Spice Bazaar

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Chicken in Tandoori Almond Sauce

Added on
Prep 10 min.
Cooking 60 min.
Total 70 min.
Yield 4 Servings

Rinse chicken and pat dry. Set aside. In a bowl, mix together yogurt and sour cream. Set aside. Place almonds, onion, garlic, gingerroot, jalapeño peppers, TANDOORI BOMBAY BLEND and water in a food processor or blender and process or blend until almost smooth.

Heat 2 Tbsp oil in a large deep frying pan. Add the processed almond mixture. Stir and fry for 5 minutes until lightly browned. Stir the almond mixture into the bowl with the yogurt and sour cream. Set aside.

Place 2 Tbsp more oil in frying pan and brown chicken on both sides. Pour Tandoori Almond Sauce over chicken. Bring to a gentle boil. Reduce heat and simmer, covered, for 35 to 45 minutes, until chicken is tender.

Transfer chicken to a serving platter and spoon some sauce on top. Sprinkle with paprika and chopped parsley. Serve the rest of the sauce in a gravy boat to pour over Basmati Rice or Benares Pilao.


  • 3 1/2 lb: Pound Chicken pieces
  • 1 c Plain Yogurt
  • 1/4 c Sour Cream
  • 1/2 c Blanched Almonds
  • 1 Medium Onion, Diced
  • 3 Cloves Garlic, Chopped
  • 1 tbsp Finely chopped fresh Gingerroot
  • 2 fresh Jalapeño Peppers, seeded
  • 2 tsp Tandoori Bombay Blend
  • 1/4 c Water
  • 1/4 c Oil, Divided
  • Paprika and chopped Parsley for garnish
  • 1 recipe Basmati Rice or Benares Pilao