Tandoori Masala Chicken Curry

Ingredients for 4 servings:

• 1 kg chicken breast, cut into bite-sized pieces
• 200 g Greek yogurt
• 3 tbsp tandoori masala
• 1 tsp coriander powder
• 3 clove(s) garlic, squeezed
• 3 cm ginger, grated
• 1 tbsp tandoori masala
• 2 tsp coriander powder
• 2 tsp garam masala
• 2 tsp curry powder
• 2 tsp paprika powder
• 2 tsp cayenne pepper
• 2 tsp ginger powder
• 1 tsp salt
• 6 tbsp ghee or vegetable oil
• 1 stalk(s) cinnamon
• 5 cloves
• 5 cardamom pods
• 4 m.-sized onion(s)
• 1 tbsp brown sugar
• 1 chili pepper(s), chopped
• 3 clove(s) garlic, squeezed
• 3 cm ginger, grated
• 1 tbsp tomato paste
• 1 can of tomatoes, chopped
• 200 ml water

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 45 minutes; Total time approx. 4 hours 30 minutes

The special thing about this delicious recipe is that the chicken (in the oven) and the curry sauce (in the wok) are prepared separately and only mixed together at the end. Wash the chicken breasts, cut into bite-sized pieces and place in a bowl or a Tupperware container. Then add the yogurt, tandoori masala, coriander powder, crushed garlic and grated ginger and mix well. Cover and let marinate in the refrigerator for at least three hours or overnight. To make the spice mix, mix the tandoori masala, garam masala, curry powder, coriander powder, paprika powder, cayenne pepper, ginger powder and salt and set aside. Now for the sauce, heat the ghee/vegetable oil in a wok or pan and sauté the cinnamon, cloves and cardamom pods for a few minutes at low heat so that the oil absorbs the flavor of the spices. Remove the spices; if you like cardamom, you can leave the pods in, but I personally take them out. Sauté the onions in the oil, then after a few minutes add the brown sugar and let the onions caramelize slightly. Now add the chili pepper, garlic, and ginger and sauté them as well. Reduce the heat to low and push the contents of the pan towards the edge, creating a free zone in the middle where you can then fry the previously prepared spice mix and tomato paste. Slowly increase the heat and stir in the spices and tomato paste. After about three minutes, add the canned tomatoes and mix all the ingredients well. Add water and let the sauce simmer gently for about 20 minutes. Taste the sauce occasionally and add more spices or water depending on your taste and desired consistency (although neither should be necessary). Once all the ingredients for the sauce are in the pan (but let it simmer before simmering), place the chicken and spice mix on a baking sheet and bake in a preheated oven at 220 degrees Celsius (convection oven) for about 20 minutes until golden brown. If necessary, drain off any clear sauce that may form so the chicken isn’t swimming in the sauce and can crisp up nicely. Alternatively, the meat can be braised on the grill on an aluminum plate. Add the chicken to the sauce and simmer for five minutes. Serve with rice and/or naan. This is a basic recipe; you can expand it as desired. For example, you could add a few fresh curry leaves, 2 teaspoons of mango chutney, or 1 teaspoon of tamarind paste to the sauce, or garnish the meal with fresh coriander at the end.