Follow these steps for perfect results
Boneless chicken
cut into bite sized pieces
Del Monte Tandoori Mayo
Cheddar cheese
grated
Egg white
lightly beaten
Green Chillies
chopped
Coriander Leaves
finely chopped
Extra Virgin Olive Oil
Salt
to taste
Black pepper powder
to taste
Corn flakes
Crushed
Cut the boneless chicken into bite-sized pieces.
In a large bowl, combine chicken, tandoori mayo, grated cheddar cheese, lightly beaten egg white, chopped green chilies, finely chopped coriander leaves, olive oil, salt, and black pepper.
Cover the bowl and refrigerate for 20 minutes to marinate the chicken.
Preheat the oven to 200°C (392°F).
Grease a baking tray with olive oil or butter.
Take out the marinated chicken and coat each piece with crushed cornflakes.
Place the coated chicken pieces evenly on the baking tray, leaving a small gap between each.
Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.
Remove the baked chicken from the oven and let it rest for a few minutes before serving.
Serve the Crisp Baked Tandoori Mayo Cheddar Chicken as a snack or appetizer, potentially with a side of Spicy Mexican Salsa.
Expert advice for the best results
Marinate the chicken for longer for more intense flavor.
Ensure the cornflakes are well-crushed for an even coating.
Don't overcrowd the baking tray for optimal crisping.
Everything you need to know before you start
15 mins
Can be marinated ahead of time.
Arrange the chicken pieces on a plate and garnish with fresh coriander leaves and a wedge of lemon.
Serve with a side of Spicy Mexican Salsa or a mint-coriander chutney.
Serve with rice or naan bread.
Complements the spice and richness of the dish.
Discover the story behind this recipe
Tandoori cuisine is a staple of North Indian cooking.
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