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Tandoori Chicken ｜ Koh Kentetsu Kitchen [Cooking Researcher Koh Kentetsu Official Channel]'s Recipe Transcription

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

Chicken thigh : 1 sheet
Chicken breast : 1 sheet
parsley : Appropriate amount
Lemon comb : Appropriate amount
Olive oil : a little
salt : a little
(A) Grated garlic : 1 piece
(A) Grated ginger : 1 piece
(A) Tomato ketchup : 3 tbsp
(A) Curry powder : 1 tablespoon
(A) Olive oil : 2 tablespoons
(A) Yogurt : 4 tbsp
(A) Salt : 2/3 teaspoon

Time required

40minutes

Procedure

1) Prepare chicken 01:29
Cut one piece of chicken into four equal parts, pierce the chicken breast with several forks to make holes, and tap the whole with the back of a kitchen knife.
Sprinkle a little salt on the whole and let it blend well.
2) Soak chicken in marinade 03:23
Put chicken in a bowl, add the marinade ingredient (A), rub it in by hand, and leave it for about 15 minutes.
3) Bake in a frying pan 06:06
Put a little olive oil in a frying pan, line up the chicken with the skin down, and heat over medium heat.
Apply the remaining marinade to the chicken and bake.
4) Steam 09:56
When the skin is fragrant and browned, turn it over, cover it with a lid and reduce the heat to low for 3-4 minutes, then steam it with occasional shaking.
5) Boil down and finish 10:27
Remove the lid, reduce to medium heat and boil lightly, and while returning the chicken, entangle the marinade on both sides.
Serve in a bowl and serve with parsley and lemon.

Point

・ By making the thickness of chicken meat uniform, it will be cooked evenly and will be juicy.
・ By hitting the chicken breast, the meat quality is softened and the taste is easily absorbed.
・ By seasoning with salt first, the taste will be firm.
・ Please note that the marinade will not soak in the taste unless you add olive oil at the end and mix it.
・ Two pieces of either chicken breast or chicken thigh are acceptable.
・ Children can reduce the amount of curry powder.