Tandoori Chicken

Chicken marinated in yogurt and a bold spice blend, charred in a ripping-hot tandoor oven until smoky and tender.

Ingredients

• 500g chicken thighs
• 1 cup idli batter
• a handful of curry leaves
• 1 tsp mustard seeds
• 2 tbsp neutral vegetable oil
• 1 cup cauliflower florets, sliced
• a handful of fresh mint, chopped
• lemon wedges, for serving
• 1 cup water
• 1/2 tsp ground cumin
• 200g potatoes
• heavy cream, to taste

Instructions

1. 1

   Pat the paneer cubes dry, season generously with salt, pepper, and ground coriander, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat ghee in a wide pan or heavy pot over medium-high heat and sear the paneer cubes until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the crushed green cardamom pods and grated fresh ginger over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the red chili powder and yellow onions, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the paneer cubes to the pan, pour in the water, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the paneer cubes is tender and cooked through, roughly 25 mins.

7. 7

   Stir in the roasted cashews, taste, and adjust the seasoning with salt and pepper as needed.

💡 Tips