Tandoori Chicken (Masala) Ingredients: For the chicken: 1 yogurt - 2 chicken breasts garlic - 3 teaspoons of - tandoori spices - paprika - 1 lemon For the sauce: 2 teaspoons of - crème fraîche - 1 teaspoon of - honey - 10 g of - butter - 1 can of - peeled tomatoes - in pieces 1 teaspoon of - tandoori spices.
Utensils：
- 1 brush- €6.72 1 knife- knives 1 aluminum- 1 Oven- ovens 1 frying pan- frying pans 1 kitchen scale- scales 1 SaphirMatt Electrolux induction hob-
Total time: 45 min Preparationn: 15 min Rest:- Cooking: 30 min
Phase 1
Chicken:
Phase 2
Cut the chicken breasts. Brush the chicken with lemon juice, minced garlic then paprika.
Phase 3
Prepare a marinade with the yogurt and 3 spoons of Tandoori. Place the whites in the marinade, and leave to marinate in the fridge for 30 minutes to 12 hours. (The more marinated the chicken, the better it is).
Phase 4
When the chicken has finished marinating, preheat the oven to 250°c (thermostat 8). Place aluminum foil on the baking tray. Let the chicken cook for 30 minutes for thick breasts. (Cooking time varies depending on the thickness of the whites) turning halfway through cooking.
Phase 5
Meanwhile, prepare the sauce:
Phase 6
In a pan, add a drizzle of oil then the canned tomatoes, Tandoori, honey, butter and crème fraîche.
Phase 7
When the chicken is cooked, cut it into strips and add it to the sauce. Leave to simmer for a few minutes.
Phase 8
It’s ready!
Utensils：
- 1 brush- €6.72 1 knife- knives 1 aluminum- 1 Oven- ovens 1 frying pan- frying pans 1 kitchen scale- scales 1 SaphirMatt Electrolux induction hob-
Total time: 45 min Preparationn: 15 min Rest:- Cooking: 30 min
Phase 1
Chicken:
Phase 2
Cut the chicken breasts. Brush the chicken with lemon juice, minced garlic then paprika.
Phase 3
Prepare a marinade with the yogurt and 3 spoons of Tandoori. Place the whites in the marinade, and leave to marinate in the fridge for 30 minutes to 12 hours. (The more marinated the chicken, the better it is).
Phase 4
When the chicken has finished marinating, preheat the oven to 250°c (thermostat 8). Place aluminum foil on the baking tray. Let the chicken cook for 30 minutes for thick breasts. (Cooking time varies depending on the thickness of the whites) turning halfway through cooking.
Phase 5
Meanwhile, prepare the sauce:
Phase 6
In a pan, add a drizzle of oil then the canned tomatoes, Tandoori, honey, butter and crème fraîche.
Phase 7
When the chicken is cooked, cut it into strips and add it to the sauce. Leave to simmer for a few minutes.
Phase 8
It’s ready!