Quick and Easy Chicken Tandoori Recipe for Busy Weeknights

Quick and Easy Chicken Tandoori Recipe for Busy Weeknights

Tandoori Chiken Recipe

MACRONUTRIENTS

Calories

240

Fat

12g

Saturates

3.5g

Carbs

6g

Sugar

0g

Fiber

0g

Ingredients

  • Chicken Breast – 2pieces
  • Greek Yogurt – 3 tbsp
  • Lemon Juice – 2 tbsp
  • Garlic Ginger paste – 1 tbsp
  • Red Chili Powder – 1 tsp
  • Turmeric powder – /2 Tsp
  • Garam Masala – 1 tsp
  • Salt to taste

Instructions

Step 1

Mix all the ingredients except chicken to make a marinade.

Step 2

Coat the Chicken pieces in the marinade and refrigerate foe atleast 2 hours.

Step 3

Cook in a preheated oven at 180 Degree Celcius for 20minutes, then broil for 5 minutes until charred.

Step 4

Serve hot with lemon wedges.

Tips:-

Use foil paper to avoid sticking in the oven.

The Ultimate Guide to Making Perfect Moong Dal Chillas

Servings for 2 Time- 30 Minutues

INGREDIENTS

  • -1 Cup moong dal, soaked for 4-6 hours.
  • -1/2 onion, finely chooped.
  • -1/2 Tomato,finely chopped.
  • -1/4 Cup grated carrots.
  • -1/4 Cup chopped Bell peppers.
  • -2/3 Green chilies,finely chopped.
  • -1/2 tsp cumin seeds.
  • -1/2 tsp tumeric powder.
  • -1/2 tsp red chili powder (optional)
  • -Salt to taste.
  • -Cooking oil.
  • -Fresh coriander Leaves ( dhaniya)

NUTRITIONAL VALUE (PER SERVING)

    • Calories-180
    • Carbohydrates-28 Grams
    • Protein- 12 Grams
    • Fat- 2 Grams
    • Fiber- 5 Grams

DIRECTIONS TO MAKE

  • 1.- Drain the soaked moong dal and grind it into smooth paste using a blender or food processor. Add a little water if needed to get a thick batter – like consistency.
  • 2.- Transfer the moong dal batter to a mixing bowl and add chopped onions, bell peppers, tomatoes,grated carrots, chopped chillies, cumin seeds,turmeric powder,red chili powder and salt.Mix it well to combine all the ingredients.
  • 3. -Heat a non stick pan or tawa over medium heat. Grease it lightly with oil.
  • 4.- Pour a ladleful of the moong dal batter onto the center of the pan and spread it gently in a circular motion to form a thin pancake like chilla.
  • 5.- Drizzle a little oil around the edges of the chilla and cook it on medium heat for 2-3 minutues untill the bottom, side turns golden brown.
  • 6.- Flip the chilla carefully using a spatula and cook the other side for another 2-3 minutesuntill it is cooked through and crispy.
  • 7.- Remove the chilla from the pan and repeat the process with the remaining batter to make more chillas.
  • 8.- Garnish the moong dal chillas with fresh coriander leaves.
  • 9.- Serve hot with green chutney, yogurt, or any preferred accompaniments.