For the tandoori chicken breast fillet, mix a spice paste from 1 tablespoon of oil, the spices, the salt and the essential oil. Wash the chicken breasts, pat dry, rub with the spice paste and let sit for 1 hour.
Heat the remaining oil in a pan with a lid. Sear the chicken breasts briefly on both sides, then cook on both sides for 8 minutes each over reduced heat with the lid closed.
Serve the chicken breasts with rice and vegetables, for example.
Preparation Tip:
The tandoori chicken breast fillet also tastes great enjoyed cold, sliced as a bread topping or on lettuce.
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