June 30, 2016 / In food , chicken / Tagged as: chicken, ginger, cumin, garam masala, yoghurt

Tandoori Chicken

Total Cook Time

50 minutes yo yo testing

Ingredients

  • 6 garlic cloves crushed
  • ginger chunk peeled and chopped, 10g
  • 2 tbsp olive oil (26g)
  • 2 tbsp garam masala (12g)
  • 2 teaspoon ground cumin (4g)
  • Pinch of chilli flakes
  • 2 teaspoons sugar
  • 200-400g Greek yoghurt
  • 2 teaspoon salt (10g)
  • juice of 1 lime
  • 500g chicken cut into strips

Essential utensils:

  • a good non-stick pan

Method

  1. Sweat the garlic and ginger in olive oil. After 3-4 minutes add the spices.
  2. Cook for a few minutes to infuse the spice flavours.
  3. Take off heat and allow to cool down.
  4. Cook chicken strips in coconut oil (or olive oil).
  5. As chicken approaches well done add the spice mix. Cook for a few mins.
  6. Add yoghurt, lime juice and salt. Reduce heat to simmer.
  7. Stir occasionally and cook until satisfied its done.

Alternate method (recommended approach for someone possessing a grill):

  1. Sweat the garlic and ginger in olive oil. After 3-4 minutes add the spices.
  2. Cook for a few minutes to infuse the spice flavours.
  3. Take off heat and allow to cool down.
  4. Add yoghurt, lime juice and salt to spice mix.
  5. Place chicken strips in a gratin dish, pour on the yoghurt/spice mix. Swirl it around and coat the chicken.
  6. Dial the grill setting to the top and cook for about 7 minutes. Flip the pieces and grill for a further 7 minutes.
  7. Once cooked, serve either warm or cold.