Tandoori Chicken Curry Served With Roti and Chips. Image: Karmen Pillay.
Indian Tandoori Chicken Curry – A classic, comforting curry
Indian Tandoori Chicken Curry is a classic dish which brings comfort to your heart with every bite.
Tandoori Chicken Curry Served With Roti and Chips. Image: Karmen Pillay.
In South Africa,the days are warming up and we are almost dealing with warmer days of spring. If you celebrate everything with food, our Indian Tandoori Chicken Curry is perfect for any occasion. It takes a bit of preparation but it is well worth the effort. A deliciously spicy Indian curry is not only comforting but is a great way to expand your cooking skills and show your family love with food.
Tandoori chicken is traditionally cooked in a clay oven but here, your stove will do with a nice heavy pot to braise your chicken. Brazing just means cooking your food in liquid like a stew. This process helps deepen all of the delicious spicy flavours which will soothe your soul and fill your home with amazing aromas. Like many curries and stews, this dish is just as good, if not better, when you serve it the next day with your favourite curry sides.
Indian Tandoori Chicken Curry is a classic dish which brings comfort to your heart with every bite.
Indian Tandoori Chicken Curry Recipe
Course: DinnerCuisine: IndianDifficulty: MediumPrep time
10
minutesCooking time
40
minutesServings
5
Total time
50
minutesA delicious authentic chicken curry recipe.
Ingredients
1 1 chicken breast fillets
1 tbsp 1 tandoori chicken spice
1 1 onion chopped finely
2 sprigs 2 curry leaves, off the stem
2 2 dried bay leaves
1/2 tsp 1/2 methi seeds (fenugreek)
1 1 tomato chopped finely
½ tbsp ½ ginger and garlic
2 cups 2 milk
¾ cup ¾ water
salt to taste
3 tbsp 3 chilli powder (I used Kashmiri)
1 tsp 1 tumeric powder
1 tsp 1 lemon juice
chopped coriander
Method – MARINADE
- Take your slices of chicken and now cut them into cubes. 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 – Our 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.
Did you make this recipe?
Tag @the.south.african on Instagram and hashtag it #recipes
Like this recipe?
Follow us @thesouthafrican on Pinterest
There are a vast amount of curry dishes out there to try. Just have a look at our recipe page, we have excellent suggestions for you to try.
If you would like to submit a recipe for publication, please complete our recipe form here.
