Tandoori Chicken Curry - Fiver Feeds

Tandoori Chicken Curry

I think it’s a bit of a stretch to assume that any of us have a random tandoor oven sitting in the corner of the kitchen, so this was never going to be a completely ‘authentic’ tandoori chicken recipe. However, you can get perfectly good results by cooking in the oven (if you want to play it safe), or on the barbeque (if you like to play fast and loose when it comes to ensuring the chicken is cooked all the way through). We’d recommend the oven, just to be on the safe side…

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Tandoori Chicken Curry

Prep Time:

1hr 30mins (Plus Marinating)

Serving:

Serves 4 People

Cost:

£1.19 per Person

Difficulty:

Medium

  • Ingredients

    For the Tandoori Marinade

    1kg Chicken Thigh and Leg Joints
    300ml Natural Yoghurt
    Thumb-Sized Piece of Fresh Ginger Grated
    4 Garlic Cloves Crushed
    2tsp Garam Masala
    1tsp Chilli Powder
    Juice of 1 Lime
    Pinch of Salt to Taste

    For the Curry Sauce

    1tbsp Vegetable Oil
    1 Onion Finely Chopped
    2 Garlic Cloves Crushed
    Thumb-Sized Piece of Fresh Ginger Grated
    1-2tsp Curry Powder
    400g Tomato Passata
    400ml Tin Coconut Milk
    2tsp Garam Masala
    1tsp Brown Sugar
    Salt

How to Cook

1. Use a sharp knife to score the chicken joints (don’t cut deep into the meat) then mix the remaining marinade ingredients together. Pour oven the chicken, making sure all the joints are coated. If you don’t mind, get your hands in there, pushing all of the ingredients into your score marks. Cover and put in the fridge to marinate for at least 1 hour.

2. Heat your oven to 180C/Gas Mark 4. Remove the chicken joints from the marinade when ready and roast for 30-40 minutes or until cooked through.

3. Once your chicken is in the oven, make a start on the sauce – heat the oil in a large frying pan and cook the onion, garlic and ginger for 5 minutes until it is beginning to soften. Turn the heat down a little then add the curry powder and fry for a further minute, taking care not to let it burn or stick to the base of your pan.

4. Pour in the passata and the coconut milk then bring to the boil. Stir in the garam masala, sugar and salt to taste, then simmer for 20-25 minutes. Add further seasoning if required.

5. Either pour the curry sauce over your chicken or serve in a pot on the side for people to add as much or as little curry sauce as they desire. Serve with basmati rice, chapati or naan bread. You could also grate some cucumber into a pot of natural yoghurt as a sauce to balance out the heat of your curry sauce. 

Spruce it Up

We’ve made this curry sauce incredibly simple by only using a few spice ingredients but take a look in your cupboard and see what combination you can come up with. True, it might not be authentic but cooking on a budget isn’t about authenticity. For example, grab some cumin, ground coriander, cardamom, chilli flakes, cinnamon and turmeric and mix it all up.



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