Boneless Tandoori Chicken - A Quick and Easy Recipe
A mix of boneless chicken and vegetables such as bell peppers and onions that is cooked with spices and can be eaten as an appetizer or a meal. Top it on salads or add it to your wrap for a quick lunch.
1lbboneless skinless chicken breast cut into pieces,chicken thighs can be substituted for easy juicy chicken
3tablespoonyogurt, sour cream, or buttermilk
½bell pepper, cut into large pieces
½onion, cut into large pieces
2tablespoontandoori masala (more or less depends on your spice level)
1teaspoonginger paste (more or less)
1teaspoongarlic paste (more or less)
red chili powder
oil to stir fry
salt to your taste
meat tenderizer (optional),I use a pinch of baking soda
GARNISHMENT
handfulchopped cilantro as garnishment
lemon for garnishment
Instructions
TANDOORI CHICKEN METHOD
Combine chicken, tandoori masala, yogurt, ginger, garlic, salt, bell pepper, onion, red chili powder (optional), meat tenderizer (optional) and salt. If using baking soda be sure to add it right before cooking and not during the marinating process.
Refrigerate the chicken for up to 1 day. If you don't have time to marinate and want to eat it ASAP, it is okay to marinate for 30 minutes.
Let the chicken set at room temperature for about 15 minutes before cooking. Add a pinch of baking soda at this point (if using).
Heat a wide heavy bottom pan on high heat and add a generous amount of oil.
Once the oil is HOT, add the marinated chicken mixture into the pan and spread it across the entire bottom surface of the pan. Let it cook for about 3 minutes without stirring. (KEY TIP: DO NOT COVER OR STIR)
Take a spatula and flip the chicken over the best you can. Let it cook for an additional 3 minutes. (KEY TIP: DO NOT COVER OR STIR until the second side has cooked through)
NOW stir the chicken and cook until no longer pink. Feel free to cover the pan with a lid at this point for a minute or two.
Mix in a handful of cilantro.
Serve with a squeeze of lemon juice, raita, and choice of side (see ideas in the post).
Notes
For milder spice use less ginger, garlic, tandoori masala, and red chili powder.
Serve with ranch dressing, cilantro sauce, or your favorite raita.
Works well with salads, wraps, with naan, or rice.