Juicy, smoky chicken marinated in a blend of yogurt and aromatic spices, then grilled to perfection. This classic Punjabi appetizer is a global favorite, known for its vibrant red hue and tender texture. Perfect for a barbecue or a special dinner.
Prep20 min
Cook35 min
Servings4
Serving size: 235 g
512cal
66gprotein
12gcarbs
22g
Ingredients
1 kg Chicken (Skinless, bone-in, cut into 4 or 8 pieces)
2 tbsp Ginger Garlic Paste
3 tbsp Lemon Juice (Freshly squeezed)
1.5 tsp Salt (Adjust to taste)
1 tbsp Kashmiri Red Chili Powder (For color and mild heat)
A quintessential Punjabi dish, this Dal Makhani is incredibly rich and creamy. Whole black lentils and kidney beans are slow-cooked in a buttery, tomato-based gravy, resulting in a dish that's pure comfort in a bowl. Perfect with naan or rice.
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
About Tandoori Chicken, Dal Makhani and Butter Naan
Protein-packed tandoori chicken with creamy dal makhani and buttery naan. Pure comfort food!
This north_indian dish is perfect for dinner. With 1380.41 calories and 93.00000000000001g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Coriander Powder
1 tsp Garam Masala
0.5 tsp Turmeric Powder
1 tbsp Kasuri Methi (Crushed between palms before adding)
2 tbsp Mustard Oil (Heat until it just starts to smoke, then cool completely before using)
0.25 tsp Red Food Color (Optional, for classic restaurant color)
2 tbsp Butter (Melted, for basting)
1 tsp Chaat Masala (For sprinkling before serving)
Instructions
1
Prepare the Chicken & First Marinade (10 minutes prep, 30 minutes rest)
Clean the chicken pieces and pat them completely dry with paper towels. This is crucial for the marinade to adhere well.
Using a sharp knife, make 2-3 deep gashes on each piece of chicken. This allows the marinade to penetrate deep into the meat.
In a large bowl, combine the ginger-garlic paste, lemon juice, salt, and Kashmiri red chili powder.
Rub this mixture thoroughly over the chicken pieces, ensuring it gets into the gashes. Cover and let it rest for 30 minutes at room temperature.
2
Prepare the Second Marinade (5 minutes)
In a separate large bowl, whisk the hung curd until it is smooth and creamy with no lumps.
Add the roasted besan, tandoori masala, cumin powder, coriander powder, garam masala, turmeric powder, and crushed kasuri methi.
Pour in the cooled mustard oil and add the optional red food color. Mix everything until you have a thick, uniform marinade paste.
3
Combine and Marinate (5 minutes prep, 4+ hours marination)
Add the chicken from the first marinade to the second yogurt-based marinade.
Use your hands to coat each piece of chicken evenly and generously.
Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight for the most tender and flavorful results.
4
Cook the Chicken (30-35 minutes)
Take the chicken out of the refrigerator 30 minutes before cooking to let it come to room temperature.
Oven Method: Preheat your oven to 230°C (450°F). Line a baking tray with foil and place a wire rack on top. Arrange the chicken pieces on the rack, ensuring they don't touch.
Bake for 20 minutes. Then, remove the tray, flip the chicken pieces, and baste generously with melted butter.
Return to the oven and bake for another 10-15 minutes, or until cooked through and the internal temperature reaches 74°C (165°F).
Grill Method: Preheat your grill to medium-high heat. Place the chicken pieces on the grill. Cook for 12-15 minutes per side, basting with butter after the first flip, until charred in spots and cooked through.
5
Rest and Serve (5-10 minutes)
Once cooked, remove the chicken from the oven or grill and let it rest on the wire rack for 5-10 minutes. This allows the juices to redistribute, keeping the chicken moist.
Sprinkle generously with chaat masala just before serving.
Serve hot with onion rings, lemon wedges, and a side of mint chutney.
Servings
4
Serving size: 1 cup
418cal
18gprotein
50gcarbs
18gfat
Ingredients
1 cup Whole Black Gram (also known as Sabut Urad Dal)
0.25 cup Red Kidney Beans (also known as Rajma)
4 cup Water (for pressure cooking)
1.5 tsp Salt (divided, or to taste)
1 pcs Bay Leaf
1 inch Cinnamon Stick
4 tbsp Butter (unsalted, divided)
1 large Onion (finely chopped)
1 tbsp Ginger Garlic Paste
1 cup Tomato Puree (from 3-4 medium tomatoes)
1 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
1 tsp Coriander Powder
0.75 tsp Garam Masala
0.25 cup Heavy Cream (plus more for garnish)
1 tbsp Kasuri Methi (dried fenugreek leaves)
Instructions
1
Soak and Cook Lentils
Rinse the whole black gram and kidney beans thoroughly under running water. Soak them together in plenty of water for at least 8 hours, or preferably overnight.
Drain the soaking water. Add the lentils and beans to a pressure cooker along with 4 cups of fresh water, 1 tsp of salt, the bay leaf, and the cinnamon stick.
Secure the lid and pressure cook on high heat. After the first whistle, reduce the heat to medium-low and cook for 15-20 minutes. The beans should be completely soft and mashable.
Allow the pressure to release naturally. Open the cooker, remove the bay leaf and cinnamon stick. Using the back of a ladle, lightly mash about a quarter of the lentils against the side of the pot to help create a creamy base.
2
Prepare the Masala Base
In a heavy-bottomed pan (kadai), melt 2 tbsp of butter over medium heat.
Add the finely chopped onion and sauté for 7-8 minutes until it turns soft and golden brown.
Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
Stir in the tomato puree, Kashmiri red chili powder, coriander powder, and the remaining 0.5 tsp of salt. Cook this masala, stirring occasionally, for 8-10 minutes until it thickens and you see oil separating at the edges.
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
Pour the cooked lentil mixture (along with its cooking liquid) into the prepared masala. Mix everything thoroughly.
Add 1 cup of hot water, or more if needed, to achieve a thick but pourable consistency. Bring the dal to a gentle boil.
Reduce the heat to the lowest setting. Partially cover the pan and let the dal simmer for a minimum of 45 minutes, stirring every 10-15 minutes to prevent it from sticking to the bottom.
This slow simmering process is crucial for developing the deep, creamy flavors of Dal Makhani. The dal will continue to thicken as it cooks.
4
Finish and Garnish
Once the dal has reached your desired creamy consistency, stir in the garam masala and the remaining 2 tbsp of butter.
Crush the kasuri methi between your palms to release its aroma and add it to the dal. Stir in the heavy cream.
Let it simmer for a final 5 minutes on low heat for all the flavors to meld together beautifully.
Taste and adjust the salt if necessary. Turn off the heat.
5
Serve
Transfer the Dal Makhani to a serving bowl.
Garnish with a swirl of fresh cream and serve hot with garlic naan, roti, or jeera rice.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.
