Tandoori Chicken Curry
Whether you’re in the mood for a summer barbecue or a cozy baked meal on a cold night, this flexible recipe from Patak’s® can be made in the oven or on the grill. Whichever method you choose will bring out the flavours of ginger, tamarind and tandoori spices.
- Heat the oil in a pan over medium heat.
- Add the chicken and cook for 5 to 8 min, until seared and browned.
- Stir in the Patak’s® Tandoori Cooking Sauce and simmer for 5 min, stirring occasionally.
- Serve over rice or with naan.
You can also substitute the chicken for shrimp, vegetables or paneer. You’ll need to adjust the simmer time accordingly.