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Couple of days ago, a friend mentioned butter chicken, which reminded me of the tandoori chicken recipe and how I said that tandoori chicken and healthy living don’t usually go together. Well, butter chicken, which is made from leftover tandoori chicken never ever goes with healthy living. What it also did was remind me that I hadn’t made the tandoori chicken curry recipe in a while. Not sure if its actually a real dish but here it is. But first, a little history…

The idea for a tandoori chicken curry recipe came out of the knowledge that certain Indian masalas go into the dish. Instead of grilling it, why not try cooking it as a curry and voila, a new recipe is born… Total time: 35 minutes (Prep time: 10 minutes, Cook time: 25 minutes)

Tandoori Chicken Curry Ingredients

1. Chicken – 1 kg
2. Tandoori chicken masala: 3 teaspoons
3. Lemon Juice: 1 tablespoon
4. Fat free curd/yoghurt: 4 tablespoons
5. Olive oil: 1 teaspoon
6. Ginger and garlic pastes: 1 tablespoon each
7. Onions: 2 medium  

Tandoori Chicken Curry Method

1. Fry the onions in the olive oil till they are golven brown then add the ginger and garlic pastes.
2. Add the masala and fry for 30 seconds.
3. Add the chicken and fry till its dry – all the water’s boiled off.
4. Add the yoghurt, mix and bring it to a boil.
5. Cook covered for 10 minutes.
6. Remove the lid, add the lemon juice and cook uncovered for another 10 minutes,

And there you have it – it’s literally that easy. It doesn’t taste exactly like tandoori chicken but it’s a new spicy-tangy taste and it’s easy so there’s no excuse not to make it even if you’ve had a long day and are tempted to reach for the home delivery menu. This is what our dinner looked like. We ate the tandoori chicken curry recipe with rajma…