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  • Singapore Chili "Tandoor-Style" Chicken

    1 vote
    Singapore Chili "Tandoor-Style" Chicken
    Prep: 200 min Cook: 30 min Servings: 6
    by Mihir Shah
    32 recipes
    >
    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!

    Ingredients

    • 2lbs boneless chicken breast (cut into 1-2 inch cubes)
    • 4 cloves garlic, chopped finely
    • 1tbsp ginger, chopped finely
    • 1tbsp fresh green chili, chopped finely
    • 2tbsp butter
    • 1tsp chili powder
    • 2tbsp oil
    • 2 eggs
    • 1 cup bread crumbs
    • 2tbsp basin flour
    • 1/2 cup crushed cashew nuts
    • 1tsp salt
    • 1 1/2 tsp ground cumin

    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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