Tandoori chicken in a simple way from Aarti

Tandoori chicken in a simple way from Aarti – a detailed recipe cooking. Time: 2 час. 30 min. Difficulty: easy Servings: 2 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Fried chicken

• 2 boneless skinless chicken breasts
• 2 tbsp. Aarti tandoori marinade (see recipe below), halve
• 1 tbsp. l vegetable oil
• 1 tsp honey
• 4 tbsp. greens for salad
• Olive oil to taste
• Lemon juice to taste
• Salt and ground black pepper to taste

Tandoori Marinade by Chef Aarti

• 2 chili de arbol (Spanish little red pepper Chile)
• 3 tbsp. l fenugreek seed
• 1 tbsp. l coriander seed
• 5 clove buds
• Seeds 4 fruits of green cardamom
• Seeds 1 black cardamom fruit
• 3 tbsp. l paprika
• 1 tsp ground cinnamon
• 8 cloves of garlic
• 1 peeled piece of fresh ginger (5 cm.)
• 4 tbsp. natural yogurt
• 1/2 tbsp. peanut butter
• 2 lime juice
• Salt and ground black pepper

Recipes with similar ingredients: chicken breasts, salad mix, yogurt, lemon juice, lime juice, ginger root, garlic, pepper chili, coriander, cardamom, paprika, cinnamon, pepper de arbol, Peanut Butter Fenugreek

Recipe preparation:

1. Stir the chicken breasts with 1 cup tandoori marinade. Cover and refrigerate for at least 2 hours or the entire night.
2. Heat vegetable oil in a pan and fry the chicken about 7 minutes on each side until ready. you also can grill chicken. Remove the chicken from the pan and pour there 1 cup of the remaining marinade. Bring to a gentle boil. Add honey and turn off the heat. Mix lettuce with olive oil, a little lemon juice, and salt and pepper to taste. Serve by placing each chicken breast on greens and watering with warmed tandoori sauce.
3. To prepare the marinade: Put pepper in the pan chili, fenugreek seeds, coriander seeds, cloves, seeds cardamom (Culinary advice: Crush the fruits to open them, remove the seeds and discard the boxes.), paprika and cinnamon. Place the pan over medium heat and cook the spices until they are fry and will not be aromatic, about 5 minutes. Shuffle so that they do not burn out. Pour the mixture into a coffee grinder or mill to spice and grind until powder.
4. Put garlic, ginger and well in a food processor or blender grind in pulse mode, then add yogurt, butter and juice lime. Beat mixture until smooth. Add spice powder and whisk again. Salt and pepper the mixture over to taste. Keep the marinade in the refrigerator. Culinary advice: If you are going to use the marinade immediately, add lime juice. If a you will use the marinade later, use the zest instead lime so that yogurt does not curl.