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Tandoori Chicken from Pelican Restaurant

Serves 2

Prep time: 45 minutes, plus 4 hours to marinade



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Ingredients:

2 boneless chicken breasts

1/2 tsp. chili powder (or as desired for spiciness)

1 tsp. cumin powder

1 tsp. garam masala (all spice)

juice from half of a lemon

2 cloves fresh garlic, diced

2 small chili peppers, diced

1 tsp. fresh peeled ginger, diced

1 tsp. butter, softened

2 tbsp. sour cream

4 tbsp. plain yogurt

salt & pepper to taste




1/2 cup onion, diced

1/2 cup tomato, diced

1/2 cup green bell pepper, diced

2 tbsp. fresh cilantro, diced



Directions:


Mix chili powder, cumin, garam masala, lemon juice, garlic, chili peppers, ginger, butter, sour cream, yogurt, salt and pepper in a large bowl. Add chicken and mix until chicken is evenly coated. Cover and marinade at room temperature for 4 hours.


Heat the grill or a sauté pan to medium high heat. Grill or sauté for 10-15 minutes or until done. If using an oven, heat to 400 degrees Fahrenheit and cook for 15-20 minutes, or until done.


Sauté diced onions, tomatoes, bell peppers, and cilantro until slightly soft. Top the chicken with the vegetables and serve.

Pelican Restaurant

610 Lake Ave

Lake Worth, FL 33460

(561) 582-4992

Open for lunch M-F – 6:30 a.m. – 1 p.m. and Sat-Sun – 6:30 a.m. – 2 p.m.

Friday evenings only – authentic Indian menu from 6-10 p.m.