TANDOORI CHICKEN ON THE STOVE TOP
TANDOORI CHICKEN ON THE STOVE TOP
A truly delicious version of tandoori chicken without the 'tandoor', an oven. This entree or appetizer is a gem of a recipe. Cooking on the stove produces unfailingly juicy, moist chicken pieces and dodges disappointing dried out oven results. Another bonus is the creamy, spicy gravy that swirls around the chicken pieces. It is uncomplicated to assemble, marinate and cook. Enjoy full bore!
INGREDIENTS
1 1/2 lb Boneless chicken cut into 2-3 inch pieces
2 Tbsp oil
1 Tbsp butter or ghee
Marinade
1/2 cup full fat or Greek yogurt
1 Tbsp tandoori masala powder
1 Tbsp ginger garlic paste
1/2 tsp salt
1 tsp red food color optional
2 Tbsp lemon juice
DIRECTIONS
Combine all the marinade ingredients in a bowl and mix well.
With a sharp knife pierce chicken pieces, about three deep slits a piece.
Stir the chicken pieces into the marinade, cover and refrigerate for about 6 hours, or overnight.
Warm oil and ghee over medium heat in a pan that can accommodate the chicken pieces snugly.
Arrange the chicken pieces in the pan and pour the marinade over them.
Let the chicken sear on one side undisturbed for 4 minutes.
Turn over the pieces and sear the other side for 4 minutes.
The pan should have bubbling liquid from the chicken and marinade, if not, add a few tablespoons of water. Pan should not be dry yet.
Cover and cook over low heat till the chicken is fork tender, glistening in a bit of creamy gravy.
Check for flavor, add salt or pepper and lemon juice if needed.
Bon appetit my darlings!
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