To make this recipe, you first have to make Tandoori- style chicken and then enfold it in a traditional curry sauce. In restaurants,it all tends to look rather red because of the food colouring .When making the tandoori-style chicken,remember to save the marinade and the cooking juices, as you will need them here.
5 tbsp olive oil
5 cardamom pods
2 in piece of cinnamon stick
2 onions,finely chopped
2 tsp finely grated fresh root ginger
2 tsp garlic,crushed to a pulp
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground turmeric
1 tsp cayenne pepper
1 tbsp bright-red paprika
4 tbsp of the reserved tandoori-style chicken marinade
1 large tomato,very finely chopped
1 tsp tomato puree
1 tsp garam masala
1/4 pint water
1/4 tsp salt
2 1/2 pounds chicken legs or breast skinned
1. Put the oil into a large, wide pan and set it over a medium-high heat. When it is very hot, put in the cardamom pods and cinnamon stick. Stir once, then add the onions. Stir until they beginn to turn brown at the edges. Add the ginger and garlic and cook, stirring, for 1 minute. Add the cumin, coriander, turmeric,cayenne and paprika and stir for 30 seconds.
2. Add the tandoori chicken marinade, a tbsp at a time, and stir it in so it is absorbed by the spices.
3.Add the tomato, tomato puree and garam masala and cook, stirring, for a minute. Pour in the water and bring to a simmer. Cover, turn the heat to low and simmer gently for 10 minutes. Taste for salt, adding about 1/4 tsp or as needed.
4. Add the cooked chicken and the juices from the baking tray. Raise the heat to high and fold the chicken into the sauce. The sauce should thicken and cling to the chciken pieces.
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This post was written by manding on July 3, 2010
