Try this delicious chicken tandoori curry; you’ll love it! It’s creamy, satisfying, and spicy, perfect for meal prep, a casual weeknight dinner, or serving guests.
I love curries of all kinds, and this chicken tandoori curry is no exception. It’s everything a good curry should be: spicy (though not too hot), creamy (my favorite kind), easy to make, and perfect for prepping in advance and reheating over several days.
I often make chicken curry with tandoori paste for guests; it’s the kind of dish most people love, and being able to prepare it ahead of time saves me a lot of work and stress before they arrive.
Check out more delicious curry dinner ideas, like this Healthy Chicken Saag, Balti Chicken Curry, or Peanut Butter Chicken Curry.
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Recipe ingredients and substitutions
Boneless, skinless chicken thighs are the best choice because they’re juicier and less likely to dry out. However, chicken breast also works perfectly well.
Tandoori paste is a very convenient ingredient; I always keep a jar in the fridge so I can whip up a delicious, spicy curry whenever I feel like it. It is a smooth paste, a blend of spices, yogurt, and oil that is rich, slightly tangy, and has a warm, spicy kick, making it perfect for adding to curries and marinades.
Yogurt is used to mix with the tandoori paste to marinate the chicken, helping to tenderize the meat. I use Greek yogurt with about 3.5% fat.
The sauce consists of crushed tomatoes and heavy cream. Half-and-half can be used instead of heavy cream to lower the calorie count, but the sauce might be slightly less creamy. Coconut milk also works well.
Other ingredients: Lots of fresh garlic cloves and ginger (or garlic ginger paste from a jar), onions, one red chili and some red chili flakes, vegetable oil, a cinnamon stick, cardamom, cloves, garam masala, turmeric, and fine sea salt. Try these Turmeric Chicken Drumsticks, too.
See the recipe card for full information on ingredients and quantities.
How to make chicken tandoori curry?
Step #1: Mix all the tandoori marinade ingredients in a large bowl. Add the meat pieces and stir. Marinate the chicken for at least 3 hours or up to 8.
Step #2: Start with the sauce and cook the meat pieces in the oven while the sauce simmers.
Step #3: Cook the onions in a little oil in a deep, large frying pan or skillet until lightly golden and softer. Add chili, ginger, and garlic.
Step #4: Add the remaining spices and stir briefly.
Step #5: Add tandoori paste, tomatoes, and a little water. Simmer on low heat for about 15 minutes.
Step #6: Add the heavy cream and the cooked chicken and heat gently.
Good to know!
You can also cook the chicken in a separate pan if you don’t wish to use the oven. However, I prefer the oven version, which is more traditional and less messy.
If you use breast meat, check it sooner to see if it's cooked. The easiest way to check is to cut one piece in the middle; the flesh should be white. You can also check the temperature with a meat thermometer; it should be 165°F/74°C.
Store and reheat
As mentioned above, you can make chicken tandoori curry in advance (2-3 days). Let it come to room temperature, and refrigerate the covered pot. Reheat the curry on the stovetop.
The leftovers can be refrigerated in an airtight container for 2-3 days or a bit less if you make the curry in advance.
Freeze for 2-3 months, defrost in the fridge, and reheat thoroughly before serving.
You can reheat the tandoori chicken curry on the stovetop, frequently stirring, or in the microwave. If the sauce seems too thick, add a splash of milk.
What to serve with it?
You can serve the curry immediately or reheat it later. Before serving, sprinkle it with fresh cilantro or parsley, and serve it over basmati or jasmine rice or with naan bread.
Do you like this recipe?
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Chicken Tandoori Curry
Equipment
- Deep skillet or sauté pan
- Baking sheet
Ingredients
Chicken:
- 2 lbs boneless skinless chicken thighs 1 kg, Note 1
- ¾ cup Greek yogurt about 3.5% fat, 200 g
- 2 tablespoons tandoori paste
- 1 tablespoon fresh ginger grated
- 3 garlic cloves grated
- ½ teaspoon fine sea salt
Curry:
- 2 tablespoons vegetable oil
- 2 large onions chopped
- 1 long red chili medium hot
- 1 tablespoon fresh ginger grated
- 4 garlic cloves grated
- 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 fine sea salt more to taste
- 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.
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.
Caro says
Such a good and easy curry. I left out the chili, and it was still excellent.
Adina says
Sounds great, Caro. Thank you for the feedback.