Crisp Baked Tandoori Mayo Cheddar Chicken Recipe
Crisp Baked Tandoori Mayo Cheddar Chicken Recipe is a rather simple recipe of chicken chunks marinated in mayo and spices,a nd then coated with cornflakes and baked to perfection, making it a perefct monsoon snack to serve your kids.
The Crisp Baked Tandoori Mayo Cheddar Chicken Recipe is a hearty dish that is made with very few ingredients and lip smacking Del Monte Tandoori Mayo. This easy to make recipe will allure not only kids but all the ages for all you chicken lovers out there.
For occasions, the preparations can be done ahead and refrigerated. All you need is baking it when needed. Baking the chicken makes it healthier and is ideal weekend feast for weight watchers too.
Del Monte has come up with an amazing variants of Mayonnaises which can not only be used as just dips on the side, but it also appeals you to experiment with it to create easy and exceptional delicacies. One such variant of mayonnaise is Tandoori Mayo which has refreshing tandoori zest with perfect spiciness and aroma, and this thrilled me to use it not as a dip but as soul of the dish- Crisp Baked Tandoori Mayo Cheddar Chicken.
Serve Crisp Baked Tandoori Mayo Cheddar Chicken along with Spicy Mexican Salsa as an evening snack or as a party appetizer.
If you like this recipe, here are some more baked chicken recipes:
25 M
45 M
70 M
5 Servings
Ingredients
- 500 grams Boneless chicken , cut into bite sized pieces
- 5 tablespoons Del Monte Tandoori Mayo
- 100 grams Cheddar cheese , grated
- 1 Egg white , lightly beaten
- 2 Green Chillies , chopped (you may adjust as per your requirement)
- 1/4 cup Coriander (Dhania) Leaves , finely chopped
- 1 tablespoon Extra Virgin Olive Oil
- Salt , to taste
- Black pepper powder , to taste For Crust:
- Corn flakes , Crushed
How to make Crisp Baked Tandoori Mayo Cheddar Chicken Recipe
To begin making the Crisp Baked Tandoori Mayo Cheddar Chicken Recipe, in a large bowl, add chicken, mayonnaise, cheddar cheese, egg white, green chilies, coriander leaves, lemon juice, olive oil, salt and pepper.
Cover and refrigerate the chicken with the mayo for 20 minutes.
Preheat the oven at 200 C. Grease a baking tray with olive oil or butter.
Take out the marinated chicken and coat the pieces with crushed cornflakes.
Place the coated mayo chicken evenly keeping little gap between each pieces on baking tray.
Bake the chicken for 20-25 minutes or until golden and crisp.
Once done, remove the Crisp Baked Tandoori Mayo Cheddar Chicken out of the oven and rest it for couple of minutes and serve.
Serve Crisp Baked Tandoori Mayo Cheddar Chicken along with Spicy Mexican Salsa as an evening snack or as a party appetizer.
