Chicken (I used chicken breast, but thighs and tenders also OK)
A: Plain yogurt
100 - 150 g
A: Curry powder
2 teaspoons (if you don't have, use a small amount of store-bought curry roux, dissolved in hot water)
A: Grated ginger, garlic
1 clove (tube-type is also OK)
A: Pepper (I recommend black pepper)
A: Paprika, if desired (add a colorful sweetness)
to taste (1 teaspoon)
A: Spices, as desired (cumin, mustard seed, cardamom, etc.)
Butter or olive oil
Cut the chicken into bite-sized pieces. Pierce with a fork all over.
Put the chicken from Step 1 and the A ingredients (mixed together) into a plastic bag and marinate for 30 minutes.
Cook both sides of the marinated chicken in an oiled frying pan (if using a Teflon-coated pan you don't need oil). Cook on medium heat with a lid.
Once both sides have cooked, add butter or olive oil for the finish, lightly cook again, and it's complete.
Story Behind this Recipe
I made the tandoori chicken from my favorite Indian restaurant simply in a frying pan.
The longer you marinate the tandoori chicken the more delicious it will be (from 1 hour to half a day). I used chicken, but fish is also delicious. "Authentic Tandoori Fish Curry" (Recipe ID: 1045979).