why make this recipe
Tandoori Chicken and Curry is a fantastic dish that combines rich flavors and spices, making it a favorite for many. It pairs juicy, marinated chicken with a creamy, spiced sauce that’s perfect for dipping or scooping with rice and breads. This recipe is not just about eating; it’s about bringing warmth and joy to your meal. Plus, making it at home means you can adjust the spices according to your taste!
how to make Tandoori Chicken and Curry
Ingredients :
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For the Tandoori Chicken:
- Chicken: 2 lbs (about 1 kg) bone-in, skin-on chicken thighs or drumsticks. The bone and skin add immense flavor and moisture, but you can use boneless, skinless thighs or breasts if preferred.
- Yogurt: 1 cup full-fat Greek yogurt or plain whole milk yogurt. The thickness of Greek yogurt is ideal for a coating that clings well.
- Ginger-Garlic Paste: 2 tablespoons of freshly made or store-bought paste.
- Lemon Juice: 3 tablespoons of freshly squeezed lemon juice.
- Tandoori Masala: 2 tablespoons. This is a crucial spice blend that gives the dish its signature flavor.
- Kashmiri Red Chili Powder: 1 tablespoon. This is used more for its vibrant red color than for intense heat.
- Garam Masala: 1 teaspoon.
- Turmeric Powder: 1 teaspoon.
- Cumin Powder: 1 teaspoon.
- Coriander Powder: 1 teaspoon.
- Salt: 1 ½ teaspoons, or to taste.
- Kasuri Methi (Dried Fenugreek Leaves): 1 tablespoon. Crush it between your palms before adding to release its aroma.
- Oil: 2 tablespoons of a neutral oil like vegetable, canola, or even mustard oil for a more pungent, traditional flavor.
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For the Curry:
- Oil or Ghee: 3 tablespoons. Ghee (clarified butter) adds a rich, nutty flavor.
- Onions: 2 large, finely chopped.
- Ginger-Garlic Paste: 1 tablespoon.
- Tomatoes: 1 (15-ounce) can of crushed or diced tomatoes, or 4 large fresh tomatoes, pureed.
- Cashews: ½ cup raw, unsalted cashews, soaked in ½ cup of hot water for at least 30 minutes.
- Kashmiri Red Chili Powder: 1 teaspoon.
- Turmeric Powder: ½ teaspoon.
- Coriander Powder: 1 tablespoon.
- Garam Masala: 1 teaspoon.
- Salt: 1 teaspoon, or to taste.
- Water or Chicken Broth: 1 to 1 ½ cups, as needed to reach desired consistency.
- Heavy Cream: ½ cup (or full-fat coconut milk for a dairy-free alternative).
- Sugar: 1 teaspoon (optional, to balance the acidity of the tomatoes).
- Fresh Cilantro: ¼ cup, chopped, for garnish.
- Ginger: 1-inch piece, julienned, for garnish.
Directions :
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Take your chicken pieces and pat them completely dry with paper towels. This is crucial to ensure the marinade sticks well and allows for proper charring.
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Using a knife, make 2-3 deep cuts into each piece of chicken. These cuts help the marinade flavor the chicken deeply.
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In a bowl, mix the Greek yogurt, 2 tablespoons ginger-garlic paste, lemon juice, tandoori masala, Kashmiri red chili powder, garam masala, turmeric, cumin, coriander, salt, and oil. Whisk until smooth.
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Add the prepared chicken pieces to the marinade. Massage it into the chicken, especially focusing on the cuts you made. Cover and refrigerate for at least 4 hours, or better yet, overnight.
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Preheat your grill to medium-high heat. Lightly oil the grates. Grill the chicken for about 6-8 minutes per side until fully cooked and charred.
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Alternatively, preheat your air fryer to 380°F (195°C). Cook the chicken in a single layer for 15-20 minutes, flipping halfway.
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For the curry, drain the soaked cashews and blend them with some water into a smooth paste.
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In a large pot, heat oil or ghee over medium heat. Add chopped onions and sauté for 10-12 minutes until deep golden brown.
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Add 1 tablespoon of ginger-garlic paste and cook for another minute. Then add the dry spices: Kashmiri red chili powder, turmeric, and coriander powder. Toast for about 30 seconds.
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Pour in the pureed tomatoes and stir well. Cook for about 8-10 minutes until the mixture thickens and oil separates.
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Stir in the cashew paste and gradually add water or chicken broth to achieve a smooth sauce. Let it simmer gently.
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Add the grilled tandoori chicken pieces to the curry. Simmer on low for 5-7 minutes.
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Lower the heat and stir in heavy cream (or coconut milk) and garam masala. Adjust the salt to taste, taking care not to let it boil.
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Serve and enjoy your delicious Tandoori Chicken and Curry!
how to serve Tandoori Chicken and Curry
Tandoori Chicken and Curry is best served hot with steamed basmati rice, naan, or roti. You can garnish it with fresh cilantro and julienned ginger for added flavor and color. This meal is perfect for family dinners or special occasions, making it a wonderful dish to share.
how to store Tandoori Chicken and Curry
If you have leftovers, let the dish cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, warm it slowly on the stove or in the microwave until heated through.
tips to make Tandoori Chicken and Curry
- Marinate the chicken overnight for the best flavor and tenderness.
- If you prefer a spicier curry, add more Kashmiri red chili powder or fresh green chilies.
- For a creamier sauce, you can increase the amount of heavy cream or coconut milk.
- Always check the seasoning before serving and adjust salt as needed.
variation (if any)
This recipe can be adjusted for different proteins, such as paneer or vegetables for a vegetarian version. Simply swap out the chicken for paneer or your choice of vegetables and adjust cooking times as necessary.
FAQs
1. Can I make this dish ahead of time?
Yes! You can marinate the chicken and prepare the curry in advance. Just store them separately and combine when ready to serve.
2. Is this dish spicy?
The spiciness can be adjusted to your preference by adding more or less chili powder. Kashmiri red chili powder is milder compared to other chili powders.
3. Can I freeze leftovers?
Absolutely! This dish freezes well. Just make sure to cool it properly before transferring it to a freezer-safe container. It can last up to 2 months in the freezer.