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Mandoori Chicken – An Experiment


Post by community member:

Yes, you read that right. Mandoori Chicken, not Tandoori Chicken.

I was trying to come up with something for dinner that we have never had before. I was reminded in the Weis Market about Tandoori Chicken that my cousin Irene had made at our family camp last year on her night to make dinner. My boys loved it.

Well, in the international area of the grocery store, there was the pack of seasonings to make it, I allllmooosttt bought it. But it was like 4 dollars and being the frugal frannie I am, I decided to read the ingredients, then thought.. Duh! Google it!

Now. Why you ask I call it Mandoori Chicken? I have adjusted the seasoning levels and the ingredients a bit…so I am claiming it! My family and school friends call me Mandy… ūüôā

How to make Mandoori Chicken: Printable

I started the prep last night since this needs to marinate…

In a large bowl, I combined 1 Cup of Sour Cream, 1/4 cup lemon juice, 3 tablespoons of lime juice, 2 tablespoons dried minced garlic, 1 teaspoon ground ginger root, 1 tablespoon ground cumin, 1/2 teaspoon cayenne pepper, 1 teaspoon dried cilantro, 1/2 teaspoon ground cloves.


Here is a close up of all the wonderful smelling spices


I then put 4 ice glazed frozen chicken breasts in a Ziploc bag and added the sour cream mixture to it


I placed it in the fridge overnight, then in the morning before I left for work, I flipped it so that the other side would be able to marinate in the amazing mix–which I was half tempted to dip pretzels in last night!

When I got home from work, I started some rice to serve the chicken over, took the chicken outta the bag and sliced it into long strips and placed it in my beautiful new All-Clad grill pan (which I got at a Yard Sale for 5 Buckaroos!!!).



Okay, Okay. Here is the chicken–I had to show off my new 5 dollar pan though!


I let them cook until they were no longer pink and the juices were clear. I had to add about a cup of water to the pan so that they would make more marinade, and not simmer all the juices away. Then I added rice to the bowls, cut the chicken into bite size pieces and plated it up!


This meal was pretty easy. The prep was easy, too, considering I did it at 9:30 last night. I made corn and green beans to go with it and all the boys ate it. To me, that is a success!

Amanda blogs at Becker Style.

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Posted by on October 27, 2011 | Permalink  

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9 comments | RSS feed for comments of this post

  1. 10-27

    Sounds great, spices are great for breaking out of the humdrum.

  2. 10-27

    Yum! This is a great idea for my kiddo who loves chicken but doesn’t like hot spicy food. All I have to do is minimize the cayenne and we’re set! Thank you!

  3. 10-27

    You could add some chopped up cilantro for a little punch of color and flavor, it always works with indian food! Great Recipe!


  4. 10-27

    Sounds yummy! A question, what are “ice glazed” frozen chicken breasts? Are they frozen in ice????

  5. 10-27

    By the way, congrats on the find of the super pan!

  6. 10-27

    Brookdale- I used the term “ice glazed” because they are the flash frozen ones I get in bulk at Sam’s Club… you can get them in the regular grocery stores too I think .. Hope that helps- you can use any chicken, those are the ones I had on hand at the time…

  7. 10-27

    The play on “tandoori” made me hope this had more Indian flavor. I think if I made this I’d have to spring for some garam masala.

  8. 10-27

    Nice recipe! Now back to that pan…I LOVE All Clad..anything All Clad. You SCORED!!!

  9. 10-27

    Carrie- I was so excited- I was trying really hard not to seem to excited so they didn’t raise the price on me LOL

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