Chicken curry in a tomato and cream gravy. The chicken is marinated for an hour than braaied to give a unique and authentic tandoori taste to the dish. Seasoned in Indian spices and fresh herbs, the curry is given a balanced flavour.
Marinade for the chicken
- Salt to taste
- 2 teaspoons paprika
- 4 teaspoons cayenne pepper
- 3 teaspoons garum marsala
- 1/4 cup plain yoghurt
- 2 teaspoons ginger and garlic paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 chicken, cut into 8 pieces
- Juice of 1 lemon
1 onion, sliced
3ml cumin seeds
1 tablespoon unsalted butter
1 teaspoon coriander powder
1 tablespoon tomato paste
1 tomato, grated
1 cup tomato puree
1/2 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon garum marsala
Salt to taste
2 teaspoons sugar
1 cup cream
- Place the chicken pieces into a large mixing bowl.
- Combine the marinade ingredients together with the chicken.
- Stir well to ensure that the chicken is evenly coated with the marinade.
- The chicken can be marinated overnight or marinated for an hour before cooking.
- Chicken can be braaied for the authentic tandoori taste or the taste can be replicated in the oven for an hour on 220 degrees celsius until cooked.
- For the curry base, add enough oil to cover the base of the pot.
- Add in the sliced onion, cumin seeds, butter and coriander powder.
- Fry the onions on a reduced heat setting till crisp and brown.
- Stir in the tomato paste and simmer for a few seconds.
- Add in the grated tomato and puree.
- Allow the mixture to cook for 2-3 minutes.
- Stir in cayenne pepper, paprika, garum marsala, salt and sugar.
- Mix in the cream and simmer for 3-4 minutes.
- Add the cooked chicken into the curry base.
- Serve the tandoori dish hot with basmati rice or Indian flat breads (naan).