Tandoori Chicken Curry

Tandoori Chicken Curry
  • Servings : 3 people
  • Prep Time : 45 minutes
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IngredientsProductProduct Image
1 cup Plain Yoghurt150ml Bio Yoghurt Plain - Ksh 93
2 teaspoons of Garlic paste310g Shan Garlic Paste - KSh 270
1 Kg Chicken Breasts(600g) Chicken Breasts - KSh 810
1/2 Lemon juice1Kg Fresh Imported Lemons - KSh 399
1 teaspoon Ginger Paste310g Shan Ginger Paste KSh - 270
1 teaspoon Chili Powder250g Chandarana Indian Chili Powder - KSh 140
1 teaspoon Curry Powder50g Virani Curry Powder - KSh 105
1 teaspoon Dhana Jeera100g Tropical Heat Dhana Jeera - KSh 114
1 teaspoon Cumin Seeds50g Tropical Heat Cumin Powder ground - KSh 89
1 teaspoon Coriander Powder50 g Tropical Heat Pure Ground Coriander Powder - KSh 49
1 teaspoon Garam Masala50g Tropical Heat Garam Masala Powder - KSh 89
1 teaspoon Turmeric Powder 50g Tropical Heat pure ground Tumeric Powder - KSh 63
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Instructions

Step 1: TANDOORI MARINADE
Step 2: Mix all ingredients together into a paste and place chicken breasts on a greased baking tray and bake for 25 minutes
Step 3: After baking the chicken remove from the oven and cut into cubes.
Step 4: In a sauce pot heat 6 tablespoons of cooking oil and panfry the onions until translucent, add the garlic and ginger paste and cook down for 2 minutes.
Step 5: Add your reminder of your tandoori marinade and allow to cook until thickened, add your chicken and assorted veg and allow to cook for 15 minutes.
Step 6: Add 1/4 cup of water and allow to cook further for 7 minutes.
Step 7: Serve hot with steamed rice.