp
40. Gram masala – 1 tsp
41. Sugar – 2 tsp
42. Ginger julienne (thin strips) – 8 or 1 tbsp
43. Green cardamom powder – 1/4 tsp or a pinch
44. Honey – 2 tbsp
45. Nutmeg – a pinch
46. Roasted cumin powder – 1/2 tsp
47. Cooked tandoori chicken - 2 to 3 pieces

Garnishing

48. Ginger julienne – few
49. Single cream – 1 tbsp

Method

1. Cut Ginger into julienne or very thin strips.

For tandoori chicken (refer recipe)

2. I have used 4 chicken leg pieces
3. Marinate the chicken with first marinate and then with the second marinate. Refrigerate for 2 days.
4. Take the chicken out of the fridge about 1/2 hour before cooking to bring it to the room temperature. Cook in the oven for 15 minutes each side at 230 degrees celcius without fan. Baste with butter in between.
5. In the end grill for 3 to 4 minutes each side until the tandoori chicken gets a charred look.
6. Apply some butter on the chicken and wrap in aluminium foil to keep the chicken juicy and moist. Keep aside.
7. I have used only two pieces for the butter chicken based on the quantity of the sauce. I have served the remaininf as a starter.

Basic buttery tomato sauce

8. Heat the vessel with 1 tbsp oil and 2 tbsp butter. When warm, add the entire whole spices and let it sizzle for about 30 seconds.
9. Add chopped ginger and sauté for about 20 seconds.
10. Simmer the flame. Add ginger and garlic paste, 2 tbsp of leftover tandoori chicken marinade and 1/2 cup liquid (add 1/2 cup water to clear the marinade attached to the vessel) or just plain water. Mix quickly.
11. Add Kashmiri chilli powder, amchur, 1 tsp kasoori methi leaves, roasted cumin powder, 2 tbsp tomato ketchup. Mix well and cook for about 5 minutes on medium heat.
12. Add homemade tandoori masala, garam masala, tomato passata, 2 tbsp tomato ketchup. Mix well. Add 1/3 cup water again and cook for about 8 minutes on a medium flame.
13. Add 1 cup water. Allow it to boil and cook for about 40 minutes on a low flame with the lid closed. Stir occasionally.
14. Strain the cooked tomato base (curry) and keep it ready for the tandoori chicken masala.
15. You can prepare this basic tomato sauce one day before and refrigerate it.

For the tandoori chicken masala

16. Heat the vessel and add the cooked basic tomato sauce (curry). When it starts to boil, simmer the flame, add 3/4 cup single cream and 1 tbsp kasoori methi leaves. Stir quickly.
17. Add 1/4 tsp green cardamom powder, 1 tsp garam masala, 1/2 tsp roasted cumin powder and mix well. Add the cooked tandoori chicken pieces and cook for 30 minutes with the lid closed on a low flame. Stir occassionally.
18. If the sauce (curry) gets dry or gets reduced, you can add water as per the consistency you desire.
19. Add 2 tsp kasoori methi leaves again, 1 tbsp ginger or few thin strips, 2 tbsp honey, a pinch of nutmeg and 1 tbsp butter. Mix well and cook for 20 minutes on a low flame.
20. You can see that tandoori chicken masala has left nice oil on top and its ready for serving.
21. In the end drizzle 2 tbsp cream on the tandoori chicken masala and serve.

Or

22. Serve tandoori chicken masala in a serving bowl with cream, naan or rice.

Notes

1. For the colour, I always use the biryani colour - saffron or orange colour. You can use beetroot extract or beetroot powder instead of food colour.
2. I have added spices in stages and cooked on a low flame according to my taste and as per the consistency I like. So always taste while adding the ingredients.
3. Add ginger julienne or thin strips as per your taste. You can avoid if you don't like.
4. Always taste and add the ingredients in the end as everyone has their own taste.
5. You can reduce butter and cream if you want.