Tandoori Chicken Curry

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I am a big fan of Tandoori chicken so decided to make a curry with this gorgeous chicken. The tandoori spice mix is easily available in the supermarkets and Asian superstores and is a great spice mix to always have in the cupboard.

Ingredients
For the Chicken Marinade
4 tbsp natural yogurt
1 tsp salt
1 tbsp tandoori masala
2 garlic cloves, grated
1 inch ginger, grated
6 chicken thighs

For the Curry
2 tbsp sunflower oil
3 large onions, thinly sliced
4 dried red chillies
6 garlic cloves
1 tsp salt
1 tsp garam masala
2 tbsp tomato puree
handful coriander leaves, roughly chopped

Method

– To prepare the marinade, add the yoghurt, salt, tandoori masala, garlic, and ginger to a bowl. Mix well.

– Cut 2 slashes in each chicken thigh. Add the chicken to the marinade and thoroughly coat them. Marinate for at least 1 hour.

– Meanwhile, prepare the curry by add the oil to a hot pan. Add the onions and cook for 10-15 minutes until golden.

– Add the red chillies, garlic cloves, and 3tbsp hot water to a blender and blitz it to a paste.

– Once the onions are cooked, transfer them to a plate.

– In the same pan, add 1 tbsp of oil. Add the chicken and cook on high heat until brown on one side. Lower the heat and flip the chicken over.

– Add the cooked onions, chilli paste, and leftover marinade. Add the salt, garam masala, and tomato purée. Mix well. Cover and cook for 45 minutes.

– Add the fresh coriander, stir through, and plate it up!

Serving with piping hot basmati rice.

9 thoughts on “Tandoori Chicken Curry”

  1. Firstly Chetna, I am a big fan of your show. I love the way you cook n it is soooooooooooo easy to follow.

    Hoping to see many more delicious recipes from you

    Luv ya
    Jessy

    Reply
  2. In your recent posting for tandoori chicken curry, you mentioned that we could find your recipe for tandoori masala. I can’t find it on your web site or your U Tube. I love seeing you everyday! I was your fan as well when you were on the Great British Baking Show – I found your flavor combinations intriguing and your work beautiful – and the judges agreed. Look forward to hearing from you. – Judy from SoCal, USA

    Reply
  3. I love Indian food and have been cooking blind until I found you!! I’m going to make your cauliflower curry with the tandoori paste this weekend, This tandoori chicken curry looks like another great opportunity to use my paste, could I substitute the paste for powder? If so how much should I use. You mentioned you love questions, soooo….!

    Reply
  4. I love Indian food and have been cooking blind until I found you!! I’m going to make your cauliflower curry with the tandoori paste this weekend, This tandoori chicken curry looks like another great opportunity to use my paste, could I substitute the paste for powder? If so how much should I use. You mentioned you love questions, soooo….!

    Reply
  5. Thank you for all the amazingly delicious recipes?
    I have a question: sometimes you use yogurt in your chicken marinades and sometimes you don`t, is it important?

    Reply
  6. This was so easy to make and it was fabulous. The best curry dish I have made at home. I was concerned about the amount of onions but they are my favourite part of the dish. Thanks for this fantastic recipe.

    Reply
  7. This has been my favorite chicken curry to date! So delicious and very flavorful. Thanks for everything you do. One of your recipes is on every week’s meal plan list. Cheers!

    Reply

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