Tandoori Schnitzel Recipe
tandoori-marinated chicken breast, zhug, mango chutney, cucumber raita, pickled fresno
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Ingredients
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Tandoori Marinade
Chicken Schnitzel
Zhug
Cucumber Raita
Pickled Fresno
Mango Chutney
Method
Tandoori Marinade
- 1
Prepare the Marinade
In a mixing bowl, combine the plain yogurt, lemon juice, tandoori spice mix, salt, minced garlic, and grated ginger. Mix well until smooth.
- 2
Marinate the Chicken
Add the chicken breasts to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or ideally overnight.
Chicken Schnitzel
- 3
Prepare the Breading Station
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- 4
Bread the Chicken
Remove the marinated chicken from the fridge. Dredge each piece in flour, dip into the beaten eggs, and then coat with panko breadcrumbs, pressing gently to adhere.
- 5
Fry the Schnitzel
In a large skillet, heat vegetable oil over medium heat. Once hot, carefully add the breaded chicken pieces and fry until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.
Zhug
- 6
Cucumber Raita
- 7
Prepare the Raita
In a bowl, mix the grated cucumber, plain yogurt, salt, and chopped mint leaves. Stir until well combined and refrigerate until ready to serve.
Pickled Fresno
- 8
Pickle the Fresnos
In a small saucepan, combine the white vinegar, water, sugar, and salt. Bring to a simmer. Remove from heat and add sliced Fresno chili peppers. Let them sit for at least 30 minutes before serving.
Mango Chutney
- 9
Cook the Chutney
In a saucepan over medium heat, combine diced mango, chopped onion, brown sugar, white vinegar, grated ginger, and salt. Cook, stirring occasionally, until the mixture thickens, about 15-20 minutes. Let cool before serving.
