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Export 12 ingredients for grocery delivery
Pre-heat your oven to 400F.
Combine 2 Tbsp tandoori masala powder, 1/2 tsp salt and 3-4 Tbsp vegetable oil in a bowl that won't stain. Cut the chicken into big bite size pieces and combine with marinade. Let stand briefly.- or up to 4 hours in the refrigerator.
Transfer chicken to a sturdy cookie sheet and roast until it reaches an internal temperature of about 165F, about 15 minutes.
Combine Indian restaurant spice mix powder, tandoori masala and salt in a small bowl. This is your spice mix.
Combine the almond and coconut milk powder with enough water to get to the texture of coconut milk or heavy cream.
Dilute the tomato paste with enough water to get to the consistency of passata.
Heat your frying pan (don't use non-stick) briefly over medium heat. Add 3 Tbsp vegetable oil. Use all the oil specified. It's important.
When the oil starts to shimmer add the garlic ginger paste. Cook it, stirring constantly, until it stops sputtering.
Turn down the heat and add the spice mix. This is the critical step. Stir it constantly for 30 seconds. If it starts to darken lift the pan off the heat. You want the spice mix to cook in the oil but not burn.
Turn the heat up to medium high. Add the diluted tomato paste and stir until bubbles form (the oil will likely separate). This takes around 30 seconds to one minute depending on the heat.
Add 3 oz of curry base. Stir until bubbles form (little craters really), around 30 seconds. Watch the edges of the pan. The curry can stick here.
Now add 6 oz of curry base and stir briefly. Let it cook until the bubbles form again. This takes 1-2 minutes.
Add the rest of the curry base and let cook until the bubbles form. Turn the heat down to low and add the pre-cooked chicken, coconut almond mixture and sugar.
Let the curry simmer for about 5 minutes. If it gets too thick add a bit more curry base. Don't add water.
Add the cream and stir. Mix in the lemon juice, garnish with a bit of chopped fresh coriander if you like and serve.