Tandoori Chicken Curry Recipe is a simple and tasty chicken curry recipe that is made, by adding the tandoori masala to the chicken. Tandoori masala spice mix does wonders by enhancing the flavor and taste. You can say its almost like a one post dish which can be put together is almost no time.
Serve Tandoori Chicken Curry Recipe with Butter Garlic Naan Recipe (Garlic Flavoured Flat Bread), Indian Vegetable Salad Recipe, and Burani Raita Recipe (Garlic Based Yogurt) for a complete meal.
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Cuisine: North Indian Recipes
Course: Main Course
Diet: High Protein Non Vegetarian
Equipments Used: Hard Anodised Kadai (Wok), Glass Mixing Bowl
Cooks in 40 M
Total in 55 M
To begin making Tandoori Chicken Curry Recipe,wash and clean the chicken pieces thoroughly. Cut them in to medium curry cut pieces.
Heat a kadai, on medium flame, add oil, once the oil is hot add in all the whole spices - cloves, black pepper corns, bay leaves, cinnamon stick, and fennel seeds until fragrant. This will take a couple of minutes.
Next 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.
At this stage 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- red chili powder, turmeric powder and tandoori masala and mix well. Cover and cook on medium high heat until the chicken is well cooked .
Open the lid 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 with Butter Garlic Naan Recipe (Garlic Flavoured Flat Bread), Indian Vegetable Salad Recipe, and Burani Raita Recipe (Garlic Based Yogurt) for a complete meal.