Tandoori Masala

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  Basmati/Brown Rice Pullao dish.

You need:

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


Prepare the marinade by adding 1-2Tblspn of Tandoori Masala to 1-2Tblspn 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. Tip:- For Barbequing cook the meat in non stick pan or in oven until almost done. Now put it on the barbeque to roast for few minutes basting with juices as spices will burn before the meat is cooked

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 little sauce, 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.