- 1 whole chicken, divided into pieces
– or use chicken thighs, chicken breast and chicken drumsticks
- 200 gram yogurt or quark
- 1 tablespoon turmeric
- 3 tablespoons chili powder
- 2 tablespoons olive oil
- about 4 cm ginger root (1.60 inch)
- 4 garlic cloves
- pepper and salt to taste
- fresh chives for garnish
Kitchen equipment needed
- 1 or 2 large skillets
- meat tongs
- cutting board & chef’s knife
- large bowl
- mortar and pestle
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 flavor, 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.