Tandoori-Spiced Chicken And Lentil Pancakes Recipe

About this recipe

A flavorful breakfast combining tandoori chicken with protein-packed lentil pancakes, perfect for kickstarting your day.

Ingredients

• 200G Tumisan Kari Ayam Paste For Chicken Curry, 200G
• 200 G Authentic Greek Yogurt
• - PLJ Lemon Juice Original Sharp 500ml
• 100 G Jumbo Garlic 100g
• - Ginger - 100g
• 100 g Wijaya Coriander Seeds 100G
• 950G Shazans Chicken Breast
• - Shan Tandoori Masala
• 400 g Trs Turmeric Powder 400G
• - Mccormick Cumin Powder
• - Jalpur Coriander Powder Dhana Powder
• - Ktc Vegetable Oil
• 400G Whole Chickpeas In Water
• - Tata Salt
• NaN Trs Gram Flour

Instructions

1. 1. Marinate the chicken with yogurt, lemon juice, garlic, ginger, tandoori masala, turmeric, cumin, coriander, chili powder, and salt for 15 minutes.
2. 2. Heat a grill pan and cook the marinated chicken on medium heat for 8-10 minutes, turning occasionally, until fully cooked and slightly charred.
3. 3. In a mixing bowl, combine red lentil flour, turmeric, salt, and water to form a smooth pancake batter.
4. 4. Heat a non-stick pan with a little oil and pour a ladleful of batter to make thin pancakes, cooking each side for 2 minutes until golden.
5. 5. Slice the cooked chicken into thin strips and set aside for serving.
6. 6. Plate the lentil pancakes and top them with the tandoori chicken strips.
7. 7. Garnish with fresh coriander before serving warm.