Details
Tandoori Chicken from Pelican Restaurant
Serves 2
Prep time: 45 minutes, plus 4 hours to marinade
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Ingredients:
2 boneless chicken breasts
1/2 tsp. chili powder (or as desired for spiciness)
1 tsp. cumin powder
1 tsp. garam masala (all spice)
juice from half of a lemon
2 cloves fresh garlic, diced
2 small chili peppers, diced
1 tsp. fresh peeled ginger, diced
1 tsp. butter, softened
2 tbsp. sour cream
4 tbsp. plain yogurt
salt & pepper to taste
1/2 cup onion, diced
1/2 cup tomato, diced
1/2 cup green bell pepper, diced
2 tbsp. fresh cilantro, diced
Directions:
Mix chili powder, cumin, garam masala, lemon juice, garlic, chili peppers, ginger, butter, sour cream, yogurt, salt and pepper in a large bowl. Add chicken and mix until chicken is evenly coated. Cover and marinade at room temperature for 4 hours.
Heat the grill or a sauté pan to medium high heat. Grill or sauté for 10-15 minutes or until done. If using an oven, heat to 400 degrees Fahrenheit and cook for 15-20 minutes, or until done.
Sauté diced onions, tomatoes, bell peppers, and cilantro until slightly soft. Top the chicken with the vegetables and serve.
Pelican Restaurant
610 Lake Ave
Lake Worth, FL 33460
(561) 582-4992
Open for lunch M-F – 6:30 a.m. - 1 p.m. and Sat-Sun – 6:30 a.m. - 2 p.m.
Friday evenings only – authentic Indian menu from 6-10 p.m.
3 Comments
I’m so happy to see Sami and The Pelican and this particular recipe featured today. I rarely miss Friday nights at the Pelican to savor this very dish. Delicious! The wait staff is friendly and fun and the place funky. The food? Wow!
Today’s 9/14/09. I saved this recipe from 8/26 and just made it.
It is wonderful !!!! Fragrant, a little spicy, and delicious. I served it with saffron rice, and whole wheat nan. Big success, and a lot of fun to make. I wound up baking it at 400* and then under the broiler to finish it. Thank you Chef Sami, I look forward to meeting you. But if I keep getting recipes this good, I may never leave my house in Palm Beach Gardens.
Great website, I didn’t know about it. And I’ll use it as a great resource.
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