Score the chicken breast to cut the fibre of the meat. Chop up into fourths, then season with a decent amount of salt and pepper.
Combine and mix the ☆ condiments well. Line the chicken with the skin side facing down. Brush on the mixed condiments on the top and let them sit for 15 minutes.
Spread some oil (unlisted) in a heated frying pan, and line the chicken with the skin side facing down. Turn the heat to medium high and cover the pan.
When the skin starts to brown, sprinkle a decent amount of the grated cheese and cover the pan again. Turn the heat to low and cook the chicken thoroughly.
Flip them over when they are mostly cooked and coat the meat with the sauce. Simmer to reduce slightly and done. You can chop them up before serving if you'd like.
Story Behind this Recipe
I had a sudden craving for tandoori chicken, but I didn't have time to marinate the chicken.
If available, add some garam masala and coriander powder to improve the taste. For best results, shake the frying pan occasionally after Step 4 to avoid the sauce from burning. For Japanese-style chicken, check out my teriyaki recipe (Recipe ID: 2376659). For Western-style chicken, check out this one (Recipe ID: 2354274).