Monday, April 30, 2012

Indian Chicken Tandoori in Creamy Curry Yogurt Sauce (My Way)

In my restaurant, when I taught cooking classes, I tried to introduce as many dishes from around the globe as possible. It was a chance for people who didn't travel the world to experience far away lands through taste. It was always fun, enlightening and memorable. Chicken Tandoori was a hit. Different, exotic and delicious. This is my version. I hope you enjoy it as well. 

Serves 4

2 tablespoons olive oil

4 boneless, skinless chicken breasts, washed and cubed

3 tablespoons Masala seasoning *(If you can’t find Masala, the recipe is below)

3 sweet jarred red peppers, diced medium

For the sauce:
1 cup plain yogurt (low-fat is fine)

1 tablespoon red chili powder

2 teaspoons ginger

2 teaspoons coriander powder

3 garlic cloves minced

1 teaspoon ground turmeric

1 teaspoon ground ginger

1 teaspoon cumin

Kosher salt and ground pepper

Cucumber, diced large

Cooked white rice

Flat bread.


Season chicken pieces with marsala seasoning and marinate in refrigerator for at least 3 hours to overnight. When chicken is ready, add oil to a frying pan and heat on medium high until it begins to smell a bit. If more oil is needed, depending on the amount of chicken, then add just enough to keep chicken cubes from sticking to the pan. Add chicken cubes to pan and continue to stir to prevent sticking. Cook the chicken for 8 to 10 minutes, to brown all sides.

While chicken is sautéing, mix all sauce ingredients in a mixing bowl and set aside. Taste and adjust seasonings, if needed.

When chicken is done, add diced red peppers and cook for 2 minutes. Stir sauce into chicken, reduce heat to medium low and simmer for another 4 to 5 minutes.

*Serve with Indian flat bread and diced cucumbers, over rice.

आनंद लें!


Masala Seasoning


1 tbsp cardamom seeds
1 teaspoon cumin seeds

¼ teaspoon nutmeg
½ tsp cloves
1 teaspoon black peppercorns
¼ teaspoon nutmeg
1 teaspoon coriander seeds

1 cinnamon stick
1 star anise

1 bay leaf

Toast spices in dry pan over medium high heat for 2 to 3 minutes or until fragrant. Cool and add to spice or old coffee grinder and grind into powder. Store in a jar in cool place.

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