Chicken Curry Marinated In Tandoori Mix
Marinated Chicken Curry
This is one of the easiest way to make a delicious chicken curry. Simply marinate the chicken in a Tandoori type marinade. Then cook it in a pan. I often use slow cooker for this dish.
I invented this recipe one day when I was feeling lazy and had some marinade waiting to be used. It turned out pretty good and now I make it regularly.
I often make extra Tandoori marinade in one go and freeze portions in small jars. You can make tandoori meat/poultry/fish with it or a curry, whatever you like.
1 kg. chicken pieces, I use drumsticks and small thigh pieces on bone
1 large or 2 medium onions, peeled and roughly chopped
3-4 cloves garlic, peeled
2 tsp. chopped ginger
Juice of 1/2 lemon
2 whole red chillies, stalk removed
1 tsp. paprika powder for colour
2 tsp. coriander powder
1 tsp. cumin powder
1 tsp. cinnamon powder
1 tsp. green cardamom seeds or powder
1 tsp. ground black peppers
Salt to taste
2 tbsp. cooking oil
A small carton (150 ml.) of thick yoghurt
2 tbsp. cooking oil
1 full tsp. cumin seeds
1-2 black cardamoms
2 bay leaves
Remove skin from chicken. It is easy to pull off if you hold it with a cloth or kitchen towel. J. cloth is good for this, can be thrown away after one use.
Prick each chicken piece a few times with a fork. This helps to absorb flavours.
Place all marinade ingredients in a blender and puree finely.
Add yoghurt and blitz for a few seconds, until it mixed in.
Taste and adjust salt and spices. Both should taste extra strong at this stage, as they will be added to 1 kilogram of chicken.
Mix with chicken pieces, place in an airtight box and leave for a few hours, preferably overnight, in the fridge.
Heat oil, add cumin seeds, cardamoms, cloves and bay leaves, if used.
When cumin seeds crackle, add marinated chicken. Brown on high heat and then simmer covered, until done. When cooking in a slow cooker, just add it to slow cooker with or without cumin seeds, cardamom etc.
Cook until chicken is tender.