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Chicken tandoori

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Ingredients for 4 servings:

  • ½ lemon(s), zest and juice
  • 2 cm ginger, grated
  • 3 garlic cloves, crushed
  • 1 pinch of chili powder or cayenne pepper
  • 1 tsp turmeric
  • 1 tsp coriander powder
  • 1 tsp black pepper, ground
  • ½ tsp cumin powder
  • 1 tsp salt
  • 150 g yogurt, Greek, solid
  • 400 g chicken fillet(s)
  • Oil for frying

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 6 minutes; Total time approx. 1 hour 16 minutes

Cut the chicken fillet into thin slices, mix the other ingredients into a marinade, and marinate the meat for at least 1 hour, but preferably overnight. Then fry in a pan with a little oil for about 6 minutes. Serve with rice or naan bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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