Ingredients
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500g Chicken Breast
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2 tablespoons Mustard Oilor vegetable oil
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1.5 tablespoons Tandoori Masala Powder
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1 teaspoon Garlic Powder
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1 teaspoon Chilli Powder
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1/2 teaspoon Ginger Powder
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1/2 teaspoon Coriander Powder
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1/2 teaspoon Mint Sauce
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1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
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1/2 teaspoon Paprika Powder
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1/4 teaspoon Saltleave out if using salted butter
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1/4 teaspoon Cumin Powder
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1/2 teaspoon Red Food Colouring Powderoptional
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2 teaspoons Lemon Juice
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2 teaspoons Mr Naga (Hot Chilli Pickle)
Directions
Will this change the way you spice up your pre-cooked chicken forever?
This spicy Naga, succulently moist, pre-cooked chicken is perfect made in a air fryer, BBQ, grill or and even my homemade tandoor.
Huge thanks to Brian Todd for the idea 🙂
Steps
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1
Done
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cut up your chicken into large chunks and add to a bowl |
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2
Done
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add all the marinade ingredient (If using salted butter leave out the 1/4 tsp of salt) and combine thoroughly. Cover and refrigerate for at least 2 hours (ideally 24+). |
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3
Done
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when ready to cook remove from the refrigerator around 30 minutes before cooking to allow to warm through slightly. Mix through well one again to ensure everything is covered in the marinade |
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4
Done
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air fry at 180 Celsius for 12 minutes turning over half way or grill at 230 Celsius+ for around 10-12 minutes before checking the pieces are fully cooked |
