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Tandoori Chicken Bhuna Recipe to die for.

Here is a nice easy tandoori chicken recipe, just remember to make and marinate the chicken the night before its needed.

Tandoori Chicken marinade


500g Sliced or cubed chicken
500ml live natural yogurt
1 Tbsp Cumin powder
1 Tbsp garam massala
1 Tsp Coriander powder
1 Tsp Turmeric powder
1 Teaspoon chilli powder
Juice 1 lemon
8 cloves garlic grated or finely chopped
1 tsp grated ginger
Red food colouring

Mix the spices, colouring, lemon juice, ginger and garlic up into a paste with a little water and the yogurt. Stir together well, now add the chicken. A little tip is to put the chicken in a freezer bag and pour the marinade into it and tie the bag tightly around the mixture. Leave to marinate for at least 12 hrs.

Curry Masala gravy Ingredients

1 Onion finely Sliced.
4 Cloves garlic finely chopped
3 Fresh Plum Tomatoes deseeded, skinned and roughly chopped.
1 Tsp Turmeric Powder
1 Tsp Garam Massalla Powder
4 Green Cardamom Pods
4 Table Spoons vegetable oil
1 cup of water
Pinch of Salt


Fry the onion, Tomatoes and garlic in the oil on a medium heat until the onions are soft and translucent and the tomatoes are beginning to go mushy (Approx. 10 Mins). Add the water and the spices, simmer for about 45mins. Keep stirring regularly making sure the sauce doesn't catch on the bottom of the pan.. Take the pan off the heat and pureeing in a food processor.

Tandoori Chicken bhuna Ingredients

500g chicken breast cubed and marinated in tandoori
2 Green pepper, de-seeded
2 tomatoes, quartered
2 Tablespoons tomato puree
1 Cup of Curry Massalla Gravy
1 onion finely chopped.
2 Teaspoon Curry Powder
1 Teaspoon Chilli Powder
1 Finely Chopped Cayenne Chilli
4 Cloves Crushed Garlic
2 inches Root Ginger grated
5 Tablespoons Vegetable Oil
5 Tablespoons whole coriander leaves
1 teaspoon Garam Massalla
Seeds of 2 green cardamom pods


Firstly remove the chicken from the marinade and brush off excess marinade. Then seal the chicken in a pan until well sealed on all sides.
Make a paste of the curry powder, cardamom pod seeds and chilli powder with a little water. Chop the pepper into 1 inch square pieces. Fry the onion until translucent in the veg oil then add the garlic, ginger, pepper and chilli and stir fry on medium for a further 2 minutes. Then add the chicken. Add the curry paste and garam, stir in and fry for a further 1min. Add the tomato puree and water and cook on high heat for 15 minutes to rapidly reduce the sauce, stir constantly. Reduce the heat and add the fresh tomatoes, stir in and cover the pan, cook for 3 minutes without stirring. Add the whole coriander leaves, stir once and serve! Serve with nan bread and a lightly fragranced rice.