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Tandoori chicken in butter-tomato sauce
Tandoori chicken in butter-tomato sauce
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Elevate your meal with spicy and aromatic tandoori chicken.
Ingredients:
  • 1/2 tsp cayenne pepper
  • 1 lemon, juiced
  • 4 cloves garlic, crushed
  • 2cm piece ginger, finely grated
  • 2.50 gm ground cumin
  • 1 tsp ground turmeric
  • 1/2 tsp ground cardamom
  • 140g (1/2 cup) Greek Style Yoghurt
  • 12 chicken thigh fillets
  • 60g ghee (see note)
  • Pappadums, to serve
  • Steamed white rice, to serve
  • 2 x 400g cans chopped tomatoes
  • 2 long green chillies, seeded, roughly chopped
  • 4cm piece ginger, finely grated
  • 40g ghee (see note)
  • 1 onion, halved, thinly sliced
  • 2.50 gm sweet paprika
  • 300ml pouring cream
  • 1 1/2 tsp garam masala
  • 125.00 ml torn coriander leaves
Instructions:
  • Mix lemon juice, garlic, ginger, cumin, turmeric, cardamom, cayenne pepper, and yogurt in a bowl. Slash each chicken thigh three times on the smooth side, then coat them in the marinade. Refrigerate covered for at least 30 minutes.
  • In a food processor, blend tomatoes, chillies, and ginger into a smooth purée. In a heavy-based saucepan over medium heat, melt ghee. Sauté onion for 5 minutes until softened. Stir in cumin and paprika and cook for 30 seconds until fragrant. Add the tomato mixture and simmer for 8 minutes until slightly thickened, stirring frequently.
  • Start by preheating a chargrill pan over medium–high heat. Then, melt ghee in a small saucepan. In 2 batches, generously brush chicken with ghee and cook for 3 minutes on each side until charred but not completely cooked. Allow the chicken to cool slightly, then cut each fillet into thirds.
  • Stir in 1 teaspoon salt, cream, and chicken into the butter-tomato sauce. Simmer gently until the chicken is cooked through and the sauce darkens in color, around 15 minutes. Finish by stirring in garam masala and three-quarters of the coriander.
  • Serve the chicken and sauce in separate bowls, garnish with the remaining coriander leaves, and enjoy with pappadums and steamed rice.

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