Tandoori Chicken Curry Recipe: A Flavorful North Indian Delight
Tandoori Chicken Curry is a delectable and hearty North Indian dish that perfectly marries the smoky flavors of tandoori chicken with a rich, aromatic curry sauce. Known for its bold spices and fragrant ingredients, this curry offers a satisfying meal for both the novice and seasoned cook. The unique blend of whole spices, fresh herbs, and the addition of yogurt and cream creates a mouthwatering experience that pairs beautifully with naan or steamed rice. Whether you’re hosting a family dinner or preparing a meal for a special occasion, this dish is sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken (cut into medium curry pieces) | 750 g |
| Sunflower Oil | 1 tablespoon |
| Tomatoes (finely chopped) | 1 |
| Onion (finely chopped) | 1 |
| Green Chillies (chopped) | 2 |
| Ginger Garlic Paste | 1/2 tablespoon |
| Coriander (Dhania) Leaves (for garnish) | Small bunch |
| Curd (Dahi / Yogurt) | 1 tablespoon |
| Fresh Cream (optional, for gravy thickness) | 1 tablespoon |
| Water | 3/4 cup |
| Salt | To taste |
| Cloves (Laung) | 3 |
| Whole Black Peppercorns | 3 |
| Bay Leaves (Tej Patta) | 1 |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Fennel Seeds (Saunf) | 1/2 teaspoon |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 teaspoon |
| Kashmiri Red Chilli Powder | 1 tablespoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Tandoori Masala | 1/2 tablespoon |
| Onion Powder | 1/2 tablespoon |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | 370 kcal |
| Protein | 42 g |
| Carbohydrates | 10 g |
| Fat | 18 g |
| Fiber | 2 g |
| Sodium | 600 mg |
| Cholesterol | 80 mg |
Preparation Time:
- 15 minutes
Cooking Time:
- 40 minutes
Total Time:
- 55 minutes
Servings:
- 5 servings
Cuisine:
- North Indian
Course:
- Main Course
Diet:
- High Protein, Non-Vegetarian
Instructions
1. Prep the Chicken:
- Begin by thoroughly washing and cleaning the chicken pieces. Cut them into medium-sized pieces that are ideal for curry.
2. Heat the Oil:
- In a deep kadai or large frying pan, heat the sunflower oil over medium flame. Once the oil is hot, add the whole spices: cloves, black peppercorns, bay leaves, cinnamon stick, and fennel seeds. Stir them around and allow them to release their fragrant oils for a couple of minutes.
3. Sauté the Onions:
- Add the finely chopped onions to the kadai. Sprinkle a pinch of salt over them to help soften and caramelize. Sauté the onions for about 5-6 minutes on medium-high heat until they turn golden brown and tender.
4. Add Ginger Garlic Paste:
- Once the onions are browned, add the ginger garlic paste. Continue to sauté the mixture on low heat until the raw aroma of the ginger and garlic dissipates, which should take about 2 minutes.
5. Incorporate Tomatoes and Green Chillies:
- Now, add the chopped green chillies and tomatoes to the pan. Stir everything together, then cover the pan. Let the mixture cook for another 5-7 minutes, or until the tomatoes soften and turn into a mushy, blended sauce.
6. Add Yogurt, Chicken, and Water:
- Once the tomatoes are cooked, mix in the yogurt, followed by the chicken pieces. Pour in the water and give everything a good stir. Cover the pan and allow it to cook for about 5 minutes on medium-high heat to help the chicken absorb the flavors.
7. Add Ground Spices:
- Sprinkle in the Kashmiri red chilli powder, turmeric powder, and tandoori masala. Stir well to ensure that the chicken is coated evenly with the spices. Cover the pan and cook the curry for another 15-20 minutes, allowing the chicken to cook fully and the flavors to blend together.
8. Final Seasoning:
- Open the lid and taste the curry for salt. Adjust the seasoning if necessary. Sprinkle the kasuri methi (dried fenugreek leaves) into the curry and mix it in. Simmer the curry on low heat for an additional 10 minutes to enhance the flavors.
9. Add Cream and Garnish:
- If you prefer a richer, thicker gravy, add the fresh cream and stir it into the curry. Once the cream is well incorporated, remove the curry from heat. Garnish with freshly chopped coriander leaves.
10. Serve:
- Serve the Tandoori Chicken Curry hot with Butter Garlic Naan, a side of Indian Vegetable Salad, and Burani Raita for a complete and fulfilling meal.
Serving Suggestions:
- Butter Garlic Naan: The perfect accompaniment to soak up the flavorful curry sauce, this naan has a crispy texture with a soft, buttery inside.
- Indian Vegetable Salad: A refreshing, tangy salad made with cucumbers, tomatoes, onions, and a light lemon dressing, balancing the richness of the curry.
- Burani Raita: A cooling yogurt-based side with garlic and spices, this raita offers the perfect contrast to the heat of the curry.
Tips for Success:
- Spice Level: Adjust the number of green chillies based on your preference for spice. The Kashmiri red chilli powder adds color and mild heat, but the green chillies will contribute to the heat of the curry.
- Cream: If you prefer a lighter version of the curry, feel free to skip the cream. The curry will still be rich and flavorful without it.
- Slow Simmering: Allowing the curry to simmer on low heat towards the end ensures that the flavors deepen and the chicken becomes tender.
Tandoori Chicken Curry is a wonderful dish to serve at family gatherings or special occasions. Its rich, aromatic flavors will transport you to the heart of North India with every bite. With simple yet bold ingredients, it’s a dish that will surely become a favorite in your recipe repertoire. Enjoy!
