♥ This flavourful curry is my all time favourite dinner request! Bob has mastered this recipe and taken it the next level with the addition of the Tandoori marinated chicken. He has won over lots of people when he serves this with his Indian Rice, Roasted Cauliflower and Naan.
Ingredients:
2 skinless and boneless chicken breasts
1/2 cup Greek yogurt
2 tablespoons coconut oil (or vegetable oil)
2 tablespoons tandoori spice powder (we use Kissan brand Tandoori Masala)
1 teaspoon onion salt
Cut the chicken breasts into approximately 1″ cubes
Combine all other ingredients together and mix well, then add in the chicken and stir.
Cover and refrigerate for at least 1 hour.
Spread the chicken in a single layer on a foil covered baking sheet and bake at 375 degrees stirring occasionally for about 20 minutes until the chicken is cooked. You want to see almost all of the liquid gone and the chicken pieces that are left absorbing moisture. Alternatively you can cook it on the barbecue using a cast iron pan, or on a sheet of aluminum foil (using the same technique of drawing in all of the pan juices).
Once the chicken is cooked, in a saucepan add one jar of butter chicken (we love the KFI brand) or your favourite curry sauce and the cooked tandoori chicken. Warm gently before serving. Garnish with freshly chopped cilantro.
There are lots of recipes for making butter chicken sauce from scratch, but in addition to being time consuming to make and requiring a ton of ingredients I have never had one turn out as well as a good quality commercially made product such as KFI. Patak’s is another good choice. So I spend my time on preparing the chicken that goes into the sauce and that makes every bite delicious.
