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Tandoori Chicken Dal Curry
Tandoori Chicken Dal Curry

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We hope you got benefit from reading it, now let’s go back to tandoori chicken dal curry recipe. You can have tandoori chicken dal curry using 16 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook Tandoori Chicken Dal Curry:
  1. Take 1/2 kg chicken (bone-in)
  2. Prepare 1 sweet onion (finely chopped)
  3. Provide 2 green chillies (sliced)
  4. Get 1 large potato (peeled & cubed)
  5. Take 1/2 cup massoor dal
  6. Take 2 tomatoes (chopped)
  7. Take 1 sprig curry leaves
  8. Get 1 tbsp salt
  9. Prepare 1 tsp coriander seeds
  10. Use 1 tsp tumeric powder
  11. Use 2 tsp chili powder
  12. Prepare 1 tbsp coriander powder
  13. Get 1 tbsp garam masala powder
  14. Prepare 3 coriander leaves (garnish)
  15. Provide 1 tbsp lemon juice
  16. Get 1 tsp ground cumin
Steps to make Tandoori Chicken Dal Curry:
  1. Prep the tomatoes, potatoes, onions, and peppers.
  2. Heat oil in a large pot (I recommend coconut oil). Add in cumin, let it sizzle. Add in onions, green chillies, and salt. Saute until it gets nice and golden.
  3. Add in all spice powders and curry leaves. You may substitute 2 tbsp Tandoori Masala powder instead of the Garam Masala, coriander powder, and red pepper. Toss until evenly distributed.
  4. Add in chicken, potatoes, tomatoes, and dal. For a less traditional take, sear the chicken (in a pan with butter before adding it). Mix thoroughly.
  5. Add water up to the level in the pot and bring it to a boil.
  6. Reduce heat and cook uncovered at a simmer for 40 minutes.
  7. Add the lemon juice. Serve with coriander leaves as a garnish.

Originally adapted from Fauzia's Saucy Baked Chicken, it's one of those recipes that This baked tandoori chicken curry is a breeze to make. You just throw all the ingredients in a food processor, chop them up to form a smooth paste. Tandoori Chicken (or Tandoori Murgh in India), is named after the cylindrical clay oven in which the dish is traditionally prepared, called a tandoor, which The versions of Tandoori Chicken eaten in India, Bangladesh and Pakistan are usually quite spicy. Kashmiri chile powder is used to give it heat. Chicken Vindalu Curry Boneless pieces of chicken cooked with potatoes.

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