Ingredients: 500 grams Boneless chicken – cut into bite sized pieces,5 tablespoons Del Monte Tandoori Mayo,100 grams Cheddar cheese – grated,1 Egg white – lightly beaten,2 Green Chillies – chopped (you may adjust as per your requirement),1/4 cup Coriander (Dhania) Leaves – finely chopped,1 tablespoon Extra Virgin Olive Oil,Salt – to taste,Black pepper powder – to taste,Corn flakes – Crushed
Time in minutes: 70 Servings: 5 Course: Dinner Diet: Non Vegeterian
Instructions: To begin making the Crisp Baked Tandoori Mayo Cheddar Chicken Recipe, in a large bowl, add chicken, mayonnaise, cheddar cheese, egg white, green chilies, coriander leaves, lemon juice, olive oil, salt and pepper. Cover and refrigerate the chicken with the mayo for 20 minutes.Preheat the oven at 200 C. Grease a baking tray with olive oil or butter.Take out the marinated chicken and coat the pieces with crushed cornflakes.Place the coated mayo chicken evenly keeping little gap between each pieces on baking tray.Bake the chicken for 20-25 minutes or until golden and crisp. Once done, remove the Crisp Baked Tandoori Mayo Cheddar Chicken out of the oven and rest it for couple of minutes and serve.Serve Crisp Baked Tandoori Mayo Cheddar Chicken along with Spicy Mexican Salsa as an evening snack or as a party appetizer.