Friday,21 September, 2018
Current issue | Issue 1236, (5 - 11 March 2015)
Friday,21 September, 2018
Issue 1236, (5 - 11 March 2015)

Ahram Weekly

Sufra Dayma: Tandoori chicken fillets a la minute

Serves 6-8

750 gm chicken breast fillets
1 cup hot water
2 heaped tbsp tandoori paste
2 tbsp sour cream
200 mls pouring cream
1 tbsp vegetable oil
1 tbsp butter
2 bay leaves

Heat a wide skillet on high.  Lower heat to medium.  Add oil then chicken fillets; in one layer, to slightly brown, on both sides.  Repeat, if necessary, but in batches.  Remove onto a plate and cover, until all quantity is done.  Add butter to melt into skillet.  Pour hot water and bay leaves over butter.  Bring to a boil.  Return browned fillets to skillet.  Keep heat to medium, cover, allow to simmer and cook only for 15 minutes.  When you uncover, water should be reduced to a minimum.  Stir in tandoori paste into skillet and dissolve in remaining waters.  Cover back and lower heat from medium to low.  Leave to cook for another 15 minutes.  Uncover and stir in both cream and sour cream.  Bring to a preboil then remove away from heat.  Serve with basmati rice and a mint yoghurt salad.

N.B.:  This recipe needs no salt and no seasoning.  The tandoori paste has it all.

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