Lemony Tandoori Skillet Chicken

Lemony Tandoori Skillet Chicken is super easy and they are such a great asset during meal planning. Some days I serve it as a topping to my salad, some times as a primary filling to my wraps, tortillas. Other times I serve it with fresh salads or with roasted veggies. There are even days when I put it the Indian way with Pulao and raita. It also goes well the plain Dal and Rice as a side dish. It can be even be served solely as a main dish

Here is the quick and easy way to make lemon-flavored tandoori chicken. I call it this way as I use my tandoori masala (spice) to flavor the dish, but I kind of tweak the process of elaborate marination of rich ingredients and go light with lemon to make it viable for the summer. This dish was prepped and cooked within 30mins. So give it a try for a quick weeknight dinner or chicken salad.

Here goes the simple recipe:

Ingredients:

1. Chicken Tenders – 1 lb
2. Lemon – 1 whole large
3. Tandoori Masala (store brought any brand, available in Indian stores or South Asian stores) – 2 tbsp
4. Minced Ginger Garlic: 1 tbsp
5. Crushed Green Chillies – 1 tsp (1 whole)
6. Turmeric – 1 tsp
7. Cumin Powder – 1 tsp
8. Mint Leaves – Handful Crushed, I used 1 tbsp dried
9. Mustard Oil – 2 tbsp (you can use any vegetable oil, I used mustard for authentic Indian flavor)

Steps of Preparation:

1. Marinate the chicken with all the ingredients other than the oil listed in the above steps. Marinate for 15 mins.

   

2. Take a wide-bottomed skillet, heat it in medium to high flame.
3. Add the oil.
4. Cook the chicken for 2-3 mins on each side until it is golden brown from both the sides.