Sun, 29 October 2023
INGREDIENTS:
· 3 skinless chicken breasts cut into chunks.
· 200ml/7fl oz Greek-style yoghurt (add more if your need too)
· Oil or Ghee / Butter
· Tandoori Masala
· Turmeric
· Cumin powder
· Garam masala
· Salt
· Black pepper
· Grated garlic pure.
· Grated fresh ginger pure.
· Lemon or lime, juice
· Red food colouring
· Fresh cream or creme fraiche
· Bunch of coriander
For The Powdered Spices:
· 1 tsp Tandoori Masala
· ½ tsp Turmeric powder
· ½ tsp Garam masala
· ½ tsp Cumin powder
· ½ tsp Salt
· ½ Lime or Lemon juice
· 1 tsp red food colouring (this gives it a deeper red colour)
For The Curry Sauce:
· 3 Cloves
· 1 star anise
· 2 Bay leaves or 4 Curry leaves
· 1 inch Cinnamon Stick
· ½ teaspoon Fennel seeds
· 1 Red Onion sliced thinly.
· 4 Plumb Tomatoes finely chopped. (Tined tomatoes)
· 1-2 green/ red chilli finely chopped.
· 1 tbsp grated garlic
· 1 tbsp grated fresh ginger.
· 1 lime or ½ lemon juice
· small bunch coriander finely chopped (keep stalks for frying with onions)
· ½ tub fresh cream or creme fraiche (Optional just to give thickness to gravy)
METHOD:
1. To begin marinating Tandoori Chicken, wash and clean the chicken pieces thoroughly. Cut
them into medium pieces. Then add the marinated recipes as above and leave in the fridge for a
few hours or overnight for a fuller flavour.
2. Heat a wok or deep-frying pan, on medium flame, add oil or ghee, once the oil is hot adding
all the whole spices – star anise cloves, bay leaves, cinnamon stick, and fennel seeds until
fragrant. This will take a couple of minutes.
3. Next add in the chopped onions and coriander stalks and sauté until the onions are nicely
browned. This will take 5-6 minutes on medium high heat.
4. At this stage add fresh chillies, ginger garlic paste and sauté until the raw smell goes away,
for a couple of minutes, on low heat.
5. Add chopped tomatoes, mix well, cover, and let them cook on medium high heat, until
tomatoes are soft and mushy. (Add a few tablespoons of water if required)
6. Once the plumb tomatoes are mushy, add chicken with the marinade yoghurt, cook for 5 mins
and mix in ¼ cup water. (or more if it’s still dry) Mix, cover and cook on medium high heat for
15/20 minutes until the chicken is well cooked.
7. Add ½ tub cream or creme fraiche and garnish with chopped coriander leaves to serve.
8. Serve with Butter Garlic Naan, Chapati’s Flat Bread) or rice.
