Tandoori Chicken Curry Recipe: A Taste of Indian Cuisine

Tandoori Chicken Curry is a tasty dish that you can make at home. It’s made with chicken that’s marinated in yogurt and spices, then cooked in a tandoor oven. But don’t worry if you don’t have a tandoor, you can also make it in your regular oven or on a grill. The curry part comes from the delicious sauce that’s made with tomatoes, onions, and more spices. This dish is great for a family dinner or when you have friends over. It’s a bit spicy, very flavourful, and goes well with rice or naan bread. Enjoy cooking and eating your Tandoori Chicken Curry!

Ingredients:

• For the marinade:

  • 500g chicken thighs, bone-in and skinless, cut into large pieces
  • 200g plain yogurt
  • 2 tbsp tandoori masala
  • 1 tbsp ginger-garlic paste
  • 1 tbsp lemon juice
  • 1/2 tsp salt

• For the curry sauce:

  • 3 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 2 tbsp ginger-garlic paste
  • 2 medium tomatoes, pureed
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp garam masala
  • 2 tbsp butter or ghee
  • 2 tbsp heavy cream (optional)
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions:

1. Mix all marinade ingredients in a bowl. Add chicken pieces and coat well. Marinate for at least 2 hours or overnight in the refrigerator.
2. Bring marinated chicken to room temperature 30 minutes before cooking.
3. Heat oil in a large, deep pan over medium-high heat. Add onions and sauté for 8-10 minutes until deep golden brown.
4. Add ginger-garlic paste and cook for 2 minutes until fragrant.
5. Add pureed tomatoes, turmeric, red chilli powder, and salt. Cook for 8-10 minutes on medium heat until oil separates from the mixture and the sauce thickens.
6. Add marinated chicken pieces and any remaining marinade. Mix well and bring to a simmer.
7. Cover the pan, reduce heat to medium-low, and cook for 20-25 minutes, stirring occasionally.
8. Uncover and cook for an additional 5-10 minutes until chicken is tender and reaches an internal temperature of 75°C.
9. Add garam masala, butter/ghee, and cream (if using). Simmer for 2-3 minutes.
10. Garnish with fresh coriander leaves and serve hot with naan bread or rice.

Tips:

• Use chicken thighs for more flavour and tenderness
• Don't skip the marination time - it's essential for flavour
• Let the chicken cook until it's easily pierced with a fork and juices run clear
• Adjust spice levels to taste

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of water if needed to thin the sauce.

This tandoori chicken curry recipe is not only delicious but also quite simple to prepare. The blend of spices and the marination process ensure that the chicken is tender and flavorful. Enjoy this authentic Indian dish and share the joy of cooking with your loved ones!