Smoky Tandoori Percik Chicken
Inspired by Malaysian percik-style cooking, this dish is low in fat and high in protein, with no added heavy creams. Succulent chicken is marinated in a vibrant blend of tandoori spices, ginger, and lemongrass, then oven-baked to perfection for a natural smoky flavour. Served with a side of fresh salad or steamed basmati rice, it’s a wholesome, nutrient-rich meal that’s bold in flavour and light on calories.
What to prepare
30 minutesDuration: 40 mins Preparation Time: 10 minsDifficulty:EasyIngredients
- 3 pcsChicken whole leg, washed and pat dry
- 250 mlYogurt
For blended ingredients
- 2 stalksCoriander leaves
- 2 stalksCurry leaves
- 2 stalksMint leaves
- 3 stalksLemongrass, white part only and roughly sliced
- 8 nosToasted dried chili
- 1 tspCumin powder
- 1 tspFennel powder
- 1 tspMasala salt
- 2 inchGinger, roughly sliced
- 12 nosShallot
- 1 tspSalt
- ½ tsp Sugar
- 100 mlCooking oil
Steps
1) Place all the blended ingredients into Panasonic Jar Mixer Grinder’s Chutney Jar and cover by Dome lid. Select PULSE -> START. Grind ingredients until smooth.
2) Then, change to SPEED 1 -> START. Pour in cooking oil through the water intel and grind until well combined.
3) In a small bowl, mix fine paste with yogurt until well combined. Then, pour mixture onto the chicken and rub it all over. Set aside to marinate in fridge for 3 hours.
4) Preheat Panasonic Cubie Oven, select CONVECTION -> PREHEAT -> 180˚C -> START.
5) Bake chicken in preheated Panasonic Cubie Oven, select 30 MINUTES -> START.
Chef tip: If you prefer a more charred texture, grill it in a preheated oven at 200°C or 220°C.
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