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Tandoori Chicken Masala

Magnificent, bright and flavourful Tandoori Chicken masala curry, made using a blend of amazing Tandoori Spices.


Serves 4 - 430 Approx. KCal Per Portion



Ingredients(Serves 4 - 430 KCal Per Portion)


  • 800g Chicken Breast (Sliced into Cubes)

  • 2 Tbsp Extra Virgin Olive Oil

  • 1 Large Brown Onion (Peeled & Chopped)

  • 1 Tsp Sea Salt

  • ½ Tsp Black Pepper

  • 4 Cloves Garlic (Chopped & Peeled)

  • ½ Tsp Ground Cinnamon

  • 1 Tsp Ground Ginger

  • 2 Tbsp Tandoori Masala

  • 1 Tbsp Garam Masala

  • 1 Tsp Paprika

  • 1 Tsp Smoked Paprika

  • 4 Tbsp Tomato Puree

  • 2 Tsp Granulated Sweetener

  • 2 Tbsp Finely Grated Root Ginger

  • ½ Tsp Chilli Flakes

  • 400ml Coconut Milk

  • Chopped fresh coriander, to garnish (optional)


Method


  1. Heat the Olive Oil in a Large Wok over Medium-High Heat, Add the Onion and cook for 3-4 Minutes until Translucent.

  2. Add the Sea Salt, Black Pepper, Garlic & Ground Cinnamon and cook for another 1-2 Minutes.

  3. Add Chicken and cook for 6-7 minutes.

  4. Turn heat down to Medium, Add Ground Ginger, Tandoori Masala, Garam Masala, Paprika & Smoked Paprika and cook for a further 3-4 minutes.

  5. Add Tomato Puree, Granulated Sweetener, Fresh Root Ginger & Chilli Flakes And cook for another 2-3 Minutes until chicken is well coated.

  6. Pour in the Coconut Milk and mix well, bring to a gentle simmer, and cook uncovered for 15-20 Minutes, stirring occasionally to avoid sticking.

  7. Cover and simmer for another 10 minutes.

  8. Serve with a Sprinkle of Freshly Chopped Coriander, Rice, or Naan.


Tip: To get that Bright Red Tandoori colour that pops off the plate, you can add 1 Tsp Red Food Colouring after adding the Coconut Milk.

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Guest
May 16, 2023
Rated 5 out of 5 stars.

We had this at a family gathering (12 of us) and it was delicious. Not too spicy but full of flavour. Will definitely have it again 👍

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