Tandoori Chicken Curry

Chicken curry is a staple in my Pakistani home. Growing up, not so much. it was either Karahi Chicken or none at all. It was only after I got married and had my husband’s version of chicken curry that I started experimenting with my own version.

The Challenge

This curry is missing a key ingredient, onion, that you will find in almost all curry recipes but I omitted it simply because the teaching kitchen I was hosting my South Asian Cooking Workshop in, had an exhaust missing. Now if you’ve cooked Pakistani curry, you know that the smell of onions is hard to get rid of! I’m not complaining since it ended up working out for me ( I didn’t have to stand around waiting for the onions to brown) and for the sake of brevity of the workshop.

I also had the challenge of making the curry dairy free as dairy can be an allergen to some. Coconut milk was a no brainer but you can also swap it out with cashew cream or nut milk yoghurt which is now widely available.

The Result

There was a happy ending to all of this. The attendees loved it and the recipe has now made it over to the blog!  I present to you The Tandoori Chicken Curry.

The printable recipe is down below. Enjoy and let me know if you try making this, I love hearing from you! 

More quick chicken recipes 

Chicken Kofta Curry 

Chicken Karahi

Hara Masala Chicken Curry

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Yield: 4-6

Tandoori Chicken Curry

Print

This quick and easy chicken curry will have you in and out of the kitchen in a flash. Without compromising on taste! Now that's a win win!

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

• 2 tablespoons ghee
• 2 lbs. chicken tenders or boneless, skinless thighs, cubed into 1 “ pieces
• 2 teaspoons garlic, minced
• 1 teaspoons ginger, minced
• 1 teaspoon red chili powder
• ¼ teaspoon turmeric powder
• 1 tablespoon tandoori masala
• 1 (8 oz.) can tomato sauce
• 1 teaspoon Himalayan pink salt
• 1 cup coconut milk

Instructions

1. On medium high heat, add ghee to the pan.
2. Add ginger and garlic and stir fry till golden
3. Add all the masalas and stir some more.
4. Add the chicken and stir fry till it changes color about 3 minutes.
5. Add the tomato sauce and coconut milk.
6. Cover and let cook for about 10 minutes.
7. Garnish with chopped cilantro and serve with white, brown or cauliflower rice.

Notes

• You can substitute the ghee with neutral oil like avocado oil and even split half ghee and half avocado oil.
• I use Spice Tree Organics tandoori masala as it is batch made without additives. Try and source the best spices you can find in your area.
• If you prefer to use fresh tomatoes, simply puree 3 small tomatoes and use instead of the canned sauce.

Did you make this recipe?

Tag @eatdrinkpure on Instagram and hashtag it #eatdrinkpure so that I can see your creations!