Tandoori Chicken Curry Recipe

Tandoori Chicken Curry Served With Roti and Chips. Image: Karmen Pillay.

Tandoori chicken curry – Authentic Indian recipe for a feast

Get ready for a taste sensation with this delicious Tandoori chicken curry recipe.

Tandoori Chicken Curry Recipe

Tandoori Chicken Curry Served With Roti and Chips. Image: Karmen Pillay.

Spicy food is always better when the weather turns cold. This Tandoori Chicken Curry recipe is perfect for a cold winter’s evening. Tandoori chicken is incredibly delicious and heart-warming.

We all have different tolerance levels when it comes to spicy food. If you like your food really hot and fiery, simply increase the quantity of chilli powder. Likewise, if very spicy food is not really your scene or you have little ones to bear in mind, you can reduce or leave out the chilli powder.

If you crave some authentic Indian food, pull out this Tandoori Chicken Curry recipe and experience the joy of preparing this dish at home.  The flavoursome gravy gets its flavours from the roasted whole spices and the delicious tandoori masala.

Serve Tandoori Chicken Curry with potato wedges, rice, roti or even naan bread. Make sure you make enough gravy as nothing is more satisfying than dipping roti or naan bread in the lip-smackingly delicious gravy.

Tandoori chicken curry recipe

5 from 1 vote
Recipe by Karmen Pillay Course: MainCuisine: IndianDifficulty: Medium
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Cooking time




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A delicious authentic chicken curry recipe.


  • 6 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 1 tandoori chicken spice

  • 1 1 onion, chopped finely

  • 2 sprigs 2 curry leaves, off the stem

  • 2 2 dried bay leaves

  • ½ teaspoon ½ methi seeds (fenugreek)

  • 1 1 tomato, chopped finely

  • ½ tablespoon ½ ginger and garlic

  • 2 cups 2 milk

  • ¾ cup ¾ water

  • salt to taste

  • 3 tablespoons 3 chilli powder (Kashmiri works well)

  • 1 teaspoon 1 turmeric powder

  • 1 teaspoon 1 lemon juice

  • coriander, chopped


  • Marinade
  • Take the slices of chicken and cut them into cubes.
  • Rinse the chicken and then add lemon juice, tumeric powder, a tablespoon of tandoori chicken spice and two tablespoons of the chilli powder into a dish.
  • Allow it to rest in the fridge for approximately five minutes while you prepare the sides.
  • Heat oil in a pot, and add the onions on medium heat. As the onions are browning, add the methi (fenugreek) seeds, tomatoes, dried bay leaves, curry leaves and one tablespoon of chilli powder (if you want to reduce the spiciness, you can leave out the chilli powder in the pot).
  • Remove the marinated chicken out of the fridge and add it into the pot. Keep the stove on medium heat so that the spices do not get a burnt taste. Add the chicken and stir, then add the water.
  • Stir the chicken again and 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 the chicken is cooked properly.
  • Garnish with coriander and serve with side dishes.

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