We wish to provide you with the recipe for the favourite curry on Mongolian Kitchen. The tandoori chicken Massala, also much like our vegetable tikka masala recipe. You might be wondering why this will be our favourite curry. The solution is based on cooking the chicken pieces outside of the curry gravy. The chicken is marinated in tandoori spices and yogurt after which grilled (better still for those who have a tandoor oven or BBQ!). After this you prepare the curry sauce and mix the chicken in the last second.
Obviously marinating and grilling the chicken individually isn't the only factor which makes this curry (however the slightly charred bits of chicken have a great texture). The curry gravy is definitely an intense sauce with lots of flavour but is mild on heat. We prefer to not use an excessive amount of chilli to be able to taste the flavours within the curry. This sauce includes a hint of sweetness which will come by using mango chutney and brown sugar within the sauce.
Tamarind paste, among other spices give a contrasting sour flavour and also the red colouring inside the tandoori spice mix provides a vibrant red colour. Finish this with fresh coriander and fresh naan bread and you've got the right curry (within our opinion). This curry can also be much like our Pathia Curry Recipe .
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For that Chicken Marinade
- Chicken Breasts (or thighs)
- 3-4 tablespoons of Greek style yogurt
- 1.5 tablespoons of Rajah Tandoori spice mix
- ½ teaspoon coriander powder
- 1 teaspoon Garlic clove Puree
- 3 tablespoons of vegetable oil or ghee
- ½ Cinnamon Stick
- 4 cardamon pods
- 4-5 cloves
- Fresh Curry leafs (5+ based on your taste)
- 3 large onions, finely chopped
- 1 teaspoon garlic clove puree
- 1 teaspoon fresh ginger root puree
- 1 teaspoon tomato puree
- 150g Creamed tomato plants (or tinned tomato plants)
- 100ml chicken stock (or water)
- Fresh Coriander
- 1 teaspoon mango chutney
- ½ teaspoon tamarind paste
- 1 tablespoons of brown sugar
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon paprika
- ½ teaspoon curry powder
- ½ teaspoon red chilli powder (more if you want it hotter)
- ½ teaspoon turmeric powder
- 2 teaspoon tandoori spice mix
Marinade & prepare the chicken.
- Reduce your chicken breasts into equal pieces
- Put the marinade ingredients inside a bowl and blend well.
- Put the chicken within the marinade, cover with cling film and refridgerate for several hrs (or overnight)
- When prepared to prepare skewer the chicken and grill on the high temperature until cooked and golden
- Put the oil or ghee inside your pan (or wok as we’ve used) and lightly heat on the low heat using the cinnamon, cardamon pods and cloves to lightly infuse and flavour the oil.
- After 2 minutes take away the cloves, show up heat to high and toss in the new curry leaves, fry for 25 seconds.
- Add some chopped onions and fry on the medium heat for 10-twenty minutes until golden (give a ½ teaspoon from the brown sugar using the onions to assist caramelise them).
- Add some ginger root and garlic clove puree and fry for any further 2 minutes.
- Turn heat towards the cheapest, produce a well within the onions and add some dry spices and tomato puree.
- Gradually boost the heat to medium and fry for approximately 2 minutes (if it is searching dry..add a little oil).
- Add some tomatoe puree combined with the mango chutney, tamarind paste and brown sugar
- Fry for approximately 2 minutes to produce the flavours and aromatic oils in the spices (you will notice the oils released with the sauce).
- Give a little chicken stock to include some liquid in to the gravy and switch heat to some medium low to simmer for any further 10-fifteen minutes.
- When the sauce runs dry add extra stock or water, ensuring not to help make the sauce too runny.
- Look into the seasoning and when the consistency from the sauce is appropriate, add some chicken pieces, stir in and permit to simmer for any further a few minutes.
- Season with fresh coriander, stir and serve.