How to Make an Authentic Indian Tandoori Chicken Curry

Recently I’ve have been craving chicken Tikka or Tandoori chicken – especially with this cold weather we’ve been having. I wanted something spicy and with ordering takeout being a challenge during lockdown, I realised that happiness is really homemade.

So I decided to make a Tandoori chicken curry. This is a flavoursome chicken gravy recipe that gets its flavours from the roasted whole spices and the magical tandoori masala. Serve it with some potato wedges, rice, roti or even some naan for a real comfort meal. 

I had so much fun making the dish and even more fun eating it!

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Tandoori Chicken Curry Recipe

5 from 1 vote

Recipe by Karmen PillayCourse: DinnerCuisine: IndianDifficulty: Medium

Prep time

10

minutes

Cooking time

40

minutes

Servings

5

Total time

50

minutes

A delicious authentic chicken curry recipe.

Ingredients

• 6 chicken breast fillets (slit them through the middle to get two thin slices, which will give you a total of 12 slices)

• 1 tablespoon tandoori chicken spice

• 1 onion chopped finely

• 2 sprigs curry leaves, off the stem

• 2 dried bay leaves

• 1/2 teaspoon methi seeds (fenugreek)

• 1 tomato chopped finely

• 1/2 tablespoon ginger and garlic

• 2 cups milk

• 3/4 cup water

• salt to taste

• 3 tablespoons chilli powder (I used Kashmiri)

• 1 teaspoon tumeric powder

• 1 teaspoon lemon juice

• chopped coriander

Method – MARINADE

• Take your slices of chicken and now cut them into cubes, I usually just cut them down the middle and then start slicing them into big cubes.

  • 

• Rinse your chicken and then add lemon juice, tumeric powder, a tablespoon of tandoori chicken spice and two tablespoons of your chilli powder into a dish.
• Allow it to rest in the fridge for approximately five minutes while you prepare your sides or continue with what you need to do.
• After the chicken has been left to rest in the fridge, start prepping to braise your food. Start by heating oil in your pot, then go onto adding in your onions on a medium heat, as this is browning add your methi (fenugreek) seeds, tomatoes, dried bay leaves, curry leaves and one tablespoon of chilli powder (if you want to reduce spice you can leave out adding the chilli powder in the pot).
• Remove the marinated chicken out of the fridge and add it into the pot – my suggestion is to keep the stove on medium heat as you don’t want the spices to have a burnt taste. Add in your chicken and stir, then add in your water.
• Stir the chicken again add the ginger and garlic. Allow it to simmer for approximately five minutes, and then add the milk.
• Close the lid completely and allow it to cook, giving it a stir every now and then. Simmer until chicken is cooked properly.
• Garnish with coriander and serve with sides.

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