Tandoori Chicken Set
1 hour 15 minutes
1 complete set of Tandoori Chicken
Tandoori chicken, which originated from South Asia, is a roasted chicken that has been marinated in yogurt and generously spiced to give the flesh its distinctive taste and red hue. Its name comes from the tandoor, a clay oven in which it is roasted to perfection. Tandoori chicken is now popular worldwide, including in Malaysia. This is a healthy yet delicious meal and it is a perfect menu for every active individual.
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- Bread
1 pc Wholemeal bread - Tandoori Chicken
- Mint Chutney
- Vegetables Curry
- Plain lassi
- Fruit
1/2 Green apple
Nutrition Value in 1 Serving
Calories
591.3 kcal
Carbohydrate
87.3 g
Fat
13.3 g
Protein
30.6 g
- Bread
2 pcs Wholemeal bread - Tandoori Chicken
- Mint Chutney
- Vegetables Curry
- Plain lassi
- Fruit
1/2 pc Green apple
Nutrition Value in 1 Serving
Calories
693.4 kcal
Carbohydrate
99.4 g
Fat
15.7 g
Protein
38.5 g
- Bread
2 pcs Wholemeal bread - Tandoori Chicken
- Mint Chutney
- Vegetables Curry
- Plain lassi
- Fruit
1 pc Green apple
Nutrition Value in 1 Serving
Calories
814.4 kcal
Carbohydrate
107.9 g
Fat
22.1 g
Protein
46.1 g
Tandoori Chicken
| 1/2 tsp | Vegetable oil |
| 1/2 tsp | Coriander powder |
| 1/2 tsp | Cumin powder |
| 1/2 tsp | Turmeric powder |
| 1/2 tsp | Chili powder |
| 1/2 tbsp | Garam masala |
| 1/2 tbsp | Paprika powder |
| 1/4 cup | Plain yogurt |
| 1/2 tbsp | Lemon juice |
| 1/2 tsp | Red colouring powder |
| 4 pips | Minced garlic |
| 2 cm | Minced fresh ginger |
| 1 tsp | TUMIX® Chicken Stock |
| 40 g | Skinless chicken meat |
- Heat the oil over low heat, add in coriander, cumin, turmeric, chili powder, garam masala and paprika, stirring often until fragrant. Let it cool completely.
- Mix the cooled spice-oil mixture with the rest of the ingredients.
- Add the chicken and marinade for at least 30 minutes.
- Take the chicken out of the marinade and shake off the excess.
- Put the chicken pieces on the hot side of the grill and cover. Cook 2-3 minutes and turn the chicken so it is brown on all sides. When the chicken is fully cook, serve it hot.
Mint Chutney
| 10 g | Fresh cilantro |
| 1/2 cup | Fresh mint leaves (leaf only) |
| 1/2 pc | Green chili |
| 1/4 tsp | Salt |
| 1/2 medium | Onion cut into small |
| 1 cm | Ginger cut into small |
| 1/2 tbsp | Plain yogurt |
| Some | Water or as needed |
| 1/4 tsp | Mustard seed |
- Blend all ingredients in a food processor until become a fine paste, adding enough water to achieve a thick sauce.
Vegetables Curry
| 1/2 tsp | Olive oil |
| 1/4 tsp | Cumin seeds |
| 1/2 tsp | Mustard seed |
| 1 tsp | Curry powder |
| 1/2 tsp | Turmeric powder |
| 1/2 pc | Yellow onion diced |
| 1/2 tsp | Garlic minced |
| 1/4 pc | Potatoes peeled diced |
| 1/4 pc | Carrot diced |
| 1/4 pc | Yellow bell pepper diced |
| 2 cups | Water |
| 3/4 tsp | AJI-NO-MOTO® |
| 1/2 tsp | Salt |
| 1 tbsp | Chopped fresh cilantro leaves for garnish |
- Heat oil, add in the cumin seeds, mustard seed, curry powder, turmeric powder, onion and garlic, stirring occasionally until the onions are soft and the spices are lightly browned.
- Add the potatoes, bell pepper, carrot and water. Bring to a boil, then reduce heat, let simmer uncovered for 10- 15 minutes.
- Season it with AJI-NO-MOTO® and salt. Serve it hot.
Plain Lassi
| 1/2 cups | Plain yogurt |
| 150 g | Ice cubes crushed |
| 1 sachet | Pal Sweet® Sweetener |
| A pinch | Salt |
- Blend the yogurt, ice, water, Pal Sweet® and salt until the mixture becomes smooth. Pour it in tall glasses.
Tandoori Chicken
| 1/2 tsp | Vegetable oil |
| 1/2 tsp | Coriander powder |
| 1/2 tsp | Cumin powder |
| 1/2 tsp | Turmeric powder |
| 1/2 tsp | Chili powder |
| 1/2 tbsp | Garam masala |
| 1/2 tbsp | Paprika powder |
| 1/4 cup | Plain yogurt |
| 1/2 tbsp | Lemon juice |
| 1/2 tsp | Red colouring powder |
| 4 pips | Minced garlic |
| 2 cm | Minced fresh ginger |
| 1 tsp | TUMIX® Chicken Stock |
| 70 g | Skinless chicken meat |
- Heat the oil over low heat, add in coriander, cumin, turmeric, chili powder, garam masala and paprika, stirring often until fragrant. Let it cool completely.
- Mix the cooled spice-oil mixture with the rest of the ingredients.
- Add the chicken and marinade for at least 30 minutes.
- Take the chicken out of the marinade and shake off the excess.
- Put the chicken pieces on the hot side of the grill and cover. Cook 2-3 minutes and turn the chicken so it is brown on all sides. When the chicken is fully cook, serve it hot.
Mint Chutney
| 10 g | Fresh cilantro |
| 1/2 cup | Fresh mint leaves (leaf only) |
| 1/2 pc | Green chili |
| 1/4 tsp | Salt |
| 1/2 medium | Onion cut into small |
| 1 cm | Ginger cut into small |
| 1/2 tbsp | Plain yogurt |
| Some | Water or as needed |
| 1/4 tsp | Mustard seed |
- Blend all ingredients in a food processor until become a fine paste, adding enough water to achieve a thick sauce.
Vegetables Curry
| 1/2 tsp | Olive oil |
| 1/4 tsp | Cumin seeds |
| 1/2 tsp | Mustard seed |
| 1 tsp | Curry powder |
| 1/2 tsp | Turmeric powder |
| 1/2 pc | Yellow onion diced |
| 1/2 tsp | Garlic minced |
| 1/4 pc | Potatoes peeled diced |
| 1/4 pc | Carrot diced |
| 1/4 pc | Yellow bell pepper diced |
| 2 cups | Water |
| 3/4 tsp | AJI-NO-MOTO® |
| 1/2 tsp | Salt |
| 1 tbsp | Chopped fresh cilantro leaves for garnish |
- Heat oil, add in the cumin seeds, mustard seed, curry powder, turmeric powder, onion and garlic, stirring occasionally until the onions are soft and the spices are lightly browned.
- Add the potatoes, bell pepper, carrot and water. Bring to a boil, then reduce heat, let simmer uncovered for 10- 15 minutes.
- Season it with AJI-NO-MOTO® and salt. Serve it hot.
Plain Lassi
| 1/2 cups | Plain yogurt |
| 150 g | Ice cubes crushed |
| 1 sachet | Pal Sweet® Sweetener |
| A pinch | Salt |
- Blend the yogurt, ice, water, Pal Sweet® and salt until the mixture becomes smooth. Pour it in tall glasses.
Tandoori Chicken
| 1 tsp | Vegetable oil |
| 1/2 tsp | Coriander powder |
| 1/2 tsp | Cumin powder |
| 1/2 tsp | Turmeric powder |
| 1/2 tsp | Chili powder |
| 1/2 tbsp | Garam masala |
| 1/2 tbsp | Paprika powder |
| 1/4 cup | Plain yogurt |
| 1/2 tbsp | Lemon juice |
| 1/2 tsp | Red colouring powder |
| 4 pips | Minced garlic |
| 2 cm | Minced fresh ginger |
| 1 tsp | TUMIX® Chicken Stock |
| 100 g | Skinless chicken meat |
- Heat the oil over low heat, add in coriander, cumin, turmeric, chili powder, garam masala and paprika, stirring often until fragrant. Let it cool completely.
- Mix the cooled spice-oil mixture with the rest of the ingredients.
- Add the chicken and marinade for at least 30 minutes.
- Take the chicken out of the marinade and shake off the excess.
- Put the chicken pieces on the hot side of the grill and cover. Cook 2-3 minutes and turn the chicken so it is brown on all sides. When the chicken is fully cook, serve it hot.
Mint Chutney
| 10 g | Fresh cilantro |
| 1/2 cup | Fresh mint leaves (leaf only) |
| 1/2 pc | Green chili |
| 1/4 tsp | Salt |
| 1/2 medium | Onion cut into small |
| 1 cm | Ginger cut into small |
| 1/2 tbsp | Plain yogurt |
| Some | Water or as needed |
| 1/4 tsp | Mustard seed |
- Blend all ingredients in a food processor until become a fine paste, adding enough water to achieve a thick sauce.
Vegetables Curry
| 1/2 tsp | Olive oil |
| 1/4 tsp | Cumin seeds |
| 1/2 tsp | Mustard seed |
| 1 tsp | Curry powder |
| 1/2 tsp | Turmeric powder |
| 1/2 pc | Yellow onion diced |
| 1/2 tsp | Garlic minced |
| 1/4 pc | Potatoes peeled diced |
| 1/4 pc | Carrot diced |
| 1/4 pc | Yellow bell pepper diced |
| 2 cups | Water |
| 3/4 tsp | AJI-NO-MOTO® |
| 1/2 tsp | Salt |
| 1 tbsp | Chopped fresh cilantro leaves for garnish |
- Heat oil, add in the cumin seeds, mustard seed, curry powder, turmeric powder, onion and garlic, stirring occasionally until the onions are soft and the spices are lightly browned.
- Add the potatoes, bell pepper, carrot and water. Bring to a boil, then reduce heat, let simmer uncovered for 10- 15 minutes.
- Season it with AJI-NO-MOTO® and salt. Serve it hot.
Plain Lassi
| 1/2 cups | Plain yogurt |
| 150 g | Ice cubes crushed |
| 1 sachet | Pal Sweet® Sweetener |
| A pinch | Salt |
- Blend the yogurt, ice, water, Pal Sweet® and salt until the mixture becomes smooth. Pour it in tall glasses.
AJI-NO-MOTO® Recipes
Pal Sweet® Recipes
TUMIX® Chicken Stock Recipes
