This week, Chef Hemant Mathur, Owner of Hemant Mathur Catering, shows Tina Redwine how to make Tandoori Chicken.

2 lbs chicken tenders

2 tbsp salt

1/2 tbsp freshly ground black pepper

1 tsp garam masala

1/3 cup vinegar

1/2 cup cream Cheese

1/2 cup cream

1 cup sour cream

2 tbsp ginger garlic paste

Half a bundle of cilantro, finely chopped

Directions

1. Preheat the grill or if using oven, preheat to 400F.

2. Cut the tenders into 1 1/2 inch cubes.

3. Marinate the chicken with ginger garlic paste, vinegar, salt, pepper, chopped cilantro and garam masala. Rest for 10 minutes.

4. Mix the cream cheese with sour cream and stir well.

5. Add the chicken pieces to the mixture and pour the cream and mix well.

6. Place the chicken pieces one inch apart on a grill or skewer if using the oven and place the skewers one inch apart on a sheet pan.

7. Cook for 10-12 minutes or until the tenders get golden brown on the outside and cooked to your preference.

Chef Notes:

1. You can marinate the chicken a day before and refrigerate overnight for a deeper flavor.

2. You can optionally add an egg to the cheese mixture for binding.

3. Serve with a simple salad of onions, tomatoes and red onions with a sprinkling of salt and pepper and a dash of lemon juice.