Non-veg recipe · lunch, dinner
Tandoori Chicken (Paleo Style)
தந்தூரி சிக்கன் (பேலியோ ஸ்டைல்) (Tandoori Chicken (Paleo Style))
Serves 5 · 2 hr 30 min (incl. marinating)
Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 26
Scored chicken thighs marinated twice in lemon and tandoori spices with curd, then pan-fried covered in ghee.
Estimated per serving from USDA FoodData Central and Indian Food Composition Tables 2017 values for the raw ingredients. Real numbers vary with brands and portions.
Ingredients
- 1 kg (deeply scored) chicken thighs (சிக்கன் தொடை பகுதி)
- 2 tsp lemon juice (எலுமிச்சை சாறு)
- 4 tsp (homemade) tandoori chicken masala (தந்தூரி சிக்கன் மசாலா)
- 2 tsp red chilli powder (மிளகாய் தூள்)
- 6 tsp curd (தயிர்)
- 2 tsp ginger-garlic paste (இஞ்சி பூண்டு விழுது)
- as needed salt (உப்பு)
- as needed for frying (about 2 tbsp) ghee (நெய்)
Method
- Wash the chicken, score it deeply, and rub with lemon juice and salt; rest 30 minutes.
- Add the tandoori masala, chilli powder, curd, ginger-garlic paste and a little more salt; marinate another hour.
- Heat ghee on a tawa and shallow-fry the chicken on medium heat, covered, turning until both sides are golden and the meat is cooked through.
Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 26. Method rewritten in our own words; ingredient quantities follow the book, with gram weights estimated for the nutrition figures. The book thanks the Arokkiya Unavugal (Healthy Foods) Facebook group and tamilpaleorecipes.com.
Recipe credit: tamilpaleorecipes.com and Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 26.