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Chicken Masala

Chicken Korma

Vindaloo Chicken/Lamb/Beef

Tandoori Chicken

Tandoori Chicken Fajitas

Tandoori Tikka

Tandoori Tikka Masala

Keema Masala

Fish Curry Gravy

Fish in Tandoori Masala

Shrimps in Tandoori Masala

Aloo Gobi

Red Potato Curry

Peas & Mushroom Curry

Saag Paneer

Baigan Bhartha

Tofu with Red/Green Pepper Curry


Tandoori Chicken

Great for julian Breast of chicken

Meat marinated with Tandoori Masala can be baked, grilled or cooked on the stovetop. It can be served as an appetizer or can compliment any Curry Gravy Masala dish

You need:

  • 1 lb of boneless breast of chicken cut into 1/2"-1/4" strips,
  • 1 Tblspn of Tandoori Masala,
  • 2 Tblspn of any edible oil,
  • 1Tblspn of plain yogurt or sour cream or 1Teaspn of lemon juice


Prepare the marinade by adding Tblspn of Tandoori Masala to Tblspn of plain yogurt or 1 Teaspn of lemon juice and Tblespn of water. Adjust salt and cayenne pepper to taste. Add Chicken (if big pieces then pierce with fork) to the marinade and marinate it at least for 20-60 minutes or overnight for more flavor.

Stove Top: Coat the pan with 1-2Tblspn of oil. Add the marinated meat. Cook over medium heat until tender. If chicken is cut in strips or cubed you can stir fry it on Med High heat. For little gravy add more yogurt and Tandoori Masala at the time of marination. When chicken is almost ready add sliced lemon and sauté.

Oven: Bake at 375 for 25 minutes* or until tender.

Grill: Barbeque for 6 minutes* on each side until tender.

Garnish it with chopped cilantro and thinly sliced lemon & tomato slices.

*Cooking times may vary.


  • Small meat pieces(1/2" strips or cubed) will be more flavorful then large pieces.
  • Put the marinated chicken in the refrigerator for overnight Marination. Bring it to room temperature before cooking.
  • To make RUB, just add little lemon juice to the Masala and use it as a rub.
  • For vegan preparation you can eliminate any milk product.
  • For little gravy, add more yogurt and Tandoori Masala.
  • Can substitute Coconut milk for yogurt or any cream. It will have a little sweet taste, to balance that add little cayenne or Serrano or jalapeno pepper and lemon juice



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