Chicken Tandoori

Name: Chicken Tandoori
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 pieces, 3 serving(s)
Ingredients: 6 ounces chicken breasts (cut into thirds length-wise); 1/8 teaspoon salt (kosher); 1/8 teaspoon fresh ground pepper; 1 teaspoon minced garlic; 3 tablespoons canola oil; 1/2 pint plain yogurt; 3 tablespoons curry powder; 1 teaspoon tomato paste; 2 ounces water or 2 ounces vegetable stock; 2 ounces honey; 1/4 teaspoon red pepper flakes; 1 teaspoon ground ginger (but freshly grated is better); 1/4 cup minced garlic; 1 teaspoon chopped cilantro leaf (fresh)

Submitted by Chef Beorn Hockenhu

"At my restaurant, "DrinkTapasBar" I feature a fusion of cultural small-appetizer plates. This recipe doesn't require roasting peppers and dry seasonings...unless you want to. TIP: Make plenty of the marinade and divide it between two containers; one, for marinating and the second for use as a dipping sauce. I recommend tripling the marinade recipe."

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Ready In:: 30mins
Ingredients:: 14
Yields:: 3 pieces
Serves:: 3

ingredients

6 ounces chicken breasts (cut into thirds length-wise)
¹⁄₈ teaspoon salt (kosher)
¹⁄₈ teaspoon fresh ground pepper
1 teaspoon minced garlic
3 tablespoons canola oil
For the marinade
¹⁄₂ pint plain yogurt
3 tablespoons curry powder
1 teaspoon tomato paste
2 ounces water or 2 ounces vegetable stock
2 ounces honey
¹⁄₄ teaspoon red pepper flakes
1 teaspoon ground ginger (but freshly grated is better)
¹⁄₄ cup minced garlic
1 teaspoon chopped cilantro leaf (fresh)

directions

Preheat oven to 400 Rinse the Chicken Breast in cool water and pat dry.
degrees.
Place in bowl and rub with salt, pepper, garlic and olive oil. Wash and dry hands.
In a second bowl, combine remaining ingredients and whisk to a sauce consistency. Add more water or stock as needed. Taste.
Pour half of the marinade over chicken breast pieces. Allow at least 5 minutes to absorb flavors. Discard. Reserve remaining marinade for use as dipping sauce.
On a parchment-lined sheetpan, place the coated chicken pieces at least one inch apart and roast in oven for 10-15 minutes (or when checked with a thermometer, reads:155-165 degrees).
When serving place on small plate or saucer, drizzle with marinade from second bowl. Garnish with chopped cilantro.

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Reviews

I loved this. I deboned a whole chicken and made the marinade; put the chicken in the marinade; it went on top of rice and sprinkled cilantro on top. My family loved it. Thank you for sharing a wonderful recipe. Chef# 220151.

dakotah

RECIPE SUBMITTED BY

Chef Beorn Hockenhu

9 Recipes

Everyone knows me as "Chef Beorn". I've been cooking professionally since 1994; I attended Le Cordon Bleu at the California School of Culinary Arts in Pasadena. It's great working as a chef because I enjoy making my living "playing" with food. Favorite Dish (this month): Won Tons stuffed with Curry Turkey, Serrano Peppers, Feta Cheese and Cranberry. Pet Peeves: Restaurants who aren't passionate about food and good service. You'll find me teaching culinary arts at Don Lugo High in Chino, Ca or catering special events throughout Southern Cal with I enjoying food and the wonderful atmosphere it creates when combined with great friends. I hope to cook for you soon! Contact me at www.MySpace.com/ChefBeorn or 909.236.COOK

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