Tandoori Chicken Masala

3 May 2019 By

Quick & Easy Butter Chicken by Latasha's KitchenThis Tandoori Chicken Masala is scrumptious and so easy to whip up using our Tandoori Sauce/Marinade Paste.

You’ll have a wholesome and delicious meal in no time. Serve alongside some steamed rice, naan, a fresh salad and leftover dahl and its a complete meal.

Ingredients − Serves 4

  • 1 tbsp oil
  • 2 tbsp ghee
  • 1 red onion, finely diced
  • 2 tbsp Latasha’s Kitchen Tandoori Sauce/Marinade
  • 1 kg diced chicken thigh fillets
  • 1 heap tbsp Kashmiri Chilli powder or use hot, med or sweet ground paprika powder
  • 1 tin Mutti brand cherry tomatoes
  • 200 g full fat natural Greek yoghurt, whipped with a fork until smooth
  • 3 tbsp fresh pouring cream
  • Juice of 1 lemon
  • 125 g fresh coriander leaves, chopped
  • 2-3 tsp dry methi (fenugreek leaves) purchased in South Asian/Indian store (optional)
  • 1 tsp Latasha’s Kitchen Garam Masala

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Method

  1. Marinate diced chicken fillets really well with 1 tbsp yoghurt, 2 tsp Kashmiri chilli powder or paprika, sprinkle of salt and juice of ½ lemon for ½ hour.
  2. Heat oil and 2 tbsp ghee in a wok until hot.
  3. Add diced onions, pinch of salt and cook until onion caramelises approx. 10 minutes on low heat.
  4. Then add in Latasha’s Kitchen Tandoori Sauce/Marinade and balance of Kashimiri chilli powder, a sprinkle of water and cook for 5 minutes on low.
  5. Add the marinated chicken into the pot and coat chicken really well in the paste until chicken is no longer pink, approx. 5 minutes on medium.
  6. Next add cherry tomatoes, Latasha’s Kitchen Garam Masala and methi leaves. Bring to a simmer, then cook covered until the sauce thickens and chicken is tender.
  7. In a fairly large deep bowl mix together the balance of the yoghurt, fresh pouring cream and lemon juice until smooth. Ladle some of the cooked curry into this yoghurt mixture, mix really well then tip the entire contents of the bowl back into the main pot and mix again. This ensures the curry doesn’t split with the cold yoghurt mixture.
  8. Garnish with chopped coriander or mint leaves. This dish can be further cooled with more yogurt or fresh cream or even buttermilk.

TIPS:

To make it less creamy, use coconut milk or cream instead of yoghurt and fresh cream.

Or make a nutty, tangy, herb based tomato sauce by blending fresh lemon juice, fresh coriander and mint leaves, fresh tomatoes and almond or cashew nut butter.