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タンドリーチキン｜ 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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Low-carb restaurant / masa

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Ingredients

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

Time required

15minutes

Procedure

1) prepare the meat 00:58
Cut the chicken thigh into bite-sized pieces.
Slice the chicken breast into 7-8 mm pieces.
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) 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) 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.