Tandoori Chicken with Sauteed Lentil and Paneer

Preparation Time: 110 minutes | Cooking Time: 35 minutes

Tandoori Chicken with Sauteed Lentil and Paneer

Ingredients

  • chicken
    ⚠ Contains: Eggs
    500
  • chicken breast
    ⚠ Contains: Eggs
    400
  • chicken thighs
    ⚠ Contains: Eggs
    500
  • cumin
    5
  • garlic
    4
  • ginger
    20
  • lemon juice
    30
  • paneer cheese
    ⚠ Contains: Meat
    300
  • paprika
    5
  • salt
    10
  • turmeric
    5
  • yogurt
    ⚠ Contains: Meat, Soy
    200

Description | Instructions

Rich and indulgent Hyderabadi tandoori chicken pairing sauteed lentil with creamy paneer and tangy fenugreek.

  1. Step 1
    Score the chicken deeply and rub with lemon juice and salt, letting it sit for 15 minutes.
  2. Step 2
    Mix yogurt with garlic, ginger, cumin, paprika, turmeric, and garam masala to make the marinade.
  3. Step 3
    Coat the chicken thoroughly in the marinade and refrigerate for at least 4 hours.
  4. Step 4
    Preheat oven to 240°C (460°F) or prepare a charcoal grill.
  5. Step 5
    Cook the chicken for 25-30 minutes, turning once, until charred and cooked through. Serve with lemon wedges.