Tandoori Chicken Curry
My take on Tandoori chicken will have you in and out of the kitchen in a flash. Without compromising on taste! Now that's a win win!
Servings: 6
Ingredients
- 2 tablespoons ghee or neutral oil. I use avocado oil
- 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 - 1 1/2 teaspoons Himalayan pink salt or to taste
- 1 cup coconut milk
Instructions
- On medium high heat, add ghee/oil to the pan.
- Add ginger and garlic and saute till aromatic.
- Add the chicken and saute some more till it changes color, about 3 minutes.
- Add all the spices and tandoori masala and stir some more.
- Add the tomato sauce and coconut milk and stir to combine.
- Cover and let cook for about 10 minutes.
- Garnish with chopped cilantro and serve with white, brown or cauliflower rice.
Video
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 and no salt so check to see if yours has additional salt and adjust accordingly.