Tandoori Chicken

Tandoori Chicken

Introduction:

"I'm getting tired of eating things with soy sauce every day. In fact, there are many foreign recipes that are simple, easy and fast. Today I'll introduce Indian Tandoori Chicken."

Production steps:

Step 1: 250 grams of yogurt + 2 large spoons of Tandoori powder + appropriate amount of salt, stir well, cut a few openings on the chicken and marinate it for 3 hours. (the standard version will use the original yogurt with fresh lemon juice, but it tastes good with ready-made lemon yogurt.)

Step 2: pour the oil into the pan and fry the marinated chicken on both sides until golden yellow (during this period, you will smell the strong lemon flavor mixed with various spices)

Step 3: take it out and cut it into strips before frying (in fact, you can cut the raw chicken into strips at the beginning and then marinate it, but I think it's more regular and easy to cut after marinating and frying)

Step 4: add the remaining marinating mixture into the pot, stir fry it properly to make sauce, then pour it on the chicken, and add a little minced parsley. (this time, there is a little more chicken, but there is not much sauce left. If there is a lot of marinating mixture, you can boil it into a small bowl of sauce by yourself in another pot, and add it to the table as the customers want. It's also very fragrant when mixed with white rice.)

Step 5: the fragrant Tandoori is on the table

Materials required:

Chicken: right amount

Lemon yogurt: right amount

Minced celery: appropriate amount

Tanduli powder: right amount

Note: 1. If you can't buy ready-made Tandoori powder, you can use all kinds of powder to make it, but it's a little troublesome. 2. I use lemon flavor yogurt. If I use original yogurt, I add two lemon fried juice and a little sugar to neutralize the sour taste of lemon

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: sour and salty