A nostalgic Shaan of Thaal: Bohra-style tender tandoori chicken coated in a rich, tangy sauce with charcoal dhungar and steamed to perfection.
Featuring succulent chicken marinated in special spices and yogurt, given an authentic charcoal smoke (dhungar), simmered with a luscious tomato-ketchup tandoori sauce, and steamed right before serving on the community Thaal.
Ingredients List
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| Sr. | Weight | Units | Name |
|---|---|---|---|
| • | 800 | g | Chicken pieces (with cuts) |
| • | 150 | g | Tomato ketchup (1 cup) |
| • | 100 | g | Curd (Yogurt) |
| • | 100 | g | Charcoal (for smoking / dhungar) |
| • | 40 | ml | Cooking oil |
| • | 30 | g | Ginger-garlic paste (2 tbsp) |
| • | 20 | g | Ghee (for sauce, 2 tbsp) |
| • | 15 | g | Tandoori masala (3 tsp) |
| • | 15 | ml | Lemon juice (1 lemon) |
| • | 15 | g | Refined flour / Maida (for sauce, 2 tbsp) |
| • | 10 | g | Red chili powder (2 tsp) |
| • | 10 | g | Salt, to taste |
| • | 5 | g | Turmeric powder (1 tsp) |
| • | 3 | g | Chaat masala (1/2 tsp) |
| • | 1 | pinch | Tandoori red food color (optional) |
Method / Instructions
- Take your favorite chicken pieces, wash them well, and make cuts using a knife.
- In a bowl, put 2 to 4 spoons of oil, half cup curd, 3 teaspoons tandoori masala, 1 teaspoon turmeric powder, 2 teaspoons red chili powder, a little chaat masala, 1 cup tomato ketchup, 2 tablespoons ginger-garlic paste, juice of 1 lemon, salt to taste, and tandoori red color (optional). Mix all these spices well.
- Apply this masala thoroughly to the chicken and keep it in the fridge to marinate for 4 hours.
- After good marination, add enough water so that the chicken is submerged, and mix well.
- Cover with a lid and cook on medium flame until the chicken is cooked about 80%.
- While the chicken is cooking, burn plenty of coal. Remember to keep turning the chicken pieces in between.
- Once the chicken is about 80% cooked, take it off the heat and separate the chicken water/broth.
- Take an oven tray, put the burning coal on it, and place an oven wire rack over it.
- Place the chicken on the rack and tandoor it properly, giving air to the coal so the tandoori chicken turns out great.
- To make the sauce, take a pan, add 1-2 spoons of ghee and 2 spoons of maida, and sauté well.
- Pour the separated chicken cooking water into it and mix well. If you feel the sauce needs to be thinner, add a little extra water.
- Adjust salt, spice level, and tomato ketchup according to taste, and cook on low flame until oil separates. Now your sauce is ready.
- For the final touch, take foil paper, place your tandoori chicken in it, pour tandoori sauce over the top, wrap the foil, and keep it in a strainer vessel.
- Exactly 30 minutes before serving in the Thaal, boil water and steam the chicken in the strainer. After 30 minutes, serve piping hot in the Thaal, enjoy the Shaan of Thaal, and Jamjo ane Jamarjo!
Nutrition Facts (Per serving)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| 🔥 Calories | 420 Kcal |
| 💪 Protein | 35.0 g |
| 🌾 Carbohydrates | 18.0 g |
| 🥑 Total Fat | 24.0 g |
| 🧈 Saturated Fat | 7.0 g |
| 🌱 Dietary Fibre | 2.0 g |
| 🍬 Total Sugars | 10.0 g |
| 🧂 Sodium | 850 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef's Notes & Tips
Chef’s Note
- Allowing the chicken to marinate for the full 4 hours ensures the deep spices infuse tenderly into the meat.
- Utilizing the leftover marinade and broth from the initial boil gives the tandoori sauce its signature authentic depth and restaurant-style richness.
Tips & Tricks
- Steaming the foil-wrapped chicken just 30 minutes before service ensures it stays exceptionally soft, juicy, and piping hot for the community Thaal. Jamjo ane Jamarjo!
Community Comments & Reviews