Tandoori Chicken Stir-fried in Hurry Recipe

This recipe for Tandoori chicken has been streamlined to be available in 30 minutes. Two basic adjustments are needed:

1. Use Skinless boneless chicken breast. Pound the chicken to flatten it out. This helps break down tissue to permeate marinate quickly, and cook evenly. Cut it into about one ounce pieces. We will stab each piece twice with a sharp pointed knife. This also helps with marinate to penetrate deeper.

2. Stir fry it in the Karahi or a Pan. Traditionally, its baked oven or Tandoor.

The marinate is very salty. Before cooking, remove chicken from the marinate and discard the marinate.

Cooking Chicken in a hurry

Kitchen Tested By: Amit Aggarwal, Canada

Ingredients

1. Skinless boneless chicken breast: 12 ounce
2. Whole-milk Yogurt: 1 Cup

3. Salt: 1½ teaspoon

4. Cayenne pepper: 1 teaspoon

5. Cumin Powder: ½ teaspoon

6. Garam Masala: ¾ teaspoon

Garam Masala may be substituted by combining following three spices in this recipe

Ground Cinnamon: ¼ teaspoon

Ground Cloves: ¼ teaspoon

Ground black pepper: ¼ teaspoon

7. Degi Mirch: 1 Tablespoon

Substitution: Hungarian Paprika

8. Finely chopped onion: ½ cup

9. Garlic minced: ½ teaspoon

10. Fresh minced ginger: 1½ teaspoon

11. Lime juice: 1 Tablespoon

12. Canola oil: ½ teaspoon

Cooking

1. Canola oil: 2 Tablespoon

Method

1. Lay the chicken breast on a flat surface. Cover it with wax paper. Now, use a Mallet to pound the chicken to a uniform ½" thickness. This allows all the pieces to cook at the same time. Pounding also helps break down tissues, and enable marinate to permeate the chicken quickly.

2. Remove the wax paper. Cut chicken into 16 equal size pieces. Stab each piece twice with a sharp pointed knife.

3. Mix all ingredients. Rub each chicken piece with the mixture. Let the chicken soak in the mixture for 20 minutes at room temperature. Do NOT marinate for more than 4 hours, otherwise pieces will taste salty

Chicken Marinate in Hurry

4. Heat oil in Karahi or a Heavy bottom deep pan.

5. Remove chicken from the marinate mixture. Discard the Marinate mixture. Add Chicken to Karahi. .

6. Cook on medium to high heat. First the external moisture will evaporate, then Chicken will turn white opaque, and eventually lightly brown. Continuously stir the chicken pieces during this process.

When cooked chicken will be firm as a raw potato. Uncooked chicken will be squishy. When cooked internal juices will start to run. As soon as the juices start to appear remove the chicken, otherwise it will be dry.

Pick a chicken piece cut it, it should be all juicy white inside without any redness.

This step should take about 8 to 10 minutes.