Tangy Tandoori Chicken Cutlets Recipe

About this recipe

Tangy Tandoori Chicken Cutlets are a perfect blend of Indian spices and yogurt-based marinade, creating a tender and flavorful dish that is ideal for a hearty breakfast. With a moderate spice level, these cutlets are grilled to perfection, bringing out a smoky aroma and juicy texture. Balanced with lean chicken breast and low-fat ingredients, this recipe caters to active lifestyles and weight-loss goals without compromising on taste. Serve with a refreshing mint chutney or a side of lightly toasted whole-grain bread for a wholesome start to your day.

Ingredients

• - Chicken Breast
• - Low Fat Dahi (Pouch)
• 300 g Ginger Paste
• 25 g Ginger Garlic Paste
• 52 g Paprika Powder
• - Red Chilli Powder
• 200 ml Mustard Oil
• 1Bunch Pudina
• 100 g Coriander Leaves
• - Coriander Powder
• 50g Everest Garam Masala
• 100 g Jeera Powder
• 250 ml Lemon Juice Concentrate
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Slice the chicken breast into thin cutlets and gently pound them for even thickness.
2. 2. In a bowl, mix the yogurt, lemon juice, ginger paste, garlic paste, turmeric, cumin, coriander, paprika, chili powder, garam masala, mustard oil, and salt to form a smooth marinade.
3. 3. Coat the chicken cutlets evenly with the marinade and let them rest for at least 30 minutes or up to overnight in the refrigerator for deeper flavor.
4. 4. Preheat a grill pan or tandoor to medium heat and lightly grease it with oil.
5. 5. Place the marinated chicken cutlets on the grill and cook for 4-5 minutes on each side, or until slightly charred and cooked through.
6. 6. Garnish the grilled cutlets with chopped mint and coriander before serving.
7. 7. Serve hot with mint chutney or a side of lightly toasted whole-grain bread.