Apparently, this curry was first invented in the Moti Mahal Restaurant in Delhi, India. This version however, was invented in Valencia (Spain), slightly less exotic…
I normally make this curry using leftover Tandoori Roast Chicken but you can of course make it with freshly grilled Tandoori marinaded chicken.
Leftover Tandoori Roast Chicken, cubed
Bunch fresh coriander, roughly chopped
8 ripe tomatoes, grated
1 tsp. cardamom
2 pieces mace
2cm piece fresh ginger, grated
3 green chillies, sliced
4 slices butter
2 tsp. chilli powder
1 tsp. cardamom powder
2 Tbsp. honey
3 Tbsp. Greek yogurt
2 Tbsp. Kasoori Methi (dried fenugreek leaves)
1 Melt half of the butter in oil and then add the cardamom, mace, garlic and grated tomatoes. Cook down for 5-8 minutes and then blend into a smooth sauce.
2 Heat the rest of the butter in a pan and add ginger and green chillies for a few seconds making sure the butter doesn’t burn and then add the tomato sauce. Add chilli powder and salt. Simmer for 10-15 minutes.
3 Add cardamom, kasoori methi, honey and yogurt. Cook for a further 10 mins.
4 Add Tandoori chicken and cook for 5-10 minutes. Garnish with chopped fresh coriander.
Serve with white rice or jeera rice.