Tandoori Spiced Chicken with Coconut Curry Sauce
Indulge in the exquisite flavors of tender tandoori spiced chicken, served with a velvety coconut curry sauce infused with aromatic Indian spices. This complex dish combines smoky, tangy, and creamy elements to create a truly unique culinary experience that will transport your taste buds to the streets of India.
ingredients
- 4 chicken breasts, boneless and skinless
- 1 cup plain yogurt
- 3 tablespoons tandoori masala
- 1 tablespoon lemon juice
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 tomatoes, diced
- 1 can (13.5 oz) coconut milk
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- Salt, to taste
- Fresh cilantro, for garnish
steps
- 1.
In a bowl, mix yogurt, tandoori masala, lemon juice, ginger paste, and garlic paste. Marinate the chicken in this mixture and refrigerate for at least 2 hours (overnight is preferable).
- 2.
Preheat the grill to medium-high heat. Grill the chicken for about 6-7 minutes per side, or until cooked through and charred. Set aside.
- 3.
In a large pan, heat vegetable oil over medium heat. Sauté the chopped onion until translucent.
- 4.
Add the diced tomatoes and cook until they soften.
- 5.
Stir in the curry powder, ground cumin, ground coriander, turmeric powder, and salt. Cook for 2 minutes.
- 6.
Pour in the coconut milk and simmer for 10 minutes, allowing the flavors to meld together.
- 7.
Transfer the sauce to a blender and blend until smooth.
- 8.
Return the sauce to the pan and bring it to a gentle simmer.
- 9.
Add the grilled chicken to the sauce and cook for an additional 5 minutes, until the chicken is heated through and well-coated in the curry sauce.
- 10.
Serve the Tandoori Spiced Chicken over steamed basmati rice, garnish with fresh cilantro, and enjoy the explosion of flavors!
