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タンドリーチキン| 1型糖尿病masaの低糖質な日常さんのレシピ書き起こし

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材料

  • Chicken thigh : 400g
  • 鶏むね肉 : 400g
  • (A)プレーンヨーグルト : 150g
  • (A)パプリカパウダー : 大さじ1
  • (A)クミンパウダー : 小さじ2
  • (A)コリアンパウダー : 小さじ2
  • (A)チリパウダー : 小さじ1
  • (A)オレガノ : 小さじ2
  • (A)ニンニクチューブ : 少々
  • (A)塩 : 小さじ1
  • (A)黒胡椒 : 少々
  • (A)オリーブオイル : 大さじ1

所要時間

15分

手順

  1. 1) prepare the meat 00:58

    Cut the chicken thigh into bite-sized pieces.
    Slice the chicken breast into 7-8 mm pieces.

  2. 2) immerse 01:26

    Put (A) in a bowl and mix.
    Add 1 and mix.
    Cover with plastic wrap and marinate in the refrigerator for half a day to a day.

  3. 3) bake 02:05

    Put 2 in the frying pan.
    Grill over high heat and flip over.
    Cover and heat for 4 minutes.
    Open the lid and let the water evaporate.

  4. 4) 盛り付ける 02:36

    お皿に千切りキャベツ(分量外)を盛る。
    3を並べてバーナーで炙って完成。

Point

・A full-fledged tandoori chicken recipe that can be easily made by simply pickling.
・The amount is for 4 people.
・Carbohydrate content per serving is 3.9g.
・Can be made with spices easily available at supermarkets.
・The required time does not include the time spent soaking in the refrigerator for half a day to a day.
・In step 4, roasting with a burner brings out the aroma.

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