Teriyaki Chicken
With this recipe, your house will be full of smells coming from the east and this will only give you the slightest idea of the taste that will follow!
It is a recipe that will save you on many different occasions. If you're on a Diet you can enjoy it without any doubt. It is also a great idea for when having Unexpected Guests over. It will be ready in just 30 minutes. Another option would be for you to marinate it and keep it in the fridge for one pr two days before actually cooking it.
Use it as filling in tortillas and sandwiches with some tomato and enjoy it even if it's cold.
Here you can see the recipe and steps analytically.
- 500 grams Chicken (fillet cut in pieces)
- 1 teaspoon Ginger (powder)
- 1 tablespoon Onion (dried, in slices)
- 2 teaspoons Curry (powder)
- 1 teaspoon Cardamom
- 1 tablespoon Sweet Paprika
- 2 teaspoons Cumin
- 1 tablespoon Garlic (powder)
- 1 tablespoon Tomato (powder)
- 1 teaspoon Cinnamon
- 1 Clover
- 4 tablespoons Yoghurt (strained)
- 1/2 cups Olive Oil
Cut the chicken in pieces, almost cubes, but not too small.
As big as a match box approximately.
In a mixer or bowl, add all the herbs, yoghurt and olive oil.
Mix until it turns into paste.
In a bowl, put the chicken together with the paste-marinade and massage it so that it is fully covered by the paste.
Start warming up an anti-stick pan and place some of the chicken pieces on with tongs.
Don't put all the pieces at once, as the temperature will fall and the liquids, which we want, will evaporate.
This way the chicken will turn crispy.
Serve it right away with some yoghurt on the side.
The recipe here, lists a lot of herbs which help our food be special. But in case you don't like any of them or don't have them at home, you can use less or replace some of them with others, however, the result will be different. This is my suggestion for tandoori chicken.
- You could prep an oven pan with cooking paper and bake it in the oven. Choose high temperature so that your chicken turns crispy. Make sure to turn it half the way through so that it bakes evenly on both sides.
- Accompany it with some basmati rice or Arabic pita bread, and of course don't forget the yoghurt, as it's a perfect match.
- You can keep it in the fridge before cooking for two days or in the freezer for even longer.
- Once it's cooked you can cut it in thin pieces and use it in tortillas or salads as a snack or appetizer. A great idea would also be to make Mexican burritos with this chicken and other Mexican ingredients.
