|2 hours to overnight|
|6 tbsp natural yoghurt
2 tbsp tandoori curry powder
4 skinless, boneless chicken breasts
8 cardamom pods
1 tsp cumin seeds
1 tsp fennel seeds
1 cinnamon stick
3 tbsp butter
1 large onion, finely chopped
2 tsp Very Lazy garlic
3 tsp Very Lazy ginger
1 tsp Very Lazy red chillies (optional)
1 tsp cayenne pepper (less if you don’t like it hot)
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1x200g can chopped tomatoes
150m chicken stock
2 tsp garam masala
Jif lemon juice
½ tsp salt
1 tsp dried coriander leaves
1 tsp dried fenugreek leaves
|Method||1. Put the yoghurt in a large non-metallic mixing bowl and stir in the tandoori curry powder until a smooth paste is formed.
2. Cut the chicken into bite-size pieces and mix with the tandoori paste. Leave to marinate for at least two hours (or overnight), stirring occasionally.
3. Put the cardamom pods, cumin seeds and fennel seeds into a mortar and crush with the pestle (or use the back of a spoon), then place them in a deep frying pan. Add the cinnamon stick and dry-fry for 2 or 3 minutes.
4. Add the butter and, when it’s very hot, add the onion. Fry for about 5-6 minutes until beginning to brown, then add the garlic, ginger, red chillies, cayenne pepper, coriander, cumin and turmeric.
5. After the spices have cooked for a further minute, add the chicken with the marinade. Fry for 3-4 minutes.
6. Add the tinned tomatoes then the chicken stock, garam masala, lemon juice and salt. Bring the curry to a simmer and cook on a low heat for about 10 minutes.
7. Drain off the liquid into a sauce boat, place the curry in a serving dish, sprinkle with the coriander and fenugreek leaves.
8. Serve straight away with rice and naan bread.
|Printable version of the recipe|
Created 14 February 2009
Updated 30 August 2012