Quick Tandoori Chicken Recipe gorgus
- 2 small containers Greek yogurt
- 4 heaping tablespoons tandoori masala (more or less, according to taste)
- 1-2 tablespoons garam masala (more or less, according to taste)
- kosher salt
- 1/2-1 teaspoon cayenne (according to taste)
- pinch of sugar
- 2 boneless, skinless chicken breasts, chopped
- olive oil
- 1/2 red onion, chopped into large chunks
- Lemon wedges, for serving
- Empty the containers of yogurt into a large bowl.
- Add the tandoori and garam masalas and mix.
- Adjust the tandoori masala if needed, you should have a reddish orange color.
- I like mine pretty dark.
- The masala has some salt in it (depending on the type you have) so I recommend tasting it before adding some salt.
- Add the chicken to the marinade and stir to make sure all the chicken pieces are immersed in the marinade.
- Cover and refrigerate for at least 45 minutes.
- Coat a skillet with olive oil over medium heat.
- Using tongs add the chicken to the pan.
- (Dont pour it in, there is extra marinade!)
- When the chicken is almost fully cooked, add the red onion to cook a little but still retain its crunch.
- Squirt a little lemon over the chicken and serve with lemon wedges.
containers, tandoori masala, garam masala, kosher salt, cayenne, sugar, chicken breasts, olive oil, red onion, lemon wedges
Taken from www.chowhound.com/recipes/quick-tandoori-chicken-27826 (may not work)