Parveen Ashraf’s Tandoori Fried Chicken
Spice Queen Parveen Ashraf shares her recipe for Ten Minute Tandoori Fried Chicken. It's her go to recipe when she's really busy!
Makes 20-25 pieces
Ingredients
- 2 chicken fillets
- 1 tbsp plain yoghurt
- 1 tsp of chilli powder
- 1 tsp of tandoori powder
- ½ tsp of coriander seed powder
- 2 tsp lemon juice, fresh or bottled
- 1 tbsp vegetable or sunflower oil
- 1 tsp salt
Method
Cut chicken into medallions (1cm thick) the pieces should be roughly the same size but if they are not, don’t worry you can just cook the smaller pieces for less time.
In a large bowl, add the yoghurt, salt, lemon juice, chilli flakes, chilli powder, coriander powder, tandoori powder and mix together – this is the marinade. Now add chicken pieces and coat thoroughly. Leave to marinate at room temperature for 30 minutes (allowing flavours to fuse together).
Add 1 or 2 tbsp of oil into a frying pan and heat till oil is hot.
Carefully place chicken pieces in the pan. Make sure you leave space between each piece, so you should be able to pan fry 6 or 7 depending on the size of your pan.
Cook on high heat for about 1 min on each side to seal the chicken, then a further 2 minutes on each side to make sure the chicken is cooked through.
Clean the frying pan with kitchen paper between each batch of chicken and continue to cook all the chicken. Either serve straight away or store in a container with a lid to keep in all the moisture.
Ingredients
- 2 chicken fillets
- 1 tbsp plain yoghurt
- 1 tsp of chilli powder
- 1 tsp of tandoori powder
- ½ tsp of coriander seed powder
- 2 tsp lemon juice, fresh or bottled
- 1 tbsp vegetable or sunflower oil
- 1 tsp salt
Method
Cut chicken into medallions (1cm thick) the pieces should be roughly the same size but if they are not, don’t worry you can just cook the smaller pieces for less time.
In a large bowl, add the yoghurt, salt, lemon juice, chilli flakes, chilli powder, coriander powder, tandoori powder and mix together – this is the marinade. Now add chicken pieces and coat thoroughly. Leave to marinate at room temperature for 30 minutes (allowing flavours to fuse together).
Add 1 or 2 tbsp of oil into a frying pan and heat till oil is hot.
Carefully place chicken pieces in the pan. Make sure you leave space between each piece, so you should be able to pan fry 6 or 7 depending on the size of your pan.
Cook on high heat for about 1 min on each side to seal the chicken, then a further 2 minutes on each side to make sure the chicken is cooked through.
Clean the frying pan with kitchen paper between each batch of chicken and continue to cook all the chicken. Either serve straight away or store in a container with a lid to keep in all the moisture.
