
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
- 4 tbsp Garlic Puree
- 2 tbsp Ginger Puree
- 1 tsp Coriander / Dhania (Powder)
- 4 leaves Bay Leaves
- 2 sticks Dalchini (Cinnamon Sticks)
- 8 pieces Cloves (Whole)
- 8 tbsp Tandoori Masala Barbecue Spices
- 1/2 tsp Chilli Powder (Extra Hot)
- 1 jar Sweet Mango Chutney
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.