Which I did, once I got home, I started the prep last night since this needs to marinate... now- why you ask I call it Mandoori Chicken? Well- I have adjusted the seasoning levels and the ingredients a bit... so I am claiming it!
I will post the link for the original recipe at the end of the post for those of you who want to actually follow directions- but I gotta tell you- my boys ate this up!
In a large bowl I combined 1 Cup of Sour Cream, 1/4 cup lemon juice, 3 TBSP of lime juice,2 TBSP dried minced garlic, 1 TSP ground ginger root, 1 TBSP ground cumin, 1/2 TSP cayenne pepper, 1 TSP dried cilantro, 1/2 TSP ground cloves.
Here is a close up of all the wonderful smelling spices
I then put 4 ice glazed frozen chicken breasts in a ziplock 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!
So- this meal was pretty easy- and the prep was easy 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!
Here is an easier to copy version of the recipe:
In a large bowl combine
1 Cup of Sour Cream
1/4 cup lemon juice
3 TBSP of lime juice
2 TBSP dried minced garlic
1 TSP ground ginger root
1 TBSP ground cumin
1/2 TSP cayenne pepper
1 TSP dried cilantro
1/2 TSP ground cloves
Place 4 large chicken breast in a ziplock bag and add sour cream mixture. Allow to marinate at least over night if not 24 hours.
Cook until chicken is no longer pink and juices run clear.. serve over rice.
For those wondering why I am calling this Mandoori Chicken instead of Tandoori Chicken- My family and school friends call me Mandy... :)
Here is a pic of Irene and some other family members from about mmmm 2 yrs ago?
Left to Right~
Irene~ Ira~ Me~ Patty (Kneeling)~ Brian~ Maddy
Satchel~ Josh~ Joey~
Original Tandoori Chicken Recipe