Honey Tandoori Chicken
Ingredients (for 2 servings)
- Chicken thigh
300g
- Cooking oil
as appropriate
- Lemon (wedge-shaped)
2 pieces
- Assorted vegetables (baby leaf lettuce, coriander, cherry tomatoes, etc.)
as appropriate
- Yogurt (no sugar) (A)
2 tablespoon
- Curry powder (A)
1 teaspoon
- Soy sauce (A)
1 teaspoon
- Acacia Honey (A)
1 teaspoon
- Grated garlic (A)
1/2 teaspoon
- Salt Pepper (A)
1/4 teaspoon
How to make:
11) Pierce the skin side of the chicken thighs with a fork and place in a plastic bag. Add (A) and rub in thoroughly, and place in the refrigerator for at least 1 hour.
22) Heat the salad oil in a frying pan and add the chicken thighs, skin side down. Using a spatula or similar tool, press the skin side against the pan and cook until golden brown. Flip the thighs. Cover the pan and steam over low heat until the chicken is cooked through.
33) Cut the chicken thighs from step 2 into bite-sized pieces and arrange them on a serving plate. Garnish with the assorted vegetables and lemon wedges.
4Please be careful with the heat during cooking as the marinade can easily burn.
5For a crispy texture, press the chicken skin against the pan with a spatula or similar tool while cooking.