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Singapore Chili "Tandoor-Style" Chicken Recipe

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1 vote | 6005 views

Probably the single best dish I had in Singapore - and a dish I'd never tried before. If you don't have a tandoor oven (and I'm assuming you don't), either bbq on medium-high heat or bake in a shallow pan at 450 degrees. Hope you enjoy as much as I did!

Prep time:
Cook time:
Servings: 6
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Ingredients

Cost per serving $1.76 view details

Directions

  1. Grind together garlic, ginger, green chili, 1tbsp butter, 1tbsp oil, and cashew nuts. Should make a paste. Set aside.
  2. In a medium-sized bowl (large enough to hold all your chicken cubes), add bread crumbs, basin flour, chili powder, salt, and ground cumin. Mix. Add the paste to the bowl and mix again.
  3. Scramble your eggs in a bowl - you'll use this to dip the chicken into.
  4. Thoroughly coat chicken with egg and roll in spice mixture - I would suggest just adding all the egg-coated chicken into the bowl and use your hands to ensure the spice mixture really sticks to all the chicken.
  5. Cover and refrigerate for at least 2-4 hours.
  6. Before cooking, melt remaining butter and oil together and brush chicken.
  7. If you're grilling - skewer chicken and cook on medium-high heat for about 10 minutes per side (or until a deep brown).
  8. If you're baking - cook chicken at 450 degrees for about 20 minutes, turning once.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 180g
Recipe makes 6 servings
Calories 447  
Calories from Fat 242 54%
Total Fat 27.47g 34%
Saturated Fat 7.73g 31%
Trans Fat 0.26g  
Cholesterol 150mg 50%
Sodium 722mg 30%
Potassium 419mg 12%
Total Carbs 18.12g 5%
Dietary Fiber 1.4g 5%
Sugars 1.94g 1%
Protein 31.55g 50%

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