The second installment of the "Chicken Never Disappoints" series! Introducing addictive tandoori chicken made with both chicken thighs and breast, incredibly easy to make in just one pan. This dish is juicy, pairs perfectly with rice, and is an excellent snack with beer. No special spices are needed, and the seasoning is enjoyable for both kids and adults.
Ingredients
Main Ingredients (3-4 servings)
- Chicken thigh 1 piece
- Chicken breast 1 piece
- Parsley (to taste)
- Lemon wedges (to taste)
Seasonings
- [A] Grated Garlic 1 clove
- [A] Grated Ginger 1 clove
- [A] Tomato Ketchup 3 tbsp
- [A] Curry Powder 1 tbsp
- [A] Olive Oil 2 tbsp
- [A] Yogurt 4 tbsp
- [A] Salt 2/3 tsp
Steps
- Cut 1 chicken thigh into 4 pieces.
- Cut 1 chicken breast into 4 pieces. Cut thicker parts diagonally and thinner parts into larger pieces.
- Pierce the chicken breast in several places with a fork.
- Gently pound the entire surface of the chicken breast with the back of a knife. This is the key! It tenderizes the meat and helps the marinade penetrate better.
- Sprinkle a pinch of salt all over the chicken and mix well. This is the key! Rubbing salt before adding the marinade significantly improves flavor absorption.
- In a separate bowl, combine grated garlic (1 clove), grated ginger (1 clove), tomato ketchup (3 tbsp), curry powder (1 tbsp), olive oil (2 tbsp), yogurt (4 tbsp), and salt (2/3 tsp). Mix well to create the marinade. This is the key! Adding yogurt tenderizes the meat and adds depth and richness to the flavor.
- Add the cut and salted chicken to the bowl with the marinade and massage it in thoroughly with your hands. This is the key! Massaging it in initially helps the flavor soak into the meat fibers. Adding oil last prevents other seasonings from repelling and locks in the umami.
- Cover with plastic wrap and let it rest for about 15 minutes.
- Lightly oil a frying pan with a little olive oil.
- Place the chicken pieces in a cold frying pan, skin-side down. This is the key! Starting with a cold pan and medium heat prevents scorching and allows the chicken to cook gently, resulting in a tender texture.
- Spread any remaining marinade from the bowl onto the flesh side of the chicken.
- Cook over medium heat until the skin is nicely browned and slightly crispy. This is the key! Grill the skin side thoroughly to achieve a fragrant finish.
- Once browned, flip the chicken, cover with a lid, and steam-fry over low heat for 3-4 minutes. This is the key! Marinade can easily burn, so steaming ensures the inside stays juicy and tender while preventing the outside from burning.
- Remove the lid and lightly reduce the sauce over medium heat.
- Flip the chicken and toss to coat both sides with the marinade.
- Transfer to a serving dish and garnish with parsley and lemon, if desired.
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