Recipes
Tandoori Chicken Curry Recipe
Prep Time | 15 minutes |
Cook Time | 45 minutes |
Servings |
people
MetricUS Imperial
|
Ingredients
- 750 Kg Chicken
- 1 tablespoons cooking oil
- 1 tomatoes finely chopped
- 1 onion finely chopped
- 2 green chillies chopped
- 1/2 tablespoon ginger garlic paste
- small bunch coriander leaves finely chopped
- 1 tablespoon yogurt
- 1 tablespoon fresh cream (Optional just to give thickness to gravy)
- 3/4 cup Water
- Salt to taste
Whole Spices:
- 3 Cloves
- 3 Whole Black Pepper Corns
- 1 bay leaves
- 1 inch cinnamon stick
- 1/2 teaspoon fennel seeds
- 1 teaspoon kasuri methi
Powdered Spices:
- 1 tablespoons Kashmiri red chilli powder
- 1 teaspoon Turmeric powder
- 1/2 tablespoon tandoori masala
- 1/2 tablespoon onion powder
Ingredients
Whole Spices:
Powdered Spices:
|
|
Instructions
- To begin making Tandoori Chicken Curry Recipe, in a big saucepan kept on medium high heat, add oil and saute all the whole spices for about 2 minutes or until they are nice and fragrant.
- Add in the chopped onions
- Sprinkle some salt over this and saute until the onions are nicely browned. This will take 5-6 minutes on medium high heat.
- Add ginger garlic paste and saute till raw smell goes away, for a couple of minutes, on low heat.
- Add chopped green chillies and tomatoes, mix, cover and let them cook till soft and mushy.
- Once the tomatoes are mushy, add yogurt, chicken, and water. Mix, cover and cook on medium high heat for 5 minutes.
- Sprinkle all the powdered spices and mix well. Cover and cook on medium high heat until the chicken is well cooked .
- Remove the cover and sprinkle some salt and kasuri methi. Simmer on low heat for another 10 minutes. Switch off the heat once done.
- Add milk cream and garnish with chopped coriander leaves to serve.
- Serve Tandoori Chicken Curry Recipe