There's nothing quite like the smoky flavours of a traditional tandoori dish, but this home version requires the correct spices and not the tandoor oven.
Serves 4.
- Ingredients
- 500 grams chicken (breast and thighs work best)
- ½ red pepper
- ½ green pepper
- 1 medium onion (sliced)
- 1 tin of chopped tomatoes
- Handful of fresh chopped coriander
- 3 - 4 tbsps of Tandoori powder
- 2 cloves crushed garlic
- 1 ½ tsp chillie powder
- 2 tsp coriander powder
- ¼ tsp cumin powder
- ½ tsp mustard seeds
- Salt depending on taste
- 2 tbsp cooking oil
- Method
To marinate the chicken wash it and cut it into small pieces.
In a large bowl mix the chicken pieces with the tandoori powder and 1 ½ tbsp of oil.
Leave to marinate in the refrigerator for 3-4 hours or overnight.
Heat ½ tbsp of oil in a pan on a medium flame.
Next add the mustard seeds, and when they start to pop add the garlic and cook for a few minutes.
Add the chicken, along with the salt and other spices (cumin, coriander and chilli) - cook for 10-15 minutes (or until almost cooked through).
Chop up the onion and peppers and add to the pan - cook for a few minutes until they soften.
Add the chopped tomatoes and cook for 5-10 minutes until the tomatoes are heated through.
Garnish with coriander leaves and serve with steaming basmati rice.
