Tandoori Chicken Masala bright, fragrant, sweet & spicy curry that will beat most restaurant curry recipes.
For the Chicken Marinade
- Chicken Breasts (or thighs)
- 3-4 tbsp Greek style yoghurt
- 1.5 tbsp Tandoori spice mix
- ½ tsp coriander powder
- 1 tsp Garlic Puree
For the Gravy
- 3 tbsp vegetable oil or ghee
- ½ Cinnamon Stick
- 4 cardamon pods
- 4-5 cloves
- Fresh Curry leafs (5+ depending on your taste)
- 3 large onions, finely chopped
- 1 tsp garlic puree
- 1 tsp fresh ginger puree
- 1 tsp tomato puree
- 150g Creamed tomatoes (or tinned tomatoes)
- 100ml chicken stock (or water)
- Fresh Coriander
- 1 tsp mango chutney
- ½ tsp tamarind paste
- 1 tbsp brown sugar
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp paprika
- ½ tsp curry powder
- ½ tsp red chilli powder (more if you like it hotter)
- ½ tsp turmeric powder
- 2 tsp tandoori spice mix
Marinade & cook the chicken.
- Cut your chicken breasts into equal pieces
- Place the marinade ingredients in a bowl and mix well.
- Place the chicken in the marinade, cover with cling film and refridgerate for 3 hours (or overnight)
- When ready to cook skewer the chicken and grill on a high heat until cooked and golden
For the Gravy:
- Place the oil or ghee in your pan (or wok as we’ve used) and gently heat on a low heat with the cinnamon, cardamon pods and cloves to gently infuse and flavour the oil.
- After 2 minutes remove the cloves, turn up the heat to high and throw in the fresh curry leaves, fry for 20 seconds.
- Add the chopped onions and fry on a medium heat for 10-20 minutes until golden (add a ½ tsp of the brown sugar with the onions to help caramelise them).
- Add the ginger and garlic puree and fry for a further 2 minutes.
- Turn the heat to the lowest, create a well in the onions and add the dry spices and tomato puree.
- Slowly increase the heat to medium and fry for around 2 minutes (if its looking dry..add a touch of oil).
- Add the tomatoe puree along with the mango chutney, tamarind paste and brown sugar
- Fry for around 2 minutes to release the flavours and aromatic oils from the spices (you will see the oils released through the sauce).
- Add a little chicken stock to add some liquid into the gravy and turn the heat to a medium low to simmer for a further 10-15 minutes.
- If the sauce runs dry add extra stock or water, making sure not to make the sauce too runny.
- Check the seasoning and if the consistency of the sauce is right, add the chicken pieces, stir in and allow to simmer for a further 5 minutes.
- Season with fresh coriander, stir and serve.