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Tandoori Styled Chicken Curry

Apr-21-2017
Dhruba Saikia
300 minutes
Prep Time
45 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Tandoori Styled Chicken Curry RECIPE

An experiment that every tandoori lover may like to taste.

Recipe Tags

  • Non-veg
  • Medium
  • Christmas
  • Fusion
  • Shallow fry
  • Blending
  • Main Dish
  • High Fibre

Ingredients Serving: 4

  1. Chicken 750 gms (cut in large pieces)
  2. Hung curd 1 cup
  3. Vinegar 5 tbsp
  4. Kashmiri mirch powder 2 tbsp
  5. Onion 1 medium
  6. Garlic 22 pods
  7. Ginger 1 inch
  8. Roasted cumin powder 2 tbsp
  9. Roasted coriander powder 1 tbsp
  10. Kashmiri mirch 1 tbsp
  11. Black pepper powder (optional) 1 tsp
  12. Roasted garam masala (home made) 1 tsp
  13. Turmeric 1 tsp
  14. Salt to taste
  15. Ghee 150 Gms (you may replace ghee with butter or refined oil.)
  16. Cloves crushed 1 tsp
  17. Fresh mint leaves (for garnishing)

Instructions

  1. PREPARATION & FIRST MARINATION (30 MINUTES): Wash the chicken and cut down the fat. Pat dry and Prick each piece with a fork. Now, blend the Vinegar and Kashmiri Mirch together and rub it on all the chicken pieces and keep it for 30 minutes.
  2. PREPARATION & SECOND MARINATION: Take hung curd, onion, garlic, ginger, roasted cumin powder, roasted coriander powder, Kashmiri Mirch, black pepper powder (opt), garam masala, turmeric and salt to taste in a food processor and blend them together into a fine paste. Add the mixture to the pre-marinated chicken and coat it properly and keep it in the fridge for 4 hours.
  3. COOKING: In a wok heat ghee and tamper the roughly crushed cloves and add the chicken pieces. Pick up the pieces one by one so that the frying don't get messed up by the excessive spices from marination.
  4. Keep shallow frying until the chicken pieces turn golden brown, keeping 15 minutes in each side in low-medium heat.
  5. Then add the masala from the marination utensil adding half cup of water and cook until the gravy of spices is properly cooked.
  6. Sprinkle finely chopped mint leaves and serve hot with rice.

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