Tandoori chicken curry. A comforting curry loaded with your favorite tandoori spices and succulent chicken – it’s time for a delicious feast. Bursting with the deliciousness of classic tandoori flavors, this is perfect with a side of naan or steamed rice. Guaranteed to be your new favorite!
Love tandoori chicken? How about transforming it into a delicious curry for comforting winter nights? Sounds perfect? And that’s just one of the most delicious ways to enjoy a comforting meal at home.
Tandoori chicken curry with tender chicken cooked in tandoori spiced sauce. Rich, delicious and mouth watering, this recipe takes your taste buds to another level. Honestly, this is a must try.
How To Make Tandoori Chicken Curry
The one ingredient that make this curry truly exceptional is chicken thighs. It’s definitely the best part of chicken to make delicious curry. When cooked, it turns very tender and succulent making the dish downright delicious. However, you can use other cuts as well, make sure you adjust the cooking times accordingly.
The second main ingredient in this recipe is obviously the tandoori paste. I am using my favorite tandoori paste recipe made from scratch with aromatic spices, fresh herbs and yogurt. The aroma and flavor of this paste is sensational. Usually, I use this paste to marinate chicken, meat and vegetables prior to grilling them to tender perfection. But this time, I decided to flavor the base sauce of the tandoori chicken curry with this paste. Believe it or not, this is one of the best curries I have ever made. Beyond delicious!
Ok, now let me walk through the cooking process. I started with browning the chicken thighs with a little salt and pepper. Remove this from the pan before you make the sauce. Sauté some onions until they are browned followed by frying tandoori paste and tomato paste.
Once it’s lightly sautéed in oil, stir in cream and water. Don’t forget to season. I like to add in a generous amount of cream to make this tandoori chicken curry creamy and rich. Let this simmer for 4-5 minutes. The browned chicken thighs goes back into the pan with a touch of coriander (cilantro) leaves. At this stage, cook chicken until it’s no longer pink.
Deliciously good tandoori spiced chicken curry to serve with your favorite parathas, naans and even rice.
More Tandoori Recipes:
- Easy Baked Tandoori Chicken
- Tandoori Cauliflower | Tandoori Gobi
- Tandoori Momos
- Baked Tandoori Chicken Meatballs
- Avocado Tandoori Chicken Sandwich
- Tandoori Turkey with Homemade Gravy
- Pan Fried Tandoori Fish
- Baked Tandoori Fish
- Tandoori Paneer Quesadilla
- Tandoori Chicken Salad
- Tandoori Roast Chicken
Yield: 4
Tandoori Chicken Curry | Video
Tandoori chicken curry featuring delicious succulent chicken in tandoori curry sauce
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- 1 tablespoon oil
- 1.2 kg boneless chicken thighs (or chicken breasts)
- 1 cup chopped onions
- 1/2 cup homemade or store bought tandoori paste (Get the recipe here)
- 2 tablespoons tomato paste
- 3/4 cup heavy (thickened) cream
- 1 cup water
- 2 tablespoons chopped coriander (cilantro) leaves
- Salt and pepper to taste
- Chopped coriander (cilantro) leaves, to garnish
Instructions
- Prepare tandoori paste following the recipe instructions. Set aside.
- Season both sides of chicken thighs with salt and pepper. Set aside.
- Meanwhile heat oil in a large frying pan or skillet over medium-high heat. Arrange chicken in a single layer. Cook, 4-5 minutes on each side, until browned. Remove from pan. Set aside.
- To the same pan, add chopped onions. Sauté, stirring occasionally, for 2-3 minutes or until browned.
- Add tandoori paste and tomato paste. Sauté, stirring, for 3-4 minutes.
- Add cream and water. Stir to combine. Season with salt.
- Bring to a boil. Reduce heat to medium-low. Simmer for about 4-5 minutes.
- Return browned chicken to the pan. Add coriander (cilantro) leaves. Stir. Cook, covered, for 10 minutes or until chicken is cooked through.
- Garnish with more coriander (cilantro) leaves if you like.
Notes
- Add more water to the sauce if required
- Replace chicken with lamb, prawns (shrimp), fish, beef or pork. Please note the cooking times may vary.
- Make it vegetarian with chickpeas or mushrooms
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 555Total Fat 27gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 19gCholesterol 366mgSodium 614mgCarbohydrates 7gFiber 1gSugar 4gProtein 74g
The nutritional data is for information purposes only
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