Fondue Tandoori Chicken
Leftover tandoori chicken makes a great filling for flatbread wraps. Just combine the cooked chicken and yogurt/sour cream mixture with lettuce and a few slices of raw onion.
INGREDIENTS | SERVES 4
- 2 tablespoons ground cardamom
- 4 skinless, boneless chicken breasts (about 7 ounces each)
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 2 teaspoons lemon juice
- 2 teaspoons ground cinnamon
- 5 cups oil, or as needed
- ¼ cup plain yogurt
- 2 cups Marvelous Mango Chutney
- ¼ cup sour cream
Blend together the ground cardamom, ground coriander, ground cumin, and ground cinnamon. Combine the yogurt and sour cream. Add 2 teaspoons of the spice mixture to the yogurt and sour cream. Store the remainder of the spice mixture in a sealed container to use another time.
Rinse the chicken breasts and pat dry. Use a knife to make cuts in the chicken. Rub 4 teaspoons of the yogurt and sour cream all over the chicken (use more than 4 teaspoons if necessary). Refrigerate and marinate the chicken overnight.
Stir the lemon juice into the remainder of the yogurt and sour cream. Cover and refrigerate until needed.
Cut the chicken into bite-sized cubes. Add the oil to the fondue pot, making sure it is not more than half full. Heat the pot on a stove element over medium-high heat.
When the oil is hot, move the fondue pot to the table and set up the burner. Skewer the chicken cubes so that the skewer goes right through the meat. Cook the chicken cubes in the hot oil for 2 to 3 minutes, until they are browned and cooked through. Serve with the yogurt and sour cream for dipping. Eat with the chutney.
