Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Adobo tandoori spiced chicken served with fresh coriander
Spicy fusion chicken combining Indian tandoori and Filipino adobo

Tandoori Chicken Adobo Fusion

Author: Flavelo
Recipes Main Courses Quick Meals
This is a bold fusion dish where Filipino technique meets Indian flavours. The 'tandoori' spice mix (usually containing chilli, cumin, coriander, and turmeric) adds smoky depth to the sour-salty adobo base. The meat is first marinated so acids loosen the fibres, then flash-fried, and finally braised in its own juices.
🕒 Prep Time 40 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large mixing bowl: For marinating.
  • Wok or deep frying pan: For frying.

Allergen Information

⚠️ Soya

Instructions

1 ✓

Cut the chicken into 3-4 cm pieces. Mix the soy sauce, vinegar, tandoori spice, crushed garlic, and pepper.

Tip: The acid content of the vinegar begins to break down the connective tissues of the meat, making it more tender (tenderisation).
2 ✓

Coat the meat in the marinade and refrigerate for at least 30 minutes.

Tip: Given time, salt and spices penetrate the inside of the meat (diffusion).
3 ✓

Remove the meat from the marinade (reserve the liquid!). Heat oil in the pan and brown the meat on all sides.

Tip: Do not overcrowd the pan, otherwise the meat will steam instead of fry. Browning provides the flavour (Maillard reaction).
4 ✓

Add the sliced onion and bay leaf, fry for another 2 minutes.

Tip: The moisture from the onion helps dissolve the flavours stuck to the bottom of the pan.
5 ✓

Pour in the reserved marinade and the water. Cover and simmer over low heat for 20 minutes until the sauce thickens.

Tip: The collagen content of the meat turns into gelatin, making the sauce silky.
6 ✓

Sprinkle with fresh coriander before serving.

Tip: Fresh herbs make heavy, spicy dishes taste lighter.

Recipe FAQ

I don't have tandoori spice, what can I use instead?
Mix paprika, ground cumin, ground coriander, ginger powder, and a pinch of cinnamon.
Which meat is best?
Chicken thigh is the juiciest, but breast can be used too, just be careful not to dry it out.

Ingredients

  • 500 g Chicken thigh fillet (skinless)
  • 2 tbsp Tandoori spice mix
  • 3 tbsp Soy sauce
  • 2 tbsp White wine vinegar
  • 3 cloves Garlic
  • 1 whole Red onion
  • 2 leaves Bay leaf
  • 1 bunch Fresh coriander
  • 2 tbsp Oil (for frying)
  • 100 ml Water
  • 0.5 tsp Black pepper (ground)