The Black Teapot

November 13, 2011

Tandoori Chicken

Filed under: Chicken, Main Course — blackteapot @ 4:06 am
  • 4 large chicken breasts
  • 1 cup Balkan style yogurt
  • 4 heaping tablespoons Pataks Tandoori curry paste
  • 1/2 lemon, juiced
  • 3 cloves garlic, minced and finely diced
  • 2 tsp ground coriander seed
  • 1 tsp ground black pepper
  • 1 tsp ground ginger
  • 1 tsp sea salt
  • 1 serrano chili, minced
  • 3 tbsp minced fresh cilantro
  • 3 tbsp butter or olive oil
In a large nonreactive bowl, combine all ingredients except for chicken. Cut chicken into large pieces (I cut mine into about 5 pieces each), and add to marinade. Refrigerate over night if possible, or for at least 6 hours.
In a large, deep sided skillet heat 3 tablespoons of butter (or olive oil) on medium high heat. Remove chunks of chicken from marinade and carefully place in hot oil, searing until golden. Turn chicken over, and sear the other side. Add the remaining marinade to the pan, and allow it to come to a simmer before reducing heat to low and covering. Cook chicken on low heat for 2 hours. Check to make sure that the contents are not boiling. Chicken should be very tender and easy to pull apart when it is done.
Serve over rice, and top with fresh cilantro.

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