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Harry’s Tandoor Butter Chicken Spice Mix Recipe 

By Harry Strouthous

HARRY'S TANdoor

Ingredients : 

Harrys Tandoor Butter Chicken Spice Mix

4 Chicken Thighs

½ cup Yoghurt

¼ cup Pineapple Juice

5 tbsp Ghee

2 tsp (heaped) Ginger Garlic Paste

1 medium Red Onion (diced)

50g Butter

1 regular tin Peeled Plum Tomatoes

15g Paneer Cheese (optional)

175ml Double Cream

Handful of Fresh Coriander Leaves

Preparation & Cooking : 

1. For the Marinade :

Add the yoghurt, 1 tbsp of Harry’s Tandoor Spice Mix, 1 tbsp of ghee and the pineapple juice to the chicken and massage it all into the chicken, leave in the fridge for 24 hours.

 

2. For the Masala Gravy :

In a pan add 2 tbsp of ghee on medium-high heat. Add the diced onion and cook until caramelised. Add in the ginger garlic paste and cook for 2 further minutes. Add the butter to the pan and turn the heat down to medium.

Add the rest of Harry’s Tandoor Spice Mix into a bowl and slowly add some water and mix until the mixture is a thick, wet paste.

Add the paste to the pan and cook it out for 3-4 minutes. Add your tomatoes and paneer cheese (optional) and stir well, lid on, medium-low heat.

3. Cooking the Chicken :

On a pan (preferably a griddle pan): 

Add 2 tbsp of ghee on medium-high heat and add the chicken skin side down. Shake the pan a little so it doesn’t stick. Cook each side of the chicken thighs for 4 minutes until caramelised, NOT cooked all the way through.

On a barbecue: 

Heat up to 300°C.

Brush the grill with 2 tbsp of ghee and add your chicken with tongs, smearing the chicken on the grill to avoid any sticking. Cook each side on the barbecue for 10 minutes until caramelised, NOT cooked all the way through, brushing or spraying the chicken with cold water every minute so it doesn’t burn.

 

4. Finishing up :

Add the chicken to the Masala gravy and slow cook it on medium-low heat for 35 minutes stirring every 5 minutes to make sure nothing sticks to the bottom of the pan.

In a small bowl add the double cream and 1 ladle of the gravy and mix. Add the mixture to the gravy and cook for 10 minutes.

Serve with fresh coriander, a knob of butter and some fresh double cream.

Author: Harry Strouthous, Private Chef and owner of Harry's Tandoor offers private events in your home, in form of a buffet or fine dining, or puts on Indian Curry Nights  in venues across the Languedoc and Côte d’Azur region. If you have room for his Tandoor, and you’re brave enough to get involved he can create a very special and unique experience. 

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