Tandoori Karhai

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We love the color of this different tandoori karhai! Serve with naan or boiled rice.
  • PREP TIME: 20 minutes (plus 60 minutes marination)
  • COOK TIME: 45 minutes
  • SERVINGS: 4 persons
Tandoori Karhai


  • Carom Seeds (Ajwain) 1 teaspoon
  • Garam Masala Powder 1 teaspoon
  • Red Chili Powder 1 tablespoon
  • Cumin Seeds 1 tablespoon
  • Yogurt 1 cup
  • Red Color ½ teaspoon
  • Tatri ½ teaspoon
  • Ginger garlic paste 1tablespoon
  • Salt 1 teaspoon
  • Chicken (Tikka Cut) 4
  • Tomatoes, chopped ½ kg
  • Green chilies 6
  • Coriander Leaves ½ bunch
  • Oil ½ cup


  • 1. In a small frying pan, add carom seeds(ajwain), garam masala powder, red chili powder, cumin seeds and dry roast for a minute till you can smell the flavor of the spices. Set aside.
  • 2. In a bowl add yoghurt, ginger garlic paste, tatri & salt. Mix well then add chicken pieces.
  • 3. Let it marinate for at least an hour to ensure the flavor penetrates through.
  • 4. Heat oil in a pan,
  • 5. Add chopped tomato and let it cook till soft for about 10 minutes.
  • 6. Add the chicken and cook for about 5-10 minutes till color changes.
  • 7. Once the color changes add the roasted dry spices and cook for 2-3 minutes.
  • 8. Add water and cook chicken on low heat till tender. Stir occasionally to make sure the chicken doesn’t burn.
  • 9. When the water dries and chicken is tender, add coriander leaves & green chilies. Let it simmer for 3-4 minutes and serve hot.


Though this recipe uses chicken tikka cut, you can substitute with bone-in chicken
Desi Appetite
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