Tandoori Coconut Chicken Curry
Servings - 2 - 3
INGREDIENTS
Boneless chicken - 400 grams
Ginger garlic paste - 1 tablespoon
Lemon juice - 2 tablespoons
Salt - 1 teaspoon
Oil - 2 tablespoons
Cloves - 4 pods
Black cardamom - 2 pods
Bay leaf - 1
Garlic - 1 teaspoon
Ginger - 1 teaspoon
Onions - 130 grams
Green chili - 1 teaspoon
Tomato puree - 230 grams
Salt - 1 teaspoon
Turmeric - 1 teaspoon
Red chili - 1 teaspoon
Garam masala - 1 teaspoon
Tandoori masala - 1 teaspoon
Coconut milk - 200 milliliters
Coriander - 1 tablespoon
PREPARATION
- In a mixing bowl, add 400 grams boneless chicken, 1 tablespoon ginger garlic paste, 2 tablespoons lemon juice, 1 teaspoon salt and mix it well.
- Marinate for 1 hour.
- Heat 2 tablespoons oil in a heavy skillet, add 4 pods cloves, 2 pods black cardamom, 1 bay leaf, 1 teaspoon garlic, 1 teaspoon ginger and stir for 1 - 2 minutes.
- Then, add 130 grams onions, 1 teaspoon green chili and fry till translucent or until it turns golden brown in color.
- Now, add 230 grams tomato puree and mix it well.
- Cook for 5 - 7 minutes on medium heat.
- Add 1 teaspoon salt, 1 teaspoon turmeric, 1 teaspoon red chili, 1 teaspoon garam masala, 1 teaspoon tandoori masala and mix it well.
- Then, add the marinated chicken and mix it well.
- Cover it with lid and cook for about 10 - 15 minutes on medium heat.
- Open the lid and give it a nice stir.
- Now, add 200 milliliters coconut milk and mix it well.
- Again cover it with lid and cook for about 10 - 15 minutes on medium heat.
- Open the lid and give it a nice stir.
- Add 1 tablespoon coriander and mix it well.
- Cook for another 3 - 5 minutes on medium heat.
- Remove it from heat.
- Serve hot.
