This recipe is adapted from two recipes from my dear friends. My hubby doesn’t normally like curries with dairy in it, but he loves this one.
The tandoori chicken is so good when it comes out of the oven you may end up eating them all before you get to curry them!
Serves 4
What you need:
- 600g chicken thigh, cut into 1.5 inch cubes
- 1 tsp salt
- 2 tsp chilli powder
- 1 Tbsp lime juice
Tandoori Mix
- 200 g thick yogurt
- 1 tsp black peppercorn powder
- 2 tsp coriander powder
- 2 tsp cumin powder
- 2 tsp chilli powder
- 2 tsp kasoori methi
- 2 tsp turmeric powder
- 2 tsp garam masala
- 1 tsp salt
- 2 tsp red colour
- 2 Tbsp ginger & garlic paste
- 1 Tbsp oil
- 1 Tbsp oil
- 4 cardamom
- 4 cloves
- 2 bay leaves
- 1 inch cinnamon stick
- 2 Tbsp garam masala
- 2 can 400g chopped tomatoes
- 1 Tbsp kasoori methi
- 200 ml full fat milk
- Salt
- A pinch of sugar
- Coriander leaves, finely chopped
- Satay skewers, soaked in water overnight
How to put this together:
- Mix together salt + chilli powder + lime juice. Marinade chicken for 15 mins
- Mix together tandoori mix (except for oil). Coat chicken well. Drizzle with oil. Mix again. Marinade overnight.
- Heat oven on grill at 270C. Line a baking tray with tin foil.
- Skewer chicken pieces, leaving behind excess marinade. Using the tray height, arrange the skewers so that they are elevated. This will allow for the chicken to grill, rather than boil in their own juices.
- Grill (close to top heat) for 10 mins. You want slightly charred bits on the chicken, for added flavour.
- Turn over, grill the other side for 10 mins. Pour chicken juice (collected in the tray) into excess marinade
- Heat oil, add cardamom + cloves + bay leaves + cinnamon stick
- Add excess marinade + garam masala
- Add tomatoes. Bring to boil
- Add kasoori methi. Turn heat down to simmer.
- Add chicken pieces
- Taste & season with salt & sugar
- Add milk. Bring to boil. Taste & season. Turn off heat
- Add coriander leaves. Mix well.
Serve with steamed rice or chapati
