5 from 4 votes
Chicken Tandoori Curry
Try this delicious chicken tandoori curry! It’s creamy, satisfying, and spicy - perfect for meal prep, weeknight dinners, or guests.
Prep Time
25 mins
Cook Time
40 mins
Servings:
4
servings
Calories:
564 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
Chicken:
- 2 lbs chicken thigh 1 kg, Note 1, boneless, skinless
- ¾ cup Greek yogurt about 3.5% fat, 200 g
- 2 tablespoons tandoori paste
- 1 tablespoon ginger grated, fresh
- 3 garlic grated, cloves
- ½ teaspoon salt fine sea salt
Curry:
- 2 tablespoons vegetable oil
- 2 large onion chopped
- 1 long red chili medium hot
- 1 tablespoon ginger grated, fresh
- 4 garlic grated, cloves
- 1 cinnamon stick
- 5 cardamom pods
- 3 cloves
- 1 tablespoon garam masala
- ½ teaspoon Turmeric
- ¼ teaspoon red chili flakes more to taste
- ¾ teaspoon salt more to taste, fine sea salt
- 2 tablespoons tandoori paste
- 1 can crushed tomatoes 14 oz/ 400 g
- ¾ cup water 175 ml
- ½ cup heavy cream 125 ml, Note 2
Instructions
Chicken:
- Cut the chicken thighs into bite-sized pieces.2 lbs boneless skinless chicken thighs / 900 g
- Marinate chicken: Mix all the marinade ingredients in a large bowl. Add the chicken pieces, stir well, cover the bowl with plastic wrap, and marinate the meat for 3 hours or up to 8.¾ cup Greek yogurt / 200 g + 2 tablespoons tandoori paste + 1 tablespoon fresh ginger + 3 garlic cloves + ½ teaspoon fine sea salt
- Cook the chicken while the sauce simmers. Preheat the oven to 430°F/ 220°C and line the baking sheet with foil. Spread the marinated meat on the baking sheet and bake for 10-13 minutes or until cooked through.
Cup of Yum
Tandoori curry sauce:
- Prepare the ingredients: Chop the onions and set them aside. Finely chop the red chili, grate the garlic and ginger, and keep them in a separate small bowl.2 large onions + 1 long red chili + 1 tablespoon fresh ginger + 4 garlic cloves
- Sauté the onions: Heat the oil in the skillet and cook the chopped onions with a pinch of salt over medium-low heat for about 8 minutes, until they are lightly golden and softened.2 tablespoons vegetable oil
- Add red chili, garlic, and ginger and stir for another minute. Add the remaining spices and stir for 30-60 seconds.1 cinnamon stick + 5 cardamom pods + 3 cloves + 1 tablespoon garam masala + ½ teaspoon turmeric + ¼ teaspoon red chili flakes + ¾ teaspoon fine sea salt
- Add the tandoori paste, tomatoes, and water, bring to a simmer, cover, and simmer on low heat for about 15 minutes.2 tablespoons tandoori paste + 1 can crushed tomatoes + ¾ cup water / 175 ml
- Stir in heavy creamed and cooked chicken pieces. Reheat gently. Serve immediately or let cool, refrigerate, and reheat again before serving.½ cup heavy cream/ 125 ml
Notes
- Chicken cuts: You can also use chicken breasts for this recipe. However, check if they are done a bit sooner.
- Substitute heavy cream with half-half or coconut milk if desired.
Nutrition Information
Serving
1/4 of the dish
Calories
564kcal
(28%)
Carbohydrates
24g
(8%)
Protein
52g
(104%)
Fat
29g
(45%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.1g
(5%)
Cholesterol
251mg
(84%)
Sodium
1107mg
(46%)
Potassium
1127mg
(24%)
Fiber
6g
(24%)
Sugar
11g
(22%)
Vitamin A
3162IU
(63%)
Vitamin C
19mg
(21%)
Calcium
188mg
(19%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 564
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 564kcal | 28% |
| Carbohydrates | 24g | 8% |
| Protein | 52g | 104% |
| Fat | 29g | 45% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 251mg | 84% |
| Sodium | 1107mg | 46% |
| Potassium | 1127mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 3162IU | 63% |
| Vitamin C | 19mg | 21% |
| Calcium | 188mg | 19% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.