Summary

Ingredients

• 1 kg chicken breast, cut into bite-sized pieces

For the marinade:

• 200 g yourt, Greek
• 3 tablespoon tandoori masala
• 1 teaspoon coriander powder
• 3 cloves garlic, pressed
• 3 cm ginger, grated

For the spice mix:

• 1 tablespoon tandoori masala
• 2 teaspoons coriander powder
• 2 teaspoon garam masala
• 2 teaspoons curry powder
• 2 teaspoons paprika powder
• 2 teaspoons cayenne pepper
• 2 teaspoons ginger powder
• 1 teaspoon salt

For the sauce:

• 6 tablespoon ghee or vegetable oil
• 1 stick cinnamon
• 5 clove (s)
• 5 cardamom pods
• 4 medium onion (s)
• 1 tablespoon sugar, brown
• 1 chilli pepper (s), chopped
• 3 cloves garlic, pressed
• 3 cm ginger, grated
• 1 tablespoon tomato paste
• 1 can tomato (s), chunky
• 200 ml water

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Instructions

1. The special thing about this delicious recipe is that the chicken (in the oven) and the curry sauce (in the wok) are prepared separately and only mixed together at the end.
2. Wash the chicken breasts, cut into bite-sized pieces and place in a bowl or Tupperware bowl. Then add yogurt, tandoori masala, coriander powder, pressed garlic and grated ginger and mix well. Cover and leave to marinate in the refrigerator for at least three hours or overnight.
3. For the spice mix, mix tandori masala, garam masala, curry powder, coriander powder, paprika powder, cayenne pepper, ginger powder and salt and set aside.
4. For the sauce, heat the ghee / vegetable oil in a wok or pan and sauté the cinnamon, cloves and cardamom pods for a few minutes at a low temperature so that the oil takes on the taste of the spices. Remove spices, if you like cardamom, you can leave the capsules in, but I personally take them out.
5. Sauté the onions in the oil and after a few minutes add the brown sugar and let the onions caramelize a little. Now add the chilli pepper, garlic and ginger and sauté as well. Set the heat to a minimum and then push the contents of the pan towards the edge so that a free zone is created in the middle, in which the previously prepared spice mixture and tomato paste are seared. Slowly increase the heat and stir in the spices and tomato paste. After about three minutes, add the canned tomatoes and mix all the ingredients together well. Add water and let the sauce simmer gently for around 20 minutes. Try the sauce in between and add more spices or water depending on the taste and the desired consistency (but neither should actually be necessary).
6. As soon as all the ingredients for the sauce are in the pan (but before simmering), place the chicken and spice mixture on a baking sheet and bake in the preheated oven at 220 degrees for about 20 minutes until golden brown. If necessary, drain the clear sauce that may be created so that the chicken does not swim in the sauce and can get nice and crispy. Alternatively, the meat can also be braised on an aluminum plate on the grill.
7. Now add the chicken to the sauce and simmer for five minutes. Serve with rice and / or naan.
8. This recipe is a basic recipe that can be expanded as desired. For example, some fresh curry leaves, 2 teaspoons of mango chutney or 1 teaspoon of tamarind paste can be added to the sauce or you can decorate the meal with fresh coriander at the end.