Ingredients

For the Tandoori Chicken:

  • 500g boneless chicken thighs, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tablespoons tandoori masala spice mix
  • 1 tablespoon ginger-garlic paste
  • 1 tablespoon lemon juice
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 tablespoon vegetable oil
  • Salt to taste

For the Fries:

  • 4 large potatoes, cut into fries (or 500g frozen fries)
  • Vegetable oil for frying
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt to taste

For the Masala Sauce:

  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 cup tomato puree
  • 1 teaspoon tandoori masala
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • 1/2 cup heavy cream
  • 1/4 cup water
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)

Optional Toppings:

  • 1/2 cup grated mozzarella or cheddar cheese
  • 1/4 cup chopped green onions
  • 1 tablespoon chaat masala (optional, for extra tang)

Equipment

  • Mixing bowls
  • Skewers (optional, for grilling chicken)
  • Grill pan or oven
  • Deep fryer or large skillet (for fries)
  • Medium saucepan (for sauce)
  • Tongs or slotted spoon

Instructions

Step 1: Marinate the Chicken

  1. In a large bowl, combine yogurt, tandoori masala, ginger-garlic paste, lemon juice, red chili powder, turmeric, garam masala, cumin powder, coriander powder, vegetable oil, and salt.
  2. Add chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

Step 2: Prepare the Fries

  1. If using fresh potatoes, rinse the cut fries in cold water to remove excess starch, then pat dry thoroughly.
  2. Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C).
  3. Fry the potatoes in batches until golden and crispy, about 5-7 minutes per batch. Drain on paper towels.
  4. Toss the hot fries with smoked paprika, garlic powder, onion powder, and salt. Set aside and keep warm.

Step 3: Cook the Tandoori Chicken

  1. Preheat a grill pan over medium-high heat or an oven to 400°F (200°C).
  2. Thread marinated chicken pieces onto skewers if grilling, or place directly on a baking tray if using the oven.
  3. Grill for 8-10 minutes, turning occasionally, or bake for 15-20 minutes until the chicken is cooked through and slightly charred. Remove from heat and set aside.

Step 4: Make the Masala Sauce

  1. In a medium saucepan, melt butter over medium heat.
  2. Add chopped onion and sauté until golden, about 5 minutes.
  3. Stir in garlic and ginger, cooking for 1-2 minutes until fragrant.
  4. Add tomato puree, tandoori masala, red chili powder, garam masala, and salt. Cook for 5 minutes, stirring occasionally.
  5. Pour in heavy cream and water, stirring to combine. Simmer for 5-7 minutes until the sauce thickens slightly. Adjust seasoning if needed.

Step 5: Assemble the Dish

  1. Place the seasoned fries on a large serving platter or individual plates.
  2. Arrange the tandoori chicken pieces over the fries.
  3. Drizzle the masala sauce generously over the chicken and fries.
  4. If using, sprinkle grated cheese, green onions, and chaat masala on top.
  5. Garnish with fresh cilantro and serve immediately.

Serving Suggestions

  • Serve with a side of mint chutney or raita for dipping.
  • Pair with a refreshing drink like mango lassi or iced tea.

Notes

  • For a spicier kick, increase the red chili powder in the marinade or sauce.
  • If using frozen fries, follow package instructions for cooking.
  • For a healthier option, bake the fries at 425°F (220°C) for 20-25 minutes, flipping halfway.

Prep Time

  • Marination: 2 hours (or overnight)
  • Active Prep: 20 minutes
  • Cooking Time: 30 minutes
  • Total Time: ~2 hours 50 minutes (including marination)

Servings

  • Serves 4