The smell of this pan fried tandoori chicken is absolutely amazing. An Indian dish that can be served with roasted potatoes and a salad. Simply the best!
The main thing:
Made by Véronique
Published at 2018-02-03, this recipe is for 4 people and takes 25 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 01-12-2021
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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.
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!