Tandoori Buttermilk Chicken Breasts

Tandoori Buttermilk Chicken Breasts

Tandoori Buttermilk Chicken Breasts

Tandoori Buttermilk Chicken BreastsBoneless, skinless chicken breasts are very difficult to prepare moist and tender simply because they have no fatty skin and bone to protect them from the heat! My Tandoori Buttermilk Chicken Breasts recipe is one delicious, moist and tender exception! Marinated in a flavorful combination of buttermilk and exotic spices, the chicken breast’s fiber is broken down to receive moisture.

The results are stupendous; instead of dry, tough chicken, these buttermilk soaked chicken breasts are flavorful, moist, and exotically delicious! My Tandoori Buttermilk Chicken Breasts are healthy, protein rich, low in calories and full of flavor! Serve them with saffron jasmine rice and steamed broccolini. Enjoy

16 ounce container of buttermilk

1 tablespoon prepared Dijon mustard 

A good dash of prepared hot sauce

1 teaspoon ground Spanish pimentón (paprika)

2 teaspoons of tandoori masala spice(Frontier)

2 teaspoons of course grey salt

1 teaspoon ground veggie pepper(Frontier)

2&1/2 teaspoons of finely chopped organic garlic(4-5 cloves)

1 medium organic onion, peeled and chopped 

1 package of free range boneless, skinless chicken breasts(4-5)

1/4 cup sesame or grape seed oil

Himalayan salt and ground pepper

Extra tandoori spice

Organic parsley flakes

2 cups panko bread crumbs or enough to coat the chicken breasts

Preheat oven to 385 degrees Fahrenheit 

Mix together the first nine ingredients in a large mixing bowl or container with a lid

Transfer the chicken breasts to this buttermilk mixture, submerging them completely, cover the bowl or container and marinate for 3-4 hours

Remove the chicken from the marinade onto a plate

Salt and pepper chicken

Spread panko breadcrumbs onto another plate

Coat each chicken breast thoroughly with the breadcrumbs 

Heat oil in a large ovenproof fry pan to medium high

Transfer the coated chicken breasts to the oil and sear on each side for a minute or two 

Season each side with extra tandoori and the parsley flakes

Pop pan into oven and bake for 24 minutes until chicken is cooked through and golden, flip the breasts halfway through, add a dredge of extra oil if needed

Remove from oven and let rest while you prepare your sides

Enjoy with jasmine rice, steamed vegetable of choice, a crisp salad and dry wine!

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