Aromatic Chicken fillets in Middle eastern style

Instructions

1. Mix the marinade products in a large bag. Add the chicken fillets and use your hands to make sure each piece is covered with spices. Let marinate for overnight or up to 24 hours.
2. Mix the ingredients for the milk sauce in a bowl, stir. Cover with lid and place in the refrigerator. You can store it for up to 3 days in the refrigerator.
3. Heat a large, frying pan with a thick bottom on the hot plate to medium heat. Smash the pan with 1 tsp. sunflower oil.
4. Put the chicken fillets on the pan and leave for 4 to 5 minutes, then turn over and cook on the other side for 3 to 4 minutes (the second part takes less time). Remove the fillets cover them with foil and let them rest for 5 minutes. Cut the fillets on the cutting board with rice.
5. Wrap a couple of pieces in tortillas for your Lunchbox.

• Servings : 4-6
• Ready in : 20 Minutes
• Course : Main courses
• Recipe Type : Chiken and paultry, Left overs-great overs
• Ingredient : Cardamon, Cayenne pepper, Chicken fillets, Coriander, Cumin, Garlic, Ground black pepper, Lemon juice, Olive oil, Pepper, Red pepper flakes, Salt, Smoked paprika, Sunflower oil, Yogurt