Tandoori Chicken Curry

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(4.1 / 5)

Ingredients	Product	Product Image
1 Kg Chicken Breasts	(600g) Chicken Breasts - KSh 810
1 cup Plain Yoghurt	150 ml Bio Yoghurt Plain - Ksh 93
1/2 Lemon juice	1 Kg Fresh Imported Lemons - KSh 399
2 teaspoons of Garlic paste	310 g Shan Garlic Paste - KSh 270
1 teaspoon Ginger Paste	310 g Shan Ginger Paste KSh - 270
1 teaspoon Chili Powder	250 g Chandarana Indian Chili Powder - KSh 140
1 teaspoon Curry Powder	50 g Virani Curry Powder - KSh 105
1 teaspoon Dhana Jeera	100 g Tropical Heat Dhana Jeera - KSh 114
1 teaspoon Cumin Seeds	50 g Tropical Heat Cumin Powder ground - KSh 89
1 teaspoon Coriander Powder	50 g Tropical Heat Pure Ground Coriander Powder - KSh 49
1 teaspoon Garam Masala	50 g Tropical Heat Garam Masala Powder - KSh 89
1 teaspoon Turmeric Powder	50 g Tropical Heat pure ground Tumeric Powder - KSh 63

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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.

Recipe Details