Ingredients
-
6
-
1/8
-
1/8
-
1
-
3
-
-
1/2
-
3
-
1
-
2
-
-
-
-
-
Directions
Chicken Tandoori,At my restaurant, “DrinkTapasBar” I feature a fusion of cultural small-appetizer plates. This recipe doesn’t require roasting peppers and dry seasonings…unless you want to. TIP: Make plenty of the marinade and divide it between two containers; one, for marinating and the second for use as a dipping sauce. I recommend tripling the marinade recipe.,I loved this. I deboned a whole chicken and made the marinade; put the chicken in the marinade; it went on top of rice and sprinkled cilantro on top. My family loved it. Thank you for sharing a wonderful recipe. Chef# 220151.,At my restaurant, “DrinkTapasBar” I feature a fusion of cultural small-appetizer plates. This recipe doesn’t require roasting peppers and dry seasonings…unless you want to. TIP: Make plenty of the marinade and divide it between two containers; one, for marinating and the second for use as a dipping sauce. I recommend tripling the marinade recipe.
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Steps
|
1
Done
|
Preheat Oven to 400 Rinse the Chicken Breast in Cool Water and Pat Dry. |
|
2
Done
|
Degrees. |
|
3
Done
|
Place in Bowl and Rub With Salt, Pepper, Garlic and Olive Oil. Wash and Dry Hands. |
|
4
Done
|
in a Second Bowl, Combine Remaining Ingredients and Whisk to a Sauce Consistency. Add More Water or Stock as Needed. Taste. |
|
5
Done
|
Pour Half of the Marinade Over Chicken Breast Pieces. Allow at Least 5 Minutes to Absorb Flavors. Discard. Reserve Remaining Marinade For Use as Dipping Sauce. |
|
6
Done
|
on a Parchment-Lined Sheetpan, Place the Coated Chicken Pieces at Least One Inch Apart and Roast in Oven For 10-15 Minutes (or When Checked With a Thermometer, Reads:155-165 Degrees). |
|
7
Done
|
When Serving Place on Small Plate or Saucer, Drizzle With Marinade from Second Bowl. Garnish With Chopped Cilantro. |
