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Easy Tandoori Chicken (without yoghurt)

Serves : 8

All tandoori masalas are not made the same. Kissan tandoori masala is a ready made one that has an exceptional taste that is second to none. It is famous all over the world. You will find that I use it in quite a few of my recipes as I enjoy it very much. This Tandoori chicken recipe is made with boneless chicken legs and without yoghurt.  Watch out for a few things or else this recipe could go from wow to ugh really fast. It is essential to make sure that all the water evaporates from the chicken before adding the tandoori masala. Also, this dish is prepared on high heat. After adding the vegetables, cook for only 2 mins so that they get the colour from the tandoori masala but don’t lose their crunchiness. If you are going to serve this to guests, do not add the vegetables until it is time to serve.

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What you need:

2 pounds boneless chicken legs cut into thin strips
¼ cup canola oil
½ tsp red chilli powder
1 tbsp ginger paste
1 tbsp garlic paste
Salt to taste
4 tbsps Kissan tandoori masala
2 tbsps lemon juice
2 green peppers julienned
4 medium onions sliced
4 green chillies chopped
2 tbsps cilantro chopped

How to:

1.       Heat oil in a large pot and fry the chicken strips on high with red chilli powder, ginger paste, garlic paste and salt. Stir continuously to avoid burning.
2.       Keep cooking until all the water released from the chicken has evaporated and oil is seen around the edges of the pot.
3.       Add Kissan tandoori masala and lemon juice.
4.       Cook on high for 5 mins, then turn the heat off.
5.       Add all the vegetables when it is time to serve and cook for only 2 mins.

ENJOY!

"Cooking is like love; it should be entered into with abandon, or not at all"- Harriet Van Horne

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