Ingredients needed

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1 16oz Jar Curry Marinade 

Greek Yogurt

Fresh Ginger or Paste

Fresh Garlic or Paste 

Tandoori Masala Seasoning 

Butter or Oil 

Heavy Cream 

Fenugreek dried leaves 

Fresh Cilantro 

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For the chicken marinade:

        4lbs of boneless and skinless chicken thighs or breasts cut into bite-sized pieces

• 1.5 cup of Greek yogurt

• 1 tablespoons minced garlic

• 1 tablespoon minced ginger (or finely grated)

• 2 Tablespoons of Tandoor Masala 

Blend and mix everything together, refrigerate for 24 hours 

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Next day when ready to cook 

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1) In a  Fry Pan add 2 Tables Spoons of Ghee or Butter or Oil of choice and add the marinaded chicken and cook till 80% cooked for 20 Minutes

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2) In a Separate small non Stick Pan add 2 Tables Spoons of Ghee or Butter or Oil of choice

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2) Add the whole Jar of Curry Marinade 

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3 ) 3 Table Spoons of Tandoori Masala 

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4) Cook for 5 minutes on high  then add this to the Chicken 

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Simmer on Medium for 10 to 15 more minutes, then add 1 cup of Heavy Cream, 2 Table Spoons of dried Fenugreek Leaves, Cook for Additional 10 Minutes then add a little fresh chopped cilantro 

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​Serve with Rice and or Naan Bread

Rice Instructions

Combine 2.5 cups of basmati rice, 1 cup of unsweetened coconut milk, 2.5 cups of water, and 1/2 cup finely chopped fresh cilantro. 

Allow to cook per rice cooker or stove top directions

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