Serves 1
Directions
- 1Place the Thai boneless chicken in a clay pot and add yogurt, ginger garlic paste, tandoori masala (2-3 tbsp), chili flakes (1 tsp), coriander powder (half tbsp), turmeric powder (1/3 tsp), coriander powder (1 tsp), and salt to taste. Mix well to marinate the chicken.
- 2Heat oil (1/3 cup) in a wok. Add sliced onions, green chilies, ginger, and garlic. Add salt to taste and sauté.
- 3Add two chopped tomatoes to the wok and continue sautéing.
- 4In a separate pan, melt butter (100g) with cumin (half tsp).
- 5Add the marinated chicken to the wok with the sautéed onions and tomatoes. Cook until the chicken is browned and cooked through.
- 6Add the prepared tomato and onion gravy to the chicken. Stir well.
- 7Add tandoori masala (2-3 tbsp), coriander powder (1 tsp), cumin powder (half tsp), and some ginger julienne to the curry. Stir and let it cook.
- 8Garnish with fresh ginger julienne and chopped coriander.
- 9Serve hot with paratha.
Ingredients
- 1.5 kg Thai Boneless Chicken
- 0.33 cup Yogurt
- Ginger Garlic paste
- 2 tbsp Tandoori Masala
- 1 tsp Chilli flakes
- 0.5 tbsp Coriander Powder
- 0.33 tsp Turmeric Powder
- 1 tsp Coriander Powder
- to taste Salt
- 0.33 cup Oil
- 2 Onions
- Green Chillies
- Ginger
- Garlic
- 2 Tomatoes
- 100 g Butter
- 0.5 tsp Cumin
- 2 tbsp Tandoori Masala
- 1 tsp Coriander Powder
- 0.5 tsp Cumin Powder
- Ginger julienne
- Coriander
Equipment
Clay potBowlSpoonWokSpatula
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