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creamy chicken tandoori curry served over basmati rice in a bowl.
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5 from 2 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 Time25 minutes
Cook Time40 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 564kcal
Author: Adina

Equipment

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

  1. Chicken cuts: You can also use chicken breasts for this recipe. However, check if they are done a bit sooner.
  2. Substitute heavy cream with half-half or coconut milk if desired.

Nutrition

Serving: 1/4 of the dish | Calories: 564kcal | Carbohydrates: 24g | Protein: 52g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 251mg | Sodium: 1107mg | Potassium: 1127mg | Fiber: 6g | Sugar: 11g | Vitamin A: 3162IU | Vitamin C: 19mg | Calcium: 188mg | Iron: 4mg