Tandoori Masala Curry

Fragrant soup from South India

India

Main course
4 persons
55
Mild

When you think of Indian cuisine, you quickly think of a traditional Indian curry. But making a real curry yourself is often quite complex. With this recipe you can easily make a delicious creamy Tandoori Masala Curry yourself. The aromatic grilled chicken Tandoori masala curry is rich, full and creamy in flavor.

Ingredients

- 500 ml Coconut Milk Tetra Pak (18% Fat)

- 2 packets Panang Curry Paste

- 1 tablespoon Rice Oil

- 50 ml Chicken Soup Powder

- 6 leaves Dried Lime Leaves

- to taste Thai Hom Mali Jasmine Rice

- 4 tbsp Fish Sauce

- 4 tbsp Gula Djawa Palm Sugar

- 4 tbsp Thin Soy Sauce

500 g Chicken Thighs

4 tbsp Yogurt

Salt & pepper

8 White onions chopped

200 ml Water or broth

4 tbsp Butter

1 tbsp Tomato puree

250 ml Cooking Cream

2.5 tsp Brown sugar

Naan bread or pappadums

Preparation method for Tandoori Masala Curry

Preheat the oven grill to 250°C.
Marinate the chicken thighs with 4 tbsp ghee, 2 tbsp garlic paste, 2 tbsp ginger paste, 2 tbsp tandoori masala powder, 1 tsp coriander powder, 2 tsp cardamom powder, 4 tbsp yogurt and salt and pepper to taste. Let this stand for a while.
Heat 4 tbsp ghee in a pan and fry the bay leaf, cinnamon sticks, 2 tsp cardamom powder and cloves in it for 2-3 min. Sauté the onions and add 200 ml of water. Cook until the onions are soft.
Remove the bay leaf, cinnamon sticks and cloves from the sauce and puree the sauce with a hand blender. Set aside.
When the oven is up to temperature, cook the chicken under the grill for about 12 min until tender.
Cook the rice as directed on the package.
Meanwhile, in a sauce pan, heat the butter over low heat and fry 2 tbsp garlic paste in it. Add 6 tbsp tandoori masala powder, the tomato paste and chili powder.
Add the onion sauce and cooking cream and simmer for another five minutes. Season the sauce with some sugar and salt.