Tandoori Chicken Curry

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.