Simple & Authentic Tandoori Chicken

Name: Simple & Authentic Tandoori Chicken
Yield: 2 servings
Cuisine: American
Ingredients: 300 grams Chicken (I used chicken breast, but thighs and tenders also OK); 150 grams A: Plain yogurt; 2 tbsp A: Ketchup; 2 tsp A: Curry powder; 1 clove A: Grated ginger, garlic; 1 A: Pepper (I recommend black pepper); 2 tsp A: Honey; 1 A: Paprika, if desired (add a colorful sweetness); 1 A: Spices, as desired (cumin, mustard seed, cardamom, etc.); 1 tbsp Butter or olive oil; 1 dash Vegetable oil

cookpad.japan @cookpad_jp

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 by Karun

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 by Karun

cookpad.japan @cookpad_jp

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 by Karun

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 by Karun

Saved

Ingredients

2 servings

300 gramsChicken (I used chicken breast, but thighs and tenders also OK)
150 gramsA: Plain yogurt
2 tbspA: Ketchup
2 tspA: Curry powder
1 cloveA: Grated ginger, garlic
1A: Pepper (I recommend black pepper)
2 tspA: Honey
1A: Paprika, if desired (add a colorful sweetness)
1A: Spices, as desired (cumin, mustard seed, cardamom, etc.)
1 tbspButter or olive oil
1 dashVegetable oil

Saved

Steps

1

Cut the chicken into bite-sized pieces. Pierce with a fork all over.
2

Put the chicken from Step 1 and the A ingredients (mixed together) into a plastic bag and marinate for 30 minutes.
3

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.
4

Once both sides have cooked, add butter or olive oil for the finish, lightly cook again, and it's complete.