07
Mar

THE CHAAT! CURRY CHALLENGE: Pan-Fried Tandoori Chicken Pitta Pocket Recipe

Chaat Magazine 1 comment

In our latest issue of Chaat magazine, a few of our team members competed in a our all new Curry Challenge to find out is cooking a homemade Indian curry recipe is affordable. The task was to cook a meal for four people for under £4, in as quick a time as possible. See who won with their Indian curry recipe in the March/April edition of Chaat!, out now in WH Smiths.

Think you can do better? Post your recipes and a picture onto our facebook page, and we’ll publish the tastiest in our next issue of your favourite spicy food cooking magazine!

In the meantime here is the first of the recipes: Pan Fried Tandoori Chicken Pitta Pockets with a Lemon & Coriander Salad and Cucumber Raita.

Danielle, our Features Editor used Parveen ‘The Spice Queen’ Ashraf’s recipe for Pan-fried Tandoori Chicken from Parveen’s upcoming book as inspiration for her family friendly dish. For more information about Parveen, visit her website www.amaanispice.co.uk

 

PAN-FRIED TANDOORI CHICKEN (Serves 4)

2 chicken breasts
1tbsp plain yogurt
1tsp chilli powder
1tsp curry powder
2 tsp lemon juice
1 tbsp vegetable oil
Salt to taste

Method

1. Cut chicken into medallions (1cm thick) the pieces should be roughly the same size.
2. In a large bowl, mix the yoghurt, salt, lemon juice, chilli and curry powder –  this is the marinade. Now add chicken pieces and coat thoroughly.
3. Leave to marinade at room temperature for 30 mins (allowing flavour to fuse together).
4. Add 1 or 2 tablespoons of oil into a frying pan and heat till oil is hot.
5. Carefully place chicken pieces in the pan. Make sure you leave space between each piece, so you should be able to pan fry 6 or 7 depending on the size of your pan.
6. Cook on high heat for about 1 min on each side to seal the chicken, then a further 2 mins on each side to make sure the chicken is cooked through.
7. Clean the frying pan with kitchen paper between each batch of chicken and continue to cook all the chicken.
8. Serve with warm pitta bread and…

…LEMON & CORIANDER SALAD

¼ of an iceberg lettuce
2 medium sized tomatoes or 10 cherry tomatoes
1/2 red onion
¼ tsp of salt
1 tsp lemon juice
1 tsp fresh coriander leaves – finely chopped

Method

1. Wash & thoroughly drain the lettuce, tear the lettuce leaves into pieces (this helps it to remain crispy). Put the lettuce into a large bowl.
2. Half the tomatoes and slice into pieces, add to bowl.
3. Finely slice the onions into half moon shapes (they look prettier this way!)
4. Add the salt, fresh coriander and lemon juice and gently mix together. Leave at room temperature for 15mins before serving alongside your pitta pockets and…

…CUCUMBER RAITA

8 tbsp plain yogurt
½ tsp salt
¼ of cucumber
¼ small white onion

Method

1. In a small bowl, add the yoghurt and mix until smooth.
2. Dice the cucumber and onion into 5mm cubes .
3. Add cucumber and onion into yoghurt.
4. Add the salt and mix together; you should have a slightly salty dip, serve at room temperature.

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Well done Danielle, looks like you really did my recipe justice. Love Parveen, xx

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