Tandoori Chicken Bites
Velveted chicken in a yoghurt and lemon tandoori marinade, pan-fried.
Marinate 1 h 30 min
You'll need
Chicken
- 1.2 kg chicken breast
- 3–4 tbsp bicarbonate of soda
Tandoori marinade
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 tsp paprika
- 1 tsp ginger
- ½ tsp cinnamon
- ½ tsp chilli powder
- ½ tsp turmeric
- 1 tsp garlic powder
- 1½ tsp salt
- ½ tsp black pepper
- 1 tbsp tomato puree
- 50 g natural yoghurt
- 2 tbsp lemon juice, about 1 lemon
- coconut oil, for frying
Equipment
- frying pan
Method
- Chop the chicken into bite-sized chunks. Sprinkle with the bicarb and stir to coat. Leave for 30 minutes.
- Wash off the bicarb thoroughly.
- Mix all the marinade ingredients in a bowl.
- Marinate the chicken for 1 hour or longer.
- Shallow fry in a little coconut oil until cooked through.
Notes
The same marinade works for Butter Chicken.