INGREDIENTS
Crisp Baked Tandoori Mayo Cheddar Chicken
Servings - 3 - 4
INGREDIENTS
Boneless chicken - 500 grams
Tandoori mayonnaise - 100 grams
Cheddar cheese - 100 grams
Egg white - 1
Green chili - 1 1/2 teaspoons
Lemon juice - 1 tablespoon
Oil - 1 tablespoon
Salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Corn flakes
Coriander - for garnishing
PREPARATION
1. In a mixing bowl, add all the ingredients and mix well to combine.
2. Cover and refrigerate for 20 minutes.
3. Take out the marinated chicken and coat the pieces with crushed cornflakes.
4. Place the coated chicken evenly keeping little gap between each pieces on baking tray.
5. Preheat the oven to 400°F/200°C. Bake for 25 minutes or until golden and crisp.
6. Garnish with coriander.
7. Serve with tandoori mayonnaise.