Butterfly out the thick parts of the chicken using a knife. Pierce well with a fork and cut each portion in half.
Put the ● ingredients in a plastic bag and mix well. Add the chicken into it. (Be careful not to break the plastic bag!)
Put the bag in the fridge and let the chicken marinate for 30 minutes. (30 minutes is enough to flavor the chicken, but if you marinate it for longer, the flavor will be richer!)
Heat vegetable oil in a frying pan, lightly drain off the marinade from the chicken, and start frying skin side down.
When nicely browned, flip over. Fry slowly over medium heat to cook thoroughly. (It normally takes about 6~7 minutes.)
It's better to cover the frying pan with a lid when you fry the chicken so that the meat will cook through properly.
Story Behind this Recipe
I couldn't forget the tandoori chicken I had as a taster at a restaurant. So I tried to make it with my own twist. This is an easy and delicious dish that even I could make when I was a student.
Chicken is very hard to cook properly. If you don't cook it slowly, the inside will be still pink and raw. So even if it looks done on the outside, check by cutting the meat or poking with a skewer, etc.