Chicken curry in a tomato and cream gravy. The chicken is marinated for an hour than braaied to give a unique and authentic tandoori taste to the dish. Seasoned in Indian spices and fresh herbs, the curry is given a balanced flavour.


Marinade for the chicken

  • Salt to taste
  • 2 teaspoons paprika
  • 4 teaspoons cayenne pepper
  • 3 teaspoons garum marsala
  • 1/4 cup plain yoghurt
  • 2 teaspoons ginger and garlic paste
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 chicken, cut into 8 pieces
  • Juice of 1 lemon

Curry base


1 onion, sliced

3ml cumin seeds

1 tablespoon unsalted butter

1 teaspoon coriander powder

1 tablespoon tomato paste

1 tomato, grated

1 cup tomato puree

1/2 teaspoon cayenne pepper

1 teaspoon paprika

1 teaspoon garum marsala

Salt to taste

2 teaspoons sugar

1 cup cream


  1. Place the chicken pieces into a large mixing bowl.
  2. Combine the marinade ingredients together with the chicken.
  3. Stir well to ensure that the chicken is evenly coated with the marinade.
  4. The chicken can be marinated overnight or marinated for an hour before cooking.
  5. Chicken can be braaied for the authentic tandoori taste or the taste can be replicated in the oven for an hour on 220 degrees celsius until cooked.
  6. For the curry base, add enough oil to cover the base of the pot.
  7. Add in the sliced onion, cumin seeds, butter and coriander powder.
  8. Fry the onions on a reduced heat setting till crisp and brown.
  9. Stir in the tomato paste and simmer for a few seconds.
  10. Add in the grated tomato and puree.
  11. Allow the mixture to cook for 2-3 minutes.
  12. Stir in cayenne pepper, paprika, garum marsala, salt and sugar.
  13. Mix in the cream and simmer for 3-4 minutes.
  14. Add the cooked chicken into the curry base.
  15. Serve the tandoori dish hot with basmati rice or Indian flat breads (naan).