Niels' Tandoori Chicken and Bulgur

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Step 1

Heart water in a kettle, then add the bouillon cubes

Step 2

Melt butter in a pot, then add bulgur and stur until mixed well and lightly roasted

Step 3

Add bouillon water to the pot, stur, then leave it on low heat with a lid on for about 20 min

Step 4

Cut chicken in bite size pieces

Step 5

Season chicken with tandoori spice, paprika powder and salt

Step 6

Chop and dice the tomato, salad and cucumber

Step 7

Make the dressing: Mix sour cream and cut fresh chives with scissors, add ¼ tsp salt, mix well Optionally add milk in small amounts to achieve desired consistency

Step 8

Add vegetable oil and chicken to pan - cook until it comes out clean when cut with a blunt tool (e.g. spatula)

Step 9

Let the bulgur rest for 5 min or more, then give it a toss to loosen the grain