Simply Marinate and Fry! Healthy and Juicy with No Oil Needed!
Make this simple Tandoori chicken right in your kitchen without yogurt!
This "Tandoori-Style Mayo Chicken" is a super easy recipe: just rub the seasoning into the chicken and pan-fry. Since you don't even need oil for frying, it's great for health-conscious eaters.
The addition of Japanese mayonnaise makes the meat surprisingly soft and juicy and prevents it from drying out. The spices are not overpowering and the spicy flavors are balanced by the “Aurora” (ketchup and mayonnaise) sauce. It’s also perfect for kids!
10 minutes
+ additional marinating time
Yuu
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 10.5oz boneless chicken thighs (about 3 thighs, 300g)
- A2tbsp Japanese mayonnaise
- A2tbsp ketchup
- A1tsp curry powder (adjust to taste; see notes)
- A1tsp sugar
- A1tsp lemon juice
- Asalt and pepper, to taste
- A1/2tsp grated garlic (or 2cm garlic paste from a tube)
- A1/2tsp grated ginger (or 2cm ginger paste from a tube)
DIRECTIONS
- 1
Cut the boneless chicken thighs into bite-sized pieces, place it in a plastic bag, add the A Japanese mayonnaise2tbsp、ketchup2tbsp、curry powder1tsp、sugar1tsp、lemon juice1tsp、salt and pepper, to tasteNA、grated garlic1/2tsp、grated ginger1/2tsp, and massage together. Squeeze out the air, seal the bag, and let it marinate for at least 30 minutes or overnight. (Pre-freezing with the marinade is possible at this stage.)
- 2
Add the chicken and its marinade from Step 1 directly to a frying pan and spread it out (ideally with the skin-side down!). Cook over medium heat. After about 4 minutes, flip the chicken and cook the other side for about 2–3 minutes.
RecipeID
633
Tips & Notes
・Chicken breast or chicken tenderloin can be substituted for chicken thigh. In that case, pierce the meat in several places with a fork and slice it diagonally.
・Adjust the amount of curry powder to taste. For those who like spicy food, 3 tsp. (1 tbsp.) is recommended, while about 1 tsp. should be easy for children to eat. If you don't particularly love spicy food but also dislike excessive sweetness, ½ tbsp. is best!
・Vinegar can be substituted for lemon juice. You can omit the garlic and ginger if you dislike them.
・You can pre-freeze the chicken with the marinade after Step 1, or refrigerate/freeze the finished product after Step 2.
・If pre-frozen, move it to the refrigerator to defrost naturally.
・To reheat, place uncovered in the microwave.
・The marinade burns easily, so monitor it carefully while frying.
・I used a 10.2-inch (26 cm) frying pan.
・Shelf life: 3–4 days in the refrigerator, 30 days in the freezer.
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"Based in Fukuoka, Japan. * Creating opportunities to make cooking more enjoyable * 【Recipes you’ll want to make even when you’re not in the mood】 【For those who are busy or not confident in cooking, but still want to be praised】 【For creating happy family moments】 These are the goals I aim for in my recipes. I specialize in dishes made with seasonal vegetables, healthy ingredients, and budget-friendly foods. Too many things to do to spend a lot of time cooking! No time to linger in the kitchen while raising kids! Constantly juggling work and home life! I’m happy if my recipes can help bring a little more time and peace of mind to your days. Favorite snack: dried squid (atarime)."