Pan fried tandoori chicken

Preparation – 10 minutes

Divide the whole chicken into pieces, or you can also buy the thighs, drumsticks and breast separately in the store. Create small cuts into the chicken, this way the marinade can easily get into the meat.

Add yogurt or quark to the large bowl along with 1 tablespoon turmeric, 2 tablespoons chili powder, 2 tablespoons olive oil, pepper and salt. Peel the garlic cloves and ginger root.

Create a smooth paste of the garlic and ginger using the mortar and pestle. Add the garlic and ginger paste to the large bowl along with the pieces of chicken.

Make sure the chicken is completely coated with the marinade. You'll notice the marinade will get a beautiful brown-yellow color.  

Finishing the pan fried tandoori chicken – 10 to 15 minutes

Heat a large knob of butter in the large skillet and add the chicken pieces. Cook the chicken on both sides for about 10 to 15 minutes total. It's okay if the chicken gets a bit black, that will add to the flavour, but don't over do it.

REPEAT for the rest of the chicken if it didn't fit into one pan. Roughly CHOP some chives and GARNISH the chicken with some chives. SERVE the tandoori chicken with roasted potatoes and tzatziki. Enjoy!