Aarti's Easy Tandoori Chicken
Serves: 2
Camila Dooley
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
52
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsp
Vegetable Oil1 tsp
Honey3 tbsps
Fenugreek Seed1 tbsp
Coriander Seed3 tbsps
Paprika1 tsp
Ground Cinnamon8 cloves
Garlic1 cup
Peanut OilDirections:
1
Toss the chicken breasts in 1 cup tandoori marinade
2
Cover and refrigerate for at least 2 hours, or up to overnight
3
In a saute pan, heat the vegetable oil, and cook the chicken for about 7 minutes per side, until cooked through
4
Alternately, you can also grill the chicken
5
Remove the chicken from the pan and pour the remaining 1 cup of marinade into the pan and bring to a gentle simmer
6
Stir in the honey and turn off the heat
7
Toss the salad greens with some olive oil, a squirt of lemon juice and salt, and pepper, to taste
8
Serve each chicken breast over a bed of greens and top with the heated tandoori sauce
9
To make the Marinade: Put the chiles, fenugreek seeds, coriander seeds, cloves, seeds from cardamom pods (Cook's Note: Crush the pods to open, remove the seeds and throw away the hulls
10
), paprika, and cinnamon in a saute pan over medium heat until fragrant and toasty, about 5 minutes
11
Stir to avoid burning
12
Pour the mixture into a coffee or spice grinder and grind to a fine powder
13
Throw the garlic and ginger into a food processor or blender and pulse until finely minced, then add the yogurt, oil, and lime juice
14
Process the mixture until as smooth as possible
15
Add the spice powder and process again
16
Season the mixture with salt, and pepper, to taste
17
Keep the marinade in the refrigerator until ready to use