【150万回再生人気レシピ】超簡単！むね肉もしっとりジューシーなタンドリーチキンの作り方／How to make tender!Juicy! Tandoori Chicken

【150万回再生人気レシピ】超簡単！むね肉もしっとりジューシーなタンドリーチキンの作り方／How to make tender!Juicy! Tandoori Chicken

Hello guys! How are you doing? I’ve uploaded “Crispy Grilled Chicken”. Thank you for watching. Do you remember what I said, “Chicken Never Fails.” and I found comments such as What an amazing word! There were lots of such comments actually. Thank you, and I feel like walking on air. I am going to make series of koh’s quote. So, today I’m going to show you the second “Chicken Never Fails”. I’m going to cook “Super-easy Tandoori Chicken” only with a pan. Here are chicken thigh and breast. I’m going to use both today. It should work. Of course you can use just thigh or breast. Here is breast. And thigh is… may be here? This recipe is really easy. To make a juicy chicken, First, cut the chicken into big pieces. I’m cutting over 300g chicken thigh. into 4 pieces. And the same, into 4 pieces like this. This size is the key. OK, done. Chicken thigh is always tasty in any recipes. Next is chicken breast. You can see thicker and thinner parts. So you need to cut carefully. like this, into 4 pieces. For thicker part, cut it diagonally to cook the chicken even. For thinner part, cut it a little bit bigger. See? I cut into 4 pieces. And I’m going to show you a small prep for breast, not necessary for thigh. Stick a fork into chicken pieces so chicken absorbs the sauce well. And anothe key point is Look, the back of a knife. Tap them to make the chicken soft and it absorbs the sauce well. Chicken thigh has a lot of fat compared with breast. It is cooked juicy without prep, so you can cook it on a pan directly. But the breast needs a small prep to cook it juicy like this. Now, I’m going to marinate the chicken in some spices. I’ll show you the spices. Salt, ginger, garlic, curry powder, ketchup, yogurt and olive oil, Before marinating, make sure that you put the salt first. This seasoning is important because I’m going to add olive oil and ketchup which include lots of oil and different tastes. In that case, chicken is coated by oil and salt doesn’t get into the chicken. Finally the chicken doesn’t become tasty. That’s why you need to season the chicken by rubbing into salt. “1st tip: Rub chicken into salt.” Add ground ginger, and ground garlic. Do not add too much to avoid strong taste. And, I’m going to add this. You can find it anywhere like your kitchen or super market. “Curry powder” This is normal curry powder, not a special one. “Ketchup” This is to add a bright red color and rich, sweet and sour taste of tomato. Another key to make a tasty chicken. And next is “Yogurt” This is normal yogurt. I think this is the only thing you have to buy. If you eat yogurt in the morning, you can use if it is left. Yogurt makes the chicken tender and gives mild and rich taste. And finally, Olive oil, to coat the chicken. But make sure to add in the very final step after stirring. Look. First, rub chicken into spices and yogurt. If you rub chicken more and more, it absorbs the spices well. This is very important. Once the chicken is seasoned with salt, ketchup and curry powder, I’m going to add “Olive oil” for coating. If you add oil first, it is not combined with other spices. So make sure to follow these steps to make juicy and tasty chicken. Rub chicken like this. OK, done! Then, cover with plastic wrap and leave them for some time. Of course you can fry it right now, but better to leave for 10-15 min so chicken absorbs the spices. It’s been 15 min. Remove the wrap. Look. The chicken is well-marinated. Yogurt worked well. By adding oil and yogurt, the chicken is well-marinated in a short time. I believe so. Right, so let’s cook the chicken. The chicken is marinated with oil already, but add a little bit of oil in a pan so the chicken doesn’t stick. First, put the chicken skin facing down for thigh and breast. Put the chicken before the pan heated to avoid the chicken sticking on the pan. And I wanna cook the chicken slowly to make it tender. So make sure to put them in a cold pan. “Thigh” and “Breast” Again, “Thigh” and “Breast” All right, this side is “Thigh zone” And… This one? Oh, this is breast. One moment… Difficult to recognize after tapping with a knife… If you find a thicker skin and it looks tender, that is “thigh”. One, two and three… what? Two, four and six… Yeah, that’s fine! Yes, this is breast. Oh no, this is thigh. I cannot find which is which!! I’m using both thigh and breast today so sometimes I cannot find which is which. But, that’s fine now. Oh my… This side is “thigh”. and, that side is “breast”. And you see the remaining spices in a bowl. I will use them because they are so tasty, and works as sauce. Add them to chicken thoroughly. Make sure to put them around the skin to guard the chicken and cook tender. Now turn the heat on. medium heat. Cook the chicken slowly in a cold pan to make the skin crispy. “2nd tip: Cook the skin crispy.” Let’s have a look. Oh it looks good. If the skin looks crispy, flip it over. Once it’s cooked after flipping, “3rd tip: Steam them after flipping.” Steam them for 3 min. When I cooked “Crispy Chicken Steak” last time, I didn’t steam the chicken to cook it crispy. But this time, the chicken is burned easily because it’s marinated. And this time, I wanna cook the chicken tender and juicy rather than crispy. That’s why I’m steaming the chicken. Open it. Evapolate the sauce lightly and coat the chicken with sauce thoroughly. “Medium heat” So, Ready to serve on a plate. The chicken looks glossy if it is cooked in a pan. It looks so juicy. and smells perfect! And finally… put the sauce on chicken. It’s done! I don’t add vegitables aside, But I’m going to add parsley and lemon. Looks beautiful. If you like, you can add… “Dried red chilli” for adults. I think it’s tasty. Now… This is the “Super-easy Tandoori Chicken” only with a pan”. ITADAKIMASU! (Bonappetit) It really looks delicious. I’m gonna eat chicken thigh first. The fork gets in the chicken smoothly. I don’t believe it is marinated only in 15 min. It is marinated very well. Amazing! This must be a very good combination with rice. So delicious. The skin is very crispy. And let’s try the breast. Look, chicken breast. Actually in Asian countries, India… they often eat the chicken breast. Chicken breast tastes delicious if the recipe is good. Let me check. It’s amazingly tender! It’s so tender! Chicken breast becomes tenderer with a good recipe. Today I sticked the chicken with a fork to marinate it well. And I tapped it with back of knife. Then, the chicken became juicy by steaming. Once you eat them, you will like the breast more. It’s really tasty! Ketchup and yogurt make the chicken mild. So this recipe is good for children, too. Please enjoy this recipe with family members. And as I said, this chicken recipe is good with rice. It goes well with naan bread, too. And I have my own recipe of naan bread. I wanna share my naan recipe with everyone. Plus, the wonderful curry recipe. Do not miss it next time. “Chicken Never Fails” will be continued. Thank you for watching! See you soon:)

『チキンは裏切らない』シリーズ第2弾！
鶏もも肉、むね肉を使ったお手軽に作れるやみつきタンドリーチキンレシピをご紹介。
ご飯がすすみ、ビールのおともにもなります！

【チャプター】
00:00 オープニング
01:28 下ごしらえ
06:53 調理
12:32 試食

■鶏むねもしっとり！フライパンタンドリーチキン
【材料　3～4人分】
・鶏もも肉：1枚
・鶏むね肉：1枚
　※鶏むね肉と鶏もも肉どちらかを2枚でもOK！
・パセリ、レモンのくし切り：各適宜
・オリーブオイル、塩：各少々

○マリネ液
・にんにく　しょうがのすりおろし：各1かけ
・トマトケチャップ：大さじ3
・カレー粉：大さじ1 　※お子さんはカレー粉の量を減らしてもOK！
・オリーブオイル：大さじ2
・ヨーグルト：大さじ4
・塩：小さじ2/3

【作り方】
①鶏肉は1枚を4等分に切り、むね肉はフォークを数か所刺して穴をあけ、包丁の背で全体をたたく。全体に塩少々をふってよくなじませる。

② ボウルに鶏肉を入れてマリネ液の材料を加えて手でもみこみ、15分ほど置く。

③フライパンにオリーブオイル少々を入れて鶏肉を皮目を下にして並べ、中火にかける。残ったマリネ液は鶏肉に塗る。皮目にこんがりと焼き色がついたら裏返し、ふたをして弱火にして3～4分、ときどきなべをゆすりながら蒸し焼きにする。

④ふたを取って中火にしてかるく煮詰め、鶏肉を返しながら両面にマリネ液をからめる。器に盛り、パセリ、レモンを添える。

【ポイント】
ももとむねを混同しないようにね。

＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝
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