400g Tandoori Chicken
OR
500g chicken thighs, deboned and cut into bite size pieces
1 tbls curd (for marinade)
25g MA’s Tandoori Powder
1 tbls oil
1 tbls MA’s Garlic paste
2 tbls MA’s Ginger Paste
3 tbls curd (for curry sauce)
150g water
4 MA’s Cardamom
Juice of 2 limes
3 tbls fresh coriander leaves, chopped
Step 1
In a bowl mix together the chicken thighs, 1 tbls curd and MA’s Tandoori powder.
Step 2
Heat oil in a pan and add the garlic & ginger paste.
Step 3
Add the chicken and cook until the chicken is just cooked through.
Step 4
Add the curd, cardamom and water and allow to simmer for 10 minutes.
Step 5
Stir through the coriander and lime juice and serve.
Step 6
Note: Start at step 2 if using leftover tandoori chicken.
Add the curd, cardamom and water and allow to simmer for 10 minutes.