Tandoori Chicken Boudin Recipe
Equipment
Ingredients
- 250 gr Diced chicken
- 25 gr Tandoori paste
- 25 gr spring onions chopped
- 2 gr Fresh coriander
- 4.5 gr Easy Binder
- Salt And pepper To Taste
- Juice of half a lemon
Instructions
- Prepare the chicken mixture: In a blender, combine 250g of diced chicken, 25g of Tandoori paste, juice from half a lemon, 25g of chopped spring onions, and 2g of fresh coriander. Blend until all ingredients are fully combined into a smooth mixture.
- Add Easy Binder: Add 4.5g of Special Ingredients Easy Binder, along with salt and pepper to taste. Blend again until the binder is evenly mixed into the chicken.
- Form the boudin: Lay a sheet of cling film on a flat surface. Spoon the chicken mixture onto the cling film, shaping it into a sausage form. Roll the mixture tightly in the cling film and twist the ends to seal.
- Refrigerate overnight: Place the rolled boudin in the fridge and let it set overnight for the flavors to mingle and the Easy Binder to activate.
- Cook the boudin: Once ready, remove the cling film and slice the boudin into discs. Pan-fry the discs until golden and cooked through. Serve hot.
Video
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