Tandoori Chicken Curry

• Gluten free

• Meat

  • 1 1/2 kg Chicken, Skinless

• Produce

  • 2 Bay leaves
  • 6 Black pepper corns
  • 1 small bunch Coriander leaves / cilantro
  • 3 Green chilis
  • 1 Onion, big
  • 1 tbsp Onion powder
  • 2 Tomatoes, Medium sized fine

• Condiments

  • 1 tbsp Ginger-garlic paste

• Baking & Spices

  • 2 inch Cinnamon stick
  • 6 Cloves
  • 2 tbsp Kashmiri red chili powder
  • 2 tsp Kasuri methi / dry fenugreek, leaves
  • 1 Salt - as per taste
  • 1 tsp Saunf / fennel seeds
  • 1 tbsp Tandoori masala spice mix
  • 1 tsp Turmeric, powder

• Oils & Vinegars

  • 2 tbsp Cooking oil

• Dairy

  • 1 tbsp Milk cream
  • 1 tbsp Yogurt

• Liquids

  • 1 cup Water

Found on poojascookery.com

Ingredients

• 1 1/2 Kg ( 3.3 Pounds) boned or boneless skinless chicken(Cut into medium size pieces)
• 2-3 Tablespoon cooking oil for sauting
• 2 Medium sized Tomatoes(chopped fine)
• 1 Big onion, finely chopped
• 3-4 Chopped green chilis
• 1 Tablespoon ginger garlic paste
• A small bunch of chopped coriander leaves / Cilantro
• 1 Tablespoon Yogurt
• 1 Tablespoon Milk Cream(Optional , just to give thickness to gravy)
• 1 Cup water
• Salt as per taste
• 6-7 Cloves
• 6-7 Black Pepper corns
• 2 Bay leaves
• 2 Inch long Cinnamon stick
• 1 Teaspoon Saunf / Fennel seeds
• 2 Teaspoons Kasuri methi / Dry fenugreek leaves
• 2 Tablespoons Kashmiri Red chili powder(Adjust according to how spicy you prefer)
• 1 Teaspoon Turmeric Powder
• 1 Tablespoon Tandoori Masala spice mix(I used home made )
• 1 Tablespoon Onion Powder (Optional)

Directions

• In a big saucepan kept on medium high heat, add oil and saute all the whole spices for about 2 minutes or until they are nice and fragrant.
• Add chopped onions. Sprinkle some salt over them and saute until they are nicely browned. This will take 5-6 minutes on medium high heat.
• Add ginger garlic paste and saute till raw smell goes away.
• Add chopped green chilies and tomatoes ,mix , cover and let them cook till soft and mushy.
• Add yogurt and chicken.
• Mix well and add water. Cover and cook on medium high heat or 5 minutes.
• Sprinkle all the powdered spices. Mix well.
• Cover and cook on medium high heat until the chicken is well cooked .
• Remove the cover and sprinkle some salt and kasuri methi.
• Simmer on low heat for another 10 minutes.
• Switch off the flame . Add milk cream and garnish with chopped coriander leaves.
• Enjoy this quick, easy and tasty chicken curry with roti, naan, paratha or rice.

Nutrition