Are you a mum like me? Do you have young kids? One of the biggest challenge that you may have faced (as much as I do), is cooking food. Normally if you making any Indian curry, making the curry paste takes half of the time in cooking. There are numerous ready to make curry pastes available in market and its always a lingering thought that are these curry pastes as good as these sound?
Ghee Roast Tandoori Chicken Recipe | Your Food Fantasy
Normally, I will use fresh spices for all my curry, but brutal reality is sometimes on a week day all you need is quick food, which should be tasty, that’s when I found this nice Tandoori curry paste which I tried in this recipe.
There are also cases when someone is a novice cook and don’t really know (or wish to know) granular details of ingredients, but just need a good curry paste, where everything is premixed in about optimum level, then also I believe a good curry paste is handy.
If am being honest, I tried this curry paste with somewhat hesitation, and hence I thought of using it with some caution. For me my hubby is best guinea pig when it comes to trying out something to eat and taste 😀
Hence I asked him to make this chicken, and I gave him instructions on what he should be doing to cook this chicken curry.
Ghee Roast Tandoori Chicken Recipe | YourFoodFantasy.com
I wanted him to try this with a recipe which he has made in past with fresh ingredients (will share that soon), but this time only little quicker.
The recipe is simple, add some onion, add curry paste, add ginger paste, and add clarified butter / ghee and of course chicken. Your yummy curry is ready.
Ghee Roast Tandoori Chicken | Chicken Recipes | YourFoodFantasy.com
The addition of ghee just simply augments the taste multifold. Do you know there are still places in northern part of India where all food is cooked only in ghee and no oil.
Below is step by step recipe of tandoori ghee roast chicken.
Ghee Roast Tandoori Chicken
- 750 Grams Chicken Pieces
- 1 Onion Medium Size – Finely Chopped
- 1 Teaspoon Ginger Paste
- 300 Grams Khanum Tandoori paste
- 2 Tablespoon Ghee / Clarified Butter
- 1-2 Bayleaves Optional
- 1/2 Teaspoon Cumin Seeds Optional
- Wash the chicken in a colander and keep aside. Heat a heavy bottom pan over medium heat and add ghee to it.
- When it’s warm, add bay leaves and cumin seeds. Once they crackle, add chopped onion and sauté till they are pinkish. Add ginger paste and sauté again for a minute.
- Add chicken pieces to it and sauté them till they changes their colour. Now add tandoori paste and mix well. Add 1/2 cup of water and cover the pan with lid. Let it cook for 15 minutes.
- Open the lid and cook for another 2 minutes. Switch off the flame and serve hot.
- You can try this same recipe with any other curry paste, as long as paste is bit spicy and the quantity used may vary.
- I have used onion, bayleaves, cumin seeds, you can totally ignore this if you in super rush.
You can get these products from local Indian and Chinese stores across the UK. However in case you can’t get it or want to try fresh / raw ingredients, I will soon share recipe for the same using fresh spices too soon.
Kindly note that this post has been created in collaboration with SOP International Ltd, however the recipe and all the views are mine. Least to say, I am happy with the products which I have used.